Crusty Rosemary Lamb

Serves: 4-6

Ingredients:

3 pound (1.5 kg) leg lamb
1/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary

Microwave Method:

1. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
2. Place on a rack. Cook for 10 minutes on MEDIUM HIGH.
3. Cook a further 25-30 minutes on MEDIUM (for medium) or 40-45 minutes on MEDIUM (for well done).
4. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
3. Place on Low Rack.
4. Cook on HIGH MIX/ROAST for 35 minutes (medium) or 45 minutes (well done).
5. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

Seasoned Racks of Lamb with Glazed Mint Sauce

Serves: 4

Ingredients:

2 racks of lamb (4 chops per rack)
1 1/2 cups cooked long grain rice
2 spring onions (shallots), chopped
1 clove garlic, crushed
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 egg, beaten
Salt and pepper
Glazed Mint Sauce

Microwave Method:

1. Using a sharp knife separate meat from bone, forming a pocket but leaving ends intact.
2. Mix all other ingredients in a bowl, to make well-combined seasoning. Firmly pack a little seasoning between meat and bones.
3. Place racks on a roasting rack facing each other, interlocking bones to form an arch.
4. Place seasoning in arch, packing firmly, brush with glaze.
5. Cook for 18-20 minutes on MEDIUM (for medium) or 22-25 minutes on MEDIUM (for well done).
6. Serve chops accompanied by seasoning and Glazed Mint Sauce.

Convection Microwave Method:

1. Using a sharp knife separate meat from bone, forming a pocket but leaving ends intact.
2. Mix all other ingredients in a bowl, to make well-combined seasoning. Firmly pack a little seasoning between meat and bones.
3. Place racks on pizza tray, facing each other, interlocking bones to form an arch.
4. Place seasoning in arch, packing firmly, brush with glaze.
5. Place on Low Rack. Cook on HIGH MIX/ROAST 350 degrees F (180 degrees C) for 20 minutes (medium) or 25-28 minutes (well done).
6. Serve chops accompanied by seasoning and Glazed Mint Sauce.

Fillet of Beef with Green Peppercorn Sauce

Serves: 4-6

Ingredients:

1 x 1.5 pound (750 g) piece of fillet of beef
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup cream
2 tablespoons peppercorns

Convection Microwave Method:

1. Roll up fillet and tie securely with string.
2. Place on Low Rack and cook for 20 minutes on HIGH MIX/ROAST.
3. Melt butter in a large Pyrex jug for 40 seconds on HIGH. Add flour, stir well and cook for 1 minute on HIGH. Stir in milk and cook a further 2 minutes on HIGH.
4. Add cream and peppercorns; stir well.
5. Serve sauce over fillets of beef.

Veal a la Medallion

Serves: 4-6

Ingredients:

2 pound (1 kg) veal, cubed
1/2 cup all-purpose (plain) flour
Salt and pepper
1/4 cup water
1 cup finely chopped spring onions (shallots)
2 carrots, thinly sliced
1/2 teaspoon grated lemon rind
2 rashers bacon, chopped
8 ounces (250 g) fresh mushrooms, sliced
1/2 pint (300 ml) carton sour cream
1 tablespoon chopped chives

Convection Microwave Method:

1. Toss veal in flour. Place in a 2 quart (litre) casserole dish. Stir in salt, pepper, water, spring onions, carrots, lemon rind and bacon.
2. Cover and cook for 1 1/2 hours on SLOW COOK.
3. Stir in mushrooms and sour cream. Cook for 15 minutes on SLOW COOK.
4. Sprinkle with chives.

Beef Madeira

Serves: 4-6

Ingredients:

1.5 pound (750 g) blade or round steak, cubed
1/4 cup all-purpose (plain) flour
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1/2 cup beef stock
1/2 cup Madeira or sherry
1/2 teaspoon paprika
11 ounces (350 g) French beans, washed and sliced
1 green pepper (capsicum), sliced

Microwave Method:

1. In a 2-3 quart (litre) casserole dish combine meat and flour; mix well.
2. Add onions and carrots.
3. In a jug, combine garlic, beef stock, Madeira or sherry, and paprika, stir well. Pour over beef.
4. Cook covered for 15-20 minutes on MEDIUM.
5. Add beans and capsicum. Cook a further 20-25 minutes on MEDIUM.

Convection Microwave Method:

1. In a 2-3 quart (litre) casserole dish combine meat and flour; mix well.
2. Add onions and carrots.
3. In a jug, combine garlic, beef stock, Madeira or sherry, and paprika, stir well. Pour over beef.
4. Cook for 1 hour on SLOW COOK.
5. Add beans and pepper. Cook for a further 1 hour on SLOW COOK or until beans are tender.

