Ingredients
15ml (1tbsp) olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
700g (1½lb) sweet potatoes, peeled
and chopped
1 large red pepper, deseeded and
chopped
725ml (1¼pints) vegetable stock
150ml (¼pt) coconut milk
salt and pepper
Sweet Potato Soup Serves 4
Dish: 3 litre (6pt) bowl
Place the oil, onion and garlic in a large bowl. Place on
base of oven and cook on MEDIUM MICROWAVE for 3
mins. or until soft. Add the potato and pepper and cook
on MEDIUM MICROWAVE for 5 mins. Add stock , cover
and cook on MEDIUM MICROWAVE for 15 mins. or until
the potatoes are soft, stirring halfway. Cool. Place in
liquidiser and puree until smooth. Stir in the coconut milk
and season to taste. Cover and cook on MEDIUM
MICROWAVE for 3 mins. or until piping hot.
Ingredients
60ml (4tbsp) light soy sauce
45ml (3tbsp) spring onions
30ml (2tbsp) soft brown sugar
15ml (1tbsp) rice vinegar or sherry
10ml (2tsp) fresh ginger,
finely grated
5ml (1tsp) garlic, finely grated
4 chicken thighs, cubed
Dish: small glass bowl, skewers
Oven Accessory: enamel tray
Mix marinade in small glass bowl, heat on HIGH
MICROWAVE for 30 sec to 1 min, or until the sugar has
dissolved. Place the chicken in a glass bowl and coat the
chicken in the marinade and leave for 4 hours. Put
chicken on skewers and place on enamel tray. Cook on
GRILL 1 + MEDIUM MICROWAVE for 8-10 mins. or until
cooked through, turning occasionally.
Teriyaki Chicken Skewers Serves 4
Soups & Starters
84
