Loading ...
Loading ...
Loading ...
- 141 -
Micro - Made Extras
MINT SAUCE
Serves: Approximately ⅓ cup
Ingredients:
1 tablespoon
water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely 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.
MUSHROOM SAUCE
Serves: 1½ cups
Ingredients:
3 tablespoons
butter
2 tablespoons flour
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 flour 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.
CHINESE SWEET & SOUR SAUCE
Serves: 4 cups
Ingredients:
½
cucumber
½ cup cornflour
½ cup brown sugar
1 cup chicken stock
½ cup dry sherry
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons 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
cornflour 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.
HOLLANDAISE SAUCE
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.
BRANDY SAUCE
Serves: 1½ cups
Ingredients:
2 tablespoons
butter
2 tablespoons comflour
3 tablespoons sugar
2 tablespoons 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 comflour, 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.
GRAVY
Serves: 1½ cups
Ingredients:
meat or poultry dripping with
sediment
25 g
flour
300 ml stock
salt and pepper
Method:
1. Scrape dripping and sediment from roasting
dish into the jug. Stir flour 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.
F0003CH50QP.indd 141F0003CH50QP.indd 141 2020/7/16 15:15:072020/7/16 15:15:07
Loading ...
Loading ...
Loading ...