Panasonic NN-SD381S Operating Instruction And Cook Book page 35

Main Fare Meats
M B C
USSAMAN EEF URRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄ cup mussaman curry paste
3
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.
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
600 ml hot chicken stock
150 g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion 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 for 10 minutes. Stir. Cook on Medium for a
further 10 minutes. Add the rice and chicken stock and
cook covered on Medium Low for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
C B
ORNED EEF
Serves: 4
Ingredients:
1.5 to 1.7 kg 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 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on High for 10 minutes. Turn meat, cover and cook
1 1
on Low for 1 ⁄ to 1 ⁄ hours. Stand corned silverside in
4 2
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 Low.
(continued)
G P
INGERED ORK
Serves: 4
Ingredients:
500 g
1
⁄ cup
4
1 tablespoon
2 teaspoons
2 teaspoons
1
300 g
1
1
⁄
2
2
1
⁄ cup
2
1 tablespoon
Method:
Place pork, teriyaki sauce, honey, ginger and cornfl our
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 Med-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.
L K
AMB ORMA
Serves: 4
Ingredients:
1
500 g
1
⁄ cup
3
2 cups
250 ml
250 ml
2 tablespoons
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
B B
EEF OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g
4 rashers
6
2 teaspoons
1
⁄ cup
4
410 ml
1
⁄ cup
2
1 teaspoon
1 teaspoon
250 g
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Medium for 14 to 16 minutes.Stir and cook on Low
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
– 33 –
S F
TIR RY
sliced lean pork
teriyaki sauce
honey
minced ginger
cornfl our
onion, sliced
sugar snap peas, trimmed
zucchini, sliced
red capsicum, sliced
green onions, sliced
bean sprouts
toasted sesame seeds
onion, diced
lamb, cubed
korma curry paste
carrots sliced
tomato puree
beef stock
natural yoghurt
diced chuck steak
bacon, diced
pickling, onions
minced garlic
red wine
tomato puree
beef stock
minced chilli
dried tarragon
button mushrooms, halved