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4. Return meat to the frypan. Add shallots and 1. Press the crushed pepper into the steak on cook uncovered for 5-10 minutes. both sides. Allow steak to stand 1 hour. Serve with steamed rice. 20 Main courses cont. Veal. Veal with Mushrooms Serves 4 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1/2 cup water }combined 1 beef stock cube 1/2 cup cream 1. Heat butter or margarine and oil in frypan on setting 5. Add mushrooms and saute until tender. Set aside. 2. Coat veal steaks in flour seasoned with pepper. Cook steaks on either side until golden. Set aside and keep warm. 3. Add extra flour and cook for 1 minute. Add combined water and stock cube, stirring until sauce boils and thickens. 4. Reduce heat to setting 2, add mushrooms and heat through. Stir through cream. To Serve: Spoon sauce over veal steaks. Serve with steamed vegetables. Weiner Schnitzel Serves 4 4-6 (approx. 750g), thinly cut veal steaks fresh ground pepper juice of 1 lemon plain flour 3 eggs, lightly beaten dry breadcrumbs 1 tablespoon butter or margarine 3 tablespoons oil 1. Pound out veal steak with meat mallet or rolling pin. 2. Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon juice. 3. Coat veal steaks lightly in flour. Dip into egg and then into breadcrumbs, pressing breadcrumbs on firmly. Refrigerate for 1 hour. 4. Heat butter or margarine and oil in frypan on setting 7. Cook veal quickly on both sides until golden brown. Drain on absorbent paper. Serve with a wedge of lemon juice. Veal Paprika Serves 4 4-6 (approx. 750g) veal steaks plain flour 2 tablespoons butter or margarine 1 medium onion, peeled and thinly sliced 1 clove garlic, peeled and finely chopped 2 teaspoons paprika 1 tablespoon plain flour, extra 1 beef stock cube dissolved in 1 cup water 11/2 tablespoons tomato paste 2 tablespoons sour cream 1. Coat veal steaks lightly in flour. 2. Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3. Add onion and garlic, saute until tender. 4. Add paprika, extra flour. Gradually add combined beef stock cube and water, stirring constantly until mixture boils and thickens. 5. Reduce temperature to simmer. Stir through tomato paste and return veal to the frypan. Cover and simmer for 25-30 minutes. Stir in sour cream just before serving. 21 Main courses cont. Lamb. Rack of Lamb with Mustard Crust Serves 4 4 racks of lamb with 3 chops in each, trimmed of excess fat 2 tablespoons oil 2 tablespoons French mustard 1 clove garlic, peeled and finely chopped 1 tablespoon fruit chutney 2 teaspoons green peppercorns, crushed 1 cup fresh breadcrumbs 2 tablespoons chopped parsley 1. Heat oil in frypan on setting 6. Place lamb racks into frypan and brown on all sides. Reduce temperature to setting 5. Cover and bake, allowing 25 minutes per 500g. 2. When half way through cooking, remove lamb from frypan. Combine mustard, garlic, fruit chutney, crushed green peppercorns and breadcrumbs. Spread mixture over back of lamb and coat with chopped parsley. 3. Return to the frypan and bake for remaining cooking time or until desired doneness. Baked Spring Lamb Roll Serves 4 1kg loin of lamb, boned 1 onion, peeled and finely chopped 2 cups fresh breadcrumbs 1 tablespoon chopped mint 1 tablespoon chopped parsley 1 egg, lightly beaten fresh ground pepper to taste plain flour 1 egg extra, lightly beaten with 2 tablespoons milk 1 cup dry breadcrumbs 2 tablespoons oil 1. Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper. 2. Spread mixture onto lamb and roll up. Secure with string. 3. Roll in flour, egg and milk then breadcrumbs. 4. Heat oil in frypan on setting 7. Brown roll on all sides. Reduce heat to setting 5 and cook for approximately 1 hour or until desired doneness. Lamb Shanks with Beans Serves 6 11/2 cups dried lima beans, washed thoroughly 6 lamb shanks plain flour, seasoned with fresh ground pepper 2 tablespoons oil 2 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 teaspoons curry powder 1 can peeled tomatoes, chopped 2 tablespoons tomato paste 2 cups water 1. Place beans in frypan and cover with water. Bring to boil on setting 5. Remove beans and liquid, allow to soak for 3 hours or overnight. Drain. 2. Lightly coat lamb shanks in seasoned flour. 3. Heat oil in frypan on setting 7 and brown shanks well. Set aside. 4. Reduce heat to setting 5. Saute onions, garlic and curry powder until onions are tender. 5. Add tomatoes, tomato paste and water, bring to boil. 6. Add beans and lamb shanks. Cover and cook on simmer for 3 hours or until shanks are cooked and beans are tender. 22 Main courses cont. Pork. Indonesian Pork Sate Serves 4 Marinade: 1 onion, ...

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