64
MEA
T AND POUL
TR
Y
Meat and Poultry
Ingredients
50g (2oz) creamed coconut
275ml (
1/2
pt) boiling water
500g (1lb2oz) lamb fillet, cut into strips about
4cm (1
1/2
”) long
2 garlic cloves
2.5 cm (1") fresh root ginger, finely grated
30ml (2tbsp) Thai green curry paste
1 lime, grated rind and juice
30ml (2tbsp) fresh coriander
Thai Lamb Curry
Serves 4
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass tur metal tray
1. Mix the coconut with the boiling water.
2. Mix all the remaining ingredients except the coriander with the lamb in a non metallic bowl
and leave to marinade in the fridge for 1 hour.
3. Combine the coconut and the lamb mixture and stir well. Cover, place on metal tray and
cook on
CONVECTION 160ºC + WARM MICROWAVE
for 55-60 mins stirring halfway.
Ingredients
15 ml (1tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2tsp) ground coriander
3ml (
1/2
tsp) chilli powder, ground cardamom,
ground cloves
15ml (1tbsp) garam masala
15ml (1tbsp) ground turmeric
5ml (1tsp) ground cumin
25g (1oz) flour
15 ml (1tbsp) tomato puree
450g (1lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (
3/4
pt) hot stock
Madras Curry
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass tur metal tray
1. Place the oil, onion and garlic in casserole dish. Place on glass turntable and cook on
HIGH
MICROWAVE
for 2 mins.
2. Blend in all the spices and stir in the flour and tomato puree. Add all other ingredients and
blend in hot stock.
3. Cover, place on metal tray and cook on
CONVECTION 160°C + WARM MICROWAVE
for
1hr-1hr 30 mins. or until meat is tender. Serve with boiled rice and lemon or lime wedges and
poppadoms.
Ingredients
4 x chicken breasts 600g (1lb 5oz),
boneless and skinless
Suggested Marinades-
Lemon and Honey:
2 lemons, juice and zest
30ml (2tbsp) honey
1 garlic clove, crushed
Ginger and Soy:
10ml (2tsp) sesame oil
30ml (2tbsp) light soy sauce
15ml (1tbsp) white wine
1 garlic clove, crushed
2.5 cm (1") fresh root ginger, finely grated
Marinated Chicken Breasts
Serves 4
Dish: rectangular dish Oven Accessory: glass turntable
1. Mix the selected marinade ingredients together. Pour marinade over chicken in dish and
leave to marinate for 2-3 hours in the fridge.
2. Cover the chicken and place on glass turntable. Cook on
MEDIUM MICROWAVE
for 10-12
mins. Turn halfway
NOTE:
For 2 chicken breasts 300g (10oz) the marinade quantities should be halved and total
cooking time on MEDIUM MICROWAVE should be reduced to 5-6 mins.