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102
Meat and Poultry
Ingredients
100ml (4fl.oz) coconut milk
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce
2 garlic cloves, crushed
5ml (1tsp) ground turmeric
5ml (1tsp) five-spice powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin seeds
600g (1lb 5oz) boneless skinless
chicken breasts
90ml (6tbsp) crunchy peanut butter
50g (2oz) creamed coconut
Serves 4-6
Dish: bowl, Rectangular dish
Oven Accessory: no accessory
Place chicken breasts in a rectangular dish. In a bowl,
mix together coconut milk, 30 ml (2tbsp) lemon juice and
15ml (1tbsp) soy sauce, garlic, turmeric, five spice,
coriander and cumin. Pour over the chicken and leave to
marinate in the fridge for 2-3 hours or overnight. For the
serving sauce: Mix the peanut butter and creamed
coconut with 15 ml (1tbsp) of the lemon juice, 15ml
(1tbsp) of the soy sauce, and 300 ml (
½ pt) water. Place
on base of oven and cook on HIGH MICROWAVE for 5
mins. or until the sauce boils and thickens, stirring
frequently. Turn into a serving bowl. Cook the marinaded
chicken on LOW MICROWAVE for 15-17mins. Serve
with sauce for dipping.
4-6
Chicken Satay
Ingredients
1 quantity of Savoury Mince see
page 94
double quantity of White Pouring
Sauce see page 125
100g (4oz) grated cheese
5ml (1tsp) mustard
salt & pepper
12 sheets pre-cooked lasagne (or
sufficient for 3 layers)
50g (2oz) Parmesan cheese
Serves 4
Dish: large rectangular dish
Oven Accessory: wire shelf in lower position
Cover the base of the dish with a layer of white sauce,
then a layer of lasagne, then a layer of hot meat mixture.
Continue with a layer of lasagne then meat, ending with
a layer of white sauce.
Sprinkle grated cheese over the top. Place on wire shelf
and cook on CONVECTION 190°C + GRILL 2 +
SIMMER MICROWAVE for 18-20 mins.
4
Lasagne