User Manual

40
RECIPES
Serves 4
400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, chunks
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g dried pasta, cooked
300ml (
1
/2 pint) white sauce (see page 41)
100g mature cheddar cheese, grated
1 Place all the ingredients, except the pasta, sauce and
cheese, into a 2.5 litre (approx. 4 pint) casserole dish.
Mix well and cook on 50P for 10 minutes, stir once
during cooking. Continue to cook on 70P for 5
minutes, mix well after cooking.
2 Spread the pasta over the chicken mixture, then pour
over the sauce and sprinkle with the grated cheese.
3Place on the turntable and cook on DUAL GRILL 50P
for 15 minutes.
CHICKEN BAKE
Serves 4
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1
/2 tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
1 Place the pepper, onion and bacon into a 2.5 litre
(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.
2 Stir in the remaining ingredients except for the
chicken and mix well.
3Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30
minutes, stir 2 - 3 times during cooking.
MEDITERRANEAN CHICKEN
Serves 4
200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (
1
/2 pint) hot vegetable stock
5ml (1 tsp) fennel seeds
salt and pepper to taste
1 Place the courgette, leek, garlic, tomatoes, beans,
mushrooms and sweetcorn in a 3 litre casserole dish.
2Pour over the stock and season with fennel seeds,
salt and pepper, mix thoroughly.
3Cook using sequence programming on 70P for 15
minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.
Serve with rice or baked potatoes.
BEAN CASSEROLE
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (6 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 Mix all the ingredients, except the chicken, together in
a 2.5 litre (approx. 4 pint) casserole dish.
2Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.
Turn the chicken over and re-arrange in the sauce
several times during cooking.
HONEYED CHICKEN
R-61+62FBSTM Operation Manual 24/07/2003 10:27 Page 40