Paella

Serves: 8

Ingredients:

3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1/4 cup tomato paste
1 cup frozen peas
1 red pepper (capsicum), diced
1 green pepper (capsicum), diced
1/2 teaspoon turmeric
Paprika
2 cups white wine
2 pound (1 kg) fish fillets, cubed
24 green prawns, peeled with tails intact and vein removed
2 calamari hoods, sliced into rings
6 mussels

Microwave Method:

1. Combine rice and chicken stock together in a large dish. Cook for 50-60 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together. Cook for 2-3 minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
4. Stir in peas, peppers, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.
5. Heat white wine for 5-6 minutes on HIGH. Add fish fillets. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on MEDIUM HIGH, until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 5-6 minutes on HIGH. Serve with French bread.

Chinese Chicken Wings

Serves: 6

Ingredients:

12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger
Sesame seeds

Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Sprinkle chicken wings with sesame seeds.
4. Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.

Convection Microwave Method:

1. Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
2. Pour over chicken wings. Allow to marinate overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Sprinkle chicken wings with sesame seeds.
5. Place on Low Rack, cook for 14-18 minutes on HIGH MIX/ROAST.

Tandoori Chicken

Serves: 4-6

Ingredients:

2 fresh red chilies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1/4 teaspoon cinnamon
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
1 tablespoon vinegar
6 1/2 ounces (200 g) low-fat yogurt

Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 20-25 minutes on MEDIUM HIGH. Allow to stand, covered with foil, for 10 minutes before serving.
7. Serve with boiled rice.

Convection Microwave Method:

1. Puree chilies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.
3. Heat for 2-3 minutes on HIGH. Remove bay leaf and cloves.
4. Combine chili mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yogurt. Cover and marinate overnight, stirring occasionally.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 20-25 minutes on HIGH MIX/ROAST. Baste with remaining marinade during cooking.
8. Serve with boiled rice.

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.

Chocolate Pecan Pie

Serves: 6-8

Ingredients:

Base:
4 ounces (125 g) butter, melted
1 packet butter cake mix
1/2 cup coconut
1 egg
Filling:
3 eggs
1/2 cup raw sugar
3 tablespoons all-purpose (plain) flour
1/4 pint (150 ml) evaporated milk
Vanilla essence
1/2 cup corn syrup
3 1/2 ounces (100 g) dark chocolate, melted
6 1/2 ounces (200 g) pecan halves

Microwave Method:

1. Toast pecans for 4-5 minutes on HIGH. Cool.
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) pie plate.
3. Cook for 3-5 minutes on HIGH.
4. Mix all filling ingredients together. Pour filling over pastry base.
5. Cook for 12-15 minutes on MEDIUM.
6. Serve warm with cream or ice-cream.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) springform tin.
3. Mix all filling ingredients together. Pour filling over pastry base.
4. Place on Low Rack and cook for 35-38 minutes on LOW MIX/BAKE.
5. Serve warm with cream or ice-cream.

Tropical Fruit in Lemon Syrup

Serves: 4-6

Ingredients:

2 cups sugar
2 cups water
2 fluid ounces (60 ml) lemon juice
1 small rock melon, sliced
1/2 honeydew melon, sliced
1 small paw paw, sliced
1 small pineapple, sliced
1 pound (500 g) lychees, pitted
8 ounces (250 g) strawberries, halved
Passion fruit pulp

Microwave Method:

1. Combine sugar, water and lemon juice in a heatproof bowl. Cover and cook for 3 minutes on HIGH. Stir.
2. Cook a further 22-25 minutes on HIGH, or until syrup is thick and light golden in color. Cool.
3. Just before serving, pour syrup over fruit. Mix gently.

Red Chicken Curry

Serves: 4

Ingredients:

Curry Paste:
1 small red Spanish onion, peeled
2 cloves garlic
2 stems fresh lemon grass, chopped
Small bunch fresh coriander
1 tablespoon chopped chilies
Grated rind of 1 lime
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon oil

1 pound (500 g) chicken thigh fillets, chopped
4 spring onions
1 x 14 ounce (440 g) can coconut cream

Curry Paste:

Place all ingredients into a blender or food processor, process until smooth. Store in a small jar. Makes 1 cup.

