Whole Baked Snapper

Serves: 2

Ingredients:

1 pound (500 g) whole snapper, cleaned
2/3 cup wholemeal breadcrumbs
1/4 cup chopped apricots
2 spring onions (shallots), finely chopped
1/4 cup grated tasty cheese
2 teaspoons chopped parsley
1 egg, lightly beaten

Microwave Method:

1. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
2. Fill cavity of snapper with bread stuffing.
3. Shield head and tail of snapper with foil. Place on a rack.
4. Cook for 14-16 minutes on MEDIUM, turning over halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
3. Fill cavity of snapper with bread stuffing.
4. Shield head and tail of snapper with foil. Place directly on Low Rack; cook for 15-20 minutes on LOW MIX/BAKE. Turn over halfway through cooking.

Oysters in Macadamia Champagne Sauce

Serves: 2

Ingredients:

12 oysters in the half shell
1/4 cup champagne or wine
2 egg yolks
2 teaspoons sour cream
2 tablespoons ground macadamia nuts

Convection Microwave Method:

1. Remove oysters from shell, rinse and drain well.
2. Scrub and dry shells and place on outer edge of pizza tray.
3. Heat champagne or wine in a medium bowl for 1 minute on HIGH. Whisk in egg yolks and sour cream, beat well.
4. Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Return oysters to the shells. Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
7. Sprinkle top with remaining nuts.
8. Place on Low Rack and cook for 5 minutes.

Muesli Custard Delight

Ingredients:

7 fl ounces (200 ml) sour cream
13 1/2 ounce (425 g) can sliced peaches, well drained
1/2 cup White Wings Butter Cake mix
3/4 cup toasted muesli
2 tablespoons coconut
2 1/2 ounces (75 g) butter, melted

Microwave Method:

1. Spread sour cream evenly over base of 6 inch (15 cm) pie plate. Top with drained peaches.
2. Combine cake mix, muesli, coconut and butter. Mix well.
3. Spread muesli over peaches.
4. Cook for 4 1/2 - 6 minutes on HIGH.
5. Allow to stand for 2-3 minutes.
6. Serve with ice cream or cream.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Spread sour cream evenly over base of 6 inch (15 cm) pie plate. Top with drained peaches.
3. Combine cake mix, muesli, coconut and butter. Mix well.
4. Spread muesli over peaches.
5. Place on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.
6. Serve with ice cream or cream.

Jaffa Marble Pudding

Ingredients:

3 1/2 ounces (100 g) dark cooking chocolate
1/2 cup orange juice
2/3 ounce (50 g) butter
1/4 cup caster sugar
1 egg, lightly beaten
1/2 cup self-rising (raising) flour
2 tablespoons milk
Grated rind 1 orange

Microwave Method:

1. Place chocolate and orange juice in a small bowl. Cook for 1-2 minutes on HIGH. Whisk until smooth.
2. Cream butter and sugar until light and fluffy. Add egg, mix well.
3. Fold in flour and milk.
4. Divide mixture into two.
5. Stir 1 tablespoon chocolate mixture into one half of pudding mixture and orange rind into the other half.
6. Pour remaining chocolate mixture into a greased 1 quart (litre) pudding bowl.
7. Spoon pudding mixture alternately into bowl over chocolate sauce.
8. Place on a rack, cook for 3 1/2 - 4 minutes on MEDIUM HIGH.
9. Allow to stand for 2-3 minutes before turning out. Serve hot with cream.

Caramel Banana Cheesecake

Ingredients:

1 2/3 ounces (50 g) butter
6 plain sweet cookies or biscuits, crushed
1/2 x 13 ounce (400 g) can condensed milk
4 ounces (125 g) cream cheese
1 egg, lightly beaten
1 teaspoon lemon juice
1/4 cup natural yogurt
Nutmeg to taste
1/2 cup mashed banana

Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
5. Stir in banana. Pour into prepared base.
6. Place on a rack, cook for 4-6 minutes on MEDIUM.
7. Chill before serving.

Convection Microwave Method:

1. Melt butter for 30-40 seconds on HIGH. Add crushed cookies, mix well.
2. Press into base of two greased 6 inch (14 cm) round dishes. Chill.
3. Place condensed milk in a 2 quart (litre) bowl. Cook for 2-3 minutes on HIGH, stirring every 15 seconds. (Caramel will boil over if not stirred).
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat caramel, cream, cheese, egg, lemon juice, yogurt and nutmeg until smooth.
6. Stir in banana. Pour into prepared base.
7. Place on Low Rack, cook for 10-12 minutes on LOW MIX/BAKE.
8. Chill before serving.

