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– 76 –
Main Fare Meats
H
ERBED
B
EEF AND
M
OZZARELLA
R
OLL-UP
C
Serves: 4
Ingredients:
750
g
topside mince
1 onion, ¿ nely chopped
1 clove garlic, crushed
black pepper
2 tablespoons chopped parsley
1 tablespoon Italian herbs
1 egg, lightly beaten
250
g
Mozzarella cheese, grated
Tomato Sauce:
400
g
can tomato pieces
1 tablespoon tomato paste
1 teaspoon dried basil
Method:
Preheat oven to 190 °C. Mix all ingredients (except
cheese) until well combined. Lay a large sheet of
greaseproof paper onto a work surface. Place meat
on paper and press out ¿ rmly to measure 35 × 25
cm. Sprinkle cheese over meat mixture leaving a
2 cm border around all sides. Tightly roll up meat
mixture. Place in a 23 × 13cm loaf tin. Place on
enamel shelf. Cook on enamel shelf in lower shelf
postion 190 °C for 50 to 55 minutes. Drain well after
cooking. Stand for 5 minutes before slicing.
Method for Sauce:
Combine all ingredients in a food processor and
process until smooth. Pour into 4-cup jug. Cover with
plastic wrap. Cook on 1000 W for 5 to7 minutes. Stir
halfway.
V
EAL
P
APRIKA
Serves: 4
Ingredients:
750
g
diced veal
250
g
mushrooms, sliced
1 cup chicken stock
1 onion, ¿ nely chopped
1 teaspoon paprika
salt and pepper
2 tablespoons À our
1 tablespoon tomato paste
½ cup sour cream
Method:
In a 3-litre casserole dish combine veal, mushrooms,
½ cup of the chicken stock, onion paprika and salt
and pepper. Cook on 1000 W for 10 minutes. Stir
halfway. Blend À our with remaining stock. Stir into
veal with tomato paste and cook on 1000 W for 2 to
3 minutes. Blend in sour cream. Serve.
To Cook by Sensor Menu:
Prepare as above. Select Casserole, then touch
Start. Blend À our with remaining stock. Stir into veal
with tomato paste and cook on 1000 W for 2 to 3
minutes. Blend in sour cream. Serve.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
ѿ cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Add pasta and
cook on 1000 W for 8 to 10 minutes. Stand covered
for 5 minutes. Drain. Place sausages in a 3-litre
casserole dish. Cover and cook on 1000 W for 4 to
6 minutes. Drain, slice into 3 cm pieces. Set aside.
Place onion and capsicum in a large casserole dish.
Cover and cook on 1000 W for 4 to 6 minutes. Stir
in pasta, sliced sausages, tomato purée, salt and
pepper, herbs and half the Parmesan cheese. Cover
and cook on Combination 3, put casserole on wire
shelf in lower position for 20 minutes. Remove lid,
stir, sprinkle over remaining Parmesan cheese. Cook
as above for a further 15 minutes.
Herbed Beef and Mozzarella Roll-up
F0003BH22QP_CB.indd 76 2014/5/27 9:14:34
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