50
RECIPES
CHICKEN KORMA
Serves 4
A mild flavoured, creamy Indian dish. Serve with
rice and poppadums.
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 51)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
1/2
tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt & pepper to taste
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.
2 Place butter in a large bowl, heat on 100% for 1
minute, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season, cover and cook on
100% for 8 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on 50% for
6 minutes.
5 Combine the cornflour with the cream and stir into
the chicken. Cook on 100% for 6 minutes, stir after
3 minutes. Sprinkle with cashew nuts.
CASSEROLE
(0.5kg)
30ml (2tsp) plain flour
2.5ml (
1/2
tsp) salt
2.5ml (
1/2
tsp) pepper
5ml (1tsp) mixed herbs
175g (6oz) braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g (1oz) butter
35g (1
1/2
oz) carrot (sliced thinly)
100g (4oz) baby onions (whole)
1 beef stock cube
100ml (3fl.oz) hot water
100ml (3fl.oz) red wine
20g (
3/4
oz) button mushrooms (sliced)
1 Mix together the flour, salt, pepper and herbs
and toss the beef and bacon in the seasoned
flour until well coated.
2 Put the butter in the microwave bowl and melt on
100% for 30 seconds. Stir in the beef, bacon,
carrot and onions.
3 Pour in the beef stock and wine and add the
mushrooms.
4 Cook on SensNcook “Casserole” (see page 15)
or cook manually. For manual cooking, cover
loosely, cook for 25 minutes for 0.5kg,
35 minutes for 1.0kg and 45 minutes for 1.5kg
on 30%. Leave to stand for 5 minutes before
serving, so that the meat relaxes to improve the
texture.
This recipe can be frozen in microwave-safe
plastic containers and defrosted using the
EXPRESS DEFROST function.
(1.0kg)
45ml (3tbsp) plain flour
5ml (1tsp) salt
5ml (1tsp) pepper
10ml (2tsp) mixed herbs
350g (12oz) braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g (1oz) butter
70g (2
1/2
oz) carrot (sliced thinly)
200g (7oz) baby onions (whole)
1 beef stock cube
150ml (
1/4
pint) hot water
150ml (
1/4
pint) red wine
30g (1
1/4
oz) button mushrooms (sliced)
(1.5kg)
60ml (4tbsp) plain flour
7.5ml (1
1/2
tsp) salt
7.5ml (1
1/2
tsp) pepper
15ml (3tsp) mixed herbs
500g (1lb2oz) braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g (1oz) butter
100g (4oz) carrot (sliced thinly)
300g (10oz) baby onions (whole)
1 beef stock cube
200ml (6fl.oz) hot water
200ml (6fl.oz) red wine
50g (2oz) button mushrooms (sliced)
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