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92
92
Belgian Beef Casserole
Savoury Mince
ingredients
Serves 4
675 g (1 ½ lb) braising steak, cubed
3 large onions, thinly sliced
1 clove of garlic, crushed
30 ml (2 tbsp) seasoned our
15 ml (1 tbsp) brown sugar
300 ml (½ pt) hot beef stock
300 ml (½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
15 ml (1 tbsp) french mustard
60 ml (4 tbsp) butter, softened
1 clove of garlic, crushed
8 x 2.5 cm (1 inch)
french bread, sliced
Dish: 1 x large Pyrex
®
casserole dish with lid
1 x mixing bowl
Accessory: Enamel tray
ingredients
Serves 4
1 onion, diced
1 clove of garlic, crushed
15 ml (1 tbsp) oil
400 g (14 oz) canned chopped
tomatoes
15 ml (1 tbsp) tomato purée
5 ml (1 tsp) mixed herbs
450 g (1 lb) mince
salt and pepper
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: none
1. Combine all the casserole ingredients in dish. Cover with lid and
cook on enamel tray on Combination: Convection 160 ˚C +
Warm microwave for 1 hour, or until meat is tender. Remove bay
leaves.
2. For topping, blend mustard, butter and garlic in a mixing bowl.
Spread over one side of each bread slice.
2. Uncover casserole and arrange bread on top. Return to oven and
cook uncovered on Combination: Convection 160 ˚C + Warm
microwave for a further 10 minutes. The casserole is ready when
the bread slices are crisp and golden.
1. Place onion, garlic and oil in casserole dish, cover and cook on
High microwave for 2 minutes or until soft.
2. Place all other ingredients in casserole dish. Stir well.
3. Cover and cook on High microwave for 10 minutes then Medium
microwave for 15-20 minutes or until cooked.
Variation: Chilli con carne
Add 400 g (14 oz) canned red kidney beans drained, 5-10 ml
(1-2 tsp) chilli powder, 1 diced green pepper to the ingredients
above.
Shepherd’s Pie
ingredients
Serves 4
1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) lamb or beef mince
300 ml (½ pt) hot lamb or beef stock
3 ml (½ tsp) Worcestershire sauce
5 ml (1 tsp) tomato purée
15 ml (1 tbsp) cornour
salt and pepper
675 g (1 ½ lb) potatoes, cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese
Dish: 1 x medium Pyrex
®
casserole dish with lid
1 x large Pyrex
®
casserole dish
with lid
1 x square Pyrex
®
dish 22 x 22 cm
(8 ½ inch x 8 ½ inch)
Accessory: Enamel tray
1. Place onion, carrots and butter in medium casserole dish. Cover
and cook on High microwave for 3-5 minutes or until soft.
2. Add mince to vegetables and mix well. Mix together stock,
Worcestershire sauce and tomato purée, pour over mince and
season to taste. Cook on High microwave for 5 minutes. Add
cornour, cook on High microwave for 5-7 minutes or until
thickened. Transfer to square Pyrex
®
dish.
3. Cook potatoes with water in large casserole dish, covered on High
microwave for 7-8 minutes. Drain and mash well with the milk and
spread on top of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese, place on enamel tray and cook on
Combination: Convection 190 °C + Warm microwave for
approx. 15-20 minutes or until top is crisp and golden.
Meat and Poultry
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