25
RECIPES
CHICKEN CACCIATORE
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (approx. 200g each)
1 Place mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
HIGH (100%) for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add chicken fillets and coat with the sauce.
4 Cook on MEDIUM HIGH (70%) for 30
minutes. Stir and coat the chicken twice
during cooking.
Serve with rice or jacket potatoes.
BEAN CASSEROLE
Serves 4
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds
300ml (
1
/2 pint) hot vegetable stock
salt and pepper to taste
1
Place the cougettes, leeks, garlic and mushrooms
in a 2.5 litre (4 pint) casserole dish, mix well.
2
Add the tomatoes, beans, sweetcorn, fennel and
stock. Season and mix well.
3 Cook on MEDIUM HIGH (70%) for 15
minutes, then on HIGH (100%) for 15
minutes, stir 2-3 times during cooking.
Serve with rice or baked potatoes.
CHEESY JACKETS
Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste
1
Prick each potato in several places. Cook on
HIGH (100%)
for 10 minutes. Halve each potato
and scoop the flesh into a bowl, add the ham,
cheese, chives and mushrooms. Mix well and
season.
2 Pile mixture back into the potato skins and
place in a flan dish, on the turntable.
3 Cook on MEDIUM (50%) for 14 minutes.
CHEESE & POTATO LAYER
Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 26)
250g cheddar cheese, grated
1
Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre
(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients.
3 Cook on MEDIUM HIGH (70%) for 30
minutes.
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