En-26
Ingredients
12 mussels
12 clams
60 ml (4 tbsp) dry white wine
225g (8 oz) spicy hot fresh pork sausages, cut
into 2.5cm lengths
450g (1lb) chicken breasts, cut into 5 cm strips
2 garlic cloves crushed
3 ml (
1/2
tsp) dried thyme
2 ml (
1/4
tsp) salt
1 green pepper, chopped
1 onion, chopped
450g (1lb) raw king prawns, shelled and
deveined
175g (6 oz) long grain rice
3 ml (
1/2
tsp) crushed saffron threads
250 ml (9 floz) chicken stock
225g (8 oz) crushed canned tomatoes
Paella
Dish: 3 litre soufflé dish Oven Accessory: glass tray
Serves: 8
1. Scrub mussels and clams under cold
water and remove beards from mussels
with a sharp knife. Arrange the clams
around the edge of the soufflé dish, and
place the mussels in the centre. Add the
wine and cook, covered, on 1000 W
for 3-5 minutes, just until the shellfish
open.
2. Discard top shells of shellfish: rinse
shellfish in their own liquid to remove any
sand. Place shellfish on a plate and
reserve. Pour the juices into a jug, leave
to stand until sand settles. Spoon off
clear cooking liquid and reserve. Discard
the remainder.
3. Place the sausages in the soufflé dish.
Cook, covered with kitchen paper on
1000 W for about 4 minutes, or until
lightly browned. Remove and drain on
kitchen paper, reserve dripping.
4. In mixing bowl, place the chicken, garlic,
thyme and salt. Add to the soufflé dish
with the sausage dripping in. Cook,
covered with kitchen paper on 1000
W for about 5 minutes, until chicken is
tender, stirring half way through cooking.
Remove chicken and reserve.
5. Place green peppers, onion and prawns
in to the soufflé dish. Cook covered on
1000 W for 3-4 minutes, just unti prawns
turn pink, stirring half way through
cooking. Remove prawns and set aside.
6. Add rice and saffron to the vegetables.
Cook on 1000 W for 2 minutes,
stirring half way through cooking. Then
add the reserved shellfish liquid, stock
and tomatoes. Cook on 1000 W for
15 minutes, or until rice is tender; stir
once.
7. Stir in carefully the reserved sausage,
chicken and shellfish to the rice mixture.
Cook on 1000 W for 2-3 minutes until
hot. Be careful not to overcook. To serve
place paella in a warmed serving dish,
arranging clams and mussels on top.
The cooking times for dried vegetables in the microwave are much the
same as with traditional cooking. On the other hand, these foodstuffs
heat up very quickly, without taking on a reheated flavour, so long as
they are in a closed vessel, with butter or sauce mixed in.
For the cooking, use a big vessel (to avoid any overspill). Fully cover with
water or stock. Leave to stand for at least 5 to 8 minutes after cooking.
Rice
Once the liquid reaches boiling point, cook for approx. 20 minutes at
250 W, regardless of the quantity of rice.
Semolina
Semolina cooks perfectly in a microwave oven, with no risk of burning.
Simply add a volume of water equal to that of the semolina, bring to the
boil covered on 1000 W for 2 min 30 sec (for 200 g of medium-grain
semolina with 0.2 l of water), then cook on 250 W for about 3 min while it
swells.
Pasta
Remember to salt the cooking water and stir once during cooking. When
the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for 250 g of
pasta (for 1 litre of water) and 10 minutes for 250 g of ravioli.
Dried vegetables
Fully cover with water and leave to soak for one night. The next day,
rinse and drain. Cover with water. Do not salt before cooking (this
hardens the dried vegetables). Cook for 10 minutes on 1000 W then 15
to 30 minutes on 250 W. Monitor the cooking and add water if necessary:
the dried vegetables must always be covered with liquid.
Jacket potatoes
Varieties of potatoes vary in their suitability for cooking by microwave.
The ideal size of potato to be cooked by microwave or Combination is
200 g - 250 g. Microwaving jacket potatoes is quicker than Combination,
but will produce a soft result. Combination cooking will produce a drier,
crisper texture. If you wish to further enhance the browning at the end of
cooking, use the GRILL (see chart below).
Before Cooking wash potatoes and prick skins several times. Spread
around edge of turntable.
After Cooking remove from oven and wrap in tin foil to retain the heat.
Leave to stand for 5 mins.
Jacket Potatoes - Manual Cooking Chart
Qty
1
2
4
Mins. on 1000 W
4-5
6-8
10-13
Mins. on Grill to crisp
8-10
10-12
11-13
Rice, Pasta, Dried Vegetables & Jacket Potatoes
