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– 70 –
Main Fare Meats
L
ASAGNE
C
Serves: 4 to 6
Ingredients:
250
g
precooked lasagne noodles
3 tablespoons Parmesan cheese, extra
3 tablespoons grated Mozzarella cheese, extra
Meat Sauce:
750
g
topside mince
2 onions, ¿ nely chopped
410
g
tomato puree
400
g
diced tomatoes
¼ cup red wine
2 cloves garlic, crushed
1 tablespoon dried mixed herbs
3 beef stock cubes
salt and pepper
Cheese Sauce:
60
g
butter
3 tablespoons À our
500 ml milk
¼ cup Parmesan cheese
¼ cup grated Mozzarella Cheese
ground black pepper
Method:
Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
1000 W for 20 to 22 minutes, stirring halfway through
cooking. Melt butter in a 1-litre casserole dish on
1000 W for 30 seconds. Add À our, stir and cook on
1000 W for 1 minute. Add milk, stirring, cook on 1000
W for 6 minutes, stirring halfway through cooking.
Add cheese and pepper and mix well. Place half of
the meat sauce into a 4-litre casserole dish. Layer
5 sheets of lasagne noodles over meat sauce. Top
with remaining meat sauce and another 5 sheets
of lasagne noodles. Spread cheese sauce evenly
over the noodles and sprinkle with extra Parmesan
and Mozzarella cheese. Preheat oven to 180 °C.
Place lasagne in oven and cook on 180 °C for 35 to
40 minutes. Serve hot with a green salad and garlic
bread.
R
ACK OF
L
AMB
C
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat up on wire shelf in lower shelf
position. Sprinkle with rosemary. Cook on 180 °C for
35 to 40 minutes. Stand for 5 minutes before serving.
S
EASONED
R
OAST
L
AMB
C
Serves: 4 to 6
Ingredients:
1.6
kg
lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Brush lamb with mustard and sprinkle with rosemary.
Place lamb on enamel shelf in middle shelf position.
Cook on 180 °C for 90 minutes.
Rack of Lamb
F0003BH22QP_CB.indd 70 2014/5/27 9:14:34
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