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.

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.

Vegetable Souffle Vol-au-vents

Serves: 4

Ingredients:

1 small carrot
1 small zucchini
2 ounces (60 g) butter
1 small onion, finely chopped
3 tablespoons flour
1/4 teaspoon mustard powder
1 cup milk
3 eggs, separated
1 tablespoon Parmesan cheese
4 x 4 inch (100 mm) vol-au-vent cases

Convection Microwave Method:

1. Grate carrot and zucchini. Put to one side.
2. Place butter and onion in a jug. Cook for 2 minutes on HIGH.
3. Add flour and cook a further minute.
4. Add mustard and milk. Cook for 3 minutes on HIGH - until sauce thickens.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Stir egg yolks and vegetables into the sauce.
7. Beat egg whites until stiff. Fold into vegetable mixture; sprinkle with cheese.
8. Spoon into vol-au-vent cases.
9. Bake 16-18 minutes on CONVECTION.

Honey and Cinnamon Carrots

Serves: 4

Ingredients:

4 large carrots
1/3 cup butter or margarine
1/2 cup brown sugar
1 teaspoon salt
1/3 teaspoon cinnamon
1 tablespoon water/orange juice

Microwave Method:

1. Peel and cut carrots into thin strips. Place carrots in a casserole dish. Set aside.
2. In a small bowl combine remaining ingredients. Cook uncovered for 1 and a half minutes on HIGH or until butter is melted.
3. Spoon butter mixture over carrots. Cook covered for 6-8 minutes on HIGH. Stir. Cook a further 2-3 minutes on HIGH.

Veal in Creamy Peanut Sauce

Serves: 4

Ingredients:

4 slices veal
2 tablespoons flour
Garlic salt
1 ounce (30 g) butter
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 2/3 ounces (50 g) unsalted peanuts, chopped
1/2 cup crunchy peanut butter
1 x 14 fl oz (400 ml) can coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar

Microwave Method:

1. Coat veal in combined flour and garlic salt.
2. Place butter and onion in a 2 quart (litre) casserole dish. Cook for 2-3 minutes on HIGH.
3. Add cumin, coriander and peanuts, cook a further 2 minutes on HIGH.
4. Stir in peanut butter, coconut milk, soy sauce, lemon juice and brown sugar. Mix well. Add veal. Cover with sauce.
5. Cook for 17-20 minutes on MEDIUM, turn over (and stir sauce) halfway through cooking,
6. Serve hot with boiled rice or pasta.

Convection Microwave Method:

1. Coat veal in combined flour and garlic salt.
2. Place butter and onion in a 2 quart (litre) casserole dish. Cook for 2-3 minutes on HIGH.
3. Add cumin, coriander and peanuts, cook a further 2 minutes on HIGH.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Stir in peanut butter, coconut milk, soy sauce, lemon juice and brown sugar. Mix well. Add veal. Cover with sauce.
6. Place on Low Rack and cook for 20-24 minutes on HIGH MIX/ROAST.
7. Serve hot with boiled rice or pasta.

Swiss Chicken

Serves: 4

Ingredients:

4 rashers bacon, rind removed
4 chicken breasts
Seeded mustard
1/4 cup flour
1 ounce (30 g) butter
1/4 cup white wine
1/2 cup cream
2 spring onions, chopped
4 slices Swiss cheese

Microwave Method:

1. Place bacon between paper towel and cook for 3 minutes on HIGH. Place to one side.
2. Spread both sides of the chicken with mustard. Coat in flour.
3. Heat butter for 30-40 seconds on HIGH. Add chicken and any remaining flour.
4. Cook for 10 minutes on MEDIUM HIGH, turn over halfway through cooking.
5. Add wine, cook a further 8-10 minutes on MEDIUM HIGH.
6. Remove chicken, add cream and spring onions. Mix well.
7. Add chicken, top with bacon and cheese, cook a further 2-3 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Place bacon between paper towel and cook for 3 minutes on HIGH. Place to one side.
2. Spread both sides of the chicken with mustard. Coat in flour.
3. Heat butter for 30-40 seconds on HIGH. Add chicken and any remaining flour.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Cook chicken for 8-10 minutes on HIGH MIX/ROAST. Add wine and cook a further 10-12 minutes on HIGH MIX ROAST.
6. Remove chicken, add cream and spring onions. Mix well.
7. Add chicken, top with bacon and cheese, and cook a further 10-12 minutes on HIGH MIX/ROAST.

Nutty Cauliflower Crumble

Serves: 4

Ingredients:

1 pound (500 g) cauliflower florets
1 2/3 ounces (50 g) butter
1/4 cup flour
2 cups milk
Salt and pepper
1 x 7 ounce (220 g) can corn kernels, drained
1 tablespoon finely chopped parsley
1/2 cup grated cheese
Topping:
1/2 cup all-purpose (plain) flour
1/2 cup rolled oats
1/4 cup flaked almonds
1/2 cup grated cheese
2/3 ounce (50 g) butter, melted

Microwave Method:

1. Place cauliflower in 10 inch (25 cm) flan dish.
2. Cover with plastic wrap. Cook for 3-5 minutes on HIGH.
3. Melt butter for 40-50 seconds on HIGH. Stir in flour and cook for 30-40 seconds on HIGH.
4. Gradually stir in the milk. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Season with salt and pepper. Stir in corn kernels, parsley and grated cheese.
Topping:
1. Combine flour, rolled oats, almonds and cheese. Stir in melted butter. Spoon over cauliflower.
2. Cook for 5-7 minutes on HIGH.

Convection Microwave Method:

1. Place cauliflower in 10 inch (25 cm) flan dish.
2. Cover with plastic wrap. Cook for 3-5 minutes on HIGH.
3. Melt butter for 40-50 seconds on HIGH. Stir in flour and cook for 30-40 seconds on HIGH.
4. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
5. Season with salt and pepper. Stir in corn kernels, parsley and grated cheese.
6. Preheat oven to 350 degrees F (180 degrees C).
Topping:
1. Combine flour, rolled oats, almonds and cheese. Stir in melted butter. Spoon over cauliflower.
2. Place on Low Rack and cook for 12-16 minutes on LOW MIX/BAKE.