Berry Cakes

Makes: 6

Ingredients:

2 ounces (60 g) butter
1/2 teaspoon vanilla essence
1/4 cup caster sugar
1 egg
1/3 cup self-rising (raising) flour
1/4 cup all-purpose (plain) flour
2 tablespoons milk
1/3 cup blueberries
2 tablespoons coconut

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter, vanilla essence and sugar until light and fluffy.
3. Add egg, mix well.
4. Fold in flour and milk alternately.
5. Fold in blueberries.
6. Spoon into greased muffin tins.
7. Sprinkle with coconut. Cook for 17-18 minutes on LOW MIX/BAKE.
8. Serve warm with whipped cream.

Apple and Date Pots

Ingredients:

1 large Granny Smith apple, peeled and sliced
6 dates, chopped
1/4 cup toasted muesli
2 tablespoons brown sugar
1 tablespoon sesame seeds
2 tablespoons self-rising (raising) flour
1/2 teaspoon cinnamon
1/ cup cornflakes
1 ounce (30 g) butter, melted

Microwave Method:

1. Place apple and dates into two individual ramekins.
2. Cover and cook for 2-3 minutes on HIGH.
3. Combine muesli, brown sugar, sesame seeds, flour, cinnamon and cornflakes. Stir in butter.
4. Sprinkle evenly over fruit.
5. Cook, uncovered, for 1-2 minutes on HIGH.
6. Serve hot with custard or ice-cream.

Cheese and Herb Chicken Legs

Ingredients:

1 tablespoon parsley
1 tablespoon chopped basil
1 teaspoon dried tarragon
1 teaspoon dried dill
1 teaspoon mustard powder
1/2 teaspoon paprika
Salt and pepper
Sesame seeds
2/3 ounce (20 g) butter, melted
4 large chicken legs
1 1/3 ounce (40 g) butter, melted, extra
8 Country Cheese biscuits, crushed

Microwave Method:

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 2/3 ounce (20 g) of butter together in a small bowl.
2. Using a sharp knife, lift skin back from the chicken drumsticks.
3. Spread a teaspoon of herb mixture between skin and chicken.
4. Brush chicken with extra butter, coat with biscuit crumbs.
5. Place on a rack, cook for 6-8 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 2/3 ounce (20 g) of butter together in a small bowl.
3. Using a sharp knife, lift skin back from the chicken drumsticks.
4. Spread a teaspoon of herb mixture between skin and chicken.
5. Brush chicken with extra butter, coat with biscuit crumbs.
6. Place on Low Rack, cook for 12-14 minutes on HIGH MIX/ROAST.

Cabbage Rolls with Tomato Sauce

Ingredients:

2 large cabbage leaves, washed
4 ounces (125 g) ground beef (mince)
4 ounces (125 g) ground pork (mince)
1 stick celery, chopped
1 small onion, finely chopped
1 egg
1/4 teaspoon chopped garlic
2 teaspoons hoi sin sauce
2 teaspoons oyster sauce
1/2 cup fresh breadcrumbs
Tomato Sauce:
1 large tomato, chopped
1 tablespoon tomato paste
1 teaspoon mixed herbs
1 teaspoon sugar

Microwave Method:

1. Place cabbage leaves in a shallow dish. Cook, covered, for 2-3 minutes on HIGH. Allow to cool slightly.
2. Combine beef and pork mince, celery, onion, egg, garlic, hoi sin and oyster sauces and breadcrumbs in a bowl. Mix well.
3. Divide mixture between cabbage leaves. Roll cabbage leaves up tightly around mixture.
4. Place in a small glass dish. Spread with tomato sauce.
5. Cook, covered, for 10-12 minutes on MEDIUM HIGH.
Tomato Sauce:
1. Combine all ingredients in a small bowl. Cook, covered, for 5-6 minutes on HIGH.

