Sharp R-380D User Manual page 43

VEAL À LA MEDALLION
1 kg veal, cubed
1
/ cup plain flour
2
salt and pepper
3
/ cup water
4
1 cup finely chopped shallots
2 carrots, thinly sliced
1. Toss veal in flour. Place in a 3-litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.
2. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during
cooking.
3. Stir in mushrooms and sour cream.
4. Cover and cook a further 5-7 minutes on MEDIUM.
5. Sprinkle with chives.
VEAL AND AUBERGINE
750 g veal, diced
1 Iarge aubergine or eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
3 shallots, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley, chopped
2 tablespoons tomato paste
1. Toss veal in combined flour, fresh sage, chicken stock powder and black
pepper.
2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and
aubergine.
3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
Serves 4-6
1
/ teaspoon grated lemon rind
2
2 rashers bacon, chopped
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives
Serves 4-6
HERBED LOIN OF LAMB
1
/ cup white wine
2
1
/ cup oil
4
3 cloves garlic, crushed
freshly ground black pepper
2 teaspoons rosemary spikes
1 kg loin of lamb
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade; leave
overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes
on MEDIUM (for well done). Turn meat over halfway through cooking.
5. Allow to stand 10 minutes covered with foil before carving.
ITALIAN SPAGHETTI SAUCE
500 g topside mince
1 onion, chopped
2 clove garlic, crushed
410 g can whole tomatoes
1 / cup tomato paste
2
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
19
Serves 8
Serves 4-6