User Manual

BEEF ROLL WITH SPINACH AND SPRING ONION
STUFFING
Serves: 4 to 6
Ingredients:
2
thick skirt steaks (approx. 500 g
each), pounded
Stuffing:
1 tablespoon butter
1 clove garlic, crushed
½ bunch spinach, washed and roughly
chopped
4 green onions, finely sliced
¼ cup fresh breadcrumbs
salt and pepper
1 egg, lightly beaten
1 tablespoon slivered almonds
Sauce:
400 g tomato puree
1 clove garlic, crushed
½ cup dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
pinch of pepper
Method:
1. Using a sharp knife, score the smooth side of the
steaks to form a diamond pattern. Place steaks
scored side down. Set aside.
2. Place butter and garlic into a 2-litre casserole
dish. Cook on 1000 W for 1 minute.
3. Add spinach and green onions and cook on
1000 W for 3 to 4 minutes. Allow to cool slightly.
4. Add breadcrumbs, salt and pepper, egg and
almonds to mixture. Mix until well combined.
5. Place stuffing onto steaks and roll up lengthwise
to form two long rolls. Secure rolls with string.
6. Place beef rolls in a 3-litre casserole dish, cook
on 800 W for 25 to 30 minutes, turning halfway
through cooking. Allow to stand before carving
into slices.
Sauce:
1. Place all ingredients into a 1-litre pyrex jug and
mix well. Cook on 1000 W for 8 to 10 minutes,
or until the sauce is a thick pouring consistency.
Pour over beef and serve.
MINI MEATBALLS
Serves: 4
Ingredients:
500 g topside mince
1 onion, finely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
½ cup pineapple pieces, reserve juice
½ cup brown sugar
1 tablespoon cornflour
½ cup beef stock
¼ cup vinegar
2 teaspoon soy sauce
Method:
1. Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well.
Roll mixture into 2.5 cm balls.
2. Place half of balls onto a paper towel lined metal
tray evenly spread. Put in middle shelf position.
Cook on Convection 180 °C for 24 to 26 minutes.
Set aside. Repeat with remaining mixture.
Sweet and Sour Sauce:
1. Drain pineapple and reserve pineapple juice. In a
jug, combine sugar and cornflour. Add reserved
pineapple juice, beef stock, vinegar and soy
sauce. Mix well. Cook on 1000 W for 4 minutes.
2. Stir and add pineapple pieces. Cook on 1000 W
for a further 2 to 3 minutes. Stir well. Spoon
sauce over meatballs and serve.
Beef Roll with Spinach and Spring Onion Stuffing
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Main Fare Meats
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