Chicken Satay
Dish: large jug, bowl, 4-8 wooden skewers + large shallow
dish
1. 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 (½pt) water. Place on glass turntable and
cook on HIGH power for 5-6 mins. or until the sauce boils and
thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl.
3. Put the remaining creamed coconut, lemon juice and soy
sauce into a blender or food processor. Add the remaining
ingredients and blend until smooth.
4. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
5. Thread the chicken onto wooden skewers. Place on a shallow
dish, cover with any remaining marinade and cook covered on
HIGH power for 7-8 mins. or until cooked, turn and baste
frequently. Serve hot with the sauce for dipping.
55
Serves 4
Ingredients
500 g (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 (½pt) hot beef
stock
300 ml (½pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Belgian Beef Casserole
Dish: large casserole with lid
1. Combine all the casserole ingredients in dish. Cover with lid,
place on glass turntable and cook on HIGH power for 10 mins.
Stir then use SIMMER power for 90 mins. or until meat is
tender, stir every 30 mins. Remove bay leaves.
Ingredients
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 fillets,
skinned
approx 600g (1lb 5oz)
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
Ingredients
Filling:
350 g (12 oz) braising
steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned
flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising
flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding
basin greased
1. Combine all filling ingredients in casserole. Place upturned
plate on top of meat, cover, place on glass turntable and cook
on HIGH power for 10 mins., then SIMMER power for 60
mins., or until meat is tender. Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold
water.
3. Roll out of pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix
cornflour with water and stir into the gravy. Cook on HIGH
power for 2 mins., stirring once, or until gravy has thickened.
Pour 60 ml (4 tbsp) of gravy over the meat and reserve the
rest for serving. Roll the remaining pastry to form a lid,
moisten the edges and seal over the top of meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks
dry.
Serves 4
Serves 4
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