Thai Chicken Soup

Serves: 6-8

Ingredients:

1 ounce (30 g) butter
1 tablespoon oil
1 leek, chopped
Garlic to taste
1 teaspoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound (500 g) chicken thigh fillets
1 tablespoon cornflour
2 cups chicken stock
1/4 pint (150 ml) coconut milk
1 tablespoon sambal oelek
2 carrots, sliced
1 small red pepper, chopped
1 small green pepper, chopped
Lime slices
Fresh coriander

Microwave Method:

1. Heat butter and oil for 1 minute on HIGH.
2. Add leek, garlic, curry powder, cumin and coriander. Heat for 1 minute on HIGH.
3. Coat chicken in cornflour. Add to leek mixture with chicken stock, coconut milk and sambal oelek. Cook for 10-12 minutes on MEDIUM.
4. Add carrots, pepper and lime slices. Cook a further 5-7 minutes on MEDIUM. Add fresh coriander.
5. Transfer to a steam pot and serve from the table if desired.

Clam Chowder

Serves: 4

Ingredients:

3 rashers bacon, rind removed and chopped
2 x 9 ounce (280 g) cans whole baby clams, drained separately
2 potatoes, peeled and cut into 1/2 inch (1 cm) cubes
1 small onion, chopped
3 tablespoons all-purpose (plain) flour
1 1/2 cups milk
1/2 pint (300 ml) cream
Salt and pepper

Microwave Method:

1. Place bacon in a large dish. Cook for 4-5 minutes on HIGH. Add potatoes and onion. Cover and cook for 5 minutes on HIGH, stirring halfway through cooking.
2. Add flour and milk. Cook for 2-3 minutes on HIGH, stirring once during cooking.
3. Add one can of clams. Puree mixture.
4. Return mixture to dish, add remaining can of clams and cream. Heat for 2-3 minutes on MEDIUM HIGH. Season to taste. Serve hot.

Chicken a la King

Serves: 4-6

Ingredients:

4 chicken breast fillets
2 tablespoons all-purpose (plain) flour
1 teaspoon paprika
1 ounce (30 g) butter
1 small red pepper, chopped
1 green pepper, chopped
7 ounces (200 g) button mushrooms
1/2 pint (300 ml) cream
4 egg yolks
1 tablespoon brandy
Salt and pepper to taste

Microwave Method:

1. Cut chicken into bite-size pieces. Coat in combined flour and paprika.
2. Melt butter in 2-quart (litre) casserole dish for 30-40 seconds on HIGH.
3. Place chicken and any remaining flour mixture into casserole dish. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Add peppers, mushrooms and cream. Cook 8-10 minutes on MEDIUM.
5. Combine egg yolks and brandy, stir into casserole. Cook a further 3-5 minutes on MEDIUM, stirring twice.

Convection Microwave Method:

1. Cut chicken into bite-size pieces. Coat in combined flour and paprika.
2. Melt butter in 2-quart (litre) casserole dish for 30-40 seconds on HIGH.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Place chicken and any remaining flour mixture into casserole dish. Cook on Low Rack for 10-12 minutes on HIGH MIX/ROAST.
5. Add peppers, mushrooms and cream. Cook for 7-8 minutes on HIGH MIX/ROAST.
6. Combine egg yolks and brandy, stir into casserole. Return to the oven and cook a further 3-5 minutes on HIGH MIX/ROAST.

Beans with Ginger and Coconut Milk

Serves: 6

Ingredients:

1 pound (500 g) green beans
1 teaspoon oil
1 teaspoon butter
2 stems fresh lemon grass, finely chopped
2 tablespoons grated fresh ginger
1 small, fresh, red chili, chopped
1 cup coconut milk
11 ounces (350 g) cabbage, shredded

Microwave Method:

1. Wash beans, trim ends and cut into thirds. Place in bowl and cook for 4-6 minutes on HIGH.
2. In a large bowl combine oil and butter. Heat for 50 seconds on HIGH, add lemon grass, ginger and chili. Stir. Cook for 1 minute on HIGH.
3. Stir in cooked beans and coconut milk. Cook for 2-3 minutes on HIGH.
4. Place cabbage in a bowl with 1 tablespoon of water. Cover and cook for 2 minutes on HIGH.
5. Serve bean mixture over cabbage. Serve hot.