52
ingredients
SERVES 4
500g (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
Dish: large casserole with lid
Belgian Beef Casserole
&
ombine a
OO
the cassero
O
e ingredients in dish.
&
over with
O
id, p
O
ace on
g
O
ass turntab
O
e and cook on
+,
G
+
power for 10 mins. Stir then use
Simmer power for
0 mins or unti
O
meat is tender, stir every
0 mins.
Remove bay
O
eaves.
ingredients
SERVES 4
60ml (4 tbsp) light soy sauce
45ml (3 tbsp) spring onion,
finely sliced
30ml (2 tbsp) soft brown sugar
15ml (1 tbsp) rice vinegar or
sherry
10ml (2 tsp) fresh ginger,
finely grated
450g chicken, cubed
Dish : small glass bowl,
pyrex dish
Teriyaki Chicken
Mi
[
marinade in a sma
OO
g
O
ass bow
O
, heat on
+,
G
+
power for
0 secs
1 min, or unti
O
sugar has disso
O
ved. Pour over the chicken.
&
over
and marinade in the fridge for
hours or overnight. P
O
ace on g
O
ass
turntab
O
e and cook on ME
',
UM power for
10 mins. Stirring ha
O
fway.
ingredients
SERVES 4
100g (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 600g (1 lb 5 oz)
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
Dish: large jug, bowl, 4-8
wooden s large
shallow dish
Chicken Satay
For the serving sauce
&
rumb
O
e 50g
oz
of creamed coconut into a
O
arge
M
ug. Add the peanut butter, 15 m
O
1 tbsp
of the
O
emon
M
uice, 15
m
O
1 tbsp
of the soy sauce, the chi
OO
i powder and
00 m
O
ô
pt
water.
P
O
ace on g
O
ass turntab
O
e and cook on
+,
G
+
power for 5
mins or unti
O
the sauce boi
O
s and thickens, stirring fre
T
uent
O
y. Turn into a serving
bow
O
.
&
ut the chicken into sma
OO
chunks and p
O
ace in a bow
O
. Put the
remaining creamed coconut,
O
emon
M
uice and soy sauce into a b
O
ender
or food processor. Add the remaining ingredients and b
O
end unti
O
smooth. Pour over the chicken.
&
over and marinate in the fridge for
hours or overnight. Thread the chicken onto wooden skewers.
P
O
ace on a sha
OO
ow dish, cover with any remaining marinade and cook
covered on
+,
G
+
power for 7
mins or unti
O
cooked, turn and baste
fre
T
uent
O
y. Serve hot with the sauce for dipping.
Meat and Poultr
y
IP4405_39Y61BP_01_120817.indd 58
IP4405_39Y61BP_01_120817.indd 58
2012-8-17 13:38:25
2012-8-17 13:38:25
