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Ingredients
15 ml (1 tbsp) sunflower
oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded
and cut into strips
15 ml (1 tbsp) paprika
3 ml (½ tsp) ground cumin
396 g (14 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato
puree
150 ml (¼ pt) hot pork or
chicken stock
175 g (6 oz) button
mushrooms
black pepper
10 ml (2 tsps) cornflour
30 ml (2 tbsp) crème
frâiche
Paprika Pork Casserole
Dish: large casserole with lid
1. Place all the ingredients except the cornflour and crème
frâiche in a casserole. Cover, place on glass turntable, and
cook on HIGH power for 10 mins.
2. Stir the casserole, cover and cook on SIMMER power for 50
mins., or until the meat is cooked. Stir once during cooking.
3. Blend the cornflour with a little water and stir into the
casserole. Cover and cook for a further 5 mins. on SIMMER
power or until thickened.
4. Swirl in the crème frâiche and serve immediately.
Ingredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed
and chopped
100 g (4 oz) mushrooms,
sliced
4 chicken quarters,
skinned
300 ml (½ pt) hot chicken
stock
396 g (14 oz) can
tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Chicken Casserole
Dish: 3 litre (6 pt) casserole
1. Place vegetables and butter in casserole. Cover, place on
glass turntable and cook on HIGH power for 2-3 mins. or until
soft.
2. Place chicken on top of vegetables, cover with stock and
tomatoes and add salt and pepper to taste.
3. Cover and cook on HIGH power for 5 mins. then SIMMER
power for 35-40 mins. or until well cooked through.
4. Mix cornflour with a little water. Remove chicken from
casserole, skim off excess fat and stir in cornflour paste. Cook
on HIGH power for 2 mins. Serve chicken with sauce poured
over.
N.B.
If diced boneless breast is used in place of the quarters, reduce
2nd cooking time to 15-20 mins. or until well cooked through.
Ingredients
Sauce
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine
vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato
sauce
15 ml (1 tbsp) sherry
juice from pineapple
seasoning to taste
450 g (1 lb) pork fillet,
diced and trimmed
½ green pepper sliced
225 g (8 oz) can pineapple
chunks, drained (reserve
juice)
Sweet and Sour Pork
Dish: 20 cm (8”) casserole
1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in casserole, pour over
sauce.
3. Cover, place casserole on glass turntable and cook on HIGH
power for 5 mins. then LOW power for 10-15 mins. or until
meat is tender. Stir halfway through cooking time.
Serves 4
Serves 4
Serves 4
