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– 33 –
Main Fare Meats
(continued)
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄
3
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 High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean lamb, diced
400 g can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150 g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Medium for 10 minutes. Stir. Cook on Medium for a
further 10 minutes. Add the rice and chicken stock and
cook covered on Medium Low for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7 kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on High for 10 minutes. Turn meat, cover and cook
on Low for 1
1
⁄
4
to 1
1
⁄
2
hours. Stand corned silverside in
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on Low.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500 g sliced lean pork
1
⁄
4
cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
1
⁄
2
red capsicum, sliced
2 green onions, sliced
1
⁄
2
cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and cornfl our
in a 2-litre dish. Cover and marinate in the refrigerator
for 2 hours. Place onion in a 3 litre dish. Cook on High
for 1 to 2 minutes. Add marinated pork and sauces
and cook on Med-High for 3 to 4 minutes. Add peas,
zucchini, capsicum, green onions and bean sprouts.
Cook on High for 3 to 4 minutes. Sprinkle with sesame
seeds and serve with noodles.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
1
⁄
3
cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon, diced
6 pickling, onions
2 teaspoons minced garlic
1
⁄
4
cup red wine
410 ml tomato puree
1
⁄
2
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 Medium for 14 to 16 minutes.Stir and cook on Low
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
F0003BA30QP.indd 33F0003BA30QP.indd 33 2011-7-4 10:07:312011-7-4 10:07:31
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