72
Meat / Poultry
ingredients Normandy Style Chicken
approx 20 min
SERVES 4 - 5
800
g
chicken fi llets,
2 shallots, 40
g
butter,
1 glass of white wine
or cider,
salt and pepper,
4 large apples,
4 tbsp double cream,
sauce thickener,
2 tbsp Calvados.
Dish: 1 Pyrex® dish
(25 cm diameter)
Cut the chicken fi llets into pieces. Sweat the chopped shallots in but-
ter, covered, for 2 mins on HIGH power. Add the chicken pieces, the
white wine or cider, salt, pepper and the apples, peeled, deseeded
and cubed. Cover and cook on HIGH power for 12-14 min, stirring
halfway through cooking time. Drain the chicken pieces and keep
them to one side, covered in aluminium foil. Add the cream and the
sauce thickener with Calvados in the dish and cook, uncovered, a
further 3-4 mins on HIGH power. Season to taste and put the chicken
pieces back into the sauce.
ingredients Quick Moussaka
approx 30 min
SERVES 4
2 aubergines,
1 onion,
olive oil,
1 garlic clove,
400
g
leftover cooked lamb,
minced
1 tsp thyme,
1 tbsp fresh parsley,
1 jar of tomato passata
(400
g
),
salt and pepper,
100
g
mozarella,
Dish: 1 Pyrex® dish
(26 cm diameter)
+ 1 mixing bowl.
Cut the aubergines lengthways into fairly thin slices. Spread some of
the slices out on fl an dish; Cover with cling fi lm and cook for approx.
8 min on HIGH power; the slices should give when pressed. Drain
and set aside. Cook the chopped onion in the bowl with 3 tbsp olive
oil for 2 min 30 s on HIGH power. Add the garlic and minced lamb as
well as thyme, chopped parsley and passata. Check the seasoning.
In the dish, alternate layers of seasoned aubergines and the mince
and sauce mixture. Finish with a layer of aubergines and pour 2 tbsp
olive oil on top, before covering the whole dish with mozzarella slices.
Place on the ceramic plate and cook approx. 20 mins on COMBINA-
TION Grill 1 + MEDIUM power.
ingredients Sweet & Sour pork
approx 15 min
SERVES 4
15 ml (1 tbsp) cornfl our
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine
vinegar
15 ml ( 1tbsp) 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 casserole
Mix all sauce ingredients together. Layer pork, pepper and pineapple
in casserole. Pour over sauce, cover and cook on MEDIUM power for
15 mins. or until meat is tender, stirring occasionally.
F0003BM53BP.indd sec72F0003BM53BP.indd sec72 2017/2/17 15:02:482017/2/17 15:02:48
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