Chicken Satay
Dish: large jug, bowl, 4-8 wooden s large shallow
dish
1.
For the serving sauce: Crumble 50
g
(2 oz) of creamed
coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp)
of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli
powder and 300 ml (½ pt) water. Place on base of oven and
cook on
1000 W
for 5-6 mins. or until the sauce boils and
thickens, stirring frequently. Turn into a serving bowl.
2.
Cut the chicken into small chunks and place in a bowl.
3.
Put the remaining creamed coconut, lemon juice and soy
sauce into a blender or food processor. Add the remaining
ingredients and blend until smooth.
4.
Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
5.
Thread the chicken onto wooden skewers. Place on a shallow
dish, cover with any remaining marinade. Place on base of
ovenand cook covered on
1000 W
for 9-10 mins. or until
cooked, turn and baste frequently. Serve hot with the sauce
for dipping.
57
Serves 4
Ingredients
500
g
(1 lb 2 oz) braising
steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned
flour
15 ml (1 tbsp) brown sugar
300 ml (
½
pt) hot beef
stock
300 ml (
½
pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Belgian Beef Casserole
Dish: large casserole with lid
1.
Combine all the casserole ingredients in dish. Cover with lid,
place on base of oven and cook on
1000 W
for 10 mins.
Stir then use
250 W
for 90 mins. or until meat is tender,
stir every 30 mins. Remove bay leaves.
Ingredients
100
g
(4 oz) creamed
coconut
90 ml (6 tbsp) crunchy
peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fillets,
skinned
approx 600
g
(1lb 5oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground
turmeric
5 ml (1 tsp) five-spice
powder
5 ml (1 tsp) coriander
seeds
5 ml (1 tsp) cumin seeds
Ingredients
Filling:
350
g
(12 oz) braising
steak, cubed
100
g
(4 oz) kidney, cubed
30 ml (2 tbsp) seasoned
flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175
g
(6 oz) self-raising
flour
pinch salt
75
g
(3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Dish: 1.5 litre (3 pt) cas 1.2 litre (2 pt) pudding
basin greased
1.
Combine all filling ingredients in casserole. Place upturned
plate on top of meat, cover, place on base of oven and cook
on
1000 W
for 10 mins., then
250 W
for 60 mins., or until meat
is tender. Remove plate.
2.
Mix flour, salt and suet together. Mix to a firm dough with cold
water.
3.
Roll out of pastry to line basin.
4.
Remove meat with a slotted spoon and fill basin. Mix
cornflour with water and stir into the gravy. Place on base of
oven and cook on
1000 W
for 2 mins., stirring once, or
until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over
the meat and reserve the rest for serving. Roll the remaining
pastry to form a lid, moisten the edges and seal over the top
of meat.
5.
Place on base of oven and cook on
600 W
for 10-12 mins. or
until pastry looks dry.
Serves 4
Serves 4
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