Microwave Method:

1. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
2. Cook for 5-7 minutes on MEDIUM HIGH, stirring twice during cooking.
3. Stir in coconut cream and cook a further 5-7 minutes on MEDIUM HIGH.
4. Serve with boiled rice.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken, spring onions and half a cup of curry paste into a casserole dish.
3. Cook for 15-18 minutes on HIGH MIX/ROAST, stir twice during cooking.
4. Stir in coconut cream and cook a further 5-8 minutes on HIGH MIX/ROAST.
5. Serve with boiled rice.

Peach Clafouti

Serves: 4-6

Ingredients:

1 x 27 ounce (825 g) can peach halves, drained
1/3 cup all-purpose (plain) flour
2 tablespoons self-rising (raising) flour
1/4 cup raw sugar
3 eggs
1 1/2 cups milk
1 teaspoon vanilla essence
1/4 teaspoon ground nutmeg

Microwave Method:

1. Arrange peaches in an au gratin dish.
2. Combine all-purpose and self-rising flour with sugar, eggs, milk and vanilla essence.
3. Pour over peaches. Sprinkle with nutmeg.
4. Cook for 22-24 minutes on MEDIUM LOW.
5. Serve hot, dusted with icing sugar.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Arrange peaches in an au gratin dish.
3. Combine all-purpose and self-rising flours with sugar, eggs, milk and vanilla essence.
4. Pour over peaches. Sprinkle with nutmeg.
5. Place on Low Rack and cook for 23-25 minutes on LOW MIX/BAKE.
6. Serve hot, dusted with icing sugar.

Osso Bucco

Serves: 4

Ingredients:

4 swordfish steaks (approx. 5 ounces/150 g each)
1/4 cup wholemeal flour
1 tablespoon oil
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 stick celery, chopped
2 ripe tomatoes, chopped
1 bunch basil, chopped
1/2 cup white wine

Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Add fish, cook uncovered for 4 minutes on MEDIUM.
5. Add tomato, basil and wine. Cover and cook a further 8-10 minutes on MEDIUM.

Convection Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Add fish, top with tomatoes, basil and wine. Cook uncovered 18-20 minutes on HIGH MIX/ROAST.

Greek Shortbread

Makes: 16-20

Ingredients:

2 ounces (60 g) butter
1/4 teaspoon vanilla essence
1/4 cup caster sugar
1 tablespoon brandy
1 egg yolk
1/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
Pinch nutmeg
3 1/2 ounces (100 g) ground pecans
2 tablespoons rosewater
1 tablespoon water
Icing sugar

Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Press into the base of a 5 1/2 x 8 inch (16 x 20 cm) microwave dish. Mark into squares.
5. Place on a rack and cook for 4-5 minutes on HIGH.
6. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.

Convection Microwave Method:

1. Beat butter, vanilla and caster sugar together until light and fluffy.
2. Add brandy, stir in egg yolk, self-rising flour, all-purpose flour, nutmeg and nuts. Knead lightly into a ball.
3. Flatten slightly and wrap in greaseproof paper, chill for 1 hour.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Press into the base of a 8 x 8 inch (20 x 20 cm) square cake tin. Mark into squares.
6. Cook for 14-16 minutes on LOW MIX/BAKE.
7. Combine rosewater and water. Brush over shortbread. Dust with icing sugar. Re-mark squares and allow to cool.

Vegetable Risotto

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 teaspoon ground turmeric powder
1 cup long-grain rice
1 cup white wine
1 cup warm chicken stock
1 carrot, chopped
2 sticks celery, sliced
3 1/2 ounces (100 g) broccoli florets (4 large cut into small florets)
1 small red pepper (capsicum), chopped
3 1/2 ounces (100 g) button mushrooms, sliced
1/3 cup thickened cream
1/2 cup Parmesan cheese
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Add onion and turmeric, mix well.
3. Add next 5 ingredients, cook covered for 13 minutes on HIGH. Do not stir.
4. Add broccoli, pepper and mushrooms. Mix. Cover and cook a further 5 minutes on HIGH. (Water should be absorbed)/
5. Add cream and Parmesan cheese. Heat for a further 1-2 minutes on HIGH. Season with salt and pepper.

