Lasagne; Goulash; Corned Beef; Lamb Pilau/Gingered Pork Strip Fry - Panasonic NN-ST557M Operation Manual

L
ASAGNE
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g minced beef
2 small onions, chopped
1 clove garlic, chopped
425 g tomato purée
1 cup beef stock
1
⁄ cup chopped basil
4
1 tablespoon cracked black pepper
Cheese Sauce:
80 g butter
1
⁄ cup flour
4
500 ml milk
1 cup grated cheese
1
⁄ cup Parmesan cheese
2
12 lasagne sheets, cooked
1
⁄ cup extra grated cheese
2
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 Medium-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 flour 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 Medium-High for 20 to 25
minutes.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1
⁄ teaspoon paprika
2
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons flour
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in a 3-litre casserole
dish. Cook on High for 1 to 2 minutes. Add tomato
paste and paprika. Cook on High for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on Medium for 25 to 30 minutes, stirring
halfway through cooking. Mix flour with 2
tablespoons of water and stir into goulash mixture.
Cook on High for 1 to 2 minutes.
Stir in sour cream and serve with pasta and rice.
C B
ORNED EEF
Serves: 4
Ingredients:
1.5 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 a 4-
litre casserole dish. Add remaining ingredients.
Cover and cook on High for 10 minutes. Turn meat,
cover and cook on Medium-Low for 1
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 Medium-Low.
L P
AMB ILAU
Serves: 4
Ingredients:
1 large onion, sliced
1 tablespoon oil
600 g lean diced lamb
400 g can tomato pieces
2 tablespoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600ml hot chicken stock
150g natural yoghurt
freshly ground black pepper
Method:
Place the onion and oil 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-High for 10 minutes. Stir. Cook on
Medium-High for a further 10 minutes. Add the rice
and chicken stock and cook covered on Medium for
a further 30 minutes or until the rice is tender. Stir in
yoghurt, season with pepper and serve.
G P S
INGERED ORK
Serves: 4
Ingredients:
500 g sliced lean pork
1
⁄ cup teriyaki sauce
4
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornflour
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
1
⁄ red capsicum, sliced
2
2 green onions, sliced
1
⁄ cup bean sprouts
2
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornflour 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 Medium-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.
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