38
RECIPES
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TURKEY FRICASSEE
Serves 4
Preparation time - 10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (
1
/
2
pint) milk
300ml (
1
/
2
pint) single cream
450g (1lb) cooked turkey, chopped
salt & pepper to taste
15ml (1tbsp) fresh parsley chopped to garnish
1 Melt the butter in a large bowl on 100P for
30 seconds.
2 Stir in the onion and cook on 100P for
3 minutes.
3 Stir in the flour and mustard powder, gradually
add the milk and cream. Cook on 100P for 5-6
minutes, stirring every minute, until smooth and
thickened.
4 Add the turkey and seasoning. Cook on 100P
for 13 minutes, stir every 2-3 minutes.
Garnish with fresh parsley.
HONEYED CHICKEN
serves 4
Preparation time - 6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (
1
/
2
tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1tbsp) 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 Cover and cook on 70P for 25 minutes. Turn
chicken over and coat with the sauce several
times during cooking.
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add the chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
CHICKEN CACCIATORE
Serves 4
Preparation time - 10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (
1
/
2
pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g (7oz) each)
1 Place the chicken breasts in a shallow flan dish and
cook on 100P for 9-10 minutes. Allow to cool
slightly and cut into small pieces.
2 Place the broccoli in a bowl with 45ml (3tbsp) water,
cover and cook on 100P for 5 minutes. Drain.
3 To the white sauce, add the thyme, marjoram, salt
and pepper, mix well.
4 Place the broccoli and chicken in a casserole dish.
Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese. Place on the
turntable.
5 Cook for 10 minutes on 70P, then 9-10 minutes on
DUAL GRILL 50P.
CHICKEN & BROCCOLI BAKE
Serves 4
Preparation time - 10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
45ml (3tbsp) water
600ml (1 pint) white sauce (see page 38)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated
