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– 93 –
Main Fare Meats
L
ASAGNE
Serves: 4 to 6
Ingredients:
250
g
precooked lasagne noodles
3 tablespoon Parmesan cheese, extra
3 tablespoon 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 tablespoon À our
500 ml milk
¼ cup Parmesan cheese
¼ cup grated Mozzarella Cheese
ground black pepper
Method:
1. 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.
2. 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.
3. Add milk, stirring, cook on 1000 W for 6 minutes,
stirring halfway through cooking.
4. 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.
5. Spread cheese sauce evenly over the noodles
and sprinkle with extra Parmesan and Mozzarella
cheese.
6. 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.
C
HILLI
B
EEF
Serves: 4 to 6
Ingredients:
500
g
beef mince
1 diced onion
1 teaspoon minced garlic
35
g
packet chilli seasoning mix
400
g
can tomato puree
440
g
can kidney beans, drained
Method:
1. Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook
on 1000 W for 10 minutes. Stir halfway through
cooking.
2. Add kidney beans and cook on 1000 W for a
further 10 minutes. Stir halfway through cooking.
3. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 tablespoon butter
1 onion, sliced
750
g
rump steak sliced thinly
2 tablespoon tomato sauce
2 tablespoon Worcestershire sauce
200
g
sliced button mushrooms
1 tablespoon cornÀ our
½ cup hot beef stock
½ cup sour cream
1 tablespoon chopped parsley
Method:
1. Place butter, onion, meat, sauces and
mushrooms into a 3-litre dish. Cook on 800 W for
8 to 10 minutes.
2. Combine stock and cornÀ our in a small bowl,
then add to meat mixture. Stir well. Cook on
800 W for a further 3 to 5 minutes.
3. Add sour cream and parsley. Stir and cook on
800 W for 2 minutes. Serve with egg noodles or
rice.
To Cook by Sensor Menu:
1. Place all ingredients except sour cream and
parsley into a 3-litre casserole dish. Select
Casserole, then touch Start. Stir through sour
cream and parsley before serving.
F0003BH70QP_CB.indd 93F0003BH70QP_CB.indd 93 2014/7/9 13:33:582014/7/9 13:33:58
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