Sesame Vegetables

Ingredients:

3 1/2 ounces (100 g) beans, cut into 1 inch (3 cm) lengths
3 1/2 ounces (100 g) broccoli florets
1 carrot, cut into strips
1/2 red pepper (capsicum), sliced
2 ounces (60 g) snow peas
Dressing:
2 tablespoons sesame seeds, toasted
1 tablespoon cider vinegar
2 tablespoons honey
2 tablespoons soy sauce
Chili powder to taste

Microwave Method:

1. Combine beans, broccoli and carrots in a large bowl. Cover and cook for 4-6 minutes on HIGH.
2. Add pepper and snow peas. Cook for 3 minutes on HIGH.
3. Pour over dressing and toss lightly.
4. Serve hot or cold.
Dressing:
1. Combine all ingredients. Heat for 30-40 seconds on HIGH.

Squash with Yogurt

Ingredients:

8 ounces (250 g) squash
1/2 cup natural yogurt
1 teaspoon seeded mustard
Ground black pepper

Microwave Method:

1. Wash and trim squash. Slice into thirds.
2. Cover and cook for 3-4 minutes on HIGH or until just tender. Drain excess water.
3. Combine yogurt, mustard and pepper. Gently fold through squash.
4. Serve hot.

Chicken Provencale

Ingredients:

2 tablespoons all-purpose (plain) flour
1 teaspoon curry powder
2 chicken Marylands
1/2 cup white wine
2 tomatoes, chopped
1 small onion, chopped
1 small apple, peeled and chopped
1/4 cup black olives
4 ounces (125 g) button mushrooms

Microwave Method:

1. Combine flour and curry powder in a freezer bag. Toss chicken until well coated.
2. Arrange chicken and remaining flour in a casserole dish.
3. Combine wine, tomatoes, onion, apple and olives. Pour over chicken.
4. Cover and cook for 20-22 minutes on MEDIUM HIGH.
5. Add mushrooms 5 minutes before the end.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine flour and curry powder in a freezer bag. Toss chicken until well coated.
3. Arrange chicken and remaining flour in a casserole dish.
4. Combine wine, tomatoes, onion, apple and olives. Pour over chicken.
5. Cover and cook for 26-30 minutes on HIGH MIX/ROAST.
6. Add mushrooms 5 minutes before the end.

Seafood Medley

Ingredients:

1 fish fillet (approx. 5 ounces/150 g)
1/2 cup white wine
1 stick celery, sliced
3 1/2 ounces (100 g) scallops
1 small onion, chopped
1 ounce (30 g) butter
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon crushed chili
Pinch saffron powder
8 green king prawns, peeled and vein removed
1/2 green pepper (capsicum), cubed
1/2 red pepper (capsicum), cubed

Microwave Method:

1. Cut fish fillet into large cubes.
2. Place wine, fish and scallops into a small bowl. Cover and cook for 4-5 minutes on MEDIUM, stirring halfway through cooking. Set aside.
3. Combine celery, onion, butter, garlic, ginger and chili in a 2 quart (litre) bowl.
4. Cook for 2-4 minutes on HIGH, stirring halfway through cooking.
5. Stir in saffron, prawns and peppers. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in drained fish and scallops.
7. Cook for 2-3 minutes on MEDIUM HIGH.
8. Serve with rice or pasta.

Chicken Fillet Burgers

Ingredients:

2 chicken breast fillets (approx. 5 ounces/150 g each)
2 slices ham
1 slice pineapple, halved
2 slices processed cheese
1 teaspoon paprika
1 tablespoon flour
1 tablespoon oil

Microwave Method:

1. Preheat browning dish for 6-8 minutes on HIGH (or according to manufacturer's instructions).
2. Combine paprika and flour in a freezer bag. Toss chicken until evenly coated.
3. Pour oil onto hot browning dish.
4. Add chicken fillets, brown chicken on one side, turn over to brown other side.
5. Cook for 4-5 minutes on MEDIUM HIGH, turning over halfway through cooking.
6. Place ham, pineapple and cheese onto each chicken breast.
7. Cook for 2-3 minutes on MEDIUM HIGH.
8. Serve on a hamburger bun with tomato, lettuce and alfalfa sprouts.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken breasts on High Rack, cook for 9-11 minutes on HIGH MIX/ROAST.
3. Place ham, pineapple and cheese Onto each chicken breast.
4. Cook for 3-5 minutes on HIGH MIX/ROAST.
5. Serve on a hamburger bun with tomato, lettuce and alfalfa sprouts.

Note: Paprika, flour and oil are required for Microwave method only.

Quick Zucchini Special

Ingredients:

1 large zucchini, sliced
1 tomato, roughly chopped
Garlic salt
1 teaspoon freshly chopped dill

Microwave Method:

1. Place all ingredients into a small bowl. Cover with a lid or plastic wrap.
2. Cook for 4-6 minutes on HIGH.
3. Serve as a vegetable accompaniment.

