En-41
English
Ingredients
1 small onion, finely chopped
1 clove garlic, crushed
25 g (1 oz) butter
225 g (8 oz) chicken livers
5 ml (1 tsp) dried oregano
15 ml (1 tbsp) Dry Vermouth
salt and freshly ground black pepper
50 g (2 oz) butter
1 slice of lemon, quartered
2 green stuffed olives, halved
Garnish:
parsley
Italian Chicken Paté
Dish: small casserole + serving dish Serves: 6
Oven Accessory: glass tray
1. Place the onion, garlic and butter in
dish. Cover and cook on 1000 W for
3 mins. or until onion is soft.
2. Cut up chicken livers. Add to the onion
mixture, together with the oregano.
Cover and cook on 1000 W for
4-5 mins. stirring once.
N.B. liver may make a popping noise as
it cooks.
3. Allow mixture to cool for 5 mins. then
liquidise with the Vermouth and
seasoning until smooth. Spoon into
serving dish, smooth over top.
4. Melt 50 g (2 oz) butter in a small bowl
on 1000 W for 30-40 secs. Skim off
sediment and pour over top of paté.
Quickly arrange lemon quarters and
olives on top and chill before serving
garnished with parsley and Italian bread
sticks or Melba toast.
Ingredients
1 Baton loaf
75 g (3 oz) butter
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh chopped parsley
Pesto Bread
Dish: small bowl Serves: 6
Oven Accessory: glass tray then metal tray on glass tray
Ingredients
100 g (4 oz) green lasagne
450 g (1 lb) firm white fish, skinned,
filleted and cut into cubes
60 ml (4 tbsp) lemon juice
1 red pepper, sliced
2 courgettes, sliced
1 clove garlic, crushed
1 onion, chopped
15 ml (1 tbsp) oil
396 g (14 oz) can lobster bisque soup
100 g (4 oz) shelled prawns
30 ml (2 tbsp) cornflour
45 ml (3 tbsp) water
salt and black pepper to taste
300 ml (
1
/
2
pt) soured cream
15 ml (1 tbsp) Parmesan Cheese
Seafood Lasagne
Dish: 20 x 25 cm (8 x 10”) dish Serves: 6
Oven Accessory: glass tray then metal tray on glass tray
1. Cut bread into 1.5 cm (
3
/
4
”) slices
diagonally, leaving bottom crust uncut.
2. Soften butter in a small dish on
1000 W for 10-20 secs. Mix butter and
Pesto sauce together until well blended.
3. Spread each side of cut bread slices
with butter mixture. Place on heatproof
plate and cook on Combination:
230°C + 100 W for 8-10 mins. or until
crispy. Cut through base crust of each
slice before serving.
1. Cook lasagne with a drop of oil in a
large bowl with 1 litre (1
3
/
4
pt) of salted
boiling water, covered on 1000 W for
4 mins. Drain and separate.
2. Place fish on a plate with lemon juice,
cover and cook on 1000 W for
3-4 mins. (or AUTO PROGRAM FISH)
or until cooked.
3. Place vegetables in a bowl with the oil,
cover and cook on 1000 W for 5 mins.
or until softened. Drain.
4. Heat the soup in a large jug on
1000 W for 2 mins. Blend the cornflour
and water and stir into the soup. Cook
on 1000 W for 3 mins. or until
thickened. Mix with the prawns and fish.
5. Place half the vegetables in the base of
the dish and place half the lasagne on
top. Cover with fish mixture, top with
remaining lasagne and place the
remaining vegetables on top.
6. Pour the cream on top of the
vegetables and sprinkle with cheese.
Cook on Combination: 200°C +
250 W for 25-30 mins. or until golden
brown. Serve with a green salad.
Serve with Ice-cream for Dessert.
Italian Dinner Party
