Serves: 4-6
Ingredients:
1 ounce (30 g) butter
1 onion, chopped
1 teaspoon ground turmeric powder
1 cup long-grain rice
1 cup white wine
1 cup warm chicken stock
1 carrot, chopped
2 sticks celery, sliced
3 1/2 ounces (100 g) broccoli florets (4 large cut into small florets)
1 small red pepper (capsicum), chopped
3 1/2 ounces (100 g) button mushrooms, sliced
1/3 cup thickened cream
1/2 cup Parmesan cheese
Salt and pepper
Microwave Method:
1. Melt butter for 1 minute on HIGH.
2. Add onion and turmeric, mix well.
3. Add next 5 ingredients, cook covered for 13 minutes on HIGH. Do not stir.
4. Add broccoli, pepper and mushrooms. Mix. Cover and cook a further 5 minutes on HIGH. (Water should be absorbed)/
5. Add cream and Parmesan cheese. Heat for a further 1-2 minutes on HIGH. Season with salt and pepper.
Saturday, October 25, 2008
Steamed Chicken and Pork Buns
Makes: 24
Ingredients:
2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
Sauce:
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
Pastry:
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water
Microwave Method:
1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.
Ingredients:
2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
Sauce:
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
Pastry:
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water
Microwave Method:
1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.
Spicy Jambalaya
Serves: 4
Ingredients:
2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped
Microwave Method:
1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.
Ingredients:
2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped
Microwave Method:
1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.
Scallop and Vegetable Combination
Serves: 6-8
Ingredients:
1 pound (500 g) scallops
1/4 cup sesame oil
2 onions, peeled and quartered
2 sticks celery, sliced diagonally
6 spring onions, sliced diagonally
2 teaspoons grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon cornflour
1/2 cup water
2 tablespoons dry sherry
2 chicken stock cubes, crumbled
1 small red pepper, sliced thinly into strips
3 1/2 ounces (100 g) button mushrooms, sliced
1 x 7 ounce (225 g) can baby corn
8 ounces (250 g) beans, sliced diagonally
1 teaspoon sesame seeds
Microwave Method:
1. Using a small, sharp knife, make a slit along dark vein of scallops. Lift out dark vein, wash and pat dry.
2. Place oil, onion, celery, shallots, ginger, garlic and soy sauce in a large dish. Stir and cook for 3 minutes on HIGH.
3. Mix cornflour with a little water until smooth, add remaining water, dry sherry and stock cubes. Pour over vegetable mixture.
4. Cook for 2-3 minutes on HIGH.
5. Add scallops, pepper, mushrooms, baby corn and beans. Mix to combine. Cook for 8-9 minutes on MEDIUM HIGH or until scallops are tender. Sprinkle with sesame seeds. Serve hot.
Ingredients:
1 pound (500 g) scallops
1/4 cup sesame oil
2 onions, peeled and quartered
2 sticks celery, sliced diagonally
6 spring onions, sliced diagonally
2 teaspoons grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon cornflour
1/2 cup water
2 tablespoons dry sherry
2 chicken stock cubes, crumbled
1 small red pepper, sliced thinly into strips
3 1/2 ounces (100 g) button mushrooms, sliced
1 x 7 ounce (225 g) can baby corn
8 ounces (250 g) beans, sliced diagonally
1 teaspoon sesame seeds
Microwave Method:
1. Using a small, sharp knife, make a slit along dark vein of scallops. Lift out dark vein, wash and pat dry.
2. Place oil, onion, celery, shallots, ginger, garlic and soy sauce in a large dish. Stir and cook for 3 minutes on HIGH.
3. Mix cornflour with a little water until smooth, add remaining water, dry sherry and stock cubes. Pour over vegetable mixture.
4. Cook for 2-3 minutes on HIGH.
5. Add scallops, pepper, mushrooms, baby corn and beans. Mix to combine. Cook for 8-9 minutes on MEDIUM HIGH or until scallops are tender. Sprinkle with sesame seeds. Serve hot.
Satay Prawns
Serves: 4
Ingredients:
2 pound (1 kg) green king prawns
1/4 teaspoon five spice
1/4 teaspoon chili powder
1 cup satay sauce
1/2 teaspoon curry powder
1 tablespoon soy sauce
2 tablespoons sherry
1 ounce (30 g) butter
1 tablespoon oil
2 onions, peeled and quartered
2 teaspoons sugar
Microwave Method:
1. Peel, shell and remove veins from prawns.
2. Mix the next 6 ingredients together. Add prawns and allow to marinate 1-2 hours.
3. Place butter and oil into a 2-quart (litre) casserole dish. Heat for 40-50 seconds on HIGH. Add onions and sugar. Cook for 5 minutes on HIGH, stir twice during cooking.
4. Add prawns and marinade. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.
Noodle Shell Quiche
Serves: 6-8
Ingredients:
10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper
Microwave Method:
1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.
Convection Microwave Method:
1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.
Ingredients:
10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper
Microwave Method:
1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.
Convection Microwave Method:
1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.
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