European￿ ￿Recipes

Roast Lamb

Roast Lamb

Serves : 4 to 6

Ingredients:

60 g apricot jam

1.2 kg leg lamb

Method:

Place lamb fat side down on a rack in a shallow dish. Brush with half the apricot jam.

Cook on MEDIUM-HIGH for 30 to 35 minutes. Turn halfway through cooking. Stand covered 10 minutes before carving.

Italian Chicken

Casserole

Serves : 4 to 6

Ingredients:

15 ml oil

1 clove garlic, crushed

6 chicken pieces

250 g baby onions

425 g can tomatoes

60 ml tomato paste

2 g marjoram

2 g oregano

100 g button mushrooms

20 g black olives

30 g chopped parsley salt and pepper

Method:

Preheat a browning dish on HIGH for 6 minutes. Add oil, garlic and chicken pieces to dish. Cook on HIGH for 4 minutes, turn and cook on HIGH for a further 4 minutes. Set aside. Place onion in a 3-litre casserole dish, cover and cook on HIGH for 4 minutes. Add chicken, tomatoes, tomato paste, marjoram and oregano to dish and cook on MEDIUM-HIGH for 10 minutes. Add remaining ingredients to dish and cook on MEDIUM-HIGH for a further 5 minutes. Serve with garden salad and crusty bread.

Tarragon Chicken and Mushrooms

Serves : 6 to 8

Ingredients:

1.5kg chicken pieces 1 onion, sliced

2 g dried tarragon leaves salt and pepper

150 g mushrooms, finely sliced

440 ml can cream of mushroom soup

125 ml sour cream

Method:

To Cook by Microwave:

Place chicken and onion in a 4-litre casserole dish. Cook on MEDIUM- HIGH for 25 to 30 minutes. Drain away any excess fat. Season with tarragon, salt and pepper. Add mushrooms. Cook on MEDIUM- HIGH for 3 to 4 minutes. Blend together soup and sour cream. Spoon over chicken. Cook covered on MEDIUM-HIGH for 12 to 15 minutes. Remove chicken to a serving platter. Stir sauce and spoon over chicken. Serve with rice and vegetables.

Mediterranean Curry

Serves : 4

Ingredients:

15 ml oil

1 large onion, chopped

1 large tomato, chopped

30 g curry powder

15 g chilli powder

1 kg chuck steak, fat removed and cut into

2.5cm cubes 5 g salt

125 ml water

15 ml malt vinegar

Method:

Place oil, onion and tomato in a large casserole dish and cook on HIGH for 4 to 5 minutes. Stir in curry powder, chilli powder and meat. Cook on HIGH for a further 5 minutes. Add remaining ingredients, ensuring the meat is covered by the liquid. Cook, uncovered, on HIGH for 5 minutes, then on MEDIUM for 1 to 1 1/4 hours. Stir occasionally during cooking. Serve with rice.

Lamb Chops with Spicy Sauce

Lamb Chops with Spicy Sauce

Serves : 4

Ingredients:

Marinade:

45 g tomato paste

30 ml vegetable oil

30 ml lemon juice

2 cloves garlic, crushed

5 g chilli powder

5 g coriander powder

5 g ground ginger

15 g finely chopped fresh parsley

freshly ground black pepper to taste

8 lamb chops (approx. 800 g)

Method:

Combine all marinade ingredients to form a thick mixture. Place chops in a single layer in a shallow dish and pour marinade mixture over them. Allow to marinade for at least 6 to 8 hours in the refrigerator.

Remove chops from marinade (reserving this mixture) and place on a rack in a shallow dish. Cook on HIGH for 8 to 10 minutes, turning over halfway through cooking. Place marinade mixture into a jug and heat on HIGH for 30 to 40 seconds. Arrange chops on a serving platter, then pour the sauce over them. Serve garnished with parsley or watercress.

English Cookbook

- En-20 -

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Panasonic NN-S215WF, NN-S235WF Roast Lamb, Italian Chicken Casserole, Mediterranean Curry, Lamb Chops with Spicy Sauce
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