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.
Monday, December 8, 2008
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.
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.
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.
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