Spaghetti Meat Sauce; Beef Stroganoff; Chinese Beef And Vegetables; Lamb Pilau - Panasonic NN-ST656W Operating Manual

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V 4 @ ) K e I 4 @ 6 K
I 4 @
S M
PAGHETTI EAT
Serves: 4 to 6
Ingredients:
500 g
1
1 teaspoon
425 g
1 cup
2
1 teaspoon
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
B S
EEF TROGANOFF
Serves: 4
Ingredients:
1
1 teaspoon
750 g
2 tablespoons
2 tablespoons
1
1 teaspoon
1
⁄ cup
3
200 g
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on P7 for 7 to 9 minutes,
stirring once during cooking. Add mushrooms. Stir
and cook on P7 for 4 to 5 minutes. Stir through sour
cream.
C B
HINESE EEF AND
Serves: 4 to 6
Ingredients:
500 g
1 teaspoon
1 teaspoon
1 tablespoon
1
⁄ cup
4
1
⁄ cup
4
3 cups
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on P10 for 4 to 5 minutes. Add the vegetables, cover
and cook on P10 for 3 to 5 minutes, stirring halfway
through cooking. Let stand for 5 minutes before
serving.
W - X e
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@ 0 M V + Y e
S
AUCE
minced beef
onion, chopped
minced garlic
can tomatoes
tomato paste
beef stock cubes
dried mixed herbs
pepper
onion, sliced
minced garlic
rump steak sliced thinly
tomato sauce
worcestershire sauce
beef stock cube
paprika
sour cream
sliced mushrooms
V
EGETABLES
rump steak sliced
chopped ginger
chopped garlic
soy sauce
Hoisin sauce
sweet chilli sauce
sliced vegetables
L P
AMB 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
600ml hot chicken stock
150g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion 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.
S R
EASONED OAST
Serves: 4 to 6
Ingredients:
1.4 kg leg of lamb
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on P6 for 30
to 35 minutes, turn halfway through cooking. Stand,
covered, for 15 minutes before slicing.
C B
HILLI EEF
Serves: 4
Ingredients:
500 g topside beef mince
1 teaspoon minced garlic
1 (35 g) packet chilli seasoning mix
400 g can tomato purée
440 g can kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on P10 for 17 to 19 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
– 18 –
L
AMB