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SAUCES
I
ngredients
2 Mars bars
60 ml (4 tbsp) milk
I
ngredients
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
25 g (1 oz) butter
2 cloves garlic, crushed
2 x 396 g (14 oz) cans of tomatoes
3 ml (
1
/
2
tsp) each of basil, oregano and
ground bay leaves
150 ml (
1
/
4
pt) red wine or vegetable stock
salt and pepper
I
ngredients
25 g (1 oz) butter
15 ml (1 tbsp) custard powder
50g (2 oz) caster sugar
150 ml (
1
/
4
pt) orange juice
150 ml (
1
/
4
pt) double cream
Creamy Orange Sauce Serves 4
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Melt butter on HIGH power for 30 secs. Stir in custard powder, sugar, orange juice and
cream.
2. Cook on HIGH power for 2-3 mins. stirring occasionally, until mixture boils and thickens.
Mars Bar Sauce Serves 4
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Cut each bar into four. Place in jug with the milk.
2. Cook on HIGH power for 2-3 mins. or until melted, stirring twice. Serve hot over ice-cream
or sponge pudding.
Ingredients
meat or poultry dripping with sediment
30 ml (2 tbsp) flour
300 ml (
1
/
2
pt) stock
salt and pepper
Gravy
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir flour into dripping.
3. Gradually blend in stock.
4. Cook on HIGH power for 2-3 mins. stirring halfway through. Season and serve.
Tomato Sauce Serves 4
Dish: large casserole Oven Accessory: glass turntable
1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for
4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.
2. Re-cover and cook on MEDIUM power for 10-15 mins. Liquidise then press through a sieve
for a smooth sauce.