Glazed Mint Sauce

Ingredients:

3 tablespoons caster sugar
3 tablespoons white vinegar
2 cups chicken stock
4 tablespoons mint jelly
Salt and pepper
2 tablespoons cornflour
2 tablespoons water

Microwave Method:

1. Combine sugar and vinegar in a large Pyrex jug.
2. Cook for 2 minutes on HIGH. Stir until sugar is dissolved.
3. Bring to boil. Cook for 3-4 minutes on HIGH - until mixture turns golden.
4. Stir in chicken stock and mint jelly. Season with salt and pepper.
5. Add combined cornflour and water. Cook for 5-6 minutes on HIGH. Stir twice during cooking.
6. Serve hot with roast lamb.

Loin of Lamb with Spinach and Pine Nuts

Serves: 4-6

Ingredients:

1 x 2 pound (1 kg) loin of lamb
1 tablespoon butter
1 small onion, finely chopped
1 bunch spinach, cooked and pureed
3 tablespoons pine nuts
1 clove garlic, crushed
1/4 cup breadcrumbs
Salt and pepper

Microwave Method:

1. Place butter and onion in a Pyrex jug, cook for 1 minute on HIGH.
2. Stir in spinach, pine nuts, garlic and breadcrumbs. Season with salt and pepper.
3. Spread mixture along edge of loin. Roll loin up and tie tightly with string.
4. Place on a rack. Cook for 18-20 minutes on MEDIUM (for medium) or 22-24 minutes on MEDIUM (for well done), turning over halfway through cooking.

Convection Microwave Method:

1. Place butter and onion in a Pyrex jug, cook for 1 minute on HIGH.
2. Stir in spinach, pine nuts, garlic and breadcrumbs. Season with salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Spread mixture along edge of loin. Roll loin up and tie tightly with string.
5. Place on the Low Rack. Cook on HIGH MIX/ROAST for 20 minutes (medium) or 25-28 minutes (well done), turning over halfway through cooking.

Aussie Meat Pie

Makes: 6

Ingredients:

1 pound (500 g) lean ground beef (mince)
1 large onion, finely chopped
2 tablespoons gravy powder
1/4 cup tomato ketchup (sauce)
1 tablespoon chopped parsley
6 foil individual pie tins
3 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
3 sheets ready-rolled puff pastry

Convection Microwave Method:

1. Combine beef and onion. Cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Preheat oven to 440 degrees F (220 degrees C).
3. Stir in gravy powder, tomato sauce and parsley.
4. Line greased foil pie tins with shortcrust pastry. Spoon one-sixth of mixture into each pie.
5. Brush edge of pastry with egg.
6. Cover top of each meat pie with puff pastry, trim excess pastry and seal edges. Make a slit on top of meat pie. Brush with remaining egg.
7. Place on Low Rack. Cook for 30-35 minutes on CONVECTION.

Beef and Mushroom Casserole

Serves: 8

Ingredients:

2 ounces (60 g) butter
2 tablespoons oil
2 onions, chopped
3 pound (1.5 kg) round steak, cubed
3 tablespoons all-purpose (plain) flour
2 cups beef stock
1 cup red wine
2 tablespoons tomato paste
Salt and pepper
8 ounces (250 g) mushrooms, sliced
1 cup sour cream

Convection Microwave Method:

1. Place butter, oil, onions, steak and flour in large casserole dish.
2. Stir in stock, wine, tomato paste, salt, pepper and mushrooms. Mix well.
3. Cook for 2 hours on SLOW COOK.
4. When casserole is cooked, stir in sour cream.
5. Serve with hot buttered noodles.

Minted Picnic Loaf

Serves: 6-8

Ingredients:

2 cups stale breadcrumbs
1/2 cup milk
1 large potato, grated
1 pound (500 g) sausage beef (mince)
1 pound (500 g) ground beef (mince)
1/2 cup tomato ketchup (sauce)
2 tablespoons chopped fresh mint
Topping:
1 cup grated fresh Parmesan cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint

Microwave Method:

1. Combine breadcrumbs and milk in medium bowl, stand for 5 minutes.
2. Add potato, beef, tomato sauce and mint to breadcrumb mixture, mix well.
3. Press mixture into a 4 x 10 inch (11 x 25 cm) loaf dish, lined with paper towels.
4. Cook for 12-15 minutes on MEDIUM HIGH.
5. Drain excess liquid from loaf dish.

Topping:

1. Combine topping ingredients and press evenly over loaf. Cook a further 3-4 minutes on MEDIUM HIGH.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.

Convection Microwave Method:

1. Combine breadcrumbs and milk in medium bowl, stand for 5 minutes.
2. Add potato, beef, tomato sauce and mint to breadcrumb mixture, mix well.
3. Press mixture into a 5 x 10 inch (13 x 24 cm) loaf tin.
4. Cook for 30 minutes on LOW MIX/BAKE 350 degrees F (180 degrees C).
5. Drain excess liquid from loaf tin.

