
32
RECIPES
Serves 4
50g butter
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1tsp) mustard powder
300ml (
1
/
2
pint) milk
300ml (
1
/
2
pint) single cream
450g cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on 100P for
30 seconds.
2 Stir in the onion and leeks. Cook on 100P for 3
minutes.
3 Stir in the flour and mustard powder, gradually add
the milk and cream. Cook on 100P for 5 - 6 minutes,
stirring every minute, until smooth and thick.
4 Add the turkey and seasoning. Cook on 100P for 13
minutes, stirring 2 - 3 times.
Garnish with parsley to serve.
T
URKEY FRICASSEE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml dried mixed herbs
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a bowl
and mix well. Cover and cook on 100P for 6 minutes,
stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
100P for 5 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.
3 Add the herbs, wine, stock and blended cornflour,
mix thoroughly. Cook on 100P for 5 minutes then
on 70P for a further 20 - 22 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.
Season to taste and serve hot with spaghetti.
B
OLOGNESE SAUCE
C
HILLI CON CARNE
:
Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml
(1 - 3 tsp) chilli powder, to taste.
S
HEPHERDS PIE
:
Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 - 6 minutes.
Serves 4
4 boneless chicken breasts (approx. 200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (
1
/
2
tsp) dried tarragon
15ml (1 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over
the chicken.
3 Cover and cook on 70P for 25 minutes. Turnover and
coat the chicken with the sauce several times during
cooking.
H
ONEYED CHICKEN
R-25STM Cookbook 11/03/2005 14:04 Page 32