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
Italian Chicken
Casserole
Serves : 4 to 6
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
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
English
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
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 1¼ hours. Stir occasionally during cooking. Serve with rice.
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.
-
IP3248_39V20KP_Eng_07_101022.indd 24