Topping:

1. Combine topping ingredients and press evenly over loaf. Bake for a further 10 minutes on LOW MIX/BAKE or until topping is golden brown.
2. Stand loaf for 15 minutes before turning out. Serve hot or cold.

Spinach Loin of Lamb

Serves: 6-8

Ingredients:

3 pound (1.5 kg) loin lamb
1 large spinach leaf, shredded
1 tablespoon butter
1 large onion, chopped
Salt and pepper
6 rashers of bacon

Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Wrap rashers of bacon around outside of loin and secure with toothpicks.
7. Place on a rack, cook for 10 minutes on MEDIUM HIGH.
8. Cook a further 30-35 minutes on MEDIUM (for medium) or 38-40 minutes on MEDIUM (for well done), turning over halfway through cooking.

Convection Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Season with salt and pepper.
6. Roll up loin and secure with string.
7. Wrap rashers of bacon around outside of loin and secure with toothpicks.
8. Place on Low Rack, fat-side down, cook on HIGH MIX/ROAST for 20-25 minutes (medium) and 27-30 minutes (well done), turning over halfway through cooking.

Shepherd's Pie

Serves: 6-8

Ingredients:

4 large potatoes (approx. 2 pound/1 kg)
1 tablespoon butter
1 tablespoon milk
Salt and pepper
2 pound (1 kg) ground beef (mince)
1 onion, chopped
2 tablespoons gravy powder
2/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten

Microwave Method:

1. Peel and cut potatoes into 1 inch (2.5 cm) cubes. Add 2 tablespoons water, cover and cook for 10-12 minutes on HIGH or until tender. Drain.
2. Mash potatoes, add butter, milk, salt and pepper.
3. In a large bowl, combine beef and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.
5. Spoon mixture into a 10 x 8 inch (25 x 20 cm) rectangular dish.
6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.
7. Cook for 20-22 minutes on MEDIUM HIGH, stand for 10 minutes before serving.

Convection Microwave Method:

1. Peel and cut potatoes into 1 inch (2.5 cm) cubes. Add 2 tablespoons water, cover and cook for 10-12 minutes on HIGH or until tender. Drain.
2. Mash potatoes, add butter, milk, salt and pepper.
3. In a large bowl, combine beef and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.
6. Spoon mixture into rectangular dish (10 x 8 inch/25 x 20 cm).
7. Spread mashed potato evenly over top of mixture. Brush with beaten egg.
8. Cook for 15-20 minutes on HIGH MIX/ROAST.

Delicious Desserts

With a microwave or convection microwave oven at hand you can now produce a luscious dessert in minutes! If guests arrive unexpectedly or the family suddenly requests a favorite sweet for dinner at the last minute, it is no trouble at all. Fruity or creamy puddings, stylish desserts and other sweet endings have remarkably fresh flavors and taste-tingling textures with microwave techniques. What about a luscious Lemon Meringue Pie? Brandy Snap Baskets? Or Caramel Rice Pudding or Baked Cheesecake? Presto! Here comes dessert!

Apple and Date Pots
Apple Oat Crumble
Apple Pecan Strudel
Apricot Yogurt Ice Cream
Baked Banana Dessert
Baked Cheesecake
Brandy Snap Baskets
Caramel Apple Crunch
Caramel Banana Cheesecake
Caramel Pudding
Caramel Rice Pudding
Cherry Cheesecake
Cherries Jubilee
Chocolate Bavarois
Chocolate Pecan Pie
Country Inn Cheesecake
Date Chocolate Torte
Dried Fruit Compote
Hot Chocolate Souffle
Jaffa Marble Pudding
Lemon Delicious Pudding
Lemon Meringue Pie
Maple Pumpkin Pie
Mocha Creme Caramels
Muesli Custard Delight
Nutty Pear Pie
Passion Fruit Sorbet
Peach Clafouti
Peach Gelato
Peach Kuechen
Pears with Creamy Caramel Sauce
Profiteroles
Streusel Pecan Gingerbread
Toffee Dipped Fruits
Trifle
Tropical Fruit in Lemon Syrup


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Confectionery, Jams and Sauces

Traditional culinary skills for confectionery, jam and sauce making have been transformed by the microwave oven. Now everyone can produce professional results using these microwave recipes - they are so simple. There is nothing nicer than homemade sweets and microwave candy-making requires no special skills, no constant watching or stirring. Microwaving has also taken the tedium out of jam and sauce making too, in more ways than one. Your kitchen will stay cool, cleaning up is easy and no-fail results will bring compliments from both family and friends.

Creamy Leek, Bacon & Mushroom Sauce
Italian Spaghetti Sauce
Strawberry and Apple Jam
Sugar-Coated Peanuts
Tomato and Mushroom Sauce
Vegetarian Bolognese Sauce

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Meat

Fast defrosting and rapid cooking are only two of the advantages of your microwave oven. Meats and main dishes respond particularly well, by remaining juicy and retaining their flavors and textures. Roasts, casseroles and less-tender cuts are ready in a fraction of conventional-oven cooking time. Now you have unlimited time-saving ways to exciting everyday or more-important menus, with meat dishes such as Beef and Mushroom Casserole or Shepherd's Pie, to name two from this meaty array of recipes.

