103
Meat & Poultry
Dish: 3 litre (6pt) casserole with lid
Place the lamb and onion in casserole. Place on base of
oven and cook on MEDIUM MICROWAVE for 10 mins.
Split the chilli along its length leaving the top intact,
(remove seeds) this adds flavour to the stew without too
much heat. Stir the chilli, garlic, rosemary, wine and
tomatoes into the lamb, with a lid on. Cook on
CONVECTION 160°C + WARM MICROWAVEfor 1 hr
stirring halfway. Stir in the black olives and linguine and
continue to cook on CONVECTION 160°C + WARM
MICROWAVE for a further 20 mins or until the linguine is
cooked. Remove the chilli and rosemary, and discard.
Stir in feta cheese and mint before serving.
Ingredients
700g (1lb8oz) lamb fillet, cut into
chunks
1 large onion, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
300ml (½pt) white wine
400g can chopped tomatoes
45ml (3tbsp) Sliced Black Olives
100g (4oz) linguine, broken into
small pieces
150g (5oz) feta cheese cubed
15g (½oz) fresh mint chopped
Greek Lamb Stew Serves 4
Dish: bowl, 1.5 litre (3pt) casserole with lid, large
shallow rectangular or oval dish
Oven Accessory: no accessory then wire shelf in
lower position
Place aubergines in a large colander and sprinkle
liberally with salt. Stand for 20 mins. or until bitter juices
run out. Rinse well under cold water and drain. Pierce
skin of potato and cook on MEDIUM MICROWAVE for
10-12mins, leave to cool slightly then slice. Place oil,
garlic and onion in a bowl. Place on base of oven and
cook on MEDIUM MICROWAVE for 2 mins. Add lamb,
tomatoes and puree and mix well. Cover and cook on
HIGH MICROWAVE for 10 mins. Place aubergine in a
dish with 3tbsp water. Cover, place on base of oven and
cook on MEDIUM MICROWAVE for 4 mins. Whisk eggs,
cream and cheddar together. Arrange ½ the aubergine
slices in the base of dish and spoon over ½ the lamb
mixture and potato slices, repeat process again. Spread
the cheese mixture over the top and sprinkle with
Parmesan cheese. Place on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE for
15-20 mins. or until topping is puffed and golden.
Ingredients
1 large aubergine, sliced
salt
1 large (350g) potato
5ml (1tsp) oil
2 cloves of garlic, crushed
1 medium onion, chopped
350g (12oz) fresh lamb mince
400g (14oz) can of tomatoes
30ml (2tbsp) tomato puree
1 bay leaf
5ml (1tsp) fresh thyme
5ml (1tsp) dried oregano
3ml (½tsp) cinnamon
salt and pepper
Topping
2 eggs
150ml (¼pt) Single cream
100g (4oz) cheddar cheese, grated
25g (1oz) Parmesan cheese, grated
Moussaka Serves 4
