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87
Meat
ingredients
Serves 4
700 g lamb llet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves of garlic, crushed
1 sprig rosemary
275 ml white wine
400 g tin chopped tomatoes
3 tbsp (45 ml) black olives, sliced
100 g linguine, broken into pieces
150 g feta cheese, cubed
1 tbsp (15 ml) fresh mint, chopped
Dish: 1 x 3 litre Pyrex® casserole dish
with lid
Accessory: none
Fill water tank
ingredients
Serves 4
8 quick cook cannelloni tubes
1 quantity white sauce (see page 94)
50 g Cheddar cheese, grated
Filling
100 g fresh spinach
150 g cooked ham, chopped
1 egg, beaten
1 tbsp (15 ml) parsley, chopped
1 tbsp (15 ml) spring onions, nely
chopped
6 tbsp (90 ml) parmesan, grated
Dish: 1 x large Pyrex® bowl
1 x medium gratin dish
Accessory: Square Panacrunch Pan
1. Place the lamb and onion in a Pyrex® casserole dish and
cover. Place on the base of the oven and cook on STEAM 1 +
LOW MICROWAVE for 10 minutes.
2. Split the chili along its length leaving the top intact, remove
seeds - this adds avour to the stew without too much heat.
3. Stir the chilli, garlic, rosemary, wine and tomatoes into
the lamb. Cook, covered on LOW MICROWAVE for 40
minutes stirring halfway. Stir in the black olives and linguine
and continue to cook on LOW MICROWAVE for a further
15 minutes or until the linguine is cooked.
4. Remove the chilli and rosemary, and discard. Stir in feta
cheese and mint before serving.
1. Add the grated cheese to the white sauce, mix well. Set aside.
2. Preheat the oven on OVEN 190 °C
3. In a large Pyrex® bowl combine all lling ingredients and 2
tbsp (30 ml) of Parmesan cheese. Spoon the lling from each
end into the cannelloni tubes using a teaspoon.
4. Lay cannelloni in base of a medium gratin dish. Pour
over sauce and sprinkle with the remaining 4 tbsp (60 ml)
Parmesan cheese.
5. Cook on the Square Panacrunch Pan in the lower shelf
position OVEN 190 °C for approx. 25-30 minutes or until
bubbling and golden brown.
Greek lamb stew
Cannelloni
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