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85
Meat
ingredients
Serves 4
500 g new potatoes, halved
3 tbsp (45 ml) pesto
1 tbsp (15 ml) oil
1 medium onion, nely chopped
4 chicken breasts, skinned and cut
into bite sized pieces
400 g tin chopped tomatoes
2 tbsp (30 ml) tomato puree
4-5 drops Tabasco sauce
100 g breadcrumbs
1 clove of garlic, nely chopped
50 g parmesan cheese, grated
Dish: : 1 x medium Pyrex® casserole
dish with lid, 1 x Pyrex® gratin dish
Accessory: none
1. Place potatoes in a medium Pyrex® casserole dish with 3 tbsp
(45 ml) water. Cover, place on the base of the oven and cook
on HIGH MICROWAVE for 7-8 minutes. Drain. Stir the pesto
into the potatoes and put aside to keep warm.
2. Place oil and onion in a gratin dish. Place on the base of the
oven and cook on HIGH MICROWAVE for 2-3 minutes to
soften the onion.
3. Add chicken, cover and cook on MEDIUM MICROWAVE
for 4 minutes. Add the tomatoes, tomato puree and the
Tabasco sauce to the chicken. Cover and cook on MEDIUM
MICROWAVE for 10-12 minutes. Stirring halfway. Add
potatoes.
4. Mix the breadcrumbs with the garlic and Parmesan cheese
and sprinkle over the chicken.
5. Place dish on the base of the oven and cook on GRILL 1 +
LOW MICROWAVE for 8-10 minutes until heated through and
golden brown in colour.
Pesto chicken crumble
ingredients
Serves 4
2 large aubergines
1 clove of garlic, crushed
1 medium onion, chopped
200 g minced beef
400 g tin chopped tomatoes
25 g pitted black olives, chopped
2 tsp (10 ml) dried oregano
2 tbsp (30 ml) tomato puree
75 g breadcrumbs
50 g parmesan, grated
Dish: 1 x 1.5 litre Pyrex® casserole
dish with lid
Accessory: Square Panacrunch Pan
1. Place the whole aubergines on the Square Panacrunch Pan
in the lower shelf position and cook on OVEN 220 °C for
20 minutes or until soft. Remove from oven and allow to cool.
2. Cut the aubergines in half horizontally, leaving the stalks
attached. Scoop out the esh and chop nely.
3. Place garlic and onion in a Pyrex® casserole dish. Place on
the base of the oven and cook on HIGH MICROWAVE for
2 minutes.
4. Add beef, tomatoes, aubergine esh, olives, oregano, and
tomato puree. Cover and cook on HIGH MICROWAVE for
10 minutes. Mix 40 g of the parmesan with the breadcrumbs
and add to beef mixture. Fill the aubergine skins with the
lling.
5. Place aubergines on the Square Panacrunch Pan and sprinkle
with the remaining parmesan.
6. Place the Square Panacrunch Pan in the lower shelf position
and cook on GRILL 1 for 5 minutes, or until cooked and
golden.
Stuffed aubergines
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