Serves: 6-8
Ingredients:
2 ounces (60 g) butter
6 spring onions (shallots), chopped
1/2 cup flour
1 cup chicken stock
1 cup milk
1/4 teaspoon Tabasco sauce
Pepper
8 ounces (250 g) cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns, chopped
3 teaspoons gelatin
1/2 cup water
6 rashers bacon
Microwave Method:
1. Melt butter for 40 seconds on HIGH. Add spring onions and flour. Cook for 1 minute on HIGH.
2. Gradually stir in stock and milk. Cook for 5-6 minutes on HIGH, stirring every 2 minutes.
3. Stir in Tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and peppercorns.
5. Dissolve gelatin in water. Cook for 40 seconds on HIGH, add to chicken mixture.
6. Line 10 x 4 inch (25 x 11 cm) loaf dish with paper towel and place bacon across paper towel.
7. Cover with paper towel and cook for 4-5 minutes on HIGH.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
Thursday, December 18, 2008
Cooking Tip - Arranging
Remember to arrange food like drumsticks with the meatier portion towards the edge of the dish.
Spicy Mexican Sausages
Serves: 4-6
Ingredients:
1 pound (500 g) chipolata sausages (approx. 20)
1 ounce (30 g) butter
1 tablespoon oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 leek, chopped
1 carrot, grated
1 stick celery, chopped
13.5 ounce (425 g) can peeled tomatoes, drained and chopped
2 tablespoons fruit chutney
1 potato, peeled and grated
5 ounce (150 g) packet corn chips
1 cup grated cheese
Microwave Method:
1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Top with corn chips and cheese. Cook for 3-4 minutes on HIGH.
Convection Microwave Method:
1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Top with corn chips and cheese. Place on Low Rack and cook for 10-12 minutes on CONVECTION.
Ingredients:
1 pound (500 g) chipolata sausages (approx. 20)
1 ounce (30 g) butter
1 tablespoon oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 leek, chopped
1 carrot, grated
1 stick celery, chopped
13.5 ounce (425 g) can peeled tomatoes, drained and chopped
2 tablespoons fruit chutney
1 potato, peeled and grated
5 ounce (150 g) packet corn chips
1 cup grated cheese
Microwave Method:
1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Top with corn chips and cheese. Cook for 3-4 minutes on HIGH.
Convection Microwave Method:
1. Pierce sausages with a fork.
2. Place sausages into a casserole dish between paper towel. Cook for 4-5 minutes on HIGH. Put to one side.
3. Place butter, oil, curry powder, cumin and chili in a casserole dish. Heat for 1 minute on HIGH.
4. Add leek carrot and celery, cook for 2-3 minutes on HIGH.
5. Add tomatoes, chutney, potato and sausages (cut in half), cook for 3-4 minutes on MEDIUM.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Top with corn chips and cheese. Place on Low Rack and cook for 10-12 minutes on CONVECTION.
Fish Tomato Medley
Serves: 4
Ingredients:
1 pound (500 g) fish fillets, skin removed
3 spring onions (shallots), chopped
1 tablespoon chopped parsley
2 ounce (50 g) can anchovies, drained, chopped (optional)
1/4 cup white wine
1 tablespoon lemon juice
Pepper to taste
2 tomatoes, sliced
1/2 cup fresh wholegrain breadcrumbs
1 tablespoon butter
Microwave Method:
1. Place fish into a deep, lightly greased casserole dish.
2. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
3. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
4. Cook for 10-12 minutes on MEDIUM.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Place fish into a deep, lightly greased casserole dish.
3. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
4. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
Ingredients:
1 pound (500 g) fish fillets, skin removed
3 spring onions (shallots), chopped
1 tablespoon chopped parsley
2 ounce (50 g) can anchovies, drained, chopped (optional)
1/4 cup white wine
1 tablespoon lemon juice
Pepper to taste
2 tomatoes, sliced
1/2 cup fresh wholegrain breadcrumbs
1 tablespoon butter
Microwave Method:
1. Place fish into a deep, lightly greased casserole dish.
2. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
3. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
4. Cook for 10-12 minutes on MEDIUM.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Place fish into a deep, lightly greased casserole dish.
3. Combine spring onions, parsley, anchovies, wine, lemon juice and pepper. Pour over fish.
4. Cover fish with tomatoes. Top with breadcrumbs and dot with butter.
5. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.
Cooking Tip - Evenly Cooked Eggs
Eggs will heat and cook more evenly if you use them at room temperature.
For recipes using egg mixtures, mix the whites and yolks thoroughly. This will prevent tough portions forming as the mixture cooks in the microwave
For recipes using egg mixtures, mix the whites and yolks thoroughly. This will prevent tough portions forming as the mixture cooks in the microwave
Tuna Loaf
Serves: 4-6
Ingredients:
4 ounce (125 g) packet water crackers, finely crushed
4 ounces (125 g) grated Cheddar cheese
1 onion, finely chopped
2 tablespoons chopped parsley
13 1/2 ounce (425 g) can tuna in brine, drained
1-2 teaspoons lemon pepper
1 tablespoon lemon juice
1 cup milk
Salt and pepper, to taste
3 hard-boiled eggs, shelled
1/2 cup Coon grated Parsley and Garlic Cheese
Microwave Method:
1. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
2. Place 1/2 mixture on the base of a greased 10 x 4 inch (26 x 11 cm) loaf dish. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
3. Cook for 10-12 minutes on MEDIUM HIGH. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
4. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
3. Place 1/2 mixture on the base of a greased 10 x 5 inch (24 x 14 cm) loaf tin. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
4. Place on Low Rack and cook for 18-20 minutes on LOW MIX/BAKE. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
5. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.
Ingredients:
4 ounce (125 g) packet water crackers, finely crushed
4 ounces (125 g) grated Cheddar cheese
1 onion, finely chopped
2 tablespoons chopped parsley
13 1/2 ounce (425 g) can tuna in brine, drained
1-2 teaspoons lemon pepper
1 tablespoon lemon juice
1 cup milk
Salt and pepper, to taste
3 hard-boiled eggs, shelled
1/2 cup Coon grated Parsley and Garlic Cheese
Microwave Method:
1. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
2. Place 1/2 mixture on the base of a greased 10 x 4 inch (26 x 11 cm) loaf dish. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
3. Cook for 10-12 minutes on MEDIUM HIGH. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
4. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine crackers, Cheddar cheese, onion, parsley, tuna, lemon pepper, lemon juice, milk, salt and pepper in a bowl. Mix well.
3. Place 1/2 mixture on the base of a greased 10 x 5 inch (24 x 14 cm) loaf tin. Place eggs in a row on top of tuna mixture. Place remaining tuna mixture on top of eggs. Pat to a flat surface so that eggs are not visible.
4. Place on Low Rack and cook for 18-20 minutes on LOW MIX/BAKE. Sprinkle Parsley and Garlic Cheese on top of tuna loaf 2-3 minutes before end of cooking time.
5. Allow to stand 2-3 minutes. Turn loaf out onto a serving dish so that melted cheese is on the top side.
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