Insert Slicer Blade. Process mushrooms and onions. Heat oil in electric frypan or frypan and fry mushrooms and
onions over a moderate heat until soft. Remove and set aside in a large dish. Process meat. Increase heat in
frypan and brown about a third of the meat slices at a time.
(meat slices brown best when cooked in small quantities.)
Return meat to frypan, and add vegetables and stock cubes. Add water and seasoning, and simmer gently 45
mins. (if using electric frypan with lid and closed vent.) Combine flour and water and stir until smooth. Stir into
meat mixture and cook until sauce thickens, about 2 minutes. Reduce temperature to a low heat and just before
serving, stir in sour cream. Serve over hot noodles or rice.
CHICKEN CACCIATORE
– Serves 4
1-1/2 chicken, cut into 8 pieces
4 cup vegetable oil
4 sprigs parsley
1 clove garlic peeled
1 medium onion, peeled and quartered
1 can 500g whole tomatoes
1 teaspoon oregano
¼ teaspoon basil
¼ teaspoon pepper
In an electric frypan, heat oil over a medium heat. Add chicken pieces and brown on both sides. Drain off fat if
necessary. Position steel blade in bowl. Add parsley to bowl. With processor running, drop garlic through food
chute. Switch off, add onion, and pulse to chop medium fine. Add half tomatoes, and pulses 1-2 times just enough
to break up tomatoes. Repeat with other half of tomatoes. Pour over chicken. Cover and simmer until chicken is
tender, about 30-40 minutes.
NOTE: If thicker sauce is required, remove chicken to serving dish. Combine 1 tablespoon flour, and 1 tablespoon
water to make a smooth paste. Stir into sauce. Cook, stirring constantly, until thickened.
MEAT LOAF ROLL UP –
Serves 5-8
3 slices of fresh bread quartered
750g minced steak
1 egg
¼ cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
1 medium green pepper, cut in 12 pieces, seeded and with pith removed
1 small onion peeled and quartered
Preheat oven to 180
0
C. Position Steel Blade. Add bread to bowl, and process until crumbed, about 20 seconds.
Transfer bread to large mixing bowl. Add beef, egg, milk and seasonings to bowl. Mix thoroughly by hand.
Transfer meat mixture to a sheet of wax paper, and roll out on to a rectangle, about 30cm x 23cm. Add green
pepper to bowl, and pulse to chop coarsely. Spread chopped pepper over meat surface. Add onions to bowl, and
pulse to chop coarsely. Spread onion over meat mixture. Roll up, Swiss Roll fashion, from 23cm side. Use wax
paper to help roll up. Carefully place meat roll, seam side down, in shallow baking dish, and bake for 1 hour. Cool
5-10 minutes before serving.
BREAD CRUMBS
Fresh or stale bread may be used. Use three slices at one time. Position Steel Blade. Break up bread slices into
quarters and add to bowl. Process until required fineness is achieved. If you wish to make buttered crumbs, butter
bread slices before adding to bowl.
PASTY
1 cup plain flour
¼ teaspoon salt
¼ cup butter, chilled or frozen and cut in to 3 pieces