Steamed Chicken and Pork Buns

Makes: 24

Ingredients:

2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
Sauce:
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
Pastry:
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water

Microwave Method:

1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.

Spicy Jambalaya

Serves: 4

Ingredients:

2 tablespoons olive oil
4 chicken breast fillets, cut into 1/2 inch (1 cm) strips
1 tablespoon olive oil, extra
1 onion, chopped
1 clove garlic, crushed
1 small green pepper (capsicum), chopped
1 x 13 ounce (410 g) can whole tomatoes
2 cups chicken stock
1 cup long-grain rice
1/4 teaspoon chili powder
1/2 teaspoon seasoned pepper
1/4 teaspoon dried thyme leaves
3 1/2 ounces (100 g) bacon, rind removed and chopped
1/4 cup black olives, pitted and chopped

Microwave Method:

1. Preheat browning dish for 8 minutes on HIGH. Add oil. Toss chicken quickly for a few minutes to brown. Drain on paper towel.
2. Heat extra oil for 1 minute on HIGH. Add onion, garlic and pepper, cook for 1-2 minutes on HIGH.
3. Stir in tomatoes, chicken stock, rice, chili powder, seasoned pepper and thyme. Cook for 8 minutes on HIGH. DO NOT STIR.
4. Cook bacon in a small dish for 3 minutes on HIGH. Add bacon and olives to rice mixture, stir, cover and cook for a further 5-6 minutes on HIGH.
5. Add chicken, cook covered for a further 5 minutes on HIGH. Serve immediately.

Scallop and Vegetable Combination

Serves: 6-8

Ingredients:

1 pound (500 g) scallops
1/4 cup sesame oil
2 onions, peeled and quartered
2 sticks celery, sliced diagonally
6 spring onions, sliced diagonally
2 teaspoons grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon cornflour
1/2 cup water
2 tablespoons dry sherry
2 chicken stock cubes, crumbled
1 small red pepper, sliced thinly into strips
3 1/2 ounces (100 g) button mushrooms, sliced
1 x 7 ounce (225 g) can baby corn
8 ounces (250 g) beans, sliced diagonally
1 teaspoon sesame seeds

Microwave Method:

1. Using a small, sharp knife, make a slit along dark vein of scallops. Lift out dark vein, wash and pat dry.
2. Place oil, onion, celery, shallots, ginger, garlic and soy sauce in a large dish. Stir and cook for 3 minutes on HIGH.
3. Mix cornflour with a little water until smooth, add remaining water, dry sherry and stock cubes. Pour over vegetable mixture.
4. Cook for 2-3 minutes on HIGH.
5. Add scallops, pepper, mushrooms, baby corn and beans. Mix to combine. Cook for 8-9 minutes on MEDIUM HIGH or until scallops are tender. Sprinkle with sesame seeds. Serve hot.

Satay Prawns

Serves: 4

Ingredients:

2 pound (1 kg) green king prawns
1/4 teaspoon five spice
1/4 teaspoon chili powder
1 cup satay sauce
1/2 teaspoon curry powder
1 tablespoon soy sauce
2 tablespoons sherry
1 ounce (30 g) butter
1 tablespoon oil
2 onions, peeled and quartered
2 teaspoons sugar

Microwave Method:

1. Peel, shell and remove veins from prawns.
2. Mix the next 6 ingredients together. Add prawns and allow to marinate 1-2 hours.
3. Place butter and oil into a 2-quart (litre) casserole dish. Heat for 40-50 seconds on HIGH. Add onions and sugar. Cook for 5 minutes on HIGH, stir twice during cooking.
4. Add prawns and marinade. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.

Noodle Shell Quiche

Serves: 6-8

Ingredients:

10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper

Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.

