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1 To prepare the sauce, place sherry, sugar, soy

sauce, chilli sauce and stock in a bowl.  Mix well,
stir in the cornflour.

2 Heat on 100P (HIGH) for 5 minutes, stir every

minute until thickened.  Allow to cool whilst
preparing the rest of the dish.

3 Prepare the stir fry, place the oil, garlic and

ginger in a large bowl, heat on 100P (HIGH) for
1 minute.  Mix in the chicken  and cook on 70P
(MEDIUM HIGH) for 5 minutes. Stir once.

4 Add the broccoli, chestnuts, beansprouts,

bamboo shoots, red and yellow pepper and the
sauce.  Mix well and cook on 70P (MEDIUM
HIGH) for 10 minutes, stir twice during cooking.

5 Stir in the cashew nuts, cook on 100P (HIGH) for

2 minutes. Serve immediately.

S

ERVES

 4

A 

MILD

 

FLAVOURED

, 

CREAMY

 I

NDIAN

 

DISH

. S

ERVE

 

WITH

 

RICE

 

AND

 

POPPADUMS

.

S

ERVES

 6

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.

2 Place butter in a large bowl, heat on 100P (HIGH)

for 1 minute, until melted. Add the onion and cook
on 100P (HIGH) for 2 minutes. Stir in the ginger,
chilli powder and coriander, cook on 100P (HIGH)
for 1 minute.

3 Add the chicken and marinade, mix well. Stir in

the cloves and cinnamon. Cover and cook on
100P (HIGH) for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 6 minutes.

5 Combine the cornflour with the cream and stir

into the chicken. Cook on 100P (HIGH)for 6
minutes,  stir after  3 minutes. Sprinkle with
cashew  nuts.

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1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture
until thoroughly coated, place in a 2.5 litre (approx.
4 pint) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little of

the tomato juice. Stir in the rest of the tomatoes,
garlic, oregano and chicken stock, salt and pepper,
mix well.  Heat on 100P (HIGH) for 3-4 minutes,
stirring every minute until thickened.

4 Spoon tomato mixture over the chicken breasts

and sprinkle generously with grated cheese.

5 Place on turntable, use sequence programming to cook

on 70P (MEDIUM HIGH) for 24 minutes then on DUAL
GRILL,  50P (MEDIUM ) for 8 mins.

I

DEALLY

 

SERVED

 

WITH

 

NEW

 

POTATOES

, 

CRISP

 

VEGETABLES

 

AND

 

A

 

GLASS

 

OF

 

RED

 

WINE

.

S

ERVES

 6

Microwave Tip: Peeling garlic easily
Place 3-4 cloves of garlic on the turntable. Heat on
HIGH for 30 seconds, squeeze at one end until clove
pops out.

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken.

3 Cook on 70P (MEDIUM HIGH) for 10-11

minutes.  Coat the chicken with the sauce
several times during cooking.

S

ERVES

 4

S

ERVES

 4

1 Place the mushrooms, onion and garlic in a 2.5

litre (approx. 4 pint) casserole dish. Cook on
100P (HIGH) for 3 minutes.

2 Stir in remaining ingredients except the chicken,

mix well.

3 Add chicken portions and coat with the sauce.
4 Cook on 70P (MEDIUM HIGH) for 30-33 minutes,

stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

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1 Place oil, mustard and sesame seeds in a large

bowl, heat on 100P (HIGH) for 1 minute. Add rice,
mix well. Cook on 100P (HIGH) for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix
well. Cook on 100P (HIGH) for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on 70P (MEDIUM HIGH)
for 24 minutes, stir every 5 minutes.

5 Stir in yoghurt and serve with poppadums.

S

ERVES

 4-6

S

ERVES

 4-6

1 Place the oil, onion and garlic in a large bowl, heat

on 100P (HIGH) for 2 minutes.

2 Add the carrots, red pepper and mushrooms, mix

well. Cook on 100P (HIGH) for 2 minutes.

3 Stir in the remaining ingredients, mix well. Cook

on 70P (MEDIUM HIGH) for 24 minutes, stir 3-4
times during cooking.

4 Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100P: (HIGH) for 1

1

/

2

-

2  minutes until warm. Spoon in filling as preferred.

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Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small
French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in
kitchen paper and heat on MEDIUM for 1-2 minutes
until butter has melted.

S

ERVES

 4-6

1 Place 50g (2oz) butter in a bowl, heat on 100P

(HIGH) for 1 minute. Add mushrooms and stock
cube, mix well. Cook on 100P (HIGH)  for 2
minutes.

2 Heat spinach on 100P (HIGH) for 12 minutes, stir

2-3 times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.

3 Line the base of a deep  square 20.4cm (8") dish

with a layer of lasagne, followed by a layer of
spinach mixture, cheese sauce and another layer
of lasagne. Layer until all ingredients have been
used, ensuring the final layer is lasagne, with
enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.

4 Place on turntable, cook on 70P (MEDIUM HIGH)

for 20 minutes, then on DUAL GRILL, 50P
(MEDIUM) for 8 minutes.

S

ERVES

 4

1 Place vegetables and quorn in a large bowl.

Mix well.

2 To prepare the marinade, place all the ingredients

in a bowl and mix well.

3 Pour the maridade over the vegetables and Quor,

mix well.  Leave to marinate for at least an hour,
stir occasionally.

4 Thread the vegetables and Quorn onto the

skewers in a regular pattern.  Leave no wood
exposed, place in a flan dish.

5.Place on low rack, cook on dual grill, 30P (MEDIUM

LOW) for 22-24  minutes. Turn over and re-
arrange the skewers every 5 minutes until the
vegatables are tender and evenly brown.

S

ERVES

 4-6

1 Place the cauliflower, carrots, parsnips and oil in

a dish.  Cook at 100P (HIGH) for 5 minutes.  Stir
once.

2 Stir in the flour, curry powder, tumeric and

seasoning.

3 Add the remaining ingredients, and stir in the

stock.

4 Cover and cook for 9minutes at 100P (HIGH)

stirring twice.

5.Serve with rice.

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