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FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 litres) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix well and cook on P-HI
for 1 minutes.
2. Stir in the flour to make a paste and gradually add stock.
Season and add the parsley.
3. Cover the bowl and cook on P-70 for 18 minutes.
4. Pour the soup into serving bowls, submerge bread and
sprinkle generously with cheese.
5. Cook on P-70 for 2 minutes, until the cheese has melted.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
½ tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
¼ pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over the
chicken. Salt and pepper to taste.
3. Cook on P-HI for 16-18 minutes. Rearrange and coat the
chicken with the sauce twice during cooking.
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
¼ head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic and carrots
in a large bowl, mix thoroughly
2. Cover and cook on P-HI for 5-7 minutes, stirring once.
3. Add the button mushrooms, beansprouts, mange-tout,
red pepper, spring onions, water chestnuts and chinese
leaves. Mix thoroughly.
4. Cook on P-HI for 6-8 minutes, until the vegetables are
tender. Stir 2-3 times during cooking.
Stir fried vegetables are ideally served with meat or fish.
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2020-07-17 �� 5:27:39
