83
Meat
ingredients
Serves 4
2 large chicken breasts
3 tbsp (45 ml) fresh corriander,
chopped
2.5 cm piece ginger, cut into strips
6-8 spring onions, nely chopped
2 cloves of garlic, crushed
1 red chilli, nely chopped
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) light brown sugar
2 tbsp (30 ml) groundnut oil
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sesame oil
200 g fresh egg noodles
Dish: 2 x small Pyrex® bowl,
1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank
1. Place the chicken breasts between two sheets of cling lm
and atten with a meat mallet or rolling pin until thin. Remove
the cling lm, place the chicken breasts onto the Square
Panacrunch Pan and season well. Place in the upper shelf
position and cook on STEAM 1 for 15-20 minutes, or until the
chicken is cooked through.
2. Place the chopped coriander, ginger, spring onions, crushed
garlic, red chilli, soy sauce, rice vinegar and light brown sugar
into a small Pyrex® bowl and mix well.
3. Place the oils into a small Pyrex® bowl and heat on the base
of the oven on MEDIUM MICROWAVE for 1-2 minutes. Pour
over the spring onion mixture and mix to combine.
4. In a large bowl, place noodles and cover with boiling water.
Cook on the base of the oven on STEAM 1 for 8 minutes.
Drain.
5. To serve, place the cooked egg noodles into shallow serving
bowl. Slice the cooked chicken and spoon over the spring
onion mixture and drizzle over the juices from the bowl.
Steamed chicken and noodles
ingredients
Serves 4
¾ tbsp (10 ml) ground ginger
½ tsp (2.5 ml) ground black pepper
1½ tsp (7.5 ml) ground cinnamon
¾ tbsp (10 ml) turmeric
1 tbsp (15 ml) paprika
½ tsp (2.5 ml) chilli powder
800 g boneless lamb, cubed
2 tbsp (30 ml) oil
2 medium onions, chopped
2 cloves of garlic, crushed
2 medium carrots, sliced
½ tsp (2.5 ml) salt
150 g ready to eat dried apricots,
chopped
40 g sultanas
65 g aked almonds, toasted, thickly
sliced
¾ tbsp (10 ml) honey
150 ml tomato juice
400 g tin chopped tomatoes
300 ml vegetable stock
Dish: 1 x 3 litre Pyrex® casserole
dish with lid, 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
1. Put spices into a large Pyrex® bowl and mix well. Add lamb
and evenly coat with spices.
2. Place oil, onions, garlic and carrots in a large Pyrex®
casserole dish. Place on the base of the oven and cook on
LOW MICROWAVE for 5 minutes.
3. Add lamb mixture and mix thoroughly. Stir in remaining
ingredients and cover. Place on the Square Panacruch Pan in
the lower shelf position and cook on OVEN 160 °C for 1 hour
30 minutes or until tender, stir halfway.
Spicy lamb tagine
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