Garlic Chicken, Vegetable Cous Cous, Bean Casserole

RECIPES

GARLIC CHICKEN

Serves 4-6

150g green peppers, chunks

150g red peppers, chunks

150g yellow peppers, chunks

head of garlic, separate cloves and peel 150g celery, sliced

800g chicken fillets, cubed

400g chopped tomatoes, canned 5ml (1 tsp) caster sugar

10ml (2 tsp) fresh basil, chopped salt and pepper to taste

VEGETABLE COUS COUS

Serves 4-6

300g carrots, sliced

200g leeks, sliced

150g red peppers, chopped

150g canned sweetcorn

900ml (11/2 pints) hot vegetable stock 250g cous cous

BEAN CASSEROLE

Serves 4

200g courgettes, sliced

150g leeks, sliced

2 clove garlic, crushed

800g canned, chopped tomatoes

600g canned, mixed beans in curry sauce

150g fresh baby sweetcorn, chopped 5ml (1 tsp) fennel seeds

3 vegetable stock cubes salt and pepper to taste

SPICY POTATOES

Serves 4

30ml vegetable oil 10ml ground cinnamon 10ml ground coriander 5ml cayenne pepper 10ml sesame seeds 10ml caraway seeds 50g butter

1.3cm (1/2”) fresh root ginger, peeled & grated 2 cloves garlic, crushed

675g cooked potatoes, cut into 2.5cm (1”) pieces pinch of salt

1Place the peppers, garlic, celery and chicken into a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 4 minutes.

2Add the remaining ingredients and mix well.

3Place on the turntable and cook on 70P for

25 minutes, stirring 2-3 times during cooking.

Garnish with black olives and fresh basil.

1Place the carrots, leeks, peppers, sweetcorn and stock into a 2.5 litre (4 pint) casserole dish, mix well and cook on 70P for 20 minutes, stirring twice.

2Add the cous cous, mix well and cook on 70P for 5 minutes.

Serve hot as an accompaniment or cold as a sald.

1Place the cougettes, leeks and garlic in a 2.5 litre (4 pint) casserole dish, mix well.

2Add the tomatoes, beans, sweetcorn, fennel and stock cubes. Season and mix well.

3Cook on 70P for 15 minutes, then on 100P for 15 minutes, stir 2-3 times during cooking.

Serve with rice or baked potatoes.

1Place the oil, cinnamon, coriander, cayenne pepper, sesame and caraway seeds in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Heat on 100P for 1 minute.

2Add the butter, ginger and garlic. Cook on 70P for 3 minutes. Stir in the potatoes and salt.

3Place the dish on the turntable, cook on 70P for 8 minutes, stir twice.

Garnish with fresh chopped coriander, serve with grilled or roasted meats.