RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder 100g creamed coconut
300ml (1/2 pint) milk salt and pepper
250g mascarpone cheese
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each) 75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5ml (1/2 tsp) dried tarragon 30ml (2 tbsp) tomato purée 150ml (1/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water salt and pepper to taste
1Place the margarine, turkey, mushrooms, leeks, salt and pepper into a 2.5 litre (approx. 4 pint) casserole dish and cook on 100P for 10 minutes.
2To make sauce, place margarine in a bowl and heat on 100P for 30 seconds until melted.
3Stir in the flour, cayenne pepper, mustard powder and creamed coconut.
4Whisk in the milk and cook on 100P for 5 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.
5Mix the mascarpone cheese into the sauce and drain the juice from the turkey into the sauce.
6Pour the sauce over the turkey mixture. Mix well. Place on the turntable and cook on 70P for 25 minutes, stir
1Place the chicken breasts in a casserole dish.
2Mix all remaining ingredients together and pour over the chicken.
3Cook on 70P for 30 minutes. Turnover and coat the chicken with the sauce
CHICKEN KORMA
Serves 4
225g korma paste* 15ml (1 tbsp) cornflour
150ml (1/4 pint) hot chicken stock 125g onion, chopped
900g Chicken, diced
300g (1/2 pint) coconut cream
50g creaned coconut
1Mix the paste and cornflour together in a 2.5 litre (approx. 4 pints) casserole dish, gradually stirring in the stock.
2Add all the other ingredients, stirring well.
3Place on the turntable. Do not cover.
4Cook on 70P for 30 minutes.
5Stir
Note
*Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste, using a seive with kitchen paper in it to remove the remaining excess oil.
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