35
RECIPES
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed
1 Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over
the pork. Turn over to coat with the marinade.
3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover, place on the turntable and cook on
70P for 54 minutes, turnover halfway through cooking.
O
RIENTAL PORK LOIN
Serves 4
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
25g margarine
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (
1
/
2
pint) milk
salt and pepper
250g mascarpone cheese
1 Place the turkey, mushrooms, leeks, salt and pepper
into a 2.5 litre (approx. 4 pint casserole dish with
margarine and cook on 100P for 6 minutes.
2 To make sauce, place margarine in a bowl and heat on
100P for 30 seconds until melted.
3 Stir in the flour cayenne pepper nd mustard powder.
4 Whisk in the milk and cook on 100P for 6 minutes,
stir every 2 minutes until thick and smooth.
5 Mix the mascarpone cheese into the sauce and pour
the sauce over the chicken mixture. Mix well.
6 Place on the turntable and cook on 100P for 14
minutes.
C
REAMY TURKEY CASSEROLE
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/
2
tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Mix all the ingredients, except the chicken, together in
a 2.5 litre (approx. 4 pint) casserole dish.
2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.
Turn the chicken over and re-arrange in the sauce
several times during cooking.
H
ONEYED CHICKEN
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 35
