33
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 3 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 25 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
C
HICKEN CACCIATORE
Serves 4
15ml (1 tbsp) olive oil
200g aubergines, cut in 2.5cm cubes
100g leeks, sliced
1 clove garlic, crushed
50g celery, sliced
500g canned, chopped tomatoes
300g canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (
1
/
2
tsp) basil
50g fresh baby sweetcorn, chopped
salt and pepper to taste
1 Place the oil, aubergine, leeks, garlic and celery in a
2.5 litre casserole dish, mix well. Heat on 100P for
4 - 5 minutes, stir after 3 minutes.
2 Add the tomatoes, beans, crumbled stock cubes basil
and sweetcorn. Season and mix well.
3 Cover and cook on 70P for 20 minutes, stir twice
during cooking.
Serve with rice or jacket potatoes.
B
EAN CASSEROLE
Serves 4
15ml (1 tbsp) sunflower oil
30ml (2 tbsp) soy sauce
15ml (1 tbsp) sherry
2.5cm root ginger, peeled and finely grated
1 garlic clove, crushed
2 medium carrots, cut into fine strips
100g button mushrooms, chopped
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g canned water chestnuts, sliced
1
/
4
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 100P for 5 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 100P for 6 minutes, until the vegetables are
tender. Stir 2 - 3 times during cooking.
Stir fried vegetables are ideally served with meat or
fish.
S
TIR FRIED VEGETABLES
R-25STM Cookbook 11/03/2005 14:04 Page 33