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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 30

seconds, 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 minutes, stirring after 4 minutes.

4 Rearrange the chicken pieces and cook on

MEDIUM for 8 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

Serve with rice and poppadums
(see tip, page 34)

1 Place the butter in a large bowl and heat on HIGH

for 30 seconds.

2 Stir in the onion. Cook on HIGH for 2 minutes.
3 Stir in flour, gradually add the milk and cream.

Cook on HIGH for 4-5 minutes, stirring every
minute, until smooth and thick.

4 Allow to cool slightly before stirring in egg yolks.
5 Add the peas, turkey, nutmeg and seasoning.

Cook on HIGH for 12 minutes. Stir every 2-3
minutes.

Garnish with parsley to serve.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Place the spring onions and mushrooms in a

large bowl. Cook on HIGH for 1 minute. Drain off
any juices.

2 Add mince, egg, breadcrumbs, flour, mixed herbs,

garlic, salt and pepper, mix well.

3 Shape the mixture into 8 even sized burgers,

1cm (

1

/

2

") thick. Place 4 burgers in a greased flan

dish, brush with egg to glaze.

4 Place the flan dish on high rack. Cook on DUAL

GRILL, MEDIUM HIGH for 10-12 minutes until
evenly brown and crispy.  Turn over after half the
cooking time. Repeat for remaining burgers.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

Variation:
Chicken Burgers: Prepare and cook as above,
substitute the minced turkey with minced chicken.

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

4 Spoon tomato mixture over the chicken breasts .
5 Place on the low rack and Cook on DUAL COOK

200

°

C, MEDIUM-HIGH for 35 mins.

6 Rearrange the chicken pieces twice during cooking.
7 Sprinkle generously with grated cheese 10 minutes

before the end of cooking.

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.

Duck in Caramel & Orange Sauce (page 30); Chicken Breasts Parmesan (page 29); Chicken & Tarragon Filo Pie (page 30).

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29

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Place the butter in a large bowl and heat on HIGH

for 30 seconds, stir in the mushrooms, onion and
garlic and cook on HIGH for 4 minutes, drain and
allow to cool.

2 Preheat the oven to CONVECTION 200

°

C.

3 In a separate bowl, combine the eggs, cottage

cheese, yoghurt, chicken and tarragon. Season.
Add the mushroom mixture. Mix well.

4 Grease a square dish 20.4cm (8"). Place a layer

of filo pastry in the bottom and brush with oil.
Repeat for another 4 layers of pastry. Spoon in
the chicken mixture and cover with the 5 remaining
sheets of pastry. Brush each with oil.

5 Place on low rack, bake in the preheated oven

CONVECTION 200

°

C for 45 minutes until brown.

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 12 minutes.  Coat the

chicken with the sauce several times during
cooking.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 6 

MINUTES

1 Place the onion and garlic in a 2.5 litre (approx.

4 pint) casserole dish and cook on HIGH for 1
minute. Stir in the stock, orange juice, red wine,
sugar, tarragon and cinnamon.  Season to taste.
Cook on HIGH for 7-8 minutes, stir halfway
through cooking time. Add the duck portions and
place the slices of orange on top.

2 Place on low rack, cook on DUAL COOK 200

°

C,

MEDIUM HIGH for 30 minutes.

3 Remove the duck portions and slices of orange.
4 Skim the fat from the top of the sauce and stir in the

blended cornflour, heat on HIGH for 3-4 minutes,
stirring every minute until sauce has thickened.

5 Return the duck and orange to the sauce, heat

on HIGH for 3 minutes. Serve immediately.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

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30

1 Grease an appropriate sized dish with oil.
2 Pre-cook the macaroni and place in the bottom of

the dish.

3 Mix together the tomatoes, onion, basil, salt and

pepper and pour over the macaroni.

4 Place the sliced courgettes on the top of the

mixture.

5 Mix together the cream and eggs and pour over

the courgettes.

6 Sprinkle the grated cheese over the top of the

gratin.

7 Cook on DUAL COOK 250

°

C, MEDIUM HIGH

for 20 minutes.

S

ERVES

 4-6

P

REPARATION

S

ERVES

 4-6

P

REPARATION

1 Cook the onion with the butter on HIGH for 1

minute.

2 Grease an appropriate sized ceramic oval dish

with cooking oil.

3 Place half of the potatoes in the dish.
4 Mix the onions, spinach, ham, salt and pepper

and place on the potatoes.

5 Place the remaining potatoes on the top.
6 Beat the eggs and cream together and pour over

the vegetables.

7 Sprinkle the grated cheese over the gratin.
8 Cook on DUAL COOK 250

°

C, MEDIUM HIGH for

25 minutes.

S

ERVES

 

4

P

REPARATION

1 Grease an appropriate sized dish with oil.
2 Alternately layer the broccoli, mushrooms and

potatoes in the dish.

3 Beat the cream, milk, eggs, salt and pepper

together and pour over the vegetables.

4 Sprinkle with the grated cheese.
5 Cook on DUAL COOK 250

°

C, MEDIUM HIGH

for 25 minutes.

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