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Cooking Guide
Soups, Snacks and Starters
Terrine de Pork
Serves: 6 to 8
Ingredients:
1 kg pork, cut into 2.5cm cubes
125 g pork fat, cut into 2.5 cm cubes
1 egg, lightly beaten
2 teaspoons mixed herbs
1 tablespoon chopped parsley
1 onion, finely chopped
freshly ground black pepper
6 rashers bacon, rind removed
Method:
Feed pork and fat gradually into a food processor
until finely minced. Combine meat with egg, herbs,
parsley, onion and pepper. Line a 2-litre rectangular
dish with bacon rashers. Firmly pack meat into
bacon lined dish and fold bacon ends over top of
meat. Cook on MED HIGH for 30 to 35 minutes.
Stand to cool with a heavy weight on top. Serve
cold, sliced, with bread or salad.
Nachos Supreme
Serves: 4 to 6
Ingredients:
500 g topside mince
1 onion, chopped
35 g packet
Taco seasoning mix
1 can (140 g) tomato paste
1 teaspoon Mexican chilli powder
1 can (310 g) red kidney beans with liquid
180 g packet corn chips
1 avocado
1
/
2
cup sour cream
1
/
2
cup grated cheese
paprika
Method:
Place meat and onion in a 2-litre dish. Cover and
cook on MED HIGH for 6 minutes. Mix with a fork
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on MED HIGH for a further 10 minutes, stirring
halfway through cooking. Place corn chips in
a 3-litre microwave suitable serving dish. Pile meat
sauce in the centre. In a small bowl, mash avocado
and mix in sour cream. Spoon this mixture over
meat sauce and top with grated cheese. Sprinkle on
paprika. Cook on MED HIGH for 3 to 4 minutes.
Savoury French Sticks
Makes: 2
Ingredients:
2 short French sticks
1 small onion, chopped
2 rashers bacon, rind removed
and bacon chopped
200 g smooth ricotta cheese
4 eggs
1 cup grated tasty cheese
1
/
2
teaspoon mixed dried herbs
cayenne pepper
Method:
Cut sticks in half lengthwise. Scoop out the centers,
leaving a small border. Place onion and bacon into a
2-litre dish and cook on HIGH for 2 to 3 minutes.
Beat together cheeses, eggs and herbs. Add to
onion mixture, combine well. Place rolls onto a flat
plate and fill with egg mixture.
Cook on MED HIGH for 6 to 8 minutes, rearrange
rolls halfway through cooking. Serve warm or allow
to cool and slice as a snack.
Nuts and Bolts
Serves: 6 to 8
Ingredients:
60 g butter
2 teaspoons curry powder
2 tablespoons Worcestershire sauce
1
/
2
teaspoon salt
1
/
4
teaspoon garlic powder
125 g packet mixed rice crackers
200 g salted peanuts
125 g packet pretzel sticks
1 cup Nutri- Grain
Method:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on HIGH for 5 to 6 minutes,
stirring twice through cooking. Serve in a bowl with
drinks.