User Manual

33
V
EGETARIAN
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
225g (8oz) brown Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
15ml (1tbsp) water
1 medium cauliflower, cut into small florets
175g (6oz) quorn, cut into 2cm (
3
/4") cubes
1
/2 a red pepper, seeded and cut into strips
1
/2 a green pepper, seeded and cut into strips
400g (14oz) canned chopped tomatoes
60ml (4tbsp) natural yoghurt
1 Place oil, mustard and sesame seeds in a large
bowl, heat on HIGH for 1 minute. Add rice, mix
well. Cook on HIGH for 2 minute.
2 In a separate bowl mix the chilli powder, turmeric,
coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix
well. Cook on HIGH for 2-3 minutes.
3 Drain the tomatoes and reserve the juice. Add the
tomatoes to the rice mixture, mix well.
4 Add enough boiling water to the tomato juice to
make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on MEDIUM HIGH for 25
minutes, stir every 5 minutes.
5 Stir in yoghurt and serve with poppadums. See Tip,
page 34.
C
AULIFLOWER BIRYANI WITH QUORN
SERVES 4-6 PREPARATION TIME - 20 MINUTES
choux pastry:
225g (8oz) butter
450ml (
3
/4 pint) water
225g (8oz) plain flour
8 eggs (size 3)
filling:
225g (8oz) Gruyère cheese, grated
45ml (3tbsp) chives, chopped
H
SERVES 4PREPARATION TIME - 12 MINUTES
OT CHEESE PUFF
1 Place butter and water in a bowl, heat on HIGH for 5-
6 minutes. Stir in flour, heat on HIGH for 3 minutes.
2 Beat the eggs into the mixture one at a time.
3 Preheat the oven to CONVECTION 200°C.
4
Spread half the mixture into a greased 25.4cm (10")
flan dish, sprinkle with half the cheese and the
chives. Spread remaining pastry on top followed by
remaining cheese. Place on low rack, bake in
preheated oven CONVECTION 200°C for 50
minutes.
Serve with a crisp green salad
3 small courgettes, cut into 2.5cm (1") slices
1 red pepper, cut into 3.8cm (2
1
/2") pieces
1 yellow pepper, cut into 3.8cm (2
1
/2") pieces
2 small aubergines, cut into 2.5cm (1") pieces
8 closed cap mushrooms
8 cherry tomatoes
175g (6oz) quorn, cut into 2.5cm (1") cubes
marinade:
150ml (
1
/4 pint) olive oil
3 cloves garlic, crushed (see Tip, page 29)
15ml (1tbsp) Worcestershire sauce
1.25ml (
1
/4tsp) allspice
1.25ml (
1
/4tsp) ginger
15ml (1tbsp) fresh parsley, chopped
10ml (2tsp) fresh dill
4 wooden skewers
SERVES 4PREPARATION TIME - 1
1
/4 HOURS
V
EGETABLE KEBABS WITH QUORN
1 Place vegetables and quorn in a large bowl, mix
well.
2 To prepare the marinade, place all the ingredients
in a bowl, mix well.
3 Pour the marinade over the vegetables and
quorn, mix well. Leave to marinate for at least an
hour, stir occasionally.
4 Thread the vegetables and quorn onto the
skewers in a regular pattern. Leave no wood
exposed, place in a flan dish.
5 Place on low rack, cook on DUAL GRILL,
MEDIUM LOW for 22 minutes. Turn over and
rearrange the skewers every 5 minutes until the
vegetables are tender and evenly brown.