21
1. San Choy Bau
1 tablespoon sesame oil
2 cloves garlic, grated
5 cm fresh ginger, fi nely chopped
500 g pork or chicken mince
100 g button mushrooms, fi nely diced
4 tablespoons oyster sauce
1 tablespoon fi nely chopped red capsicum
1 tablespoon fi nely chopped green capsicum
1 x 240 g can water chestnuts, drained and fi nely diced
3 teaspoons fi sh sauce
50 g bean sprouts
2 green onions, sliced
1 teaspoon chopped fresh coriander (cilantro)
12 evenly sized iceberg lettuce leaves, washed
1. Place the oil, garlic and ginger into a large microwave safe bowl.
Cook on Quick and Easy No.1- "San choy bau"
2. When the oven has stopped and ADD MINCE is displayed, add the mince and
separate with a fork and continue cooking.
3. When the oven has stopped and STIR is displayed, stir mince and continue
cooking.
4. When the oven has stopped and ADD REMAINING INGREDIENTS is displayed,
add the remaining ingredients, except the lettuce, and combine well, and continue
cooking.
5. Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and
roll up to eat.
Serves 4-6
2. Chicken Caesar Salad
1
tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
300 g chicken breasts, cut into thin strips
2 rashers bacon
1 Cos lettuce, washed and torn
½ cup grated parmesan cheese
Dressing
½ cup natural yogurt
¼ cup whole egg mayonnaise
1 tablespoon Dijon mustard
2 cloves fresh garlic, crushed
2 anchovy fi llets, minced
1. To make the dressing, combine all of the ingredients in a bowl and mix well. Allow to
stand for at least 30 minutes in the refrigerator to allow the fl avours to develop.
2. In a small bowl, combine the Worcestershire sauce and mustard. Stir through the
chicken.
3. Place the chicken in a single layer on a microwave safe rack.
Cook on Quick and Easy No.2- "Chicken caesar salad".
4. When the oven has stopped and TURN OVER is displayed, turn the chicken over
and continue cooking.
5. When the oven has stopped and REMOVE CHICKEN, ADD BACON is displayed,
remove the chicken. Place the bacon between pieces of paper towel and continue
cooking. Allow bacon to cool before slicing into thin strips. Set aside.
6. In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese.
Toss through the dressing to coat.
7. Serve with croutons and whole anchovy fi llets if desired.
Serves 4
QUICK AND EASY RECIPES
R-350R CKBK [02-22].indd 21R-350R CKBK [02-22].indd 21 11/3/09 9:53:33 AM11/3/09 9:53:33 AM
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