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Micro - Made Extras
G
RAVY
Ingredients:
meat or
poultry dripping with sediment
25
g
fl our
300 ml stock
salt and pepper
Method:
Scrape dripping and sediment from roasting dish into
the jug. Stir fl our into dripping and then gradually
blend in stock. Place on the base of the oven and
cook on 1000 W for 2-3 minutes stirring halfway
through cooking. Season and serve.
M
INT
S
AUCE
Makes: Approximately ⅓ cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in a 1-cup jug. Cook on
1000 W for 30 to 40 seconds. Stir well and serve
with Roast Lamb.
M
USHROOM
S
AUCE
Makes: 1½ cups
Ingredients:
3 tablespoons butter
2 tablespoons fl our
1 teaspoon soy sauce
¾ cup cream
salt and pepper taste
½ teaspoon curry powder
190
g
can champignon mushrooms,
sliced
Method:
Place butter in a 4-cup glass jug. Cook on 1000 W
for 30-40 seconds. Add fl our and soy sauce. Blend
to a smooth paste. Add cream and stir until smooth.
Add seasonings and mushrooms. Cook on 1000 W
for 2 to 3 minutes, stirring every 1 minute. Serve on
toast or as accompaniment to meats. Sauce can be
reheated on 1000 W for 30 to 60 seconds.
C
HINESE
S
WEET &
S
OUR
S
AUCE
Makes: 4 cups
Ingredients:
½ cucumber
½ cup cornfl our
½ cup brown sugar
1 cup chicken stock
½ cup dry sherry
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
410
g
pineapple pieces and juice
½ red capsicum, diagonally sliced
1 stick celery, diagonally sliced
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornfl our and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum,
cucumber and celery. Cook on 1000 W for 9 to 11
minutes, stirring every 2 minutes. Serve with ham
steaks, pork chops or chicken.
H
OLLANDAISE
S
AUCE
Ingredients:
3 egg yolks
30 ml (2 tbsp) white wine vinegar
150
g
(5 oz) chilled, unsalted butter,
cut into cubes
pepper
Method:
Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top. Place jug on the
base of the oven and cook on 1000 W for 30 secs.
Whisk. Cook on 1000 W for 10 secs. Whisk again
and cook on 1000 W for 10 secs. Repeat 10 secs
stages until sauce is thick and creamy. Season and
serve immediately with salmon steaks or asparagus
spears.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons comfl our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
In a 1-litre pyrex jug melt butter on 1000 W for 20
to 30 seconds. Blend in comfl our, sugar and golden
syrup and cook on 1000 W for 50 to 60 seconds. Add
milk gradually and cook on 600 W 3 to 4 minutes.
Stirring halfway through cooking. Stir in brandy.
Serve hot with fruit or Christmas pudding.
MP_F0003BH20QP_00.indb 103MP_F0003BH20QP_00.indb 103 2013/12/9 11:40:272013/12/9 11:40:27
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