Some recipes in this section refer to SLOW COOK. If your oven does not include this feature, use CONVECTION 275 degrees F (130 degrees C).

All-Bran Meatloaf
Apple and Sage Pork
Apricot and Almond Crusty Lamb
Aussie Meat Pie
Avocado Beef Rolls with Port Sauce
Beef and Mushroom Casserole
Beef Madeira
Cabbage Rolls with Tomato Sauce
Continental Roll
Crusty Rosemary Lamb
Easy Lasagna
Fillet of Beef with Green Peppercorn Sauce
Fruity Crown Roast Lamb
Glazed Corned Lamb
Herbed Loin of Lamb
High-Fiber Meatloaf
Hungarian Goulash
Italian Spaghetti Sauce
Lasagna
Loin of Lamb with Spinach and Pine Nuts
Long Soup
Meatballs in Tomato Sauce
Microwave Dim Sims
Minted Picnic Loaf
Navarin of Lamb
Rhubarb Pork
Sausages with Peanut Sauce
Seasoned Leg of Veal
Seasoned Racks of Lamb with Glazed Mint Sauce
Sesame Lamb
Shepherd's Pie
Spicy Mexican Sausages
Spinach Loin of Lamb
Steamed Chicken and Pork Buns
Stir-Fry Pork
Texas Meatballs and Rice
Tropical Curry Lamb
Veal a la Medallion
Veal and Pineapple
Veal in Creamy Peanut Sauce
Wholemeal Macaroni Pie

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Chicken Cacciatore

Serves: 6

Ingredients:

6 chicken thighs
1/4 cup flour
1 tablespoon Season All
1 onion, sliced
1 ounce (30 g) butter
1 clove garlic, crushed
2 tablespoons tomato paste
14 ounce (440 g) can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green pepper (capsicum), thinly sliced
6 black olives, sliced

Microwave Method:

1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 20-25 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add pepper and chopped tomatoes. Cook a further 10 minutes on MEDIUM HIGH.
5. Garnish with black olives.

Convection Microwave Method:

1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 45 minutes on HIGH MIX/ROAST 400 degrees F (200 degrees C). Stir halfway through cooking.
4. Add pepper and chopped tomatoes. Cook a further 5 minutes on HIGH MIX/ROAST.
5. Garnish with black olives.

Chicken and Apricot Salad

Serves: 6

Ingredients:

3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon

Microwave Method:

1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.

Note: Leftover turkey may be substituted for chicken.

Creative Casseroles

The casserole is a very versatile dish that you can really be creative with. The combinations of meat, vegetables, herbs and spices are almost endless. Casseroles are also good for stretching your food dollar further. The slow cooking means that you can use more economical cuts of meat, and you can add a variety of vegetables, rice or pasta that will extend the dish into a hearty, satisfying meal. Try these recipes and see what I mean.

Beef and Mushroom Casserole
Beef Madeira
Chicken a la King
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Broccoli Mornay
Chicken Cacciatore
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Cream Chicken Casserole
Fish Florentine
Fish Tomato Medley
Garlic Tomato and Bean Casserole
Honey and Cinnamon Carrots
Hungarian Goulash
Italian Zucchini
Macaroni and Shrimp Au Gratin
Meatballs in Tomato Sauce
Navarin of Lamb
Red Chicken Curry
Seafood Combo
Tropical Curry Lamb
Veal a la Medallion
Veal and Pineapple
Veal in Creamy Peanut Sauce


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Chicken in Sour Cream Sauce

Serves: 4

Ingredients:

8 chicken drumsticks
1 onion, chopped
2 small potatoes, thinly sliced
1 carrot, cubed
2 sticks celery, sliced
Salt and pepper
1/2 teaspoon paprika
1 cup chicken stock
1/3 cup sour cream
3 tablespoons flour
1 small green pepper (capsicum), sliced into rings
1 small red pepper (capsicum), sliced into rings

Convection Microwave Method:

1. Place chicken drumsticks, onion, potatoes, carrot, celery, salt, pepper and paprika in a 2 quart (litre) casserole dish.
2. Mix together chicken stock, sour cream and flour. Pour over chicken.
3. Cover and cook for 35-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
4. Stir in pepper rings. Bake a further 5-10 minutes on HIGH MIX/ROAST.

