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33
Savoury Mince Serves 2
Dish: 1.5 litre (3 pt) casserole dish
1. Place onion, garlic and oil in casserole,
cover and cook on High power for 2-3 mins.
or until soft.
2. Place all other ingredients in casserole. Stir
well.
3. Cover and cook on High power for 4
1
⁄2 mins.
then Low power for 15-20 mins. or until the
meat is cooked.
Ingredients
1 small onion, diced
1 clove garlic, crushed
5 ml (1 tsp) oil
200 g (7 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
225 g (8 oz) minced beef
salt and pepper
Chicken Satay Serves 2
Dish: 4 wooden skewers + shallow dish
1. For the serving sauce: Crumble 25 g (1 oz)
of creamed coconut into a large jug. Add the
peanut butter, 15 ml (1 tbsp) of the lemon
juice, 15 ml (1 tbsp) of the soy sauce, the
chilli powder and 150 ml (
1
⁄4 pt) water. Cook
on High power for 3-4 mins. or until the
sauce boils and thickens, stirring frequently.
Turn into a serving bowl.
2. Cut the chicken into small chunks and place
in a bowl. Put the remaining creamed
coconut, lemon juice and soy sauce into a
blender or food processor. Add the
remaining ingredients and blend until
smooth.
3. Pour over the chicken. Cover and marinate
in the fridge for 2-3 hours or overnight.
4. Thread the chicken onto wooden skewers.
Place in a shallow dish, cover with any
remaining marinade and cook covered on
High power for 5
1
⁄2-7 mins. or until cooked,
turn and baste frequently. Serve hot with the
sauce for dipping.
Ingredients
50 g (2 oz) creamed coconut
45 ml (3 tbsp) crunchy peanut
butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
150 ml (
1
⁄4 pt) water
2 chicken breast llets, skinned
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
3 ml (
1
⁄2 tsp) ground turmeric
3 ml (
1
⁄2 tsp) ve-spice powder
3 ml (
1
⁄2 tsp) coriander seeds
3 ml (
1
⁄2 tsp) cumin seeds
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