39
RECIPES
Serves 4
50g butter
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1tsp) mustard powder
300ml (
1
/
2
pint) milk
300ml (
1
/
2
pint) single cream
450g cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on 100P for
30 seconds.
2 Stir in the onion and leeks. Cook on 100P for 3
minutes.
3 Stir in the flour and mustard powder, gradually add
the milk and cream. Cook on 100P for 5 - 6 minutes,
stirring every minute, until smooth and thick.
4 Add the turkey and seasoning. Cook on 100P for 12
minutes, stirring 2 - 3 times.
Garnish with parsley to serve.
T
URKEY FRICASSEE
Serves 4
4 boneless chicken breasts (approx. 200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (
1
/
2
tsp) dried tarragon
15ml (1 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over
the chicken.
3 Cover and cook on 70P for 20 minutes. Turnover and
coat the chicken with the sauce several times during
cooking.
H
ONEYED CHICKEN
Serves 4
900g chicken, cut into small chunks
175g natural yoghurt
2 cloves garlic, crushed
50g creamed coconut
10ml (2 tsp) turmeric
25g butter
125g onion, sliced
5cm piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (
1
/
4
pint) single cream
25g roasted cashew nuts
1 Place the chicken in a bowl, stir in the yogurt, garlic,
creamed coconut and turmeric. Cover and leave to
marinate for at least 1 hour in the refrigerator.
2 Place the butter in a large bowl and heat on 100P for
30 seconds, until melted. Add the onion and cook on
100P for 2 minutes. Stir in the ginger, chilli powder
and coriander. Cook on 100P for 1 minute.
3 Add chicken and marinade, mix well. Stir in the cumin
and cinnamon. Season, cover and cook on 100P for
10 minutes, stir halfway through cooking.
4 Rearrange the chicken pieces and cook on 50P for 8
minutes, stir halfway through cooking.
5 Combine the cornflour with the cream, stir into the
chicken and cook on 100P for 6 minutes.
Sprinkle with roasted cashew nuts to serve.
C
HICKEN KORMA
R-32FBSTM Cookbook 24/06/2004 09:02 Page 39