90
I
ngredients
1 aubergine, sliced
salt
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked
and finely diced
salt and pepper
Topping:
2 eggs
150 ml (
1/4
pt) single cream
100 g (4 oz) cheese, grated
25 g (1 oz) Parmesan
cheese, grated
Moussaka
Serves 4
Dish: 20 cm (8") souffle dish
Oven accessory: glass tur metal tray
1.
Place aubergines in a large colander and sprinkle liberally
with salt. Stand for 20 mins. or until bitter juices run out.
Rinse well under cold water and drain.
2.
Place oil, garlic, onion and aubergine in dish. Cover and
cook on
HIGH
power for 2 mins. or until softened.
3.
Add tomatoes and puree and cook re-covered on
HIGH
power for 7 mins. Add lamb and season, mix well.
4.
Whisk eggs, cream and cheese together and pour over
lamb. Sprinkle with Parmesan cheese and cook on
Combination: CONVECTION 190°C + SIMMER
power for
15-20 mins. or until topping is puffed and golden.
I
ngredients
4 chicken joints, skinned
Marinade:
2 cloves garlic, crushed
25 g (1 oz) fresh root ginger,
grated
10 ml (2 tbsp) ground
coriander
5 ml (1 tbsp) ground cumin
5 ml (1 tbsp) ground
cinnamon
5 ml (1 tbsp) tumeric
3 ml (
1/2
tsp) salt
2 ml (
1/4
tsp) black pepper
150 ml (
1/4
pt) natural yoghurt
juice of 1 lemon
Tandoori chicken
Serves 4
Oven accessory: wire rack and metal tray on glass tray
1.
Cut three slits in each piece of chicken then place in a bowl.
Mix all the remaining marinade ingredients and pour over
the chicken. Cover and refrigerate for 24 hours.
2.
Place chicken joints on wire rack on metal tray. Cook on
Combination:
CONVECTION 220°C + SIMMER
for 27-30
mins. or until the chicken is cooked and baste with
remaining marinade. Serve with boiled rice.
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