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64
64
ingredients
SERVES 4
Sauce
15 ml (1 tbsp) cornour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato sauce
15 ml (1 tbsp) sherry
juice from pineapple
seasoning to taste
450 g (1 lb) pork llet, diced and
trimmed
1 green pepper sliced
225 g (8 oz) can pineapple chunks,
drained (reserve juice)
Dish: 20 cm (8”) casserole
Mix all sauce ingredients together. Layer pork, pepper and pineapple in
casserole, pour over sauce. Cover, place casserole on glass turntable
and cook on 1000 W for 5 minutes then 440 W for 10-15 minutes or
until meat is tender. Stir halfway through cooking time.
ingredients
SERVES 4
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken breasts
300 ml (½ pt) hot chicken stock
400 g (14 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornour
Dish: 3 litre (6 pt) casserole
Place vegetables and butter in casserole. Cover, place on glass
turntable and cook on 1000 W for 3-5 minutes or until soft. Place
chicken on top of vegetables, cover with stock and tomatoes and add
salt and pepper to taste. Cover and cook on 1000 W for 10 minutes
then 300 W for 35-40 minutes or until well cooked through. Mix
cornour with a little water. Remove chicken from casserole, skim off
excess fat and stir in cornour paste. Cook on 1000 W for 2 minutes.
Serve chicken with sauce poured over.
ingredients
SERVES 4
15 ml (1 tbsp) sunower oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded and cut
into strips
15 ml (1 tbsp) paprika
3 ml (½ tsp) ground cumin
400 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato purée
150 ml (¼ pt) hot pork or chicken
stock
175 g (6 oz) button mushrooms
black pepper
10 ml (2 tsps) cornour
30 ml (2 tbsp) crème frâiche
Dish: large casserole with lid
Place all the ingredients except the cornour and crème frâiche in a
casserole. Cover, place on glass turntable, and cook on 1000 W for
10 minutes. Stir the casserole, cover and cook on 300 W for
50 minutes, or until the meat is cooked. Stir once during cooking. Blend
the cornour with a little water and stir into the casserole. Cover and
cook for a further 5 minutes on 300 W or until thickened. Swirl in the
crème frâiche and serve immediately.
Paprika Pork Casserole
Chicken Casserole
Sweet and Sour Pork
Meat and Poultry
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