Serves: 4
Ingredients:
1 ounce (30 g) butter
1 onion, chopped
1 clove garlic, crushed
2 sticks celery, chopped
8 ounces (250 g) baby carrots
6 1/2 ounces (200 g) green beans, sliced
1/4 cup all-purpose (plain) flour
2 tablespoons chicken stock powder
8 lamb noisettes (approx. 4 ounces (125 g) each)
1/2 cup water
1 cup red wine
1/2 cup tomato puree
1/2 teaspoon thyme
Microwave Method:
1. Place butter in a large casserole dish. Heat for 1 minute on HIGH.
2. Add onion and garlic, cook for 3-4 minutes on HIGH.
3. Mix flour and stock powder together in a freezer bag, coat lamb.
4. Add meat and remaining flour to casserole dish. Cook for 6-8 minutes on MEDIUM, turning over halfway through cooking.
5. Mix water, wine, tomato puree and thyme. Pour over meat. Cook uncovered for 15-20 minutes on MEDIUM, stir during cooking.
6. Add beans, celery and carrots, cook a further 5-7 minutes on MEDIUM.
Convection Microwave Method:
1. Place half the butter in a small casserole dish. Heat for 30-40 seconds on HIGH.
2. Add onion and garlic, cook for 2-3 minutes on HIGH. Add celery and carrots. Cover and cook for 2 minutes on HIGH, add beans and cook a further 2-3 minutes on HIGH. Put vegetables to one side.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Mix flour and stock powder together in a freezer bag, coat lamb.
5. Add meat and remaining flour to a large casserole dish. Cook for 15-18 minutes on HIGH MIX/ROAST.
6. Mix water, wine, tomato puree and thyme. Pour over meat. Cook for 20 minutes on HIGH MIX/ROAST. Add vegetables with 5 minutes remaining.
Friday, October 24, 2008
Microwave Dim Sims
Makes: 24
Ingredients:
8 ounces (250 g) ground pork (mince)
4 ounces (125 g) shrimp or prawns, shelled and chopped finely
2-3 large cabbage leaves, shredded finely
3 spring onions, chopped finely
1 egg
1 tablespoon cornflour
1 teaspoon soy sauce
1 teaspoon sesame oil
1 x 8 ounce (250 g) packet 3 x 3 inch (7.5 x 7.5-8 cm) wonton wrappers
Microwave Method:
1. Combine in bowl pork, shrimp, cabbage, spring onions, egg, cornflour, soy sauce and sesame oil. Mix well.
2. Place a teaspoon of mixture onto center of each wrapper. Gather the sides of wrapper around filling, pleating edges together.
3. Half fill a pie plate with hot water. Place 12 Dim Sims directly in water. Cover with plastic wrap and cook for 3 minutes on HIGH. Repeat with remaining Dim Sims.
4. Serve hot with Sweet and Sour or Chili Sauce.
Long Soup
Serves: 6-8
Ingredients:
8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper
Microwave Method:
1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.
Ingredients:
8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper
Microwave Method:
1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.
Hungarian Goulash
Serves: 4-6
Ingredients:
1 ounce (30 g) butter
2 pound (1 kg) veal, cubed
2 tablespoons cornflour
2 tablespoons paprika
4 onions, diced
1 clove garlic, crushed
1/2 cup chicken stock
1 large potato, cut into big cubes
1 carrot, sliced into thick rings
2 green peppers, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
6 1/2 ounces (200 g) button mushrooms, trimmed and washed
Salt and pepper
Microwave Method:
1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add onions and garlic to butter. Cook for 4-5 minutes on HIGH.
4. Add meat and stock. Cook covered for 15-20 minutes on MEDIUM, stirring 2-3 times during during.
5. Add potato, peppers, tomatoes, carrots, tomato paste, salt and pepper. Mix well. Cook covered for a further 20-25 minutes on MEDIUM. Add whole mushrooms 5 minutes before end.
Convection Microwave Method:
1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add meat, onion, garlic, stock, potatoes, carrots and tomato paste to butter. Mix well. Cook for 1 1/2 hours on SLOW COOK, stirring 2-3 times during cooking.
4. Add peppers and tomatoes after 1 hour.
5. Add whole mushrooms 5 minutes before end.
6. Season to taste.
Ingredients:
1 ounce (30 g) butter
2 pound (1 kg) veal, cubed
2 tablespoons cornflour
2 tablespoons paprika
4 onions, diced
1 clove garlic, crushed
1/2 cup chicken stock
1 large potato, cut into big cubes
1 carrot, sliced into thick rings
2 green peppers, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
6 1/2 ounces (200 g) button mushrooms, trimmed and washed
Salt and pepper
Microwave Method:
1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add onions and garlic to butter. Cook for 4-5 minutes on HIGH.
4. Add meat and stock. Cook covered for 15-20 minutes on MEDIUM, stirring 2-3 times during during.
5. Add potato, peppers, tomatoes, carrots, tomato paste, salt and pepper. Mix well. Cook covered for a further 20-25 minutes on MEDIUM. Add whole mushrooms 5 minutes before end.
Convection Microwave Method:
1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add meat, onion, garlic, stock, potatoes, carrots and tomato paste to butter. Mix well. Cook for 1 1/2 hours on SLOW COOK, stirring 2-3 times during cooking.
