68
VEGET
ABLES AND VEGET
ARIAN
Vegetables and Vegetarian
-
Root vegetables. i.e. Swede, carrots should be cut into slices, strips or cubes.
-
Do not mix fresh and frozen vegetables as the cooking times may be different.
-
Never add salt to vegetables before microwaving.
-
Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.
• Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.
JACKET POTATOES
-
Cooking by
MICROWAVE
only
Varieties of potatoes vary in their suitability for cooking by
MICROWAVE
. The cooking times given may need adjustment for other varieties. The
ideal size of potato to be cooked by
MICROWAVE
is 175g - 250g (6-9oz).
Before Cooking:
Wash potatoes and prick skins several times. Spread around edge of turntable.
After Cooking:
Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.
Ingredients
500g (1lb) potatoes, peeled and quartered
30 ml (2tbsp) oil
Roast Potatoes
Serves 4
Dish: shallow ovenproof dish
Oven Accessory: glass tur low wire rack on metal tray
1. Place potatoes in dish with 45ml (3tbsp) water. Cover, place on glass turntable and par-boil
on
HIGH MICROWAVE
for 6 mins. Drain.
2. Place potatoes and oil in dish on low wire rack. Cook on
CONVECTION 250°C + GRILL 1 +
WARM MICROWAVE
for 30 mins. turning and basting potatoes during cooking, or until crisp
and brown.
Ingredients
200g (7oz) can chopped tomatoes
10 ml (2tsp) tomato puree
700g (1lb 8oz) mixed vegetables e.g. sweet
potato, red pepper, leeks, aubergine,
1 clove garlic, crushed
15 ml (1tbsp) olive oil
25g (1oz) pine nuts
50g (2oz) gruyere cheese, grated
100g (4oz) Boursin® cheese
15 ml (1tbsp) single cream
350g (12oz) ready made puff pastry
1 beaten egg to glaze
Roast Vegetable Parcels
Serves 4
Dish: large bowl, shallow ovenproof dish, round baking sheet
Oven Accessory: glass tur low wire rack on metal tray
1. Place the chopped tomatoes and puree in a bowl. Place on glass turntable and cook on
HIGH MICROWAVE
for 5 mins then
MEDIUM MICROWAVE
for 7-8 mins or until mixture is
reduced in volume and thickened.
2. Cut vegetables into even sized chunks and toss with the garlic and oil in shallow dish. Place
on the low rack and cook on
TURBO-BAKE 220°C + SIMMER
for 30mins. Turn halfway.
3. Mix the tomato sauce with the cooked vegetables and pine nuts.
4. Preheat oven on
CONVECTION 220°C.
5. Mix together the gruyere cheese, Boursin® and single cream.
6. Roll out pastry until it measures approx 30cm (12") square. Divide into 4 equal squares.
7. Place
1/4
of the vegetable mixture in the centre of the square and top with
1/4
of the cheese
mixture.
8. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water
and glaze with beaten egg. Place parcels on baking sheet on low rack and cook on
CONVECTION 220°C
for 20-25 mins. or until golden and cooked through.
