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– 103 –
Micro - Made Extras
G
RAVY
Ingredients:
meat or
poultry dripping with sediment
25
g
À our
300 ml stock
salt and pepper
Method:
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 2-3 minutes stirring halfway
through cooking. Season and serve.
M
INT
S
AUCE
Makes: Approximately ѿ cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, ¿ nely chopped
Method:
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 tablespoons butter
2 tablespoons À our
1 teaspoon soy sauce
¾ cup cream
salt and pepper taste
½ teaspoon curry powder
190
g
can champignon mushrooms,
sliced
Method:
Place butter in a 4-cup glass jug. Cook on 1000 W
for 30-40 seconds. 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 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:
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.
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 (2 tbsp) white wine vinegar
150
g
(5 oz) chilled, unsalted butter,
cut into cubes
pepper
Method:
Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top. Place jug on the
base of the oven and cook on 1000 W for 30 secs.
Whisk. Cook on 1000 W for 10 secs. Whisk again
and cook on 1000 W for 10 secs. Repeat 10 secs
stages until sauce is thick and creamy. Season and
serve immediately with salmon steaks or asparagus
spears.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons comÀ our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
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. 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.
F0003BH22QP_CB.indd 103 2014/5/27 9:14:37
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