User Manual

28
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 29)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
1
/2tsp) chilli powder
5ml (1tsp) coriander seeds
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
C
HICKEN KORMA
SERVES 6PREPARATION TIME - 1
1
/4 HOURS
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.
2
Place butter in a large bowl, heat on HIGH for 30
seconds, until melted. Add the onion and cook on
HIGH for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on HIGH for 1 minute.
3 Add the chicken and marinade, mix well. Stir in
the cloves and cinnamon. Cover and cook on
HIGH for 8 minutes, stirring after 4 minutes.
4 Rearrange the chicken pieces and cook on
MEDIUM for 8 minutes.
5 Combine the cornflour with the cream and stir
into the chicken. Cook on HIGH for 6 minutes, stir
after 3 minutes. Sprinkle with cashew nuts
Serve with rice and poppadums
(see tip, page 34)
P
OULTRY
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (
1
/2 pint) milk
300ml (
1
/2 pint) single cream
2 egg yolks (size 3)
100g (4oz) peas, cooked
450g (1lb) turkey, cooked and chopped
2.5ml (
1
/2tsp) nutmeg, grated
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on HIGH
for 30 seconds.
2 Stir in the onion. Cook on HIGH for 2 minutes.
3 Stir in flour, gradually add the milk and cream.
Cook on HIGH for 4-5 minutes, stirring every
minute, until smooth and thick.
4 Allow to cool slightly before stirring in egg yolks.
5 Add the peas, turkey, nutmeg and seasoning.
Cook on HIGH for 12 minutes. Stir every 2-3
minutes.
Garnish with parsley to serve.
URKEY FRICASSEE
SERVES 4PREPARATION TIME - 10 MINUTES
T
1 Place the spring onions and mushrooms in a
large bowl. Cook on HIGH for 1 minute. Drain off
any juices.
2 Add mince, egg, breadcrumbs, flour, mixed herbs,
garlic, salt and pepper, mix well.
3 Shape the mixture into 8 even sized burgers,
1cm (
1
/2") thick. Place 4 burgers in a greased flan
dish, brush with egg to glaze.
4 Place the flan dish on high rack. Cook on DUAL
GRILL, MEDIUM HIGH for 10-12 minutes until
evenly brown and crispy. Turn over after half the
cooking time. Repeat for remaining burgers.
4 spring onions, finely sliced
100g (4oz) mushrooms, finely chopped
450g (1lb) lean minced turkey
2 eggs (size 3), beaten
100g (4oz) fresh wholemeal breadcrumbs
25g (1oz) plain flour
5ml (1tsp) dried mixed herbs
1 clove garlic, crushed (see Tip, page 29)
salt and pepper to taste
1 egg (size 3) beaten to glaze
T
URKEY BURGERS
SERVES 4PREPARATION TIME - 12 MINUTES
Variation:
Chicken Burgers: Prepare and cook as above,
substitute the minced turkey with minced chicken.