Salton SCO912 Instruction Manual page 9

¼ tsp cumin ground
1 tbsp chutney
410 g tomato and onion mix
70 g tomato paste
1 tbsp bbq spice
½ tsp salt
¼ tsp black pepper ground
1 tsp paprika
1 cup cooked rice
6 peppers, topped and centres cleaned
Method:
1. Heat up the oil in a pot
2. Add your onion, garlic, and peppers and fry until glossy
3. Add your beef mince, fry until browned
4. Add the paprika, pepper, salt, bbq spice, ginger, coriander and cumin and stir to
evenly coat the meat
5. Add the tomato paste and cook for 1 – 2 minutes
6. Add the tomato and onion mix, thyme and chutney
7. Once cooked stir in the cooked rice
8. Fill the peppers and roast in the Salton Convection Oven for 15 minutes at 180 °c
9. This dish is best served with a tomato base sauce or white mushroom sauce
Ostrich Cannelloni
Time: 25- 30 minutes
Portion: 2 – 4
Ingredients:
500g ostrich mince
1 carrot, diced
1 onion, white, diced
Half red pepper, diced
Half yellow pepper, diced
Half green pepper, diced
½ tsp coriander ground
½ tsp ginger ground
½ tsp cumin ground
1 tsp paprika
1 tsp bbq spice
1 tsp garlic
1 tbsp oil
1 tbsp chutney
400g tomato chopped
70g tomato paste
For the white sauce:
3 cups milk
2 tbsp flour
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