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GOULASH
Serves: 4
Ingredients:
750 g
diced lamb
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon flour
2 tablespoons tomato paste
1 teaspoon paprika
1 small red capsicum, cut into 2.5 cm
cubes
1 cup beef stock
2 tablespoons sour cream
Method:
1. Place onion, garlic and butter in a 3-litre
casserole dish. Cook on 1000 W for 2 to
3 minutes.
2. Add Flour, tomato paste and paprika and cook on
1000 W for a further 1 minute.
3. Add lamb, capsicum, stock. Cover and cook on
600 W for 24 to 26 minutes. Stir in sour cream
and serve with vegetables.
LAMB CHOPS WITH SPICY SAUCE
Serves: 4
Ingredients:
8
lamb loin chops (approx. 800 g)
Marinade:
¼ cup medium or dry sherry
3 tablespoons tomato paste
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon finely chopped fresh parsley
freshly ground black pepper to taste
Method:
1. Combine all marinade ingredients to form a thick
mixture.
2. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours.
3. Remove chops from marinade (reserving this
mixture) and place in a bowl with lid. Cook on
800 W for 8 to 10 minutes, turning over halfway
through cooking.
4. Place reserved marinade mixture into a jug and
heat on 1000 W for 1 to 2 minutes. Arrange
chops on serving plate then pour the sauce over.
Serve garnished with parsley or watercress.
ROAST BEEF
Serves: 6
Ingredients:
2 kg roast beef
seasoned flour
Method:
1. Sprinkle beef with seasoned Flour.
2. Place beef in a dish cook on 600 W for
20 minutes. Then put beef on metal tray in lower
shelf positon and cook on convection 180 °C for
30 minutes medium result. Stand covered for
10 minutes before serving.
CORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7 kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
1. Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in
a 4-litre casserole dish.
2. Add remaining ingredients. Cover and cook on
1000 W for 10 minutes. Turn meat, cover and
cook on 600 W for 1⅓ to 1½ hours. Stand corned
silverside in cooking liquid for 10 minutes before
serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on 440 W.
- 105 -
Main Fare Meats
F0003CH50QP.indd 105F0003CH50QP.indd 105 2020/7/16 15:14:582020/7/16 15:14:58
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