29
RECIPES
TURKEY FRICASSEE
Serves 4
Preparation time - 10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (
1
/2 pint) milk
300ml (
1
/2
pint) single cream
600g (1lb 5oz) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish
1Place the butter in a large bowl and heat on
100P for 30 seconds.
2 Stir in the onion and leeks. Cook on 100P for
3 minutes.
3 Stir in the flour and mustard powder,
gradually add the milk and cream. Cook on
100P for 5-6 minutes, stirring every minute,
until smooth and thickened.
4Add the turkey and seasoning. Cook on 100P
for 16 minutes. Stir 2-3 times.
Garnish with parsley to serve.
HONEYED CHICKEN
Serves 4
Preparation time - 6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (
1
/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2Mix all remaining ingredients together and
pour over the chicken.
3Cover and cook on 70P for 25 minutes.
Turnover and coat the chicken with the sauce
several times during cooking.
CHICKEN CACCIATORE
Serves 4
Preparation time - 10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g (7oz) each)
1Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3Add chicken fillets and coat with the sauce.
4 Cook on 70P for 35 minutes. Stir and coat
the chicken twice during cooking.
Serve with rice or jacket potatoes.
UK R-246 O/M,P25 03.6.18 10:00 AM Page 29
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