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– 73 –
Main Fare Meats
B
ARBECUE
G
LAZED
M
EATLOAF
Serves: 4
Ingredients:
Barbecue Glaze:
¼ cup water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon brown sugar
Meatloaf:
1 small red capsicum
400
g
beef mince
150
g
sausage mince
1 medium brown onion, diced
2 cloves garlic, crushed
¼ cup dried breadcrumbs
1 egg lightly beaten
¼ cup chopped fresh basil leaves
1 tablespoon fresh oregano leaves, chopped
8 bacon rashers, rind removed,
sliced lengthways
Method:
Make barbecue glaze by combining all ingredients
in a small jug. Cook on High for 2 minutes, stirring
occasionally.
Quarter capsicum and remove seeds and membrane.
Place skin side up on metal tray and grill for approx.
10 minutes until skin blisters and blackens. Remove,
cover with plastic wrap and stand for 5 minutes. Peel
away blackened skin and discard. Slice into thin
strips. Set aside.Preheat oven to 180 °C.
Line an 8 cm × 25 cm bar tin with plastic wrap
and lightly grease a 25 cm × 30 cm swiss roll pan.
Using your hands, combine minces, onion, garlic
breadcrumbs, egg, basil, and oregano in a large
bowl.
Press half the mixture into the bar pan. Lay capsicum
strips over the top and press remaining meat mixture
over the capsicum.
Turn the bar pan onto the Swiss roll pan and remove
the plastic wrap.
Cover the top and sides of meatloaf with bacon
slices, ensure bacon overlaps. Cook at 180 °C
uncovered for 15 minutes.
Pour off excess fat from meatloaf, brush with glaze
and cook uncovered for a further 25 minutes or until
meatloaf is cooked through. Allow standing for 10
minutes before slicing.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
400
g
rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoons Hoi sin sauce
¼ cup beef stock
3 cups sliced vegetables of your choice
(e.g. snow peas, broccoli, capsicum)
Method:
Place rump steak, ginger and garlic in a 3-litre dish.
Cook on High for 1 minute. In a 1-cup jug mix soy
sauce, Hoi sin sauce and beef stock. Mix into beef.
Cook on High for 2 minutes. Mix in vegetables. Cook
on High for 5 to 7 minutes stirring halfway through
cooking time.
M
INI
M
EATBALLS
Serves: 4
Ingredients:
500
g
topside mince
1 onion, fi nely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
½ cup pineapple pieces, reserve juice
½ cup brown sugar
1 tablespoon cornfl our
½ cup beef stock
¼ cup vinegar
2 teaspoons soy sauce
Method:
Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half of balls onto
a paper towel lined dinner plate evenly spread.
Cook on Medium for 6 to 8 minutes, turning halfway
through cooking. Set aside. Repeat with remaining
mixture.
Sweet and Sour Sauce:
Drain pineapple and reserve pineapple juice. In a
jug, combine sugar and cornfl our. Add reserved
pineapple juice, beef stock, vinegar and soy sauce.
Mix well. Cook on High for 4 minutes. Stir and add
pineapple pieces. Cook on High for a further 2 to 3
minutes. Stir well. Spoon sauce over meatballs and
serve.
F00039M10QP_CB.indd 73F00039M10QP_CB.indd 732012-6-18 13:56:022012-6-18 13:56:02
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