Operating instructions

109
Meat and Poultry
Chicken casserole
Coat chicken with fl our and place in fridge. Place oil, butter, garlic, shallots
and mushrooms into casserole. Place on base of the oven and cook on
HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add chicken. Then
stir in stock and wine. Add potatoes and carrots. Cover casserole, place
on glass shelf in lower shelf position and cook on CONVECTION 160 °C +
WARM MICROWAVE for 50 mins stirring halfway. Stir in asparagus, broad
beans and cream and cook on CONVECTION 160 °C + WARM
MICROWAVE for a further 10-15 mins. Stir in herbs and serve with crusty
bread.
ingredients
SERVES 4
4 x 225
g
(8 oz) boneless skinless
chicken breasts cut into small
chunks
50
g
(2 oz) plain fl our
1 tbsp (15 ml) oil
15
g
(½ oz) butter
1 garlic clove, crushed
4 shallots, chopped
150
g
(5 oz) mushrooms, sliced
1 tbsp (15 ml) Dijon mustard
200 ml (7 fl oz) hot chicken or
vegetable stock
200 ml (7 fl oz) dry white wine
225
g
(8 oz) baby new potatoes,
halved
225
g
(8 oz) baby carrots
100
g
(4 oz) asparagus tips
100
g
(4 oz) shelled, fresh or
frozen broad beans
3 tbsp (45 ml) double cream
2 tbsp (30 ml) mixed fresh
parsley and tarragon, chopped
Crusty bread, to serve
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Oven accessory: glass shelf
in lower shelf position
Pork with herby dumplings
Place oil, onion, green pepper and carrots in casserole. Cover and place on
base of oven and cook on STEAM 1 + LOW MICROWAVE for 6 mins. Toss
pork in seasoned fl our and add to onion mixture. Stir in all other ingredients.
Place glass shelf in lower shelf position, cover and cook on CONVECTION
160 °C + WARM MICROWAVE for 1 hour or until pork is tender. Whilst
cooking make the dumplings by combining the fl our, suet, salt, mustard and
parsley. Add the water to make a stiff dough. Shape dough into 8 round
dumplings. When pork is cooked, uncover and place dumplings around
the edge of dish. Cook uncovered on CONVECTION 160 °C + WARM
MICROWAVE for 15 mins or until dumplings are cooked through.
ingredients
SERVES 4
2 tbsp (30 ml) oil
1 medium onion, chopped
1 green pepper, deseeded and
chopped
225
g
(8 oz) carrots, sliced
450
g
(1 lb) lean pork, cubed
2 tbsp (30 ml) seasoned fl our
1 bay leaf
1 tsp dried sage
salt and pepper
300 ml (½ pt) dry cider
Dumplings
175
g
(6 oz) self raising fl our
75
g
(3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley,
chopped
150 ml (
¼
pt) cold water
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Oven accessory: glass shelf in
lower shelf position
Fill water tank
PA_F0003BH72BP_00_140331.indd 109PA_F0003BH72BP_00_140331.indd 109 2014/4/1 9:45:462014/4/1 9:45:46