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– 94 –
Main Fare Meats
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
400
g
rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoon Hoi sin sauce
¼ cup beef stock
3 cups sliced vegetables of your choice
(e.
g
. snow peas, broccoli,
capsicum)
Method:
1. Place rump steak, ginger and garlic in a 3-litre
dish. Cook on 1000 W for 1 minute.
2. In a 1-cup jug mix soy sauce, Hoi sin sauce and
beef stock. Mix into beef. Cook on 1000 W for 2
minutes.
3. Mix in vegetables. Cook on 1000 W for 5 to 7
minutes stirring halfway through cooking time.
M
INI
B
OEUF
E
N
C
ROUTE
Serves: 4
Ingredients:
15
g
dried porcini mushrooms
15
g
butter
225
g
mushrooms
1 large onion,
peeled and ¿ nely chopped
150 ml red wine
4 ¿ llet steaks, roughly 150
g
375
g
puff pastry
1 large egg, beaten
salt and pepper
Method:
1. Soak porcini mushrooms in boiling water for
20 minutes. Drain and ¿ nely chop.
2. Put the butter, all the mushrooms and onions in
a bowl and cover. Place on the base of the oven
and cook on 1000 W for 3 minutes.
3. Add wine to the mushroom mixture and cook on
1000 W for 7 to 8 minutes.
4. Preheat on Convection 200 °C. Place the ¿ llets
on the metal tray in the middle shelf position and
cook on Convection 200 °C for 10 to 15 minutes.
Allow to cool.
5. Cut the pastry into 4 pieces and roll each piece
out of a 15 cm x 15 cm square and brush with
beaten egg.
6. Place a ¼ of the mushroom mixture into the
centre of each pastry square and place a ¿ llet on
top. Season.
7. Bring the corners of the pastry to the centre and
place on greased metal tray. Brush with beaten
egg. Plece in the lower shelf position and cook
on Convection 220 °C for 15 to 20 minutes for
medium and 25 to 30 minutes for well done.
S
AVOURY
M
INCE
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
5 ml oil
400
g
can chopped tomatoes
150 ml red wine
30 ml tomato puree
5 ml mixed herbs
500
g
beef mince salt and pepper
Method:
1. Place onion, garlic and oil in casserole. Place on
base of oven and cook on 600 W for 3 minutes.
2. Place all other ingredients in casserole. Stir well.
Cover, cook on 1000 W for 10 minutes. Then
600 W for 15 to 20 minutes or until cooked.
Variation:
Chilli con carne add 400
g
can red kidney beans
drained, 5 to 10 ml chilli powder and 1 diced green
pepper with the onion, garlic and oil.
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 tablespoon À our
1 tablespoon tomato paste
½ cup sour cream
Method:
1. 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.
2. 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:
1. Prepare as above. Select Casserole, then touch
Start.
2. 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.
F0003BH70QP_CB.indd 94F0003BH70QP_CB.indd 94 2014/7/9 13:33:582014/7/9 13:33:58
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