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11
CHILLI CON CARNE
Serves 4-6
SPECIAL FRIED RICE
Serves 6
HONEY ROAST LAMB
Serves 4-6
2 cups jasmine rice
(
rinsed
)
1 teaspoon vegetable stock powder
4 cups water
30 g butter
1 carrot grated
100 g green beans sliced
(
cut into quarters
)
1 x 125 g can corn kernels
150 g bacon diced
2 eggs lightly whisked
2 tablespoons lite soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon oyster sauce
1. Mix mince and onion together in a large microwave safe glass bowl. Cook
for 11 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess
liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 20-22 minutes on MEDIUM HIGH, stirring twice during
cooking.
4. Serve with boiled rice.
1. In a large microwave safe glass bowl, add the rice, vegetable stock and
water. Cook uncovered for 19 minutes on MEDIUM HIGH. Stirring after 7-8
minutes. Stir with a fork and set aside.
2. In a large microwave safe glass bowl, melt butter on 830W for 30 seconds.
Add the grated carrots, beans, leek and mix. Cook for 3 minutes on 830W,
stirring every minute.
3. Add corn, bacon, lite soy sauce, sweet chilli sauce and oyster sauce and
4.
stirring every 30 seconds.
5. Add all the ingredients together and mix well.
1. Combine honey and Dijon mustard. Brush over lamb, save some mixture to
brush over lamb at halfway stage
2. Place fat side down on a roasting rack.
3. Cook for 31 minutes on MEDIUM HIGH.
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush saved mixture over leg of lamb.
5. When cooked cover with foil and allow to stand for 10 minutes before
carving.
1 kg mince
1 large onion finely chopped
825 g can peeled tomatoes
Salt and pepper
1-2 teaspoons chilli powder
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 can red kidney beans drained
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoons Dijon mustard
ブック 1.indb 36ブック 1.indb 36 2023/04/28 9:47:002023/04/28 9:47:00
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