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Meat and Poultry
I
ngredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken quarters, skinned
300 ml (
1
/
2
pt) hot chicken stock
300 g (11 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Chicken Casserole
Dish: 3 litre (6 pt) casserole
taste.
through.
N.B.
through. Stir halfway.
I
ngredients
3-4 cloves garlic, crushed
1 cm (
1
/
4
”) piece fresh ginger, grated
50 g (2 oz) ground almonds
45 ml (3 tbsp) water
3 whole cardamon pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
30 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and cut
into cubes
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
1.5 ml (
1
/
4
tsp) garam masala
1.5 ml (
1
/
4
tsp) cayenne pepper
150 ml (
1
/
4
pt) single cream
salt and pepper
Dish: Large casserole dish
to make a thick paste.
power for 3 mins.
cooking time.
vegetables.
29
1
I
ngredients
225 g (8oz) pork fillet, diced
Sweet & Sour Sauce:
15 ml (1tbsp) oil
1 small carrot cut into matchsticks
1 spring onion, thinly sliced
small green pepper, cut into strips
225 g (8oz) can pineapple chunks,
drained (reserve juice)
10 ml (2tsp) soft brown sugar
5 ml (1tsp) cornflour
pinch garlic salt
5 ml (1tsp) cider vinegar
10 ml (2tsp) soy sauce
5 ml (1tsp) tomato ketchup
Pork with Sweet & Sour Sauce Serves 2
Dish: small casserole
1. Place pork in dish, cover and cook on LOW power
for 7-9 mins. or until juices run clear.
2. Place oil, carrot, onion and green pepper in a
bowl. Cover and cook on HIGH power for 2-3
mins. or until vegetables are tender.
3. Mix half the reserved juice with the remaining
ingredients except pineapple. Cover and cook on
HIGH power for 2-3 mins. or until clear and
thickened. Stir halfway.
4. Add the sauce to the vegetables. Stir in the
pineapple. Mix well.
5. Cook on HIGH power for 1 min. or until heated
through. Spoon over cooked pork. Reheat for
1-2 mins. on HIGH power or until piping hot.
I
ngredients
50 g (2oz) creamed coconut
45 ml (3tbsp) crunchy peanut butter
45 ml (3tbsp) lemon juice
30 ml (2tbsp) soy sauce
large pinch of chilli powder
150 ml (
1
⁄
4
pt) water
2 chicken breast fillets, skinned
15 ml (1tbsp) vegetable oil
1 garlic clove, crushed
3 ml (
1
/
2
tsp) ground turmeric
3 ml (
1
/
2
tsp) five-spice powder
3 ml (
1
/
2
tsp) coriander seeds
3 ml (
1
/
2
tsp) cumin seeds
Chicken Satay Serves 2
Dish: 4 wooden skewers + shallow dish
1. For the serving sauce: Crumble 25 g (1oz) of
creamed coconut into a large jug. Add the peanut
butter, 15 ml (1tbsp) of the lemon juice, 15 ml
(1tbsp) 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
Serve hot with the sauce for dipping.
I
ngredients
1 small onion, diced
1 clove garlic, crushed
5 ml (1tsp) oil
200 g (7oz) can chopped tomatoes
15 ml (1tbsp) tomato puree
5 ml (1tsp) mixed herbs
225 g (8oz) minced beef
salt and pepper
Savoury Mince Serves 2
Dish: 1.5 litre (3pt) 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 mins. then
LOW power for 15-20 mins. or until the meat is
cooked.
1
2
⁄
5 -7 mins. or until cooked, turn and baste frequently.
1
2
⁄
27
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