Salmon Pate

Ingredients:

1 pound (500 g) salmon cutlets
8 ounces (250 g) cream cheese
8 ounces (250 g) ricotta cheese
Juice of 1 lime
2 tablespoons green peppercorns, drained
Tabasco sauce

Microwave Method:

1. Place salmon onto a roasting rack, cook for 7-9 minutes on MEDIUM, turning over halfway through cooking.
2. Remove dark skin and bone from salmon.
3. Place salmon, cream cheese, ricotta cheese and lime juice in a food processor. Blend until smooth.
4. Fold through peppercorns and Tabasco.
5. Refrigerate for 2-3 hours.
6. Serve with assorted fresh vegetables and bread.

Sesame Glazed Drumsticks

Serves: 4

Ingredients:

2 pound (1 kg) chicken drumsticks
1/4 cup honey
1 tablespoon lemon juice
1 tablespoon French mustard
3 teaspoons curry powder
1 teaspoon soy sauce
2 tablespoons sesame seeds

Microwave Method:

1. Combine all ingredients except sesame seeds in a bowl. Marinate chicken for 1 hour.
2. Remove drumsticks from marinade. Reserve marinade. Sprinkle both sides of drumsticks with sesame seeds.
3. Place drumsticks on a roasting rack (thick part facing the outside) and cook for 18-20 minutes on MEDIUM HIGH. Turn drumsticks over halfway through cooking. Place cooked drumsticks in a serving dish.
4. Heat reserved marinade for 2-3 minutes on HIGH. Pour over drumsticks.

Convection Microwave Method:

1. Combine all ingredients except sesame seeds in a bowl. Marinate chicken for 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Remove drumsticks from marinade. Reserve marinade. Sprinkle both sides of drumsticks with sesame seeds.
4. Place drumsticks on the Low Rack (thick part facing the outside) and cook for 20-22 minutes on HIGH MIX/ROAST. Place cooked drumsticks in a serving dish.
5. Heat reserved marinade for 2-3 minutes on HIGH. Pour over drumsticks.

Sweet and Sour Vegetables

Serves: 4-6

Ingredients:

Sauce:
14 ounce (450 g) can pineapple pieces in natural juice
1 tablespoon brown vinegar
1 tablespoon brown sugar
1 teaspoon soy sauce
1 tablespoon tomato paste
1 tablespoon tomato ketchup (sauce)
1 tablespoon cornflour
Vegetables:
1 small onion, finely chopped
1 tablespoon oil
1 clove garlic, crushed
1 stick celery, sliced
4 spring onions (shallots), chopped
1 small pepper (capsicum), sliced into thin strips
7 ounces (200 g) broccoli, cut into small florets
7 ounces (200 g) cauliflower, cut into small florets
2 ounces (50 g) bean sprouts
4 ounces (125 g) button mushrooms, sliced
1 tablespoon sesame seeds, toasted

Microwave Method:

Sauce:

1. Drain pineapple, reserve 1/2 cup juice. Combine vinegar, sugar, soy sauce, tomato paste and tomato ketchup. Blend cornflour with a little of the juice. Add to sauce with remaining juice.
2. Heat 1-1 1/2 minutes on HIGH, stirring until thick. Add pineapple pieces and set aside.

Vegetables:

1. Cook onion with oil and garlic 1-2 minutes on HIGH. Stir in celery and spring onions. Cook for 1 minute on HIGH.
2. Add pepper, broccoli and cauliflower. Cover and cook for 3-4 minutes on HIGH.
3. Stir in bean sprouts, mushrooms and sauce. Cover and cook a further 1-2 minutes on HIGH. Sprinkle with sesame seeds.

Herbed Potatoes

Serves: 4-6

Ingredients:

1.5 pound (750 g) baby potatoes, peeled and halved
1 cup water
2 ounces (60 g) butter
1 tablespoon brown sugar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves

Microwave Method:

1. Place potatoes and water in a bowl. Cover and cook for 8-10 minutes on HIGH, or until tender. Drain and keep warm.
2. Melt butter for 1 minute on HIGH. Stir in sugar and herbs.
3. Pour herb butter over potatoes and toss until potatoes are well coated. Serve hot.