Chicken Lombardy

Serves: 4-6

Ingredients:

2 pound (1 kg) chicken pieces
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 onions, coarsely chopped
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon brandy
1/3 cup cream
1 cup white breadcrumbs
1 ounce (30 g) butter, melted
1 teaspoon finely chopped oregano

Convection Microwave Method:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush chicken pieces with oil. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
3. Combine salt, pepper, onions, chicken stock, white wine, brandy and cream.
4. Place chicken pieces in a 3 quart (litre) casserole dish. Pour over sauce.
5. Sprinkle with combined breadcrumbs, butter and oregano.
6. Place on Low Rack, cook for 14-16 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).

Chicken Paprika

Serves: 4

Ingredients:

2 ounces (60 g) butter
4 onions, sliced
2 green peppers (capsicums), sliced
13.5 ounce (425 g) can peeled tomatoes
1 teaspoon salt
1 tablespoon paprika
4 pieces chicken Maryland

Microwave Method:

1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 35-40 minutes on MEDIUM HIGH, stirring twice during cooking.
5. Serve with boiled rice.

Convection Microwave Method:

1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 40-50 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Serve with boiled rice.

Cream Chicken Casserole

Serves: 4-6

Ingredients:

3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream

Microwave Method:

1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.

Convection Microwave Method:

1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.

Chicken Fricassee

Serves: 4

Ingredients:

1 large cooked chicken
2 ounces (60 g) butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1/4 cup cream
1/4 teaspoon nutmeg
13 ounce (400 g) can artichoke hearts, halved
4 slices processed cheese
Chopped parsley

Microwave Method:

1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40 seconds on HIGH in a jug. Stir in flour; cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 1 1/2 quart (litre) casserole dish. Cover and cook for 4 minutes on MEDIUM HIGH. Stir well.
6. Lay cheese slices across middle of dish. Cook a further 1-2 minutes on HIGH.
7. Sprinkle with parsley.

Cooking Tip - Keeping Rice Hot

Cooked rice will keep hot in a covered casserole for up to 30 minutes. Take advantage of this time to prepare the rest of the meal.

Chicken Satay Drumsticks

Serves: 4

Ingredients:

8 chicken drumsticks
1/2 cup crunchy peanut butter
1/4 cup plain yogurt
1 tablespoon sweet fruit chutney
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons dry sherry
1 small red chili, finely chopped (optional)
3 spring onions (shallots), chopped
1/4 teaspoon cumin
1/4 teaspoon curry powder
1 teaspoon grated fresh ginger
1/3 cup coconut cream
1/2 cup all-purpose (plain) flour
8 pappadams

Microwave Method:

1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Coat drumsticks with pappadams.
5. Arrange drumsticks on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Combine peanut butter, yogurt, chutney, lemon juice, soy sauce, sherry, chili, spring onions, cumin, curry powder, ginger and coconut cream in a bowl. Mix well.
2. Toss drumsticks in flour and then coat in satay sauce. Marinate for 1-2 hours.
3. Place pappadams on turntable. Cook for 1- 1 1/2 minutes on HIGH. Allow to cool, then crumble.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Coat drumsticks with pappadams.
6. Place on Low Rack and cook for 17-19 minutes on HIGH MIX/ROAST.

Chinese Chicken Wings

Serves: 6

Ingredients:

12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger
Sesame seeds

Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Sprinkle chicken wings with sesame seeds.
4. Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.

Convection Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Sprinkle chicken wings with sesame seeds.
5. Place on Low Rack, cook for 14-18 minutes on HIGH MIX/ROAST.

Cooking Tip - Browning Chicken

Chicken is very low in fat content and will not brown naturally during cooking in the microwave oven. Use a baste to add color and flavor.

Browning Bastes to Brush Over Chicken:

• Lemon and honey.
• Melted butter and a sprinkle of paprika.
• 2 tablespoons soy sauce, 2 tablespoons sherry and 1 teaspoon finely grated fresh ginger.
• 2 tablespoons tomato sauce and 1 tablespoon soy sauce.

Tandoori Chicken

Serves: 4-6

Ingredients:

2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt

Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.

Convection Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.

Crunchy Camembert Chicken

Serves: 6

Ingredients:

3 pound/1.5 kg/No. 15 chicken
4 ounces (125 g) Camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
2 tablespoons honey

Microwave Method:

1. Mix Camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press Camembert mixture between skin and flesh of chicken. Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place on a roasting rack, cook for 30-35 minutes on MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix Camembert, bacon, almonds and 1 tablespoon mustard together.
3. Press Camembert mixture between skin and flesh of chicken. Tie chicken legs together.
4. Mix remaining mustard and honey. Brush over chicken.
5. Place on Low Rack, cook for 30-35 minutes on HIGH MIX/ROAST, turning over halfway through cooking.

Roast Turkey with Pine Nut Stuffing

Serves: 8-10

Ingredients:

9 pound/4.8 kg/ No. 48 turkey
8 slices bread, made into crumbs
4 ounces (125 g) butter, melted
4 rashers bacon, chopped
4 spring onions (shallots), thinly sliced
4 ounces (125 g) mushrooms, sliced
2 eggs, lightly beaten
1 tablespoon chopped parsley
1/2 cup pine nuts
Salt and pepper
1 clove garlic, crushed

Microwave Method:

1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.

