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1 Cook meat on HIGH for 6 minutes. Stir every

minute. Mix in onion, pepper, chilli, garam masala,
cumin, turmeric, and ginger. Add breadcrumbs and
enough egg to form a stiff mixture. Season.

2 To make the pastry, place the flours in a bowl, rub

in the margarine until mixture resembles
breadcrumbs. Stir in enough cold water to form
a soft but not sticky dough. Chill for 15 minutes.

3 Divide the dough into 12 even pieces. Roll each

piece into a thin square 12.8cm (5").

4 Preheat the oven to 200

°

C.

5 Place a large spoonful of meat mixture into the

centre of each square. Fold pastry over filling to
form a triangle, dampen edges with water and
pinch to seal. Glaze with egg, sprinkle with
parsley. Place in two large greased flan dishes.

6 Place a dish on the low rack and the  other on the high

rack. Bake in preheated oven CONVECTION 220

°

C

for 20-22 minutes.

S

ERVES

 4-6

P

REPARATION

 

TIME

  -  25 

MINUTES

Pork & Courgette Tart (page 19); Spring Rolls & Baked Samosas (pages 23 and 24);  Sausage & Celery Plaît (page 19).

Ideal for buffets, picnics or a starter to an Indian meal.

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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, MEDIUM HIGH
for 10-12 minutes. Turn over and rearrange
skewers every 3 minutes.

1 Place the butter in a large bowl, heat on HIGH for

30 seconds until melted.  Stir in the tarragon,
chives, parsley, garlic, salt and pepper.

2 Add drumsticks, coat with herby butter.  Place in a

large flan dish on high rack. Cook on DUAL GRILL,
HIGH for 10-12 minutes, turn over, rearrange
every 3-4 minutes until evenly cooked and crispy.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 4 

MINUTES

Serve with Rice Pilaf, see page 46.

Rice Pilaf (page 47); Crispy Peking Duck (page 26); Chicken Satay (page 25).

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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 in a flan

dish

4 Place the flan dish on the high rack
5 Cook on DUAL GRILL HIGH for 12 minutes, turn

over after 6 minutes and sprinkle with cheddar
cheese.

Sprinkle with toasted almonds to serve.

1 Place the turkey, orange rind and coriander

seeds in a 2.5 litre (approx. 4 pint) casserole
dish, mix well.

2 In a separate dish melt the butter on HIGH for 30

seconds, stir in the mushrooms and cook on
HIGH for 4 minutes. Add to the turkey mixture,
mix well and cook on HIGH for a further 6
minutes.

3 Stir in the stock and cook on MEDIUM HIGH for

16 minutes until liquid has reduced by half, stir
every 4 minutes.

4 Stir the cornflour into the cream, add the coriander

and stir into the turkey mixture. Season.  Cook on
MEDIUM HIGH for 6-7 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Wash the duck and pat dry with kitchen paper.

Calculate the cooking time at 10 minutes per
450g. Place the duck breast side down on the low
rack and brush with soy sauce.

2 Cook on DUAL COOK 180

O

C MEDIUM for the

calculated cooking time. Turn the duck over half-
way through cooking,  pierce lightly with a fork
and brush with soy sauce.

3 After cooking, cut the duck (including the skin)

into small pieces. Place in a large flan dish sprinkle
generously with soy sauce, toss to coat evenly.

4 Place on high rack and GRILL for 9-10 minutes until

evenly crispy, stir 2-3 times during cooking.

5 Heat the hoi sin sauce on HIGH for 1 minute.
6 To reheat the pancakes, stack in a clean, damp

tea towel, heat on MEDIUM HIGH for 3 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve each person with 8 pancakes and some of the
duckling including the skin. Serve onion, cucumber and
sauce separately.  Spread a little of the sauce on a pancake,
top with onion, cucumber and duck. Roll up and eat.

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S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Place the mushrooms, onion and garlic in a 2.5

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

2 Stir in remaining ingredients except the chicken,

mix well.

3 Add chicken portions and coat with the sauce.
4 Cook on MEDIUM HIGH for 35 minutes, stir and

coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

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 HIGH for 6 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 HIGH for 1 minute.
Mix in the chicken  and cook on MEDIUM HIGH
for 6 minutes. Stir after 3 minutes.

4 Add the broccoli, chestnuts, beansprouts,

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

5 Stir in the cashew nuts, cook on HIGH for 2

minutes. Serve immediately.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

S

ERVES

 

6

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Mix the chestnut purée, breadcrumbs,

sausagemeat, butter, celery, onion and orange
rind  in a large bowl. Add egg to bind the stuffing.

2 Pack the neck of the turkey with the stuffing. Do

3 Place the butter and parsley in a small bowl and

heat on HIGH for 30 seconds until melted.

4 Weigh bird and place breast side down in a large

flan dish. Brush with half the parsley butter.

5 Cook on DUAL COOK 180

O

C MEDIUM for 10

minutes per 450g (1lb). Turn the turkey over
halfway through cooking. Brush with remaining
parsley butter before returning to the oven. Add
salt and pepper to taste.

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