Broccoli with Bacon and Almonds

Serves: 4-6

Ingredients:

3 1/2 ounce (100 g) packet slivered almonds
3 rashers bacon, chopped
1 ounce (30 g) butter
2 cloves garlic, crushed
2 sticks celery, chopped
3 spring onions (shallots), chopped
1 pound (500 g) broccoli, cut into florets
1/4 cup sherry
1 tablespoon teriyaki sauce
2 tablespoons fruit chutney

Microwave Method:

1. Place almonds in a small dish. Cook for 2-2 1/2 minutes on HIGH, stirring once. Cool.
2. Cook bacon in a small dish for 3-4 minutes on HIGH, put to one side.
3. Heat butter in a large bowl for 1 minute on HIGH.
4. Add garlic, celery and spring onions. Cook, uncovered, 2-3 minutes on HIGH.
5. Add broccoli. Cook, covered, 5-6 minutes on HIGH.
6. Stir in combined sherry, teriyaki sauce and chutney. Mix well. Add bacon and almonds. Cook a further 2-3 minutes on HIGH.
7. Stir well before serving.

Easy Lasagna

Serves: 6

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 pound (500 g) ground beef (mince)
1 pound (500 g) jar pasta sauce
2 tablespoons tomato paste
2 tablespoons red wine
1 tablespoon mixed herbs
1 bay leaf
Salt and pepper, to taste
1 pound (500 g) ricotta cheese
1/2 cup milk
8 ounce (240 g) packet instant lasagna noodles
8 ounces (250 g) Mozzarella cheese, grated
1/4 cup grated Parmesan cheese

Microwave Method:

1. Place oil, onion and garlic in a 2 quart (litre) casserole, cook for 2 minutes on HIGH.
2. Stir in beef. Cook, uncovered, for 6 minutes on MEDIUM HIGH. Stir in halfway through cooking. When cooked, drain excess meat juice.
3. Add pasta sauce, tomato paste, wine, mixed herbs, bay leaf, salt and pepper. Cook a further 5-6 minutes on MEDIUM HIGH. Stir once during cooking. When cooked, remove bay leaf.
4. Combine ricotta cheese and milk together.
5. Cover the base of a 11 x 8 inch (28 x 20 cm) lasagna dish with one-third of meat sauce.
6. Dip lasagna noodles in hot water and place on top of meat sauce. Top with one-third of remaining meat sauce, one-third of ricotta and one-third Mozzarella cheese.
7. Repeat process ending with Mozzarella cheese. Sprinkle with Parmesan cheese.
8. Cook for 10-12 minutes on MEDIUM HIGH. Allow to stand before serving.

Convection Microwave Method:

1. Place oil, onion and garlic in a 2 quart (litre) casserole, cook for 2 minutes on HIGH.
2. Stir in beef. Cook, uncovered, for 6 minutes on MEDIUM HIGH. Stir in halfway through cooking. When cooked, drain excess meat juice.
3. Add pasta sauce, tomato paste, wine, mixed herbs, bay leaf, salt and pepper. Cook a further 5-6 minutes on MEDIUM HIGH. Stir once during cooking. When cooked, remove bay leaf.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Combine ricotta cheese and milk together.
6. Cover the base of a 11 x 8 inch (28 x 20 cm) lasagna dish with one-third of meat sauce.
7. Dip lasagna noodles in hot water and place on top of meat sauce. Top with one-third of remaining meat sauce, one-third of ricotta and one-third Mozzarella cheese.
8. Repeat process ending with Mozzarella cheese. Sprinkle with Parmesan cheese.
9. Place on Low Rack and cook for 16-20 minutes on HIGH MIX/ROAST. Allow to stand a few minutes before serving.