31
RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
1
/
2
pint) milk
salt and pepper
250g mascarpone cheese
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/
2
tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
CHICKEN KORMA
Serves 4
225g korma paste*
15ml (1 tbsp) cornflour
150ml (
1
/
4
pint) hot chicken stock
125g onion, chopped
900g Chicken, diced
300g (
1
/
2
pint) coconut cream
50g creaned coconut
1 Mix the paste and cornflour together in a
2.5 litre (approx. 4 pints) casserole dish,
gradually stirring in the stock.
2 Add all the other ingredients, stirring well.
3 Place on the turntable.
Do not cover
.
4 Cook on 70P for 30 minutes.
5 Stir 2-3 times during cooking.
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on 70P for 30 minutes. Turnover and
coat
the chicken with the sauce 2-3 times during
cooking.
1 Place the margarine, turkey, mushrooms,
leeks, salt and pepper into a 2.5 litre (approx.
4 pint) casserole dish and cook on 100P for 10
minutes.
2 To make sauce, place margarine in a bowl and
heat on 100P for 30 seconds until melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4 Whisk in the milk and cook on 100P for 5
minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and
drain the juice from the turkey into the sauce.
6 Pour the sauce over the turkey mixture. Mix
well. Place on the turntable and cook on 70P
for 25 minutes, stir 1-2 times during cooking.
Note
* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste,
using a seive with kitchen paper in it to remove the remaining excess oil.
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7/3/09 5:31:08 PM
7/3/09 5:31:08 PM