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Pate
Makes : 500 ml
Ingredients:
1 small onion, finely chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers, trimmed and
cut in half
2 g pepper
30 ml sour cream
Method:
Place onion, garlic and butter in
a small casserole dish. Cook on
1000 W for 3 to 4 minutes. Add
chicken livers and pepper to
mixture. Cover and cook on 600 W
for 8 to 9 minutes, stirring halfway
through cooking. Set aside and
allow to cool. Place cooled mixture
in a blender or food processor.
Add sour cream and blend until
smooth. Pour into a 500 ml mould
and refrigerate until set.
Mexican Dip
Ingredients:
310 g can red kidney beans
60 ml oil
125 g grated cheese
2 g salt
5-7 g chilli powder
Method:
Place oil and beans in a food
processor. Blend until smooth.
Pour into a bowl, then stir in
cheese, salt and chilli powder.
Cook on 1000 W for 1 to 1½
minutes or until cheese melts. Stir
well. Serve with corn chips.
Spicy Nuts
Makes : 500 g
Ingredients:
60 g butter or margarine
15-30 g curry powder
15 g Worcestershire sauce
330 g mixed nuts
Method:
Place butter in an oblong dish.
Cook on 1000 W for 1¼ minutes
until melted. Add remaining
ingredients. Stir well to coat nuts.
Cook on 1000 W for 5 to 6 minutes.
Meatballs in
Tomato Mint Sauce
Serves : 4-6
Ingredients:
500 g mince
375 g fresh breadcrumbs
1 onion chopped
1 clove garlic, crushed
1 large egg, lightly beaten
15 ml Worcestershire sauce
15 ml tomato sauce
60 g freshly chopped mixed herbs
ground black pepper
1 small onion, chopped
15 g pine nuts
15 g butter
250 g tomato purée
15 g chopped mint
30 g grated Parmesan cheese
Method:
Place mince, breadcrumbs, onion,
garlic, egg, Worcestershire sauce,
tomato sauce, herbs, and pepper in a
large bowl and mix well. Roll mixture
into 2.5 cm balls. Place half the
meatballs onto a paper towel- lined
dinner plate, evenly spaced. Cook
on 800 W for 5 to 6 minutes, turning
halfway through cooking. Set aside.
Repeat above procedure with
remaining meatballs. Place onion,
pine nuts and butter in a 500 ml
jug and cook on 1000 W for 2 to 3
minutes. Add tomato purée and mint,
and stir well. Place meatballs and
sauce in a 2-litre dish and combine
gently. Sprinkle with Parmesan
cheese and heat on 1000 W for 3 to
4 minutes.
Tomato Soup
Serves : 4-6
Ingredients:
30 g butter
1 kg ripe tomatoes, peeled and
chopped
1 onion, sliced
1 carrot, sliced
625 ml chicken stock
5 g oregano
salt & pepper to taste
Method:
Place butter in a 4-litre casserole
dish and heat on 1000 W for 30 to
60 seconds. Add vegetables. Cook
on 1000 W for 8 to 10 minutes.
Pour in stock and oregano. Stir
well, cover and cook on 800 W for
16 to 18 minutes. Purée in a food
processor or blender. Season to
taste with salt and pepper. Serve
in individual soup bowls.
European Recipes
Pate
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