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Ingredients
1 onion, diced
1 clove garlic, crushed
15 ml (1 tbsp) oil
397 g (14 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
450 g (1 lb) mince
salt and pepper
Savoury mince Serves 4
Dish: 1.5 litre (3 pt) casserole dish
Oven accessory: glass turntable
1. Place onion, garlic and oil in casserole, cover and cook on
HIGH power for 2 mins. or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 10 mins. then MEDIUM
power for 15-20 mins. or until cooked.
Variation: Chilli con carne
Add 396 g (14 oz) can red kidney beans drained, 5-10 ml
(1-2 tsp) chilli powder, 1 diced green pepper to the ingredients
above.
Ingredients
675 g (1
1
/
2
lb) braising steak,
cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1
/
2
pt) hot beef stock
300 ml (
1
/
2
pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of
French bread
15 ml (1 tbsp) French
mustard
60 ml (4 tbsp) butter,
softened
1 clove garlic, crushed
Belgian beef casserole Serves 4
Dish: large casserole with lid
Oven accessory: glass turntable + metal tray
1. Combine all the casserole ingredients in dish. Cover with lid
and cook on Combination: CONVECTION 160˚C + WARM
power for 1 hr, or until meat is tender. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of
each bread slice.
3. Uncover casserole and arrange bread on top. Return to
oven and cook uncovered on Combination: CONVECTION
160˚C + WARM power for a further 10 mins. The casserole
is ready when the bread slices are crisp and golden.
