Meat - Panasonic NN-SF574S Operating Instruction And Cook Book

I C
TALIAN BEEF ASSEROLE WITH
D
UMPLINGS
Serves: 4 to 6
Ingredients:
⅔ cup polenta
300 ml boiling water
¼ cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g
can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on High for 2 minutes or until
mixture leaves the sides of the dish. Stir in Parmesan
cheese and allow to cool.
Place remaining ingredients, except pesto, into a
3-litre casserole dish. Stir well and cook on high for
10 minutes. Stir and continue cooking on Medium for
35 to 40 minutes, stir several times during cooking.
Shape polenta into 12 balls and place them on top
of the casserole. Cook on medium for 10 minutes.
Serve casserole topped with pesto.
T B C
HAI EEF URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500 g thinly sliced lean beef
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200 g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
½ cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on High for 2 to 3 minutes. Add the beef and
cook on High for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on High for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
P L
OLENTA ASAGNE
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g
2
1 clove
425 g
1 cup
¼ cup
1 tablespoon
Cheese Sauce:
80 g
¼ cup
500 ml
1 cup
½ cup
12
½ cup
Method:
Meat Sauce:
Place beef, onion and garlic in a 3-litre casserole
dish. Cook on High for 5 to 6 minutes. Add remaining
sauce ingredients. Cook on Med-High for 15 to
20 minutes, stirring several times during cooking. Set
aside.
Cheese Sauce:
Melt butter in a 2-litre jug on High for 30 to
40 seconds. Add fl our and mix well. Gradually stir
in milk. Cook on High for 3 to 4 minutes. Stirring
halfway through cooking. Add grated cheese and
Parmesan cheese. Cook on High for 50 to
60 seconds. Spoon quarter of the meat sauce into
the base of 25 x 25 cm deep casserole dish. Top
with three lasagne sheets. Spoon another quarter of
meat sauce over the lasagne sheets and spread with
cheese sauce. Continue with remaining ingredients.
Top with meat and cheese sauce. Sprinkle with extra
cheese and cook on Med-High for 20 to 25 minutes.
S
PAGHETTI
Serves: 4 to 6
Ingredients:
500 g
1
1 teaspoon
425 g
1 cup
¼ cup
1 teaspoon
Method:
Place beef, onion and garlic in a 3-litre casserole
dish. Cook on High for 5 to 6 minutes. Add remaining
ingredients. Stir. Cook on Med-High for 16 to
18 minutes. Stir halfway through cooking. Serve with
spaghetti.
– 41 –
minced beef
small onions, chopped
garlic, chopped
tomato purée
beef stock
chopped basil
cracked black pepper
butter
fl our
milk
grated cheese
Parmesan cheese
lasagne sheets, cooked
extra grated cheese
M S
EAT AUCE
minced beef
onion, chopped
minced garlic
can tomatoes
tomato puree
red wine
dried mixed herbs
pepper