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31
RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
1
/
2
pint) milk
salt and pepper
250g mascarpone cheese
250g mascarpone cheese
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/
2
tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
salt and pepper to taste
CHICKEN KORMA
Serves 4
225g korma paste*
15ml (1 tbsp) cornflour
150ml (
225g korma paste*
15ml (1 tbsp) cornflour
150ml (
1
/
4
pint) hot chicken stock
125g onion, chopped
900g Chicken, diced
300g (
900g Chicken, diced
300g (
1
/
2
pint) coconut cream
50g creaned coconut
1 Mix the paste and cornflour together in a
2.5 litre (approx. 4 pints) casserole dish,
gradually stirring in the stock.
gradually stirring in the stock.
2 Add all the other ingredients, stirring well.
3 Place on the turntable. Do not cover.
4 Cook on 70P for 30 minutes.
5 Stir 2-3 times during cooking.
3 Place on the turntable. Do not cover.
4 Cook on 70P for 30 minutes.
5 Stir 2-3 times during cooking.
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on 70P for 30 minutes. Turnover and
coat
the chicken with the sauce 2-3 times during
cooking.
the chicken with the sauce 2-3 times during
cooking.
1 Place the margarine, turkey, mushrooms,
leeks, salt and pepper into a 2.5 litre (approx.
4 pint) casserole dish and cook on 100P for 10
minutes.
4 pint) casserole dish and cook on 100P for 10
minutes.
2 To make sauce, place margarine in a bowl and
heat on 100P for 30 seconds until melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4 Whisk in the milk and cook on 100P for 5
minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper.
smooth. Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and
drain the juice from the turkey into the sauce.
6 Pour the sauce over the turkey mixture. Mix
well. Place on the turntable and cook on 70P
for 25 minutes, stir 1-2 times during cooking.
for 25 minutes, stir 1-2 times during cooking.
Note
* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste,
* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste,
using a seive with kitchen paper in it to remove the remaining excess oil.
R-27STM-A.indd 31
R-27STM-A.indd 31
7/3/09 5:31:08 PM
7/3/09 5:31:08 PM
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