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Resumen del manual
5. Remove lamb racks from pan, cover with foil and allow to stand for 10 minutes before carving. Beef burgers 6 500g lean beef mince 1 onion, finely diced 1 X 60g egg, lightly beaten 1/ 2 cup fresh breadcrumbs 1 tablespoon Worcestershire sauce 2 tablespoons tomato sauce 1 teaspoon dried mixed herbs Freshly ground black pepper 1/ 4 cup fruit chutney 2 tablespoons oil 6 rashers bacon, trimmed 6 slices canned pineapple, drained 6 hamburger rolls, for serving 1. Combine beef, onion, egg, breadcrumbs, sauces, herbs, pepper and chutney. Wet palms of hands and shape into 6 even-sized patties, refrigerate until required. 2. Heat oil in frypan on heat setting 14. 3. Cook patties on each side until meat is cooked through. Remove and drain on paper towel. 4. Add bacon and pineapple to the frypan and cook until crisp and golden. 5. Place beef patties onto rolls and top with bacon and pineapple. Serve with barbeque or tomato sauce and a selection of garden greens. Beef Patties are best made ahead of time and chilled for several hours. Beef and peppercorn casserole 4 1 kg chuck steak, trimmed and cut into 2cm cubes 2 tablespoons plain flour 1 tablespoon olive oil 30g butter 3 small onions, cut into wedges 2 sticks celery, sliced 1/ 2 tablespoon ground allspice 3 medium potatoes, peeled and cubed 1 large carrot, sliced 5 cups beef stock 2 teaspoons Worcestershire sauce 300ml sour cream 1. Toss beef cubes in flour 2. Heat oil and butter in frypan on ‘High Sear’ setting. Add beef cubes and saute beef until browned. Remove beef from pan. 3. Add onions, celery, allspice, and vegetables, saute until well browned. 4. Add stock and Worcestershire sauce. Cover with lid and bring to the boil. Stir in beef cubes. Recover with lid and reduce to a rapid simmer on heat setting 4- 6. 5. Simmer for 11/ 2 hours or until tender. Stir in sour cream just before serving. Serve with potatoes, rice or pasta. That’s the idea ™ R12 R13 Vegetables Main continued Classic roast beef 4 1.5kg boned rib roast Freshly ground black pepper 2 cloves garlic, crushed 1 tablespoon olive oil GRAVY 2 tablespoons plain flour 1/ 4 cup red wine 1 cup vegetable stock 2 cups beef stock 1 tablespoon English mustard Salt and pepper, to taste 1. Rub outside of meat with combined pepper, garlic and olive oil. 2. Preheat frypan on ‘High Sear’ setting. Place prepared beef into frypan and sear on all sides. Cover with lid, reduce to heat setting 6- 8 and cook for a further 11/ 2 hours or until cooked to desired doneness. 3. Remove and cover with foil and allow to stand for 15 minutes before carving. GRAVY 1. Drain excess fat from the frypan. Reduce to heat setting 4- 6. Stir flour into pan residue, cook for 1- 2 minutes. Increase to heat setting 8- 10 to lightly brown flour. 2. Reduce to heat setting 4- 6. Gradually add wine, stock and mustard. 3. Increase to heat setting 14 and stir gravy continuously until it comes to the boil, reduce heat and simmer 3-4 minutes until gravy thickens. Season to taste and serve. Asparagus with sweet Thai dressing 4- 6 3 bunches fresh asparagus, trimmed 1 Spanish onion, peeled and thinly sliced 1/ 4 cup freshly chopped coriander 1/ 4 cup freshly chopped mint 1 tablespoon finely snipped garlic chives 1 tablespoon extra virgin olive oil 2 tablespoons freshly squeezed lime juice 2 small red chilli, finely sliced 1/ 4 cup red wine vinegar 1 tablespoon fish sauce 1. Cut asparagus into 8cm lengths. 2. Pour 6 cups of water into frypan. Cover with lid and bring water to the boil on heat setting 14. 3. Place asparagus into the boiling water. Cook for 5 minutes until asparagus is tender. Remove and rinse under cold water. 4. Drain asparagus onto paper towel. Toss asparagus, onions and herbs together in a serving bowl. Cover and chill for an hour before serving. 5. Combine oil, juice, chilli, red wine vinegar and fish sauce. Pour over asparagus and toss lightly. Serve with salad leaves. Ratatouille 4 1/ 4 cup olive oil 2 cloves garlic, thinly sliced 1 large Spanish onion, peeled and roughly chopped 3 red capsicum, seeded and cut into 4cm cubes 1 medium eggplant, roughly chopped 8 Roma tomatoes, chopped 4 zucchini, thickly sliced 1/ 3 cup chicken stock 1/ 3 cup basil leaves Freshly ground black pepper 1. Heat oil in frypan on heat setting 14. Add garlic and onion and saute for 2 minutes until softened. 2. Add capsicum, eggplant, tomatoes, zucchini, stock and basil and saute for 2 minutes. Cover with lid and bring to the boil. Reduce to heat setting 4- 6. 3. Simmer for 15 minutes or until vegetables have softened and liquid thickens. Serve with pasta as an accompaniment to beef, chicken, pork or lamb. R14 R15 Main Vegetables continued Dry potato and kumera curry 4 2 tablespoons olive oil 2 teaspoons brown mustard seeds 2 onions, thinly sliced 2 cloves garlic, crushed 2 teaspoons minced ginger 2 red chillies, thinly sliced 1 tablespoon Marsala-blend curry paste 500g potatoes, peeled and cubed 500g kumera, peeled and cubed 1 cup vegetable or chicken stoc...