4. Add peppers and tomatoes after 1 hour.
5. Add whole mushrooms 5 minutes before end.
6. Season to taste.
Fruity Prawn Curry
Serves: 4
Ingredients:
2 pound (1 kg) green prawns
1/2 cup curry paste
1 cup yogurt
2 spring onions, chopped
Coriander to taste
1 bunch fresh asparagus, chopped
1 x 14 ounce (440 g) can pineapple pieces, drained
1 x 10 ounce (310 g) can mandarin orange segments, drained
Microwave Method:
1. Peel and remove veins from prawns.
2. Mix curry paste and yogurt together. Add prawns.
3. Cook for 5-6 minutes on MEDIUM. Add spring onions, coriander and asparagus. Cook a further 6-8 minutes on MEDIUM.
4. Add pineapple and mandarin segments. Cook a further 2-3 minutes on MEDIUM.
5. Serve with boiled rice.
Note: Curry paste can be a little oily, so drain any excess oil after Step 3 above.
Ingredients:
2 pound (1 kg) green prawns
1/2 cup curry paste
1 cup yogurt
2 spring onions, chopped
Coriander to taste
1 bunch fresh asparagus, chopped
1 x 14 ounce (440 g) can pineapple pieces, drained
1 x 10 ounce (310 g) can mandarin orange segments, drained
Microwave Method:
1. Peel and remove veins from prawns.
2. Mix curry paste and yogurt together. Add prawns.
3. Cook for 5-6 minutes on MEDIUM. Add spring onions, coriander and asparagus. Cook a further 6-8 minutes on MEDIUM.
4. Add pineapple and mandarin segments. Cook a further 2-3 minutes on MEDIUM.
5. Serve with boiled rice.
Note: Curry paste can be a little oily, so drain any excess oil after Step 3 above.
Dolmades
Makes: 9
Ingredients:
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
8 ounces (250 g) chicken breast
1 x 13 ounce (410 g) can tomatoes, drained
1/2 cup rice, cooked
2 tablespoons parsley, chopped
6 1/2 ounce (200 g) packet vine leaves
1 tablespoon lemon juice
1 teaspoon sugar
1 cup boiling water
Microwave Method:
1. Place butter, onion and garlic in a small bowl. Cook for 2-3 minutes on HIGH.
2. Add chicken, cook for 5-8 minutes on MEDIUM HIGH. Chop finely in a food processor.
3. Add chopped tomatoes, rice and parsley. Season to taste.
4. Rinse vine leaves under cold running water. Place leaves smooth-side down on a board. Place a spoonful of chicken mixture onto each leaf, fold in sides and roll up to form a parcel.
5. Combine lemon juice, sugar and water. Place parcels in a single layer in a 2-quart (litre) casserole dish. Cover with water and juice. Cook covered (with lid or plastic wrap). Cook 8-10 minutes on HIGH.
6. Serve cold with chili sauce.
Creole Jambalaya
Serves: 6
Ingredients:
1 pound (500 g) green prawns
2 tablespoons oil
1 ounce (30 g) butter
1 onion, chopped
3 cloves garlic, crushed
3 tablespoons all-purpose (plain) flour
1 teaspoon chili powder
1 teaspoon paprika
1 pound (500 g) chicken thigh fillets, cut into bite-size pieces
1 x 13 ounce (410 g) can whole tomatoes
1/4 cup tomato paste
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
8 ounces (250 g) leg ham, chopped
1 green pepper (capsicum), chopped
1 cup cooked long-grain rice
1 x 15 ounce (465 g) can red kidney beans, rinsed and drained (optional)
Microwave Method:
1. Peel and remove veins from prawns, leaving tails intact.
2. Place oil and butter in a large dish. Cook for 1 minute on HIGH. Add onion and garlic and cook a further 2 minutes on HIGH.
3. In a bowl combine flour, chili powder and paprika. Toss chicken pieces in flour mixture, coating evenly.
4. Add chicken to onion mixture, stir and cook for 5-6 minutes on MEDIUM HIGH, stirring occasionally.
5. Add tomatoes, tomato paste and basil. Stir and cook, covered, for 4-5 minutes on MEDIUM HIGH.
6. Add prawns and cook, uncovered, for 3-4 minutes on MEDIUM HIGH.
7. Add remaining ingredients. Stir and cook a further 3-4 minutes on MEDIUM HIGH.
Ingredients:
1 pound (500 g) green prawns
2 tablespoons oil
1 ounce (30 g) butter
1 onion, chopped
3 cloves garlic, crushed
3 tablespoons all-purpose (plain) flour
1 teaspoon chili powder
1 teaspoon paprika
1 pound (500 g) chicken thigh fillets, cut into bite-size pieces
1 x 13 ounce (410 g) can whole tomatoes
1/4 cup tomato paste
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
8 ounces (250 g) leg ham, chopped
1 green pepper (capsicum), chopped
1 cup cooked long-grain rice
1 x 15 ounce (465 g) can red kidney beans, rinsed and drained (optional)
Microwave Method:
1. Peel and remove veins from prawns, leaving tails intact.
2. Place oil and butter in a large dish. Cook for 1 minute on HIGH. Add onion and garlic and cook a further 2 minutes on HIGH.
3. In a bowl combine flour, chili powder and paprika. Toss chicken pieces in flour mixture, coating evenly.
4. Add chicken to onion mixture, stir and cook for 5-6 minutes on MEDIUM HIGH, stirring occasionally.
5. Add tomatoes, tomato paste and basil. Stir and cook, covered, for 4-5 minutes on MEDIUM HIGH.
6. Add prawns and cook, uncovered, for 3-4 minutes on MEDIUM HIGH.
7. Add remaining ingredients. Stir and cook a further 3-4 minutes on MEDIUM HIGH.
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