24
RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
1
/
2 pint) milk
salt and pepper
250g mascarpone cheese
1 Place the magarine, turkey, mushrooms, leeks, salt
and pepper into a 2.5 litre (approx. 4 pint) casserole
dish and cook on HIGH (100%) for 10 minutes.
2 To make sauce, place margarine in a bowl and
heat on HIGH (100%) for 30 seconds until
melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4 Whisk in the milk and cook on HIGH
(100%) for 5 minutes, stir every 2 minutes
until thick and smooth. Season with salt and
pepper.
5
Mix the mascarpone cheese into the sauce and
pour the sauce over the turkey mixture. Mix well.
6 Place on the turntable and cook on MEDIUM
HIGH (70%) for 20 minutes.
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
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 (70%) for 30
minutes then HIGH (100%) for 5 minutes.
Turnover and coat the chicken with the sauce
3-4 times during cooking.
LASAGNE
Serves 4
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/4
pint) hot beef stock
15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
300ml (
1
/2
pint) cheese sauce (See Page 26)
extra grated cheese to sprinkle
1 Place onion, garlic and mushrooms in a dish.
Cook on MEDIUM HIGH (70%) for 3
minutes.
2 Add beef, tomato purée, tomatoes, beef
stock, cornflour and seasoning. Cook on
MEDIUM HIGH (70%) for 20 minutes, stir
2 - 3 times.
3 Cover the base of a deep, square 20.4cm (8’’)
dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.
4 Cook on MEDIUM HIGH (70%) for 30
minutes.
R-209 03.12.3 11:06 AM Page 24
