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Roast Lamb
Serves : 4-6
Ingredients:
60 g apricot jam
1.2 kg leg lamb
Method:
Place lamb fat side down in a
shallow dish. Brush with half the
apricot jam.
To Cook by Microwave:
Cook on 600 W for 40 to 45
minutes. Turn halfway through
cooking. Stand covered 10
minutes before serving.
To Cook by Combination:
Prepare lamb as above. Cook
on COMBINATION 2 for 45 to 50
minutes. Turn halfway through
cooking and brush with remaining
jam. Stand covered with foil for 10
minutes before serving.
Italian Chicken
Casserole
Serves : 4-6
Ingredients:
15 ml oil
1 clove garlic, crushed
6 chicken pieces
250 g baby onions
425 g can tomatoes
60 ml tomato paste
2 g marjoram
2 g oregano
100 g button mushrooms
20 g black olives
30 g chopped parsley
salt and pepper
Method:
Preheat a browning dish on 1000 W
for 3 to 4 minutes. Add oil, garlic
and chicken pieces to dish. Cook on
1000 W for 4 to 5 minutes, turn and
cook on 1000 W for a further 3 to 4
minutes. Set aside. Place onion in
a 3-litre casserole dish, cover and
cook on 1000 W for 4 to 5 minutes.
Add chicken, tomatoes, tomato
paste, marjoram and oregano to
dish and cook on 600 W for 13 to 14
minutes. Add remaining ingredients
to dish and cook on 600 W for a
futher 6 minutes. Serve with garden
salad and crusty bread.
Lamb Chops with
Spicy Sauce
Serves : 4
Ingredients:
Marinade:
45 g tomato paste
30 ml vegetable oil
30 ml lemon juice
2 cloves garlic, crushed
5 g chilli powder
5 g coriander powder
5 g ground ginger
15 g finely chopped fresh
parsley
freshly ground black pepper to
taste
8 lamb chops (approx. 800 g)
Method:
Combine all marinade ingredients
to form a thick mixture. Place chops
in a single layer in a shallow dish
and pour marinade mixture over
them. Allow to marinade for at least
6 to 8 hours in the refrigerator.
Remove chops from marinade
(reserving this mixture) and place
in a shallow dish. Cook on 1000 W
for 8 to 10 minutes, turning over
halfway through cooking. Place
marinade mixture into a jug and
heat on 1000 W for 30 to 40
seconds. Arrange chops on a
serving platter, then pour the
sauce over them. Serve garnished
with parsley or watercress.
European Recipes
Tarragon Chicken
and Mushrooms
Serves : 4-6
Ingredients:
800 g chicken pieces
1 onion, sliced
2 g dried tarragon leaves
salt and pepper
80 g mushrooms, finely sliced
220 ml can cream of mushroom soup
70 g sour cream
Method:
To Cook by Microwave:
Place chicken and onion in a
3-litre casserole dish. Cook on
600 W for 14 to 16 minutes. Stir
halfway. Drain away any excess
fat. Season with tarragon, salt and
pepper. Add mushrooms. Cook on
600 W for 3 to 4 minutes. Blend
together soup and sour cream.
Spoon over chicken. Cook covered
on 600 W for 6 to 8 minutes.
Remove chicken to a serving
platter. Stir sauce and spoon
over chicken. Serve with rice and
vegetables.
Mediterranean Curry
Serves : 4
Ingredients:
15 ml oil
1 large onion, chopped
1 large tomato, chopped
30 g curry powder
15 g chilli powder
1 kg chuck steak, fat removed and
cut into 2.5 cm cubes
5 g salt
125 ml water
15 ml malt vinegar
Method:
Place oil, onion and tomato in a
large casserole dish and cook
on 1000 W for 4 to 5 minutes.
Stir in curry powder, chilli powder
and meat. Cook on 1000 W for a
further 5 minutes. Add remaining
ingredients, ensuring the meat
is covered by the liquid. Cook,
uncovered, on 1000 W for 5
minutes, then on 600 W for 1 to
1¼ hours. Stir occasionally during
cooking. Serve with rice.
Lamb Chops with Spicy Sauce
Roast Lamb
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