Sharp R-555 - Page 46

TINSEB088WRRZ-K51 UK R555
A39887,UK R555 O/M
44
CHICKEN KORMA
Serves 4
900g chicken, cut into small chunks
175g natural yogurt
2 cloves garlic, crushed
25g creamed coconut
10ml (2 tsp) turmeric
25g margarine
175g onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (
1
/2 tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cinnamon
5 whole cloves
10ml (2 tsp) cornflour
150ml (
1
/
4 pint) single cream
Sprinkle with roasted cashew nuts to serve
1 Place the chicken in a bowl, stir in the yogurt,
garlic and turmeric. Cover and leave to
marinate for at least 1 hour in the
refrigerator.
2Place the margarine in a large bowl and heat
on 100P for 30 seconds, until melted. Add the
onion and cook on 100P for 2 minutes. Stir in
the ginger, chilli powder and coriander. Cook
on 100P for 1 minute.
3Add chicken and marinade, mix well. Stir in
the cloves and cinnamon, cover and cook on
100P for 10 minutes, stir halfway through
cooking.
4 Rearrange the chicken pieces and cook on
50P for 8 minutes.
5Combine the cornflour with the cream, stir
into the chicken and cook on 100P for 6
minutes.
HONEYED CHICKEN
Serves 4
4 chicken breasts (approx. 200g each)
30ml (2 tbsp) 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
1 Place the chicken breasts in a casserole dish.
2Mix all remaining ingredients together and
pour over the chicken. Salt and pepper to
taste.
3 Cook on 100P for 12 minutes. Rearrange
and coat the chicken with the sauce twice
during cooking.
RECIPES
CANNELLONI
Serves 4
150g onion, chopped
1 clove garlic, crushed
450g minced beef
100g mushrooms, chopped
15ml (1tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (
1
/
2 pint) cheese sauce (See Page 51)
extra grated cheese to sprinkle
1 Place onion, garlic and mince in a dish. Cook
on 100P for 5 minutes. Stir twice during
cooking.
2Add mushrooms, tomato purée, tomatoes,
beef stock and seasoning. Cook on 100P for
20 minutes, stir every 5 minutes until thick.
3 Fill cannelloni with meat mixture and place in
a deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.
4Pour the cheese sauce over the cannelloni
and sprinkle with cheese. Cook on 70P for 20
minutes.
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 44 (1,1)