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63
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ingredients
SERVES 4
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned our
15 ml (1 tbsp) brown sugar
300 ml (½ pt) hot beef stock
300 ml (½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Dish: large casserole with lid
Combine all the casserole ingredients in dish. Cover with lid, place
on glass turntable and cook on 1000 W for 10 minutes. Stir then use
300 W for 90 minutes or until meat is tender, stir every 30 minutes.
Remove bay leaves.
ingredients
SERVES 4
60ml (4 tbsp) light soy sauce
45ml (3 tbsp) spring onion, nely sliced
30ml (2 tbsp) soft brown sugar
15ml (1 tbsp) rice vinegar or sherry
10ml (2 tsp) fresh ginger,
nely grated
450 g chicken, cubed
Dish: small glass bowl, Pyrex
®
dish
Mix marinade in a small glass bowl, heat on 1000 W for 30 seconds
- 1 minute, or until sugar has dissolved. Pour over the chicken. Cover
and marinade in the fridge for 2-3 hours or overnight. Cover with
pierced cling lm and place on glass turntable. Cook on 600 W for 10-
15 minutes. Stirring halfway.
ingredients
SERVES 4
100 g (4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast llets, skinned
approx 600 g (1 lb 5 oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ve-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Dish: large jug, bowl, 4-8 wooden
skewers + large shallow dish
For the serving sauce: Crumble 50 g (2 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 300 ml (½ pt)
water. Place on glass turntable and cook on 1000 W for 5-6 minutes
or until the sauce boils and thickens, stirring frequently. Turn into a
serving bowl. 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. Pour over the chicken. Cover and marinate in the fridge
for 2-3 hours or overnight. Thread the chicken onto wooden skewers.
Place on a shallow dish, cover with any remaining marinade and cook
covered on 1000 W for 7-8 minutes or until cooked, turn and baste
frequently. Serve hot with the sauce for dipping.
Belgian Beef Casserole
Teriyaki Chicken
Chicken Satay
Meat and Poultry
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