Serves: 6-8
Ingredients:
1 pound (500 g) ground chicken (mince)
1 cup stale breadcrumbs
1/4 cup cooked rice
2 teaspoons seeded mustard
4 spring onions, chopped
1 egg, lightly beaten
5 rashers bacon, rind removed
Microwave Method:
1. Combine ground chicken, breadcrumbs, rice, mustard, spring onions and egg. Mix well.
2. Line base and sides of a 10 x 4 inch (25 cm x 11 cm) loaf tin with bacon.
3. Spread chicken mixture into tin. Fold down overlapping bacon.
4. Cook for 14-16 minutes on MEDIUM HIGH.
5. Allow to stand for 10 minutes in tin before turning out.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ground chicken, breadcrumbs, rice, mustard, spring onions and egg. Mix well.
3. Line base and sides of a 10 x 4 inch (25 cm x 11 cm) loaf tin with bacon.
4. Spread chicken mixture into loaf dish. Fold down overlapping bacon.
5. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
6. Allow to stand for 10 minutes in tin before turning out.
Tuesday, December 9, 2008
Seasoned Leg of Veal
Serves: 6
Ingredients:
3 pound (1.5 kg) leg of veal (or lamb)
Seasoning:
6 slices grain bread, crumbed
4 ounces (125 g) glace apricots, chopped
1/4 cup toasted peanuts
2 tablespoons chopped parsley
2 eggs
Baste:
2 tablespoons honey
2 tablespoons seeded mustard
Microwave Method:
1. Butterfly meat open. Flatten with a meat mallet.
2. Mix all seasoning ingredients together until well combined.
3. Place seasoning along one edge of meat. Roll up tightly and secure with string.
4. Combine honey and mustard. Coat meat generously with baste.
5. Place on a roasting rack, cook for 40-45 minutes on MEDIUM, turning over and basting halfway through cooking.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Butterfly meat open. Flatten with a meat mallet.
3. Mix all seasoning ingredients together until well combined.
4. Place seasoning along one edge of meat. Roll up tightly and secure with string.
5. Combine honey and mustard. Coat meat generously with baste.
6. Place on the Low Rack. Cook for 40-45 minutes on HIGH MIX/ROAST, turning over and basting halfway through cooking.
Ingredients:
3 pound (1.5 kg) leg of veal (or lamb)
Seasoning:
6 slices grain bread, crumbed
4 ounces (125 g) glace apricots, chopped
1/4 cup toasted peanuts
2 tablespoons chopped parsley
2 eggs
Baste:
2 tablespoons honey
2 tablespoons seeded mustard
Microwave Method:
1. Butterfly meat open. Flatten with a meat mallet.
2. Mix all seasoning ingredients together until well combined.
3. Place seasoning along one edge of meat. Roll up tightly and secure with string.
4. Combine honey and mustard. Coat meat generously with baste.
5. Place on a roasting rack, cook for 40-45 minutes on MEDIUM, turning over and basting halfway through cooking.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Butterfly meat open. Flatten with a meat mallet.
3. Mix all seasoning ingredients together until well combined.
4. Place seasoning along one edge of meat. Roll up tightly and secure with string.
5. Combine honey and mustard. Coat meat generously with baste.
6. Place on the Low Rack. Cook for 40-45 minutes on HIGH MIX/ROAST, turning over and basting halfway through cooking.
Glazed Vegetables
Serves: 4
Ingredients:
8 ounces (250 g) cauliflower florets
2 carrots, cut into strips
1 tablespoon butter
1 tablespoon cumin seeds
1 red pepper, cut into strips
4 ounces (125 g) snow peas
3/4 cup mango chutney
Microwave Method:
1. Place cauliflower and carrots into a shallow 8 inch (20 cm) flan dish. Cover with plastic wrap.
2. Cook for 3-4 minutes on HIGH.
3. Place butter and cumin seeds into large dish. Cook for 1-1 1/2 minutes on HIGH.
4. Add partially cooked cauliflower and carrots. Stir in pepper and snow peas.
5. Cook for 3-4 minutes on HIGH.
6. Stir in mango chutney until vegetables are coated.
Ingredients:
8 ounces (250 g) cauliflower florets
2 carrots, cut into strips
1 tablespoon butter
1 tablespoon cumin seeds
1 red pepper, cut into strips
4 ounces (125 g) snow peas
3/4 cup mango chutney
Microwave Method:
1. Place cauliflower and carrots into a shallow 8 inch (20 cm) flan dish. Cover with plastic wrap.
2. Cook for 3-4 minutes on HIGH.
3. Place butter and cumin seeds into large dish. Cook for 1-1 1/2 minutes on HIGH.
4. Add partially cooked cauliflower and carrots. Stir in pepper and snow peas.
5. Cook for 3-4 minutes on HIGH.
6. Stir in mango chutney until vegetables are coated.
Roast Turkey with Mushroom and Brown Rice Stuffing
Serves: 6-8
Ingredients:
1 ounce (30 g) butter
3.5 ounces (100 g) ham, chopped
3 spring onions, chopped
4 ounces (125 g) mushrooms, sliced
2 tablespoons chopped fresh oregano
1 tablespoon lemon juice
1 egg
1 cup brown rice, cooked
8 pound/4 kg/No. 40 turkey
Microwave Method:
1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on a rack and cook for 48-52 minutes on MEDIUM, turning over halfway through cooking.
7. Cook a further 55-60 minutes on MEDIUM, shielding if necessary to prevent overcooking.
Convection Microwave Method:
1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on Low Rack and cook for 70-75 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
Ingredients:
1 ounce (30 g) butter
3.5 ounces (100 g) ham, chopped
3 spring onions, chopped
4 ounces (125 g) mushrooms, sliced
2 tablespoons chopped fresh oregano
1 tablespoon lemon juice
1 egg
1 cup brown rice, cooked
8 pound/4 kg/No. 40 turkey
Microwave Method:
1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on a rack and cook for 48-52 minutes on MEDIUM, turning over halfway through cooking.
7. Cook a further 55-60 minutes on MEDIUM, shielding if necessary to prevent overcooking.
Convection Microwave Method:
1. Place butter, ham and onion in a bowl. Cook for 2 minutes on HIGH.
2. Add mushrooms and oregano. Cook a further 1 minute on HIGH.
3. Stir in lemon juice, egg and rice. Mix well.
4. Fill cavity of turkey with prepared seasoning, truss turkey.
5. Baste turkey with melted butter if desired.
6. Place breast-side down on Low Rack and cook for 70-75 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C). Turn over halfway through cooking.
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