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ingredients
SERVES 4
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned our
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
Combine all the casserole ingredients in dish. Cover with lid, place
on glass turntable and cook on 1000 W for 10 minutes. Stir then use
300 W for 90 minutes or until meat is tender, stir every 30 minutes.
Remove bay leaves.
ingredients
SERVES 4
60ml (4 tbsp) light soy sauce
45ml (3 tbsp) spring onion, nely sliced
30ml (2 tbsp) soft brown sugar
15ml (1 tbsp) rice vinegar or sherry
10ml (2 tsp) fresh ginger,
nely grated
450 g chicken, cubed
Dish: small glass bowl, Pyrex
®
dish
Mix marinade in a small glass bowl, heat on 1000 W for 30 seconds
- 1 minute, or until sugar has dissolved. Pour over the chicken. Cover
and marinade in the fridge for 2-3 hours or overnight. Cover with
pierced cling lm and place on glass turntable. Cook on 600 W for 10-
15 minutes. Stirring halfway.
ingredients
SERVES 4
100 g (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 llets, skinned
approx 600 g (1 lb 5 oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ve-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
For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into
a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice,
15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (½ pt)
water. Place on glass turntable and cook on 1000 W for 5-6 minutes
or until the sauce boils and thickens, stirring frequently. Turn into a
serving bowl. Cut the chicken into small chunks and place in a bowl.
Put the remaining creamed coconut, lemon juice and soy sauce into
a blender or food processor. Add the remaining ingredients and blend
until smooth. Pour over the chicken. Cover and marinate in the fridge
for 2-3 hours or overnight. Thread the chicken onto wooden skewers.
Place on a shallow dish, cover with any remaining marinade and cook
covered on 1000 W for 7-8 minutes or until cooked, turn and baste
frequently. Serve hot with the sauce for dipping.
Belgian Beef Casserole
Teriyaki Chicken
Chicken Satay
Meat and Poultry
63


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