40
RECIPES
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (
1
/
2
pint) red wine
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g each)
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 4 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
C
HICKEN CACCIATORE
Serves 4
450g boneless chicken breasts, skinned
225g broccoli florets
45ml (3 tbsp) water
300ml (
1
/
2
pint) white sauce (see page 46)
5ml (1 tsp) dried thyme
5ml (1 tsp) dried marjoram
salt and pepper to taste
25g fresh breadcrumbs
25g cheese, grated
1 Place the chicken breasts in a shallow flan dish and
cook on 100P for 10 minutes. Allow to cool slightly
and cut into small pieces
2 Place the broccoli in a bowl with 45ml (3tbsp) water,
cover and cook on 100P for 4 minutes. Drain.
3 To the white sauce, add the thyme, marjoram, salt
and pepper, mix well.
4 Place the broccoli and chicken in a casserole dish.
Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese.
5 Cook on 70P for 10 minutes.
C
HICKEN
&
BROCCOLI BAKE
Serves 4
600g par-boiled potatoes, thinly sliced
225g cheddar cheese, thinly sliced
125g onion, sliced
300g leeks, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see page 46)
50g cheese, grated
1 Place alternate layers of potato, cheese, onion, leek,
ham and white sauce in a casserole dish until all
ingredients are used. Top with grated cheese.
2 Cook on 70P for 25 minutes.
C
HEESE
&
POTATO LAYER
R-32FBSTM Cookbook 24/06/2004 09:02 Page 40