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91
91
Meat and Poultry
Casserole Pork with Herby Dumplings
ingredients
Serves 4
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded and
chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned our
5 ml (1 tsp) ground bay leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (½ pt) dry cider
Dumplings:
175 g (6 oz) self raising our
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley, chopped
150 ml (¼ pt) cold water
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: Enamel tray
1. Place oil, onion, green pepper and carrots in casserole dish, cover
and cook on High microwave for 5 minutes or until soft.
2. Toss pork in seasoned our and add to onion mixture. Stir in
all other ingredients, cover, place on enamel tray and cook on
Combination: Convection 160 °C + Warm microwave for 1 hour
or until pork is tender.
3. Whilst cooking make the dumplings by combining the our, suet,
salt, mustard and parsley. Add the water to make a stiff dough.
Shape dough into 8 round dumplings.
4. When pork is cooked, uncover and place dumplings around
the edge of dish. Cook uncovered on the enamel tray on
Combination: Convection 160 °C + Warm microwave for
15 minutes or until dumplings are cooked through.
Toad in the Hole
Creamy Chicken Gratin
ingredients
Serves 4
150 g (5 oz) plain our
3 ml (½ tsp) salt
2 eggs
300 ml (½ pt) milk and water
25 g (1 oz) oil
450 g (1 lb) sausages
Dish: 1 x mixing bowl,
1 x 25 x 18 cm (10 x 7 inch) oblong
rectangular tin
Accessory: Enamel tray
ingredients
Serves 4
350 g (12 oz) leeks,
trimmed and sliced
25 g (1 oz) butter
30 ml (2 tbsp) plain our
300 ml (½ pt) milk
225 g (8 oz) cooked chicken, chopped
100 g (4 oz) ham, chopped
175 g (6 oz) Gruyere cheese, grated
4 frozen garlic bread slices
Dish: 1 x large Pyrex
®
bowl
1 x 26 cm (10 ½ inch) gratin dish
Accessory: Enamel tray
1. Preheat oven with enamel tray on Convection 220 °C.
2. Sift our and salt in a bowl. Add eggs and half the liquid. Beat until
smooth. Gradually stir in remaining liquid.
3. Put oil in tin with sausages on enamel tray. Cook on Convection
220 °C for 15 minutes.
4. Pour in the batter and cook for 15-20 minutes on Convection
220 °C or until the batter is well risen and golden brown.
1. Slice the leeks and place in a large bowl with the butter. Cover
and soften on High microwave for 3-4 minutes or until softened.
2. Add the our and mix well. Stir in the milk and heat, uncovered on
High microwave for 4-5 minutes or until thickened. Stir halfway.
Add the chicken, ham and cheese then season and mix well.
3. Pour into the gratin dish and top with the garlic bread slices. Place
on enamel tray and cook on Combination: Convection 220 °C +
Low microwave for 10-15 minutes or until piping hot and golden.
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