En-24
Ingredients
4 chicken joints, skinned
Marinade:
2 cloves garlic, crushed
25 g (1 oz) fresh root ginger, grated
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) turmeric
3 ml (
1
/
2
tsp) salt
2 ml (
1
/
4
tsp) black pepper
150 ml (
1
/
4
pt) natural yoghurt
juice of 1 lemon
Tandoori Chicken
Oven Accessory: high wire rack and metal tray on glass tray Serves: 4
1. Cut three slits in each piece of chicken,
then place in a bowl. Mix all the
remaining marinade ingredients and
pour over the chicken. Cover and
refrigerate for 24 hours.
2. Place chicken joints on high wire rack
on metal tray. Cook on Combination:
220°C + 250 W for 30 mins. or until
the chicken is cooked through. Turn
halfway during cooking and baste with
remaining marinade. Serve with boiled
rice.
Ingredients
600 g (1
1
/
4
lb) braising steak, cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Dish: large casserole Serves: 4
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all
ingredients except the sour cream in
casserole dish.
2. Cook on Combination: 160°C +
100 W for 1 hr 30 mins. or until meat is
tender.
3. Remove from oven and immediately stir
in the soured cream. Serve with
ribbon noodles.
Ingredients
675 g (1
1
/
2
lb) pork ribs
30 ml (2 tbsp) vinegar
Sauce:
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) honey
5 ml (1 tsp) dry mustard powder
45 ml (3 tbsp) plum jam
Barbeque Spare Ribs
Dish: shallow flat based dish Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Prepare riblets from breast by cutting
down between rib bones with a sharp
knife. Cut flap end into 2.5 cm (1”) wide
strips.
2. Place riblets into a large bowl, cover
with water and add the vinegar.
3. Cover and cook on 1000 W for
8-10 mins. then 250 W for 25 mins.
Drain.
4. Combine all sauce ingredients together
and heat on 600 W for 2 mins. Mix
thoroughly.
5. Toss riblets in sauce. Arrange over the
base of a shallow dish and cook on
Combination: 190°C + 250 W for
30-40 mins. or until riblets are dark brown
and crispy. During this final cooking a lot
of the fat bakes out on the riblets, making
a delicious finger snack.
Ingredients
4 chicken breasts
Marinade:
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) clear honey
juice of 1 lemon
Satay Sauce:
15 ml (1 tbsp) oil
5 ml (1 tsp) coriander
1 green chilli, seeded and finely chopped
5 ml (1 tsp) cumin
1 clove garlic, crushed
100 g (4 oz) crunchy peanut butter
5 ml (1 tsp) dark brown sugar
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon or lime juice
Chicken Satay
Dish: large flat plate + 8 wooden skewers Serves: 4
Oven Accessory: glass tray
1. Cut chicken into lengthways strips and
thread onto skewers.
2. Whisk together all the marinade
ingredients and pour over the chicken.
Cover and marinate in the refrigerator
for at least 2 hours, turning occasionally.
3. Place the oil, coriander, garlic, chilli and
cumin in a large jug. Cover and cook on
1000 W for 1 min.
4. Dissolve the coconut in 300 ml (
1
/
2
pt) of
hot water. Stir this into the spices. Add
the peanut butter and sugar. Cover and
cook on 1000 W for 2 mins. or until
the sauce is thick and creamy. Stir
occasionally. Add lemon or lime juice.
5. Arrange the kebabs on a plate. Cover
and cook on 1000 W for 7 mins. or
until the chicken is cooked through.
Re-arrange the kebabs halfway during
cooking time. Serve with Satay Sauce.
