35
Meat and Poultry
I
ngredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken quarters, skinned
300 ml (
1
/
2
pt) hot chicken stock
300 g (11 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Chicken Casserole Serves 4
Dish: 3 litre (6 pt) casserole
1. Place vegetables and butter in dish. Cover and
cook on HIGH power for 2-4 mins. or until soft.
2. Place chicken on top of vegetables, cover with
stock and tomatoes and add salt and pepper to
taste.
3. Cover and cook on HIGH power for 5 mins. then
LOW power for 30-35 mins. or until well cooked
through.
4. Mix cornflour with a little water. Remove chicken
from casserole, skim off excess fat and stir in
cornflour paste. Cook on HIGH power for 2 mins.
Serve chicken with sauce poured over.
N.B. If diced boneless breast is used in place of the
quarters, reduce 2nd cooking time to 12-14
mins. on LOW power or until well cooked
through. Stir halfway.
I
ngredients
3-4 cloves garlic, crushed
1 cm (
1
/
4
”) piece fresh ginger, grated
50 g (2 oz) ground almonds
45 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
30 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and cut
into cubes
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
1.5 ml (
1
/
4
tsp) garam masala
1.5 ml (
1
/
4
tsp) cayenne pepper
150 ml (
1
/
4
pt) single cream
salt and pepper
Lamb in a Spicy Cream and Almond Sauce
Serves 4
Dish: Large casserole dish
1. Mix together the garlic, ginger, almonds and water
to make a thick paste.
2. Place the cardamom pods, cloves, cinnamon,
onion and oil in the casserole dish cook on HIGH
power for 2 mins.
3. Add the lamb and cook for 5 mins. on HIGH
power or until light brown in colour. Stir halfway.
4. Stir in the rest of the spices, the almond mixture,
cream, salt and pepper. Cover and cook on LOW
power for about 40 mins. or until the meat is
tender. Stir the casserole 2-3 times during the
cooking time.
5. Remove the whole cardamom pods, cloves and
cinnamon before serving with rice or other
vegetables.
