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109
Greek lamb stew
Place the lamb and onion in casserole dish and cover. Place on base of the
oven and cook on MEDIUM MICROWAVE for 10 mins. Split the chili along
its length leaving the top intact, (remove seeds) - this adds fl avour to the
stew without too much heat. Stir the chilli, garlic, rosemary, wine and
tomatoes into the lamb, with the lid on. Cook on LOW MICROWAVE for
40 mins stirring halfway. Stir in the black olives and linguine and continue
to cook on LOW MICROWAVE for a further 15 mins or until the linguine is
cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese
and mint before serving.
ingredients
SERVES 4
700
g
(1 lb 5 oz) lamb fi llet,
cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275 ml (½ pt) white wine
400
g
(14 oz) can chopped
tomatoes
45 ml (3 tbsp) sliced black olives
100
g
(4 oz) linguine, broken into
small pieces
150
g
(5 oz) feta cheese cubed
15
g
(½ oz) fresh mint chopped
Dish: 3 litre Pyrex
®
casserole
dish with lid
Normandy style chicken
Cut the chicken fi llets into pieces. Sweat the chopped shallots in butter,
covered, for 2 mins on HIGH MICROWAVE. Add the chicken pieces, the
white wine or cider, salt, pepper and the apples, peeled, cored and cubed.
Cover and cook on HIGH MICROWAVE for 12-14 mins, stirring halfway
through cooking time. Drain the chicken pieces and keep them to one side,
covered in aluminium foil. Add the cream and the sauce thickener with
Calvados in the dish and cook, uncovered, a further 3-4 mins on HIGH
MICROWAVE. Season to taste and put the chicken pieces back into the
sauce.
ingredients
SERVES 4
800
g
(1 lb 7 oz) chicken fi llets
2 shallots
40
g
(1 oz) butter
1 glass of white wine or cider
salt and pepper
4 large apples
4 tbsp double cream
sauce thickener
2 tbsp Calvados
Dish: 1 Pyrex
®
dish
(25 cm (10”) diameter)
Meat and Poultry
F0003BH21BP_04_130820.indd 109F0003BH21BP_04_130820.indd 109 2013-8-20 9:21:542013-8-20 9:21:54
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