En-25
English
Ingredients
Loaf:
500 g minced beef
1 dry breadroll
1 egg, 1 onion, 50 g mushrooms
2 tbspn capers, 1 tbspn frozen parsley
4 tbspns soya sauce, pepper
150 g bacon, sliced
125 ml bouillon (instant)
4 slices Gouda
Sauce:
125 ml dry white wine
200 ml cream
salt, pepper
Meat Loaf
Dish: glass dish
Serves: 4
Oven Accessory: glass tray
1. Combine the meatloaf ingredients and
form into a loaf shape. Put into a glass
dish, place the bacon over the top and
pour over the bouillon. Do not cover.
2. Cook on 1000 W for 18 minutes and
then on Combination: Grill 1 and
600 W 17 minutes. About three minutes
before the end of the cooking time, lay
the cheese on the top of the meatloaf.
3. Once you have removed the meatloaf
from the oven, wrap in aluminium foil
and keep warm.
4. Mix the white wine and cream into the
remaining stock, season to taste and
heat on 1000 W for three minutes,
stirring halfway through.
Ingredients
4 chicken joints, skinned
Marinade:
2 cloves garlic, crushed
25 g (1 oz) fresh root ginger, grated
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) turmeric
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
Oven Accessory: round wire rack and metal tray on glass tray
Serves: 4
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 round wire rack
on metal tray. Cook on Combination:
220°C + 250 W for 30 mins. or until
the chicken is cooked through. Turn
halfway during cooking and baste with
remaining marinade. Serve with boiled
rice.
Ingredients
4 boneless and skinless chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
1/2
tbsp olive oil
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5 oz) ripe brie
400g (14oz) ready made puff pastry
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Layered Chicken Puff
Dish: shallow dish
Serves: 4
Oven Accessory: enamel shelf
1. Slice the chicken breasts into strips and
place between plastic film and flatten using
a rolling pin.
2. Put chicken in a shallow dish with lemon
juice, thyme, olive oil and seasoning. Allow
to marinate for a couple of hours in the
fridge.
3. Pre-heat oven on CONVECTION 200
°C
with enamel shelf in position.
4. Carefully remove the enamel shelf from
the oven using oven gloves.
5. Spread the chicken out on the enamel
shelf and put back in the oven. Cook on
CONVECTION 200
°C
for 10-15 mins. or
until cooked through, turning halfway.
Remove chicken from the shelf and allow
to cool slightly.
6. Wash enamel shelf.
7. Roll out pastry to a 28 x 36cm (11" x 14")
rectangle.
8. Place
1/2
of the chicken on the centre third
of the pastry.
9. Cover with
1/2
of the peppers, then all of
the brie followed by the rest of the peppers
and finally the remaining chicken.
10. 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.
11. Pre-heat the oven empty on
CONVECTION 200
°C
.
12. Transfer the pastry onto the enamel shelf
and brush with beaten egg. Sprinkle with
parmesan cheese.
13. Cook on CONVECTION 200
°C
for 30-35
mins until the pastry is crisp and golden.
