36
RECIPES
Serves 2 - 4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and
membranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients
except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on DUAL GRILL
50P for 14 minutes.
S
TUFFED PEPPERS
Serves 2 - 4
200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets
1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat
with the mustard mixture, then with the onions.
4 Place the goujons into a 25cm (10”) flan dish, put on
the rack.
5 Cook on DUAL GRILL 50P for 8 minutes. Turn the
goujons over, halfway through cooking.
C
RISPY CHICKEN GOUJONS
Serves 6
50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered
1 Heat the margarine on 100P for 30 seconds. Stir in
the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and cook on 100P for 4
minutes, stir halfway through cooking.
G
ARLIC MUSHROOMS
Serves 6
90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey
10 chicken wings (approx. 900g total)
1 In a medium bowl, combine the mustards and honey.
Add the wings. Cover the dish and leave to marinate
in the refrigerator overnight.
2 Turn the wings in the marinade to coat them evenly
before placing in a 25cm (10”) flan dish.
3 Place on the rack and cook using sequence
programming on 70P for 15 minutes then on DUAL
GRILL 50P for 6 minutes, turn over after 12 minutes
of cooking.
H
ONEY CHICKEN WINGS
R-61+62FBSTM Operation Manual 24/07/2003 10:27 Page 36