101
Paprika Pork Casserole Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Coat the pork in the seasoned paprika flour and add to the onion.
Place on glass turntable and cook on MEDIUM MICROWAVE for 5
mins.
2. Add the stock, sherry and mushrooms and stir thoroughly.
3. Cover, and place on metal tray and cook on COMBINATION:
CONVECTION 160°C + WARM MICROWAVE for 1-1¼ hours or
until the meat is tender stirring halfway.
4. Stir in the soured cream and serve.
Ingredients
700g (1½lb) pork fillet,
sliced
25g (1oz) plain flour
salt and pepper
15ml (1tbsp) paprika
1 onion, chopped
250ml (9fl.oz) stock
60ml (4tbsp) sherry
150g (5oz) mushrooms,
sliced
150ml (5fl.oz) soured
cream
Pork and Potato Bake Serves 4
Dish: 20 x 25 cm (8" x 10") rectangular dish
Oven Accessory: glass turntable + metal tray
1. Mix the carrots, celery and oil together in the dish. Cover, place on
glass turntable and cook on HIGH MICROWAVE for 4-5 mins.
1. Arrange the chops in a single layer on top of the vegetables, spread
mustard over evenly.
2. Make the onion sauce by cooking the onion with half the butter on
HIGH MICROWAVE for 2-3 mins.
3. Add the flour and stir well. Gradually add the milk and cook on
HIGH MICROWAVE for 11/2 mins. Stir and cook for a further 1-2
mins. or until thick and cooked. Season to taste.
4. Pour sauce over chops. Arrange potato slices on top, cover and
cook on HIGH MICROWAVE for 5 mins.
5. Uncover, dot with remaining butter. Place on metal tray and cook on
COMBINATION: CONVECTION 170°C + LOW MICROWAVE for
25-30 mins. or until potatoes are golden.
Ingredients
225g (8 oz) carrots, sliced
3 celery sticks, sliced
5ml (1 tsp) vegetable oil
4 boneless pork chops
15ml (1 tbsp) English
mustard
1 onion, finely chopped
25g (1oz) butter
15g ( ½oz) flour
300ml ( ½pt) milk
salt and pepper
450g (1lb) potatoes,
peeled and finely sliced
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