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– 52 –
Meat
Rack of Lamb
B
ARBECUED
M
ARINATED
S
PARE
R
IBS
Serves: 4
Ingredients:
1 k
g
pork spare ribs
3
⁄
4
cup fruit chutney
3
⁄
4
cup tomato sauce
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs
covered on P7 for 20 to 25 minutes, turning once
during cooking.
P
EPPER
P
OT
B
EEF
Serves: 4
Ingredients:
1 teaspoon minced garlic
1 red capsicum, sliced
400
g
can tomatoes
425
g
can tomato puree
750
g
cubed beef
1
⁄
4
cup tomato paste
1 tablespoon worcestershire sauce
1 teaspoon cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 15 minutes. Stir, cook on P6 for 25
minutes. Serve with boiled or steamed rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean diced lamb
400
g
can tomato pieces
2 tablespoon 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 onion and oil in a 3 litre dish. Cover and
cook on P10 for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on P7 for 10 minutes. Stir. Cook on P7 for a further
10 minutes. Add the rice and chicken stock and cook
covered on P5 for a further 30 minutes or until the
rice is tender. Stir in yoghurt, season with pepper
and serve.
R
ACK OF
L
AMB
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on wire rack set
on glass tray. Sprinkle with rosemary. Cook on
Combination 2 for 20 to 25 minutes, turning halfway
through cooking. Stand for 5 minutes before serving.
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 P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
F00039X90QP_CB.indd 52F00039X90QP_CB.indd 52 2012-6-11 11:37:252012-6-11 11:37:25
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