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Resumen del manual
Coat veal steaks lightly in flour. 2. Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3. Add onion and garlic, saute until tender. 4. Add paprika, extra flour. Gradually add combined beef stock cube and water, stirring constantly until mixture boils and thickens. 5. Reduce temperature to simmer. Stir through tomato paste and return veal to the frypan. Cover and simmer for 25-30 minutes. Stir in sour cream just before serving. 21 Main courses cont. Lamb. Rack of Lamb with Mustard Crust Serves 4 4 racks of lamb with 3 chops in each, trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic, peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns, crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley 1. Heat oil in frypan on setting 6. Place lamb racks into frypan and brown on all sides. Reduce temperature to setting 5. Cover and bake, allowing 25 minutes per 500g. 2. When half way through cooking, remove lamb from frypan. Combine mustard, garlic, fruit chutney, crushed green peppercorns and breadcrumbs. Spread mixture over back of lamb and coat with chopped parsley. 3. Return to the frypan and bake for remaining cooking time or until desired doneness. Baked Spring Lamb Roll Serves 4 1kg loin of lamb, boned 1 onion, peeled and finely chopped 2 cups fresh breadcrumbs 1 tablespoon chopped mint 1 tablespoon chopped parsley 1 egg, lightly beaten fresh ground pepper to taste plain flour 1 egg extra, lightly beaten with 2 tablespoons milk 1 cup dry breadcrumbs 2 tablespoons oil 1. Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper. 2. Spread mixture onto lamb and roll up. Secure with string. 3. Roll in flour, egg and milk then breadcrumbs. 4. Heat oil in frypan on setting 7. Brown roll on all sides. Reduce heat to setting 5 and cook for approximately 1 hour or until desired doneness. Lamb Shanks with Beans Serves 6 11/2 cups dried lima beans, washed thoroughly 6 lamb shanks plain flour, seasoned with fresh ground pepper 2 tablespoons oil 2 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 teaspoons curry powder 1 can peeled tomatoes, chopped 2 tablespoons tomato paste 2 cups water 1. Place beans in frypan and cover with water. Bring to boil on setting 5. Remove beans and liquid, allow to soak for 3 hours or overnight. Drain. 2. Lightly coat lamb shanks in seasoned flour. 3. Heat oil in frypan on setting 7 and brown shanks well. Set aside. 4. Reduce heat to setting 5. Saute onions, garlic and curry powder until onions are tender. 5. Add tomatoes, tomato paste and water, bring to boil. 6. Add beans and lamb shanks. Cover and cook on simmer for 3 hours or until shanks are cooked and beans are tender. 22 Main courses cont. Pork. Indonesian Pork Sate Serves 4 Marinade: 1 onion, peeled and finely sliced 1/4 cup lemon juice 2 tablespoons soy sauce 1 teaspoon brown sugar 1 teaspoon curry powder 1/2 teaspoon ground coriander 1/4 teaspoon pepper 750g pork, cut into 2cm cubes 2 tablespoons oil 1. Combine marinade ingredients in a large bowl. Add pork, stirring to coat and allow to marinade for 2 hours. 2. Arrange pork pieces onto bamboo skewers. 3. Heat oil in frypan on setting 6, brown pork on all sides. Cook for approximately 15-20 minutes, turning occasionally and brushing with marinade throughout cooking. Serve with tomato wedges and saffron rice. Note: To make saffron rice add 1/4 teaspoon saffron to boiling water for every 2 cups rice. Oriental Spare Ribs Serves 4 2 tablespoons oil 1kg pork spare ribs 1 cup marmalade 3/4 cup water 1 tablespoon soy sauce 1 clove garlic, peeled and finely chopped 1/2 teaspoon ground ginger 1. Heat oil in frypan on setting 6. Add pork spare ribs and brown on all sides. Cover and cook for 20-30 minutes, turning occasionally. 2. Combine marmalade, water, soy sauce, garlic and ginger. 3. Reduce heat to setting 1. Pour marmalade mixture over ribs. Cover and cook a further 15 minutes. Serve over rice. Hawaiian Pork Chops Serves 4 4 pork chops 2 tablespoons oil 1 onion, peeled and cut into wedges 1 x 425g pineapple pieces, drained reserving 1/4 cup juice 1/4 cup dry sherry 1 tablespoon honey 1 tablespoon tomato sauce 2 teaspoons white vinegar 1 teaspoon finely grated green ginger fresh ground pepper to taste 2 teaspoons cornflour 1. Trim excess fat from chops. 2. Heat oil in frypan on setting 7. Brown chops on both sides. Remove chops from frypan. Reduce to setting 5. 3. Saute onions until tender. Add pineapple, sherry, honey, tomato sauce, vinegar and ginger. Bring to boil. 4. Reduce heat to setting 2. Combine cornflour with reserved pineapple juice. Add to frypan, stirring until sauce boils and thickens. 5. Return pork to the frypan. Cover and simmer for 20 minutes, or until chops...
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