GLAZED PORK WITH APRICOT & SAGE
Serves 2
1 small onion, finely diced 1 teaspoon lemon juice
1 cup fresh breadcrumbs 1 egg white
70g dried apricots, chopped 3 x 100g pork schnitzel or steak
2 teaspoons fresh sage 2 tablespoon apricot jam
1 teaspoon fresh parsley, chopped 1 tablespoon hot water
1. In a small bowl, combine the onion, breadcrumbs, apricot, sage, parsley, lemon
juice and egg white.
1. Place pork onto a chopping board
and bash with a mallet to ensure it is a thin
and even consistency. Spoon the breadcrumb mixture along the length of each
piece of pork and roll the meat. Secure with toothpicks or string.
2. In a small microwave safe glass bowl, combine the jam and water. Mix well.
Cook for 40 seconds on MEDIUM HIGH (80%) until the jam is melted.
3. Glaze the pork rolls with half of the mixture.
4. Place the glaz
ed pork into a shallow microwave safe dish and cook for 12
minutes on MEDIUM HIGH (80%), turning the rolls halfway through cooking and
brush on the remainder of the glaze.
5. Carve the pork rolls and serve on a bed of salad greens or with steamed
vegetables.
SHEPHERDS PIE Serves 6-8
1kg potatoes 3 garlic cloves, crushed
2 tablespoons water 2 tablespoons gravy powder
Butter (to taste) 250g frozen mixed vegetables
Milk (to taste) 1 tablespoon Worcestershire sauce
2 tablespoons fresh chives chopped 1 can chopped tomatoes
Salt and pepper 2 tablespoons chopped parsley
1kg minced beef Salt and pepper to taste
1 onion diced
1. Peel and cut potatoes into 2.
5 cm cubes. Place in a large microwave safe glass
bowl. Add 2 tablespoons water, cover and cook for 15 minutes on HIGH (100%) or
until tender. Stir halfway through cooking. Drain.
2. Mash potatoes, add butter, milk, chives, salt and pepper until it forms a smooth
consistency.
3. In a large bowl, combine mince, onion and garlic and cook for 10 minutes on
MEDIUM HIGH (80%) stirring halfway through c
ooking. Drain juice from meat.
4. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley
and seasoning. Mix well.
5. Spoon mixture into a deep 25 x 25cm microwave safe dish.
6. Spread mashed potato evenly over top of mixture.
7. Cook for 10 minutes on HIGH (100%).
8. Allow to stand for 5 minutes before serving.
CHILLI CON CARNE
Serves 4-6
1kg mince 1 tablespoon vinegar
1 large onion, finely chopped 1 teaspoon sugar
3 garlic cloves, crushed ½ red capsicum, cubed
825g can peeled tomatoes 375g jar tomato paste
Salt and pepper 425 can red kidney beans drained
1-2 teaspoons chilli powder
1. Mix mince, onion and garlic together in a large microwave safe glass bowl.
Cook for 10 minutes on MEDIUM HIGH (80%), stirring halfway
through
cooking. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, capsicum,
tomato paste and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH (80%), stirring twice during
cooking.
4. Stand for 5 minutes before serving with boiled rice.
POTATO BAKE
Serves 4-6
1kg potatoes, peeled, sliced 5mm ⅓ cup grated tasty cheese
¼ cup hot water 1 tablespoon parsley, chopped
1 onion, diced Salt and pepper (to taste)
2 teaspoons finely chopped garlic ½ cup thickened cream
2 rashers bacon, cut into 1cm squares
1. In a large microwave safe casserole dish, combine the potatoes and hot water.
Cover and cook for 12 minutes on MEDIUM HIGH (80%). Drain.
2. Arra
nge the potatoes to cover the base of the dish. Place a layer of onion, one
third of the garlic and bacon, and a quarter of the cheese on top of the potato layer.
Sprinkle with one third of the parsley and season to taste.
3. Repeat this layering twice, beginning with potato.
4. Pour the cream over the top. Sprinkle with the remaining cheese and parsley.
Add the salt and pepper. Cook uncovered fo
r 15 minutes on HIGH (100%), until
the cheese has melted.
5. Allow to stand for 5 minutes and serve as a side dish with a main meal.
To Next Page
Loading...
