40
Cooking Guide
Soups, Snacks and Starters
Terrine de Pork
Serves: 6 to 8
Ingredients:
1 kg pork, cut into 2.5cm 1 kg
cubes
125 g pork fat, cut into 125 g
2.5 cm cubes
1 egg, lightly beaten 1
2 teaspoon mixed herbs 10 ml
1 tablespoon chopped parsley 15 ml
1 onion, finely chopped 1
freshly ground black
pepper
6 rashers bacon, rind 6
removed
Method:
Feed pork and fat gradually into a food processor
until finely minced. Combine meat with egg, herbs,
parsley, onion and pepper. Line a 2-litre rectangular
dish with bacon rashers. Firmly pack meat into
bacon line dish and fold bacon ends over top of
meat. Cook on MEDIUM-HIGH for 30 to 35 minutes.
Stand to cool with a heavy weight on top. Serve
cold, sliced, with bread or salad.
Nachos Supreme
Serves: 4 to 6
Ingredients:
500 g topside mince 500 g
1 onion, chopped 1
35 g packet 35 g
Taco seasoning mix
1 can (140 g) tomato paste 1 can (140 g)
1 teaspoon Mexican chilli powder 5 ml
1 can (310 g) red kidney 1 can (310 g)
beans with liquid
180 g packet corn chips 180 g
1 avocado 1
1
/
2
cup sour cream 125 ml
1
/
2
cup grated cheese 125 ml
paprika
Method:
Place meat and onion in a 2-litre dish. Cover and
cook on MED HIGH for 6 minutes. Mix with a fork
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on MEDIUM-HIGH for a further 10 minutes, stirring
halfway through cooking. Place corn chips in
a 3-litre microwave suitable serving dish. Pile meat
sauce in the centre. In a small bowl, mash avocado
and mix in sour cream. Spoon this mixture over
meat sauce and top with grated cheese. Sprinkle on
paprika. Cook on MEDIUM-HIGH for 3 to 4 minutes.
Savoury French Sticks
Makes: 2
Ingredients:
2 short French sticks 2
1 small onion, chopped 1
2 rashers bacon, rind 2
removed and bacon
chopped
200 g smooth ricotta cheese 200 g
4 eggs 4
1 cup grated tasty cheese 250 g
1
/
2
teaspoon mixed dried herbs 2 ml
cayenne pepper
Method:
Cut sticks in half lengthwise. Scoop out the centers,
leaving a small border. Place onion and bacon into a
2-litre dish and cook on HIGH for 2 to 3 minutes.
Beat together cheeses, eggs and herbs. Add to
onion mixture, combine well. Place rolls onto a flat
plate and fill with egg mixture.
Cook on MEDIUM-HIGH for 6 to 8 minutes,
rearrange rolls halfway through cooking. Serve warm
or allow to cool and slice as a snack.
Nuts and Bolts
Serves: 6 to 8
Ingredients:
60 g butter 60 g
1
/
2
teaspoon curry powder 2 ml
2 tablespoons Worcestershire sauce 30 ml
1
/
2
teaspoon salt 2 ml
1
/
4
teaspoon garlic powder 1 ml
125 g packet mixed rice 125 g
crackers
200 g salted peanuts 200 g
125 g packet pretzel sticks 125 g
1 cup Nutri- Grain 250 ml
Method:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on HIGH for 5 to 6 minutes,
stirring twice through cooking. Serve in a bowl with
drinks.
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