34
RECIPES
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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
450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish
1 Place 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.
4 Add the turkey and seasoning. Cook on 100P for
13 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
/2
tsp) 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.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cover 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)
1 Place 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.
3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
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