Paprika Potatoes

Ingredients:

2 new potatoes (approx. 5 ounces/160 g each)
1 small onion, chopped
2 rashers bacon, chopped
1 tablespoon olive oil
3 teaspoons hot paprika

Microwave Method:

1. Cut potatoes into 1 inch (3 cm) cubes (leaving skin on).
2. Place onion, bacon, olive oil and paprika in a heat proof bowl. Cook for 2 minutes on HIGH.
3. Add potatoes. Cover and cook 5-6 minutes on HIGH or until tender. Stir halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 500 degrees F (250 degrees C).
2. Cut potatoes into 1 inch (3 cm) cubes (leaving skin on).
3. Place potatoes, onion, bacon, olive oil and paprika in a heat proof dish.
4. Cook for 20-25 minutes on LOW MIX/BAKE, stirring twice during cooking.

Stuffed Jacket Potatoes

Ingredients:

2 medium jacket potatoes
1 rasher bacon, chopped
2 spring onions (shallots), chopped
1 tablespoon butter
1/4 cup grated tasty cheese
Salt and pepper
Paprika

Microwave Method:

1. Pierce potatoes with a fork. Cook for 4-5 minutes on HIGH, turning over halfway through cooking.
2. Cut a lid from top of each potato and scoop out pulp with a teaspoon, being careful not to break skins.
3. Place bacon, spring onions and butter in a small bowl. Cook for 1-2 minutes on HIGH.
4. Stir in cheese, salt and pepper and potato pulp.
5. Spoon mixture into potato shells. Sprinkle with paprika.
6. Heat on a plate for 2-3 minutes on HIGH.
7. Serve immediately.

Stir-Fry Pork

Ingredients:

1/4 cup plum sauce
2 tablespoons hoi sin sauce
Five spice powder
8 ounces (250 g) pork schnitzel, thinly sliced
6 Brussels sprouts, halved
1 carrot, sliced
1 ounce (30 g) butter
1/2 small onion, roughly chopped
1/2 red pepper (capsicum), cubed
2 ounces (50 g) snow peas
2 ounces (50 g) button mushrooms, halved

Microwave Method:

1. Combine plum sauce, hoi sin sauce and five spice powder.
2. Marinate pork for 2-3 hours.
3. Place Brussels sprouts and carrot into a small flan dish. Cover, cook for 2-4 minutes on HIGH.
4. Place butter and onion in a large shallow dish. Cook for 2-3 minutes on HIGH.
5. Stir in pork. Cook for 4-5 minutes on MEDIUM HIGH, stirring during cooking.
6. Stir in Brussels sprouts, carrot and pepper. Cook for 2-3 minutes on MEDIUM HIGH.
7. Stir in snow peas and mushrooms. Cook for 2-4 minutes on MEDIUM HIGH.
8. Serve with fried rice or noodles.

Spring Cauliflower

Ingredients:

8 ounces (250 g) cauliflower, cut into florets
1/2 cup sour cream
2 tablespoons French onion soup mix

Microwave Method:

1. Place cauliflower into a small flan dish.
2. Cover with plastic wrap. Cook for 3-4 minutes on HIGH.
3. Mix sour cream with 1 tablespoon French onion soup mix. Spread over cauliflower.
4. Sprinkle with remaining tablespoon of French onion soup mix.
5. Cook, uncovered for 2-3 minutes on HIGH.
6. Serve immediately as a vegetable accompaniment.

Spaghetti Alla Matriciana

Ingredients:

4 ounces (125 g) spaghetti
3 cups boiling water
2 rashers bacon, chopped
1/2 small onion, chopped
Pinch cayenne pepper
2 large tomatoes, chopped
2 tablespoons tomato paste
1/4 cup chicken stock
Bay leaf
1/2 cup freshly grated Parmesan cheese

Microwave Method:

1. Place spaghetti into a large bowl with water. Cook for 10-12 minutes on HIGH.
2. Place bacon, onion and cayenne pepper into a bowl. Cook for 2-3 minutes on HIGH, stirring halfway through cooking.
3. Stir in tomatoes, tomato paste, stock and bay leaf. Cook for 8-10 minutes on HIGH, stirring twice during cooking.
4. Remove bay leaf. Pour over drained pasta.
5. Sprinkle with cheese.