71
Meat and poultry
Ingredients
15 ml (1 tbsp) sunflower oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded and cut into
strips
15 ml (1 tbsp) paprika
3 ml (
1
/
2
tsp) ground cumin
396 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato puree
150 ml (
1
/
4
pt) hot pork or chicken
stock
175 g (6 oz) button mushrooms
black pepper
10 ml (2 tsps) cornflour
30 ml (2 tbsp) crème frâiche
Dish: large casserole
1. Place all the ingredients except the
cornflour and crème frâiche in a
large bowl. Cover and cook on
HIGH power for 10 mins.
2. Stir the casserole, cover and cook
on Simmer power for 50 mins, or
until the meat is cooked. Stir once
during cooking.
3. Blend the cornflour with a little
water and stir into the casserole.
Cover and cook for a further 5 mins.
on Simmer power or until thickened.
4. Swirl in the crème frâiche and serve
immediately.
Paprika pork casserole
Serves 4
Ingredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken quarters, skinned
300 ml (
1
/
2
pt) hot chicken stock
396 g (14 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Dish: 3 litre (6 pt) casserole
1. Place vegetables and butter in dish.
Cover and cook on HIGH power for
2-3 mins. or until soft.
2. Place chicken on top of vegetables,
cover with stock and tomatoes and
add salt and pepper to taste.
3. Cover and cook on HIGH power for
5 mins. then Simmer power for 35-
40 mins. or until well cooked
through.
4. Mix cornflour with a little water.
Remove chicken from casserole,
skim off excess fat and stir in
cornflour paste. Cook on HIGH
power for 2 mins. Serve chicken with
sauce poured over.
N.B.
If diced boneless breast is used in place
of the quarters, reduce 2nd cooking
time to 15-20 mins. or until well
cooked through.
Chicken casserole
Serves 4
