Loading ...
Loading ...
Loading ...
102
Meat and Poultry
ingredients
SERVES 4
3 cardamom pods
½ cinnamon stick
3 ml (¼ tsp) cumin seeds
5 ml (1 tsp) garam masala
5 ml (1 tsp) chilli fl akes
2.5 cm (1”) fresh root ginger, grated
1 garlic clove, crushed
25
g
(1 oz) ground almonds
45 ml (3 tbsp) natural yoghurt
600
g
(1 lb 5 oz) skinless chicken
breast, cut into chunks
15 ml (1 tbsp) olive oil
2 onions, fi nely chopped
150 ml (½ pt) single cream
30 ml (2 tbsp) coriander, chopped
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Chicken pasanda
Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic,
almonds and yoghurt into a non metallic bowl. Add chicken and stir well.
Leave to marinate in the fridge for 2-3 hours. Place oil and onions in
casserole. Place on base of oven and cook on HIGH MICROWAVE for
2 mins. Stir chicken into onions. Place casserole on base of oven, cover and
cook on MEDIUM MICROWAVE for 15 mins. Stir. Cook for a further
10-15 mins on SIMMER MICROWAVE. Stir in cream and coriander and
cook on MEDIUM MICROWAVE for 3 mins or until hot.
ingredients
SERVES 4
1 onion, chopped
1 clove garlic, crushed
5 ml (1 tsp) oil
400
g
(14 oz) can
chopped tomatoes
150 ml (5 fl oz) red wine
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
500
g
(1 lb 1 oz) beef mince
salt and pepper
Dish: 1.5 litre (3 pt)
Pyrex
®
casserole dish with lid
Savoury mince
Place onion, garlic and oil in casserole. Place on base of oven and cook on
MEDIUM MICROWAVE for 3 mins. Place all other ingredients in casserole.
Stir well. Cover, cook on HIGH MICROWAVE for 10 mins. Then MEDIUM
MICROWAVE for 15-20 mins or until cooked.
Variation: Chilli Con Carne add 400 g (14 oz) can red kidney beans drained,
5-10 ml (1-2 tsp) chilli powder and 1 diced green pepper with the onion,
garlic and oil.
ingredients
SERVES 4
50
g
(2 oz) creamed coconut
275 ml (
½
pt) boiling water
500
g
(1 lb 2 oz) lamb fi llet,
cut into strips about
4 cm (
½
inch) long
2 garlic cloves, crushed
2.5 cm (1 inch) fresh root
ginger, fi nely grated
30 ml (2 tbsp) thai green curry
paste
1 lime, grated rind and juice
30 ml (2 tbsp) fresh coriander)
Dish: 3 litre (6 pt)
Pyrex
®
casserole with lid
Thai lamb curry
Mix the coconut with the boiling water. Mix all the remaining ingredients
except the coriander with the lamb and leave to marinade in the fridge for
30 mins. Combine the coconut and the lamb mixture and stir well. Cover,
place on base of oven and cook on CONVECTION 160 °C + WARM
MICROWAVE for 55-60 mins stirring halfway. Garnish with fresh coriander.
F0003BH21BP_04_130820.indd 102F0003BH21BP_04_130820.indd 102 2013-8-20 9:21:532013-8-20 9:21:53
Loading ...
Loading ...
Loading ...