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– 51 –
Main Fare Meats
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500
g
thinly sliced lean beef
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200
g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
½ cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on 1100 W for 2 to 3 minutes. Add the beef and
cook on 1100 W for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on 1100 W for 6 to 8 minutes. Mix
in the soy sauce, lemon juice and basil and serve
sprinkled with peanuts.
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
⅓ cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on 1100 W for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cover
and cook on 440 W for 40 minutes. Stir once to twice
during cooking serve with jasmine rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
¼ cup red wine
400 ml tomato puree
½ cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250
g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on 800 W for 14 to 15 minutes. Stir and cook on
440 W for 28 to 29 minutes. Stir and add mushrooms
halfway through cooking.
I
TALIAN
B
EEF
C
ASSEROLE WITH
P
OLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
⅔ cup polenta
300 ml boiling water
¼ cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1
kg
diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800
g
can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on 1100 W for 2 minutes or until
mixture leaves the sides of the dish. Stir in Parmesan
cheese and allow to cool. Place remaining ingredi-
ents, except pesto, into a 3-litre casserole dish. Stir
well and cook on 1100 W for 10 minutes. Stir and
continue cooking on 600 W for 35 to 38 minutes, stir
several times during cooking. Shape polenta into 12
balls and place them on top of the casserole. Cook
on 600 W for 9 minutes. Serve casserole topped with
pesto.
F0003CA00QP_OI_07_180507.indd 51 2018/5/8 14:00:59
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