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ingredients
SERVES 4
500g (1 lb 2 oz) braising steak,
cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (½ pt) hot beef stock
300 ml (½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Dish: large casserole with lid
Belgian Beef Casserole
&ombine aOO the casseroOe ingredients in dish. &over with Oid, pOace on
gOass turntabOe and cook on +,G+ power for 10 mins. Stir then use
Simmer power for 0 mins or untiO meat is tender, stir every 0 mins.
Remove bay Oeaves.
ingredients
SERVES 4
60ml (4 tbsp) light soy sauce
45ml (3 tbsp) spring onion,
finely sliced
30ml (2 tbsp) soft brown sugar
15ml (1 tbsp) rice vinegar or
sherry
10ml (2 tsp) fresh ginger,
finely grated
450g chicken, cubed
Dish : small glass bowl,
pyrex dish
Teriyaki Chicken
Mi[ marinade in a smaOO gOass bowO, heat on +,G+ power for 0 secs
1 min, or untiO sugar has dissoOved. Pour over the chicken. &over
and marinade in the fridge for  hours or overnight. POace on gOass
turntabOe and cook on ME',UM power for 10 mins. Stirring haOfway.
ingredients
SERVES 4
100g (4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut
butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fillets, skinned
approx 600g (1 lb 5 oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Dish: large jug, bowl, 4-8
wooden skewers + large
shallow dish
Chicken Satay
For the serving sauce &rumbOe 50g  oz of creamed coconut into a
Oarge Mug. Add the peanut butter, 15 mO 1 tbsp of the Oemon Muice, 15
mO 1 tbsp of the soy sauce, the chiOOi powder and 00 mO ô pt water.
POace on gOass turntabOe and cook on +,G+ power for 5 mins or untiO
the sauce boiOs and thickens, stirring freTuentOy. Turn into a serving
bowO. &ut the chicken into smaOO chunks and pOace in a bowO. Put the
remaining creamed coconut, Oemon Muice and soy sauce into a bOender
or food processor. Add the remaining ingredients and bOend untiO
smooth. Pour over the chicken. &over and marinate in the fridge for
 hours or overnight. Thread the chicken onto wooden skewers.
POace on a shaOOow dish, cover with any remaining marinade and cook
covered on +,G+ power for 7 mins or untiO cooked, turn and baste
freTuentOy. Serve hot with the sauce for dipping.
Meat and Poultry
IP4405_39Y61BP_01_120817.indd 58IP4405_39Y61BP_01_120817.indd 58 2012-8-17 13:38:252012-8-17 13:38:25
58


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