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S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Place all the marinade ingredients in a large

bowl, mix well.  Stir in the chicken, refrigerate for
2 hours to marinate.

2 Thread the chicken onto skewers leaving no

wood exposed. Place in a large flan dish on
the high rack. Cook on DUAL GRILL-1 (see
page 12), MEDIUM HIGH for 11-12 minutes.
Turn over and rearrange skewers every 3
minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the  mixture  in   the  centre  of  each  breast.   Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.

3 Place the breasts seam side upwards.
4 Cook on DUAL GRILL MEDIUM HIGH for 16

minutes, turn over and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

C

AMEMBERT

 

AND

 

SPRING

 

ONION

 

ENCASED

 

IN

 

TENDER

 

CHICKEN

 

FILLETS

.

A 

MILD

 

FLAVOURED

, 

CREAMY

 

INDIAN

 

DISH

. 

SERVE

 

WITH

 

RICE

 

AND

 

POPPADUMS

 (

SEE

 

TIP

, 

PAGE

 51).

S

ERVES

 

6

P

REPARATION

 

TIME

  - 1

1

/

4

 

HOURS

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 HIGH for 1

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

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

the cloves and cinnamon. Cover and cook on
HIGH for 8-9 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on

MEDIUM for 6-7 minutes.

5 Combine the cornflour with the cream and stir

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

Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.

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47

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 HIGH for 3-4 minutes, stirring
every minute until thickened.

4 Spoon tomato mixture over the chicken breasts.
5 Place on the low rack, cook for 30 minutes on

DUAL CONVECTION, 200

o

C, MEDIUM HIGH.

6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15

minutes before the end of cooking.

I

DEAL

 

SERVED

 

WITH

 

NEW

 

POTATOES

, 

CRISP

 

VEGETABLES

 

AND

 

A

 

GLASS

 

OF

 

RED

 

WINE

.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 12 

MINUTES

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 MEDIUM HIGH for 11-12 minutes.  Coat

the chicken with the sauce several times during
cooking.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 6 

MINUTES

1 Place the chicken, leeks and mushrooms into a

bowl with the butter and cook on HIGH for 7-8
minutes.

2 Make the mushroom sauce as page 59.  Then mix

the mascarpone cheese into the sauce.

3 Season the leeks, chicken and mushrooms with

the nutmeg, salt, pepper and mustard.  Stir.

4 Mix the sauce with the chicken mixture.
5 Place on the low rack and bake on DUAL CON-

VECTION for 15 minutes at 200

°

C MEDIUM. Stir

halfway through the cooking time.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.

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48

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

on HIGH for 2 minutes.

2 Add the carrots, red pepper and mushrooms, mix

well. Cook on HIGH for 3 minutes.

3 Stir in the remaining ingredients, mix well. Cook

on MEDIUM HIGH for 24-25 minutes, stir 3-4
times during cooking.

4 Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

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

1

/

2

-2

minutes until warm. Spoon in filling as preferred.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Place the oil, onion and garlic in a bowl, cook for

2 minutes on HIGH.

2 Add the leeks, mushrooms, basil, oregano and

lentils and then cook for a further 5 minutes on
HIGH.

3 Stir in the tomatoes with the vegetable stock and

the bay leaf.

4 Cover and cook for 20 minutes on MEDIUM HIGH.
5 Season with salt and pepper then remove the bay

leaf.

6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a

deep, 24cm (8”) square dish.  Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add
the grated cheese.

8 Bake for 20 minutes DUAL CONVECTION, 200

°

C

MEDIUM.

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced cheese,
place in a large flan dish. Pour in sauce.

3 Place on turntable, cook on MEDIUM for 12-14

minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

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49

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 18 

MINUTES

1 Line a 20.4cm (8") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on HIGH

for 4 minutes.

3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese.

5 Place on the low rack, and cook on DUAL CON-

VECTION, 220

°

C MEDIUM LOW for 25 minutes

until set and brown.

Stilton & mushrooms:  Replace bacon with 125g
(5oz) sliced mushrooms and Cheddar with Stilton.

S

ERVES

 

2

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Prick each potato in several places. Place in a

flan dish on low rack. Cook on DUAL GRILL,
HIGH for 14-16 minutes until brown and crispy.
Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL GRILL-1 (see page 12),
MEDIUM for 7-8 minutes until brown and crispy.

Variation:
Cheese & sweetcorn jackets:  Omit the blue cheese,
chives and mushrooms.  Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Empty the tomatoes into a large bowl and cook for 8

minutes HIGH to reduce the tomato juice.

2 Then combine the tomatoes with the pesto sauce and

season.

3 Spread a third of this sauce over the base of the

buttered dish (24cm/8inch square), then place a single
layer of ravioli. Next, spread a quarter of the cheese
sauce over the ravioli.  Layer until all ingredients have
been used, with the last layer being ravioli. Now
sprinkle the grated mozzarella all over and spread the
remaining cheese sauce over the top.

4 Mix the parmesan and breadcrumbs together and

sprinkle over the top. Place on the low rack and cook
on DUAL CONVECTION, MEDIUM, 220

°

C for 25

minutes.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.

Cook's Tip: Wooden skewers
To remove food easily from wooden skewers, soak the
skewers in water for 30 minutes prior to using them.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets
of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 3 minutes until dry. Ensure the herbs do not
become too dry. Woody herbs will take a little longer.

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