Convection Microwave Method:

1. Prepare seasoning, by mixing bread, half the butter, bacon, spring onions, mushrooms, eggs, parsley, pine nuts, salt and pepper.
2. Fill cavity of turkey with prepared seasoning and truss turkey.
3. Brush turkey with oil.
4. Mix remaining butter and garlic together and brush over skin of the turkey.
5. Roast breast-side down on Low Rack for 68 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.

Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.

Golden Turkey Salad

Serves: 4-6

Ingredients:

4 cups cooked turkey, cubed
1 tablespoon curry powder
1 teaspoon salt
1/2 cup honey
2 tablespoons French mustard

Microwave Method:

1. Combine curry powder, salt, honey and mustard. Heat for 1 minute on HIGH.
2. Pour over turkey.
3. Serve on a lettuce leaf.

Roast Turkey with Orange Herb Stuffing

Serves: 10-12

Ingredients:

12 pound/6 kg/No. 60 turkey
1 ounce (30 g) butter
1 small onion, chopped
2 cloves garlic, crushed
1/4 cup walnuts, chopped
1 x 6 1/2 ounce (200 g) packet sage and onion stuffing mix
1 cup water
1 teaspoon orange rind
Juice of 2 oranges
2 tablespoons orange brandy
1 egg, lightly beaten

Microwave Method:

1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Place turkey on a roasting rack breast-side down. Cook for 15-18 minutes per pound/500 g on MEDIUM. Turn over halfway through cooking.

Convection Microwave Method:

1. Place butter, onion and garlic in a microwave-proof bowl. Cook for 2 minutes on HIGH.
2. Stir in remaining ingredients. Mix well.
3. Fill cavity of turkey with prepared seasoning.
4. Brush turkey with oil.
5. Roast on Low Rack, breast-side down, for 84 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.

Note: Shield wings and legs with foil halfway through cooking to prevent overcooking.

Seasoned Turkey Roll

Serves: 8

Ingredients:

1 x 4 pound (2 kg) smoked turkey breast roll
8 slices multigrain bread, crumbed
1 cup grated cheese
2 tablespoons chopped parsley
1 egg
1 tablespoon sesame seeds, optional
Extra grated cheese

Microwave Method:

1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
3. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
4. Place on a roasting rack, cook for 10-12 minutes on MEDIUM.
5. Serve sliced, warm or cold.

Convection Microwave Method:

1. Cut a deep pocket along the center of turkey roll. Chop removed meat, put to one side.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mix bread, chopped turkey, cheese, parsley and egg until well combined. Press firmly into pocket.
4. Secure turkey roll with string. Sprinkle top with extra cheese and sesame seeds.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
6. Serve sliced, warm or cold.

Wholemeal Chicken Pie

Serves: 8

Ingredients:

Pastry:
2 cups wholemeal all-purpose (plain) flour
Salt
Paprika
1 tablespoon sesame seeds
2 tablespoons grated Parmesan cheese
4 ounces (125 g) butter, cubed
4 tablespoons iced water
Filling:
2 cups cooked chicken, chopped
4 teaspoons butter
6 1/2 ounces (200 g) sliced button mushrooms
2 tablespoons cornflour
14 ounce (440 g) can creamy asparagus soup
1 teaspoon seeded mustard
Salt and pepper
1 egg, lightly beaten

Convection Microwave Method:

Pastry:

1. Sift together flour, salt and paprika. Stir in sesame seeds and Parmesan cheese.
2. Rub in butter until mixture resembles coarse breadcrumbs. Add water and mix into a soft dough.
3. Wrap in greaseproof paper. Chill for 30 minutes.

Filling:

1. Melt butter for 15 seconds on HIGH. Sir in mushrooms. Cook for 2 minutes on HIGH.
2. Sir in cornflour and then soup, mustard, salt, pepper, and chicken. Allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll out half the pastry to line a 8 inch (20 cm) pie plate.
5. Spoon in filling. Roll out remaining pastry to cover pie. Crimp pastry edges and brush with beaten egg.
6. Place on Low Rack. Bake for 18-22 minutes on LOW MIX/BAKE.

Chicken and Bacon Cheese Pie

Serves: 6-8

Ingredients:

Crust:
4 ounce (125 g) packet plain savory crackers, crushed
3 ounces (90 g) butter, melted
1/4 teaspoon mixed herbs
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
2 tablespoons all-purpose (plain) flour
1 cup chicken stock
3/4 cup grated cheese
1 teaspoon dry mustard
8 ounces (250 g) cream cheese
3 eggs, separated
1/3 cup cream
1 1/2 cups cooked chicken, chopped
2 rashers bacon, chopped

Microwave Method:

Crust:

1. Combine crust ingredients together. Press over the base of a 8 inch (20 cm) pie plate. Refrigerate.

Filling:

1. Melt butter in a jug for 20 seconds on HIGH. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
5. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
6. Cook for 14-16 minutes on MEDIUM HIGH.

