Panasonic NN-ST657 W Operation Manual page 41

S M S
PAGHETTI EAT AUCE
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 clove garlic, minced
425 g can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
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 onion, sliced
1 clove garlic, minced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika
1
⁄ cup sour cream
3
200 g sliced mushrooms
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 V
HINESE EEF AND EGETABLES
Serves: 4 to 6
Ingredients:
500 g rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce
1
⁄ cup Hoisin sauce
4
1
⁄ cup sweet chilli sauce
4
3 cups sliced vegetables
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.
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.
G P
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 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.
– 18 –
L
AMB
S F
TIR RY