Convection Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.

Navarin of Lamb

Serves: 4

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 clove garlic, crushed
2 sticks celery, chopped
8 ounces (250 g) baby carrots
6 1/2 ounces (200 g) green beans, sliced
1/4 cup all-purpose (plain) flour
2 tablespoons chicken stock powder
8 lamb noisettes (approx. 4 ounces (125 g) each)
1/2 cup water
1 cup red wine
1/2 cup tomato puree
1/2 teaspoon thyme

Microwave Method:

1. Place butter in a large casserole dish. Heat for 1 minute on HIGH.
2. Add onion and garlic, cook for 3-4 minutes on HIGH.
3. Mix flour and stock powder together in a freezer bag, coat lamb.
4. Add meat and remaining flour to casserole dish. Cook for 6-8 minutes on MEDIUM, turning over halfway through cooking.
5. Mix water, wine, tomato puree and thyme. Pour over meat. Cook uncovered for 15-20 minutes on MEDIUM, stir during cooking.
6. Add beans, celery and carrots, cook a further 5-7 minutes on MEDIUM.

Convection Microwave Method:

1. Place half the butter in a small casserole dish. Heat for 30-40 seconds on HIGH.
2. Add onion and garlic, cook for 2-3 minutes on HIGH. Add celery and carrots. Cover and cook for 2 minutes on HIGH, add beans and cook a further 2-3 minutes on HIGH. Put vegetables to one side.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Mix flour and stock powder together in a freezer bag, coat lamb.
5. Add meat and remaining flour to a large casserole dish. Cook for 15-18 minutes on HIGH MIX/ROAST.
6. Mix water, wine, tomato puree and thyme. Pour over meat. Cook for 20 minutes on HIGH MIX/ROAST. Add vegetables with 5 minutes remaining.

Microwave Dim Sims

Makes: 24

Ingredients:

8 ounces (250 g) ground pork (mince)
4 ounces (125 g) shrimp or prawns, shelled and chopped finely
2-3 large cabbage leaves, shredded finely
3 spring onions, chopped finely
1 egg
1 tablespoon cornflour
1 teaspoon soy sauce
1 teaspoon sesame oil
1 x 8 ounce (250 g) packet 3 x 3 inch (7.5 x 7.5-8 cm) wonton wrappers

Microwave Method:

1. Combine in bowl pork, shrimp, cabbage, spring onions, egg, cornflour, soy sauce and sesame oil. Mix well.
2. Place a teaspoon of mixture onto center of each wrapper. Gather the sides of wrapper around filling, pleating edges together.
3. Half fill a pie plate with hot water. Place 12 Dim Sims directly in water. Cover with plastic wrap and cook for 3 minutes on HIGH. Repeat with remaining Dim Sims.
4. Serve hot with Sweet and Sour or Chili Sauce.

Long Soup

Serves: 6-8

Ingredients:

8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper

Microwave Method:

1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.

Hungarian Goulash

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
2 pound (1 kg) veal, cubed
2 tablespoons cornflour
2 tablespoons paprika
4 onions, diced
1 clove garlic, crushed
1/2 cup chicken stock
1 large potato, cut into big cubes
1 carrot, sliced into thick rings
2 green peppers, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
6 1/2 ounces (200 g) button mushrooms, trimmed and washed
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add onions and garlic to butter. Cook for 4-5 minutes on HIGH.
4. Add meat and stock. Cook covered for 15-20 minutes on MEDIUM, stirring 2-3 times during during.
5. Add potato, peppers, tomatoes, carrots, tomato paste, salt and pepper. Mix well. Cook covered for a further 20-25 minutes on MEDIUM. Add whole mushrooms 5 minutes before end.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add meat, onion, garlic, stock, potatoes, carrots and tomato paste to butter. Mix well. Cook for 1 1/2 hours on SLOW COOK, stirring 2-3 times during cooking.
4. Add peppers and tomatoes after 1 hour.
5. Add whole mushrooms 5 minutes before end.
6. Season to taste.