85
SAUCES
I
ngredients
2 eggs
25g (1oz) caster sugar
300ml (
1
/
2
pt) milk
5 ml (1 tsp) vanilla essence
I
ngredients
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
25 g (1 oz) butter
2 cloves garlic, crushed
2 x 396 g (14 oz) cans of tomatoes
3 ml (
1
/
2
tsp) each of basil, oregano and
ground bay leaves
150 ml (
1
/
4
pt) red wine or vegetable stock
salt and pepper
I
ngredients
25g (1oz) butter
75g (3oz) caster sugar
75g (3oz) soft brown sugar
50g (2oz) cocoa powder
3 ml (
1
/
2
tsp) vanilla essence
300ml (
1
/
2
pt) milk
Chocolate Sauce
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Melt butter in a large bowl on HIGH power for 20-30 secs.
2. Stir in sugars, cocoa powder and vanilla essence.
3. Gradually add milk, stirring well.
4. Cook on HIGH power for 2 mins. Stir well. Repeat this again three more times or until you
achieve a smooth and glossy consistency that coats the back of a spoon.
Custard Sauce
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Beat eggs with sugar and 3 tablespoons milk.
2. Heat remaining milk with vanilla essence on HIGH power for 1 min.
3. Add milk to eggs and stir well.
4. Cook on HIGH power for 1 min. Stir well. Cook on HIGH power again for 1 min. Stir well.
5. Continue to cook on HIGH power for 30 secs at a time, keep stirring well, until the sauce
coats the back of a spoon.
Ingredients
meat or poultry dripping with sediment
30 ml (2 tbsp) flour
300 ml (
1
/
2
pt) stock
salt and pepper
Gravy
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir flour into dripping.
3. Gradually blend in stock.
4. Cook on HIGH power for 2-3 mins. stirring halfway through. Season and serve.
Tomato Sauce Serves 4
Dish: large casserole Oven Accessory: glass turntable
1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for
4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.
2. Re-cover and cook on MEDIUM power for 10-15 mins. Liquidise then press through a sieve
for a smooth sauce.
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