Filter
Top Products
68
Ingredients
225 g (8 oz) carrots, sliced
3 celery sticks, sliced
15 ml (1 tbsp) vegetable oil
4 boneless pork chops
15 ml (1 tbsp) prepared mustard
1 onion, finely chopped
25 g (1 oz) butter
15 g (
1
/
2
oz) flour
300 ml (
1
/
2
pt) milk
salt and pepper
450 g (1 lb) potatoes, peeled and finely sliced
Pork and Potato Bake Serves 4
Dish: 20 x 25 cm (8" x 10") rectangular dish Oven Accessory: glass turntable +
metal tray
1. Mix the carrots, celery and oil together in dish. Cover and cook on HIGH power for 4-5 mins.
or until softening.
2. Arrange the chops in a single layer on top of the vegetables, spread mustard over evenly.
3. Make the onion sauce by cooking the onion with half the butter on HIGH power for 3-4 mins.
Add the flour and stir well. Gradually add the milk and cook on HIGH power for 1
1
/
2
mins. Stir
and cook for a further 1-2 mins. or until thick and cooked. Season to taste. Pour sauce over
chops. Arrange potato slices on top, cover and cook on HIGH power for 5 mins.
4. Uncover, dot with remaining butter and cook on Combination: Convection 170°C + LOW
power for 25-30 mins. or until potatoes are golden.
Ingredients
1
/
2
cauliflower, divided into florets
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
450 g (1 lb) Cumberland sausage
15 ml (1 tbsp) sunflower oil
1 onion, chopped
30 ml (2 tbsp) mild curry paste
400 g (14 oz) tin of mixed spicy beans
Cumberland Sausage Curry Serves 4
Dish: large Pyrex
®
bowl Oven Accessory: glass turntable, metal tray +
grill accessory + splash
guard
1. Prepare the vegetables.
2. Grill the sausages under preheated grill on Grill 1 for 10 mins or until browned and cut into
5 cm (2") chunks.
3. Place the onion in a large Pyrex
®
bowl with the sunflower oil and cook covered on HIGH
power for 3 mins. or until soft.
4. Stir in the curry paste, add the vegetables, sliced sausage and beans plus 150 ml (
1
/
4
pt)
boiling water. Cook on HIGH power for 10 mins. then LOW power for 15-20 mins, or until the
vegetables are soft and the curry is piping hot.
I
ngredients
700 g (1
1
/
2
lb) boneless leg of pork, cubed
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
1 garlic clove, crushed
15 ml (1 tbsp) ground coriander
5 ml (1 tsp) cumin seeds or ground cumin
30 ml (2 tbsp) flour
300 ml (
1
/
2
pt) beef stock
300 ml (
1
/
2
pt) apple juice
salt and pepper
Harvest Pork Casserole Serves 4-6
Dish: large casserole and lid Oven Accessory: glass turntable + metal tray
1. Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin
in a large casserole dish.
2. Stir in the flour.
3. Gradually add the stock, apple juice and seasoning.
4. Cover and cook on Auto Programme Casserole or cover and cook on HIGH power for 15
mins. Stir then cover and cook on Combination: Convection 160°C + WARM power for
1
1
/
4
- 1
1
/
2
hours or until the meat is tender.
MEAT AND POULTRY