Convection Microwave Method:

Crust:

1. Combine crust ingredients, press over base of a greased 8 inch (20 cm) spring form tin. Refrigerate.

Filling:

1. Melt butter for 20 seconds on HIGH in a jug. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
6. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
7. Place on Low Rack. Bake for 30-35 minutes on LOW MIX/BAKE.

Duck with Wild Rice and Cherry Stuffing

Serves: 4

Ingredients:

1.8 kg/No. 18 duck
1 cup wild rice
2 cups chicken stock
4 ounce (125 g) can pitted cherries, drained and chopped
1/2 cup walnuts, chopped
1 onion, chopped
1/2 cup grated cheese
1 tablespoon chopped parsley
1 egg, lightly beaten
Salt and pepper
Red currant sauce

Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4. Place breast-side down on a roasting rack. Cook for 18 minutes on MEDIUM. Turn over and cook a further 18 minutes on MEDIUM.

Convection Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
5. Roast breast-side down on Low Rack for 15 minutes on HIGH MIX/ROAST. Turn over and cook a further 15-20 minutes on HIGH MIX/ROAST.

Note: Brush with more red currant sauce 2-3 times during cooking.

Chicken and Broccoli Mornay

Serves: 6

Ingredients:

1.3 kg/No. 13 chicken
1 pound (500 g) broccoli
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 tomato, sliced
1 cup grated tasty cheese
Paprika

Microwave Method:

1. Brush chicken with melted butter. Cook for 25 minutes on MEDIUM HIGH, turning over halfway through cooking. Cool.
2. Place broccoli in a freezer bag. Cook for 4-5 minutes on HIGH. Drain.
3. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk. Cook for 3-5 minutes on HIGH. Stir twice during cooking.
5. Layer broccoli, chicken and tomato in a casserole dish. Pour white sauce on top.
6. Sprinkle with cheese and paprika. Cook for 8-10 minutes on MEDIUM HIGH to heat through.

Lemon Chicken Wings

Serves: 4

Ingredients:

2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lemon juice
1 kg chicken wings
Lemon Sauce:
2 teaspoons cornflour
Juice and rind of 1 lemon
1/4 pint (150 ml) chicken stock
2 teaspoons sugar

Microwave Method:

1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Place chicken wings on a microwave roasting rack. Cook for 12-14 minutes on HIGH.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.

Convection Microwave Method:

1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken wings on Low Rack, cook for 18-22 minutes on HIGH MIX/ROAST.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.

Chicken and Macaroni Bake

Serves: 4-6

Ingredients:

3 pound/1.5 kg/ No. 15 chicken
4 teaspoons butter, melted
2 cups macaroni
1/4 cup all-purpose (plain) flour
1/2 pint (300 ml) sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley

Microwave Method:

1. Brush chicken with melted butter. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Place macaroni in a large bowl. Cover with hot water. Cook for 20-25 minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together all-purpose flour, sour cream and chicken stock.
5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 6-7 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.

Chicken Camembert

Serves: 4

Ingredients:

4 chicken breast fillets
4 ounces (125 g) Camembert cheese
1 tablespoon chopped parsley
2 eggs, lightly beaten
2 cups fresh breadcrumbs
1/2 cup flaked almonds

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Pound out chicken fillets with a meat mallet.
3. Mix together Camembert cheese and parsley. Place a quarter of the mixture on each breast.
4. Roll up breast and secure with toothpicks.
5. Coat in egg and then toss in combined breadcrumbs and almonds.
6. Place on a greased pizza tray.
7. Roast on Low Rack for 20 minutes on HIGH MIX/ROAST.

Wholemeal Chicken

Serves: 4

Ingredients:

2 pound (1 kg) chicken thighs
3 1/2 ounces (100 g) butter, melted
1/4 cup finely grated Parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley

Microwave Method:

1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on a rack. Cook for 10 minutes per pound (500 g) on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Dip chicken thighs in butter.
3. Coat with combined cheese, flour and parsley.
4. Place on Low Rack. Cook for 25-30 minutes on HIGH MIX/ROAST.

Chicken and Avocado Casserole

Serves: 4-6

Ingredients:

6 chicken breast fillets
1 cup chicken stock
3 large spring onions (shallots), chopped
2 teaspoons peppercorns
2 ounces (60 g) butter
1/4 cup flour
1/4 cup brandy
1/3 pint (200 ml) milk
1/2 pint (300 ml) cream
2 large avocados, sliced
6 1/2 ounces (200 g) button mushrooms, thinly sliced
Chives

Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and cook for 15-20 minutes on MEDIUM. Stir twice.
5. Stir in avocado slices and mushrooms. Cook a further 5-7 minutes on MEDIUM. Sprinkle with chives.
6. Serve with a tossed salad.

