63
MEA
T
AND POUL
TR
Y
Meat and Poultry
Ingredients
10ml (
3/4
tbsp) ground ginger
3ml (
1/2
tsp) coarsely ground black pepper
8ml (1
1/2
tsp) ground cinnamon
10ml (
3/4
tbsp) turmeric
15 ml (1tbsp) paprika
3ml (
1/2
tsp) chilli powder/flakes
800g (1lb12oz) cubed boneless lamb
30ml (2tbsp) oil
300g (11oz) onions, chopped
2 crushed garlic cloves
3ml (
1/2
tsp) salt
150g (5oz) sliced carrots
150g (5oz) ready to eat dried apricots,
chopped
40g (1
1/2
oz) sultanas or seedless raisins
65g (2
1/2
oz) toasted flaked almonds
10ml (
3/4
tbsp) honey
150 ml (
1/4
pint) tomato juice
400g (14oz) can chopped tomatoes
300ml (
1/2
pint) vegetable stock
Spicy Lamb Tagine
Serves 6
Dish: 3 litre (6 pt) large casserole with lid Oven Accessory: glass tur metal tray
1. Put spices into bowl and mix well.
2. Add lamb and evenly coat with spices.
3. Place oil, onions and garlic in casserole. Place on glass turntable and cook on
HIGH
MICROWAVE
for 5 mins.
4. Add lamb mixture and mix thoroughly. Stir in remaining ingredients and cover.
5. Place on metal tray and cook on
CONVECTION 160°C + WARM MICROWAVE
for 1-1 ¼
hours or until tender, stir halfway.
Ingredients
600g (1lb 5oz) boneless skinless chicken
breasts
30ml (2 tbsp) lemon juice
1tsp fresh thyme
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5oz) ripe brie
350g (12oz) ready made puff pastry
1 egg, beaten to glaze
25g (1oz) freshly grated parmesan
Layered Chicken Puff
Serves 4-6
Dish: shallow dish and round baking sheet, greased
Oven Accessory: glass tur low wire rack on metal tray
1. Slice the chicken breasts into strips and place between plastic film and flatten using a rolling
pin.
2. Put chicken into dish with lemon juice, thyme and seasoning. Allow to marinate for 2-3 hours
in the fridge.
3. Preheat oven on
CONVECTION 200ºC.
4. Place dish on low wire rack and cook chicken on
CONVECTION 200ºC
for 10-15 mins or
until cooked through. Remove chicken and allow to cool slightly.
5. Roll out pastry to a 28 x 36cm (11" x 14") rectangle.
6. Place
1/2
of the chicken on the centre third of the pastry.
7. Cover with
1/2
of the peppers, then all of the brie followed by the rest of the peppers and
finally the remaining chicken.
8. Brush the edges of the pastry with beaten egg and draw up the two longer sides together
over the filling and press the edges firmly together to seal. Flute the edges.
9. Transfer the pastry onto the baking sheet and brush with beaten egg. Sprinkle with
parmesan cheese.
10. Place on low wire rack and cook on
CONVECTION 200ºC
for 30-35 mins. until the pastry is
crisp and golden.