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Meat and Poultry
Ingredients
700g (1½ lb) pork fillet, sliced
25g (1oz) plain flour
salt & pepper
15ml (1tbsp) paprika
1 onion, chopped
250ml (9fl.oz) stock
60ml (4tbsp) sherry
150g (5oz) mushrooms, sliced
150ml (
¼ pt) soured cream
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Coat the pork in the seasoned paprika flour and add to
the onion. Place on base of oven and cook on MEDIUM
MICROWAVE for 10 mins. Add the stock, sherry and
mushrooms and stir thoroughly. Cover and cook on
CONVECTION 160°C + WARM MICROWAVE for 1-1
¼
hours or until the meat is tender stirring halfway. Stir in
the soured cream and serve.
4
Paprika Pork Casserole
Ingredients
450g (1lb) pork fillet, diced
For sauce:
15ml (1tbsp) olive oil
1 carrot, cut into matchsticks
1 spring onion, thinly sliced
1 pepper, deseeded and cut into
strips
225g (8oz) can pineapple chunks,
drained but reserve juice
15g (
½ oz) soft brown sugar
10ml (2tsp) cornflour
10ml (2tsp) cider vinegar
15ml (1tbsp) soy sauce
10ml (2tsp) tomato ketchup
Serves 4
Dish: bowl, 3 litre (6pt) large casserole with lid
Place oil, carrot, onion and pepper in a bowl. Place on
base of oven and cook on MEDIUM MICROWAVE for 5
mins. Place pork in dish and cook on LOW
MICROWAVE for 10 mins. Mix the reserved juice with
the remaining ingredients except pineapple. Place on
base of oven, cover and cook on HIGH MICROWAVE for
3 mins or until clear and thickened stirring halfway. Mix
together the pork, vegetables, and sauce and stir in the
pineapple mixing well and cook on MEDIUM
MICROWAVE for 5 mins.
4
Sweet & Sour Pork
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