Convection Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and bake for 15-20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Stir in avocado slices and mushrooms. Bake a further 5-10 minutes on HIGH MIX/ROAST. Sprinkle with chives.
6. Serve with a tossed salad.

Chicken, Turkey and Duck

Chicken, turkey and duck are among the most popular meats for family meals and dinner parties. Microwave cooking produces tender, succulent poultry and these recipes cover a wide spectrum of imaginative ideas for chicken, turkey and duck presentation and delectable eating. Delicious casseroles, creamy fricassees and tasty pies, as well as some great ideas for leftovers and snacks, are all ideal for substantial daily meals or more-delicate dinner party pleasers - and all in the fast lane!

Burmese Noodles
Cheese and Herb Chicken Legs
Chicken a la King
Chicken and Apricot Salad
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Bacon Cheese Pie
Chicken and Broccoli Mornay
Chicken and Macaroni Bake
Chicken and Red Kidney Bean Bake
Chicken Cacciatore
Chicken Camembert
Chicken Fillet Burgers
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Chicken Provencale
Chicken Satay Drumsticks
Chicken Terrine
Chinese Chicken Wings
Cream Chicken Casserole
Creole Jambalaya
Crispy Lemon Chicken
Crunchy Camembert Chicken
Dolmades
Duck with Wild Rice and Cherry Stuffing
Golden Turkey Salad
Lemon Chicken Wings
Meal in One
Orange Chicken
Oven-Fried Chicken
Red Chicken Curry
Roast Turkey with Mushroom and Brown Rice Stuffing
Roast Turkey with Orange Herb Stuffing
Roast Turkey with Pine Nut Stuffing
Seasoned Chicken Roll
Seasoned Turkey Roll
Sesame Glazed Drumsticks
Spicy Jambalaya
Steamed Chicken and Pork Buns
Swiss Chicken
Sweet Curried Chicken Pieces
Tasty Chicken Loaf
Tandoori Chicken
Thai Chicken Soup
Wholemeal Chicken
Wholemeal Chicken Pie

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Apple Pecan Strudel

Serves: 4

Ingredients:

3 large apples, peeled and grated
1/4 cup fresh wholemeal breadcrumbs
1/4 cup finely chopped pecans
1 tablespoon low-fat yogurt
2 tablespoons brown sugar
1 teaspoon cinnamon
4 sheets filo pastry
2 tablespoons safflower oil

Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Squeeze grated apple between paper towel to remove excess juice.
3. Combine apple, breadcrumbs, pecans, yogurt, sugar and cinnamon. Mix well.
4. Brush 1 sheet of filo pastry lightly with oil.
5. Repeat the process, brushing each sheet with oil.
6. Place filling along one edge. Fold sides in and roll up.
7. Place onto a greased pizza tray.
8. Brush with oil.
9. Place on Low Rack, bake for 24-26 minutes on CONVECTION.
10. Serve hot with low-fat yogurt.

1 serve = 17 g fat, 1 g saturated fat.

Cooking Tip - Cooking Whole Vegetables

Whole tomatoes or vegetables with a light membrane should be pierced before cooking.

Blueberry and Pineapple Muffins

Makes: 12

Ingredients:

1 cup wholemeal self-rising (raising) flour
1 cup self-rising (raising) flour
1 cup oat bran cereal
2 teaspoons cinnamon
1 egg, lightly beaten
3 ounces (80 g) polyunsaturated margarine, melted
3 tablespoons honey
1 cup skim milk
1/2 cup frozen blueberries
14 ounce (440 g) can pineapple pieces, drained
Glaze:
1 teaspoon honey
1 tablespoon milk

Microwave Method:

1. Combine flour, oat bran and cinnamon in a bowl.
2. Stir in egg, margarine, honey and milk. Mix well.
3. Fold through blueberries and pineapple.
4. Spoon into a lightly greased muffin pan.
5. Combine honey and milk together for glaze. Brush over muffins.
6. Cook for 5-6 minutes on MEDIUM HIGH.
7. Allow to cool slightly before turning out.
8. Repeat with remaining mixture.
9. Serve warm with low-fat yogurt.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine flour, oat bran and cinnamon in a bowl.
3. Stir in egg, margarine, honey and milk. Mix well.
4. Fold through blueberries and pineapple.
5. Spoon into a lightly greased muffin tins.
6. Combine honey and milk together for glaze. Brush over muffins.
7. Place 1 tray on turntable and 1 tray on High Rack. Cook for 14-16 minutes on LOW MIX/BAKE.
8. Allow to cool slightly before turning out.
9. Serve warm with low-fat yogurt.

1 muffin = 6 g fat, 1 g saturated fat.