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B
ELGIAN
B
EEF
C
ASSEROLE
Ingredients
Serves 4
675 g braising steak, cubed
3 large onions, thinly sliced
1 clove garlic, crushed
30 ml seasoned flour
15 ml brown sugar
300 ml hot beef stock
300 ml light ale
15 ml wine vinegar
5 ml mixed herbs
2 bay leaves
Topping:
15 ml french mustard
60 ml butter, softened
1 clove garlic, crushed
8 x 2.5 cm french bread, sliced
Dish: 1 x large Pyrex
®
casserole dish with lid,
1 x mixing bowl
Accessory: Enamel tray
Method:
1. Combine all the casserole ingredients in dish.
Cover with lid and cook on enamel tray on
Combination: Convection160˚C+100 W
for 1 hour, or until meat is tender. Remove bay
leaves.
2. For topping, blend mustard, butter and garlic
in a mixing bowl. Spread over one side of each
bread slice.
3. Uncover casserole and arrange bread on
top. Return to oven and cook uncovered on
Combination: Convection160˚C+100 W for
a further 10 minutes. The casserole is ready
when the bread slices are crisp and golden.
S
AVOURY
M
INCE
Ingredients:
Serves 4
1 onion, diced
1 clove garlic, crushed
15 ml oil
400 g canned chopped tomatoes
15 ml tomato purée
5 ml mixed herbs
450 g mince
salt and pepper
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: none
Method:
1. Place onion, garlic and oil in casserole dish,
cover and cook on 1000 W for 2 minutes or until
soft.
2. Place all other ingredients in casserole dish. Stir
well.
3. Cover and cook on 1000 W for 10 minutes then
600 W for 15-20 minutes or until cooked.
Variation: Chilli con carne
Add 400 g canned red kidney beans drained,
5-10 ml chilli powder, 1 diced green pepper to
the ingredients above.
S
HEPHERD’S
P
IE
Ingredients:
Serves 4
1 medium onion, chopped
2 carrots, chopped
25 g butter
350 g lamb or beef mince
300 ml hot lamb or beef stock
3 ml Worcestershire sauce
5 ml tomato purée
15 ml cornflour
salt and pepper
675 g potatoes, cubed
135 ml water
30 ml milk
25 g cheese
Dish: 1 x medium Pyrex
®
casserole dish with lid,
1 x large Pyrex
®
casserole dish with lid,
1 x square Pyrex
®
dish 22 x 22 cm
Accessory: Enamel tray
Method:
1. Place onion, carrots and butter in medium
casserole dish. Cover and cook on 1000 W for
3-5 minutes or until soft.
2. Add mince to vegetables and mix well. Mix
together stock, Worcestershire sauce and
tomato purée, pour over mince and season
to taste. Cook on 1000 W for 5 minutes. Add
cornflour, cook on 1000 W for 5-7 minutes or
until thickened. Transfer to square Pyrex
®
dish.
3. Cook potatoes with water in large casserole
dish, covered on 1000 W for 7-8 minutes. Drain
and mash well with the milk and spread on top
of the meat, using a fork to make a pattern on
top.
4. Sprinkle with cheese, place on enamel tray and
cook on Combination: Convection 190 °C +
100 W for approx. 15-20 minutes or until top is
crisp and golden.
– 77 –
Meat and Poultry
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