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– 46 –
Meat
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500
g
thinly sliced lean beef
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200
g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
½ cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on P10 for 2 to 3 minutes. Add the beef and
cook on P10 for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on P10 for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
⅓ cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
¼ cup red wine
400 ml tomato puree
½ cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250
g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 14 to 16 minutes. Stir and cook on P4 for
28 to 30 minutes. Stir and add mushrooms halfway
through cooking
I
TALIAN
B
EEF
C
ASSEROLE WITH
P
OLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
⅔ cup polenta
300 ml boiling water
¼ cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1
kg
diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800
g
can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on P10 for 2 minutes or until mixture
leaves the sides of the dish. Stir in Parmesan cheese
and allow to cool. Place remaining ingredients,
except pesto, into a 3-litre casserole dish. Stir well
and cook on P10 for 10 minutes. Stir and continue
cooking on P5 for 35 to 40 minutes, stir several times
during cooking. Shape polenta into 12 balls and
place them on top of the casserole. Cook on P5 for
10 minutes. Serve casserole topped with pesto.
F0003BT00QP_CB_002_150722.indd 46F0003BT00QP_CB_002_150722.indd 46 2015/7/22 11:47:462015/7/22 11:47:46
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