Loading ...
Loading ...
Loading ...
– 126 –
Micro - Made Extras
M
INT
S
AUCE
Makes: Approximately ѿ cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoon brown vinegar
2 tablespoon mint, ¿ nely chopped
Method:
1. Combine all ingredients in a 1-cup jug. Cook on
1000 W for 30 to 40 seconds. Stir well and serve
with Roast Lamb.
M
USHROOM
S
AUCE
Makes: 1½ cups
Ingredients:
3 tablespoon butter
2 tablespoon À our
1 teaspoon soy sauce
¾ cup cream
salt and pepper taste
½ teaspoon curry powder
190
g
can champignon mushrooms,
sliced
Method:
1. Place butter in a 4-cup glass jug. Cook on 1000
W for 30 to 40 seconds.
2. Add À our and soy sauce. Blend to a smooth
paste. Add cream and stir until smooth. Add
seasonings and mushrooms. Cook on 1000 W for
2 to 3 minutes, stirring every 1 minute. Serve on
toast or as accompaniment to meats. Sauce can
be reheated on 1000 W for 30 to 60 seconds.
C
HINESE
S
WEET &
S
OUR
S
AUCE
Makes: 4 cups
Ingredients:
½ cucumber
½ cup cornÀ our
½ cup brown sugar
1 cup chicken stock
½ cup dry sherry
2 tablespoon white vinegar
2 tablespoon soy sauce
2 tablespoon tomato paste
410
g
pineapple pieces and juice
½ red capsicum, diagonally sliced
1 stick celery, diagonally sliced
Method:
1. Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornÀ our and sugar in a 2-litre casserole dish.
2. Gradually stir in stock, sherry, vinegar, soy
sauce, tomato paste, pineapple pieces and juice,
capsicum, cucumber and celery. Cook on
1000 W for 9 to 11 minutes, stirring every
2 minutes. Serve with ham steaks, pork chops or
chicken.
H
OLLANDAISE
S
AUCE
Ingredients:
3 egg yolks
30 ml white wine vinegar
150
g
chilled, unsalted butter,
cut into cubes
pepper
Method:
1. Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top.
2. Place jug on the base of the oven and cook on
1000 W for 30 seconds. Whisk. Cook on 1000 W
for 10 seconds. Whisk again and cook on 1000 W
for 10 seconds. Repeat 10 seconds stages until
sauce is thick and creamy. Season and serve
immediately with salmon steaks or asparagus
spears.
Note:
This sauce must not boil or the eggs will curdle.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoon butter
2 tablespoon comÀ our
3 tablespoon sugar
2 tablespoon golden syrup
1 cup milk
¼ cup brandy
Method:
1. In a 1-litre pyrex jug melt butter on 1000 W for
20 to 30 seconds. Blend in comÀ our, sugar and
golden syrup and cook on 1000 W for 50 to
60 seconds.
2. Add milk gradually and cook on 600 W 3 to
4 minutes. Stirring halfway through cooking.
Stir in brandy. Serve hot with fruit or Christmas
pudding.
G
RAVY
Makes: 1½ cups
Ingredients:
meat or poultry dripping with sediment
25
g
À our
300 ml stock
salt and pepper
Method:
1. Scrape dripping and sediment from roasting
dish into the jug. Stir À our into dripping and then
gradually blend in stock. Place on the base of
the oven and cook on 1000 W for 2 to 3 minutes
stirring halfway through cooking. Season and
serve.
F0003BH70QP_CB.indd 126F0003BH70QP_CB.indd 126 2014/7/9 13:34:072014/7/9 13:34:07
Loading ...
Loading ...
Loading ...