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Recipes
Family Beef Casserole with
Serves 6-8
Semi Dried Tomatoes
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
¹⁄ ³ cup tomato paste
½ cup red wine
Waiting on Front
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
Cover from Energi
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2. To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
12
Penne Boscaiola
Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄ ³ cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
Recipes
Lamb Tagine
Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
Waiting on Front
3 cardamom pods, cracked
Salt and freshly ground black pepper
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
Cover from Energi
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on MED/MAX setting.
Cook lamb shanks in batches for 3-5
minutes or until evenly brown all over;
remove from heat.
2. Reduce heat to MED setting, and add
onion and garlic to frypan and cook for
5 minutes, or until onion has softened
and coloured. Add spice mix and cook
until fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on MIN/MED
setting, turning and stirring occasionally
for 2 hours. After 2 hours add chickpeas,
sweet potato and cook, covered until the
sweet potato is tender.
4. Season to taste with salt and pepper.
Stir through chopped coriander, serve with
cous cous.
Roast Chicken with Stuffing
Serves 4
1.2kg whole fresh chicken
Salt and freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g butter, softened
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1. Wash and clean chicken thoroughly.
Pat dry with paper towelling.
2. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
3. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
4. Preheat frypan on MED/MAX setting.
Brush chicken with a little oil and salt and
pepper.
5. Brown chicken on all sides; reduce heat to
MED setting and cook, covered, for about
1½ hours or until cooked through.
Tip: If cooking roast vegetables, place
in frypan ¾ to 1 hour before the end of
cooking.
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