98
Meat and Poultry
ingredients
SERVES 4
1 large (350
g
) potato
5 ml (1 tsp) oil
2 cloves of garlic, crushed
1 medium onion, chopped
350
g
(12 oz) fresh lamb mince
400
g
(14 oz) can of tomatoes
30 ml (2 tbsp) tomato puree
1 large aubergine, sliced
1 bay leaf
5 ml (1 tsp) fresh thyme
5 ml (1 tsp) dried oregano
3 ml (½ tsp) cinnamon
salt and pepper
For the topping
2 eggs
150 ml (½ pt) Single cream
100 g (4 oz) cheddar cheese,
grated
25 g (1 oz) Parmesan cheese,
grated
Dish: bowl, 1.5 litre (3 pt)
Pyrex
®
casserole with lid,
large shallow rectangular or
oval Pyrex
®
dish
Oven accessory: glass shelf
in lower shelf position
Moussaka
Pierce skin of potato and cook on MEDIUM MICROWAVE for 10-12 mins,
leave to cool slightly then slice. Place oil, garlic and onion in a bowl and
cover. Place on base of oven and cook on MEDIUM MICROWAVE for
2 mins. Add lamb, tomatoes, puree, season and mix well. Cover and cook
on HIGH MICROWAVE for 10 mins. Place aubergine in a dish with 3 tbsp
water. Cover, place on base of oven and cook on MEDIUM MICROWAVE
for 4 mins. Whisk eggs, cream and cheddar together. Arrange half the
aubergine slices in the base of dish and spoon over half the lamb mixture
and potato slices, repeat process again. Spread the cheese mixture over the
top and sprinkle with Parmesan cheese. Place on glass shelf in lower shelf
position and cook on CONVECTION 190 °C + SIMMER MICROWAVE for
15-18 mins or until topping is puffed and golden.
ingredients
SERVES 4
30 ml (2 tbsps) cornfl our
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) sherry
juice from can of pineapple below
seasoning to taste
450
g
pork fi llet, diced
½ green pepper, chopped
225
g
can pineapple chunks
Dish: medium Pyrex
®
casserole
Sweet & sour pork
Mix all sauce ingredients together. Layer pork, pepper and pineapple in
casserole. Pour over sauce, cover and cook on MEDIUM MICROWAVE for
15 mins. Or until meat is tender, stirring occasionally.
F0003BH21BP_04_130820.indd 98F0003BH21BP_04_130820.indd 98 2013-8-20 9:21:532013-8-20 9:21:53
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