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English Cookbook
- En-18 -
Pate
Makes : 500 ml
Ingredients:
1 small onion, finely chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers, trimmed and
cut in half
2 g pepper
30 ml sour cream
Method:
Place onion, garlic and butter in a
small casserole dish. Cook on HIGH
for 4 to 5 minutes. Add chicken livers
and pepper to mixture. Cover and
cook on MEDIUM for 8 to 9 minutes,
stirring halfway through cooking. Set
aside and allow to cool. Place cooled
mixture in a blender or food
processor. Add sour cream and
blend until smooth. Pour into a 500-
ml mould and refrigerate until set.
Mexican Dip
Ingredients:
310 g can red kidney beans
60 ml oil
125 g grated cheese
2 g salt
5-7 g chilli powder
Method:
Place oil and beans in a food
processor. Blend until smooth. Pour
into a bowl, then stir in cheese, salt
and chilli powder. Cook on HIGH for
1 to 1
1
/
2
minutes or until cheese
melts. Stir well. Serve with corn
chips.
Spicy Nuts
Makes : 500 g
Ingredients:
60 g butter or margarine
15-30 g curry powder
15 g Worcestershire sauce
330 g mixed nuts
Method:
Place butter in an oblong dish. Cook
on HIGH for 1
1
/
4
minutes until melted.
Add remaining ingredients. Stir well
to coat nuts.
Cook on HIGH for 5 to 6
1
/
2
minutes.
Meatballs in Tomato
Mint Sauce
Serves : 4 – 6
Ingredients:
500 g mince
375 g fresh breadcrumbs
1 onion chopped
1 clove garlic, crushed
1 large egg, lightly beaten
15 ml Worcestershire sauce
15 ml tomato sauce
60 g freshly chopped mixed herbs
ground black pepper
1 small onion, chopped
15 g pine nuts
15 g butter
250 g tomato purée
15 g chopped mint
30 g grated Parmesan cheese
Method:
Place mince, breadcrumbs, onion,
garlic, egg, Worcestershire sauce,
tomato sauce, herbs, and pepper in
a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half
the meatballs onto a paper towel-
lined dinner plate, evenly spaced.
Cook on MEDIUM for 4 to 5 minutes,
turning halfway through cooking. Set
aside.
Repeat above procedure with
remaining meatballs. Place onion,
pine nuts and butter in a 500 ml jug
and cook on HIGH for 2 to 3
minutes. Add tomato purée and mint,
and stir well. Place meatballs and
sauce in a 2-litre dish and combine
gently. Sprinkle with Parmesan
cheese and heat on HIGH for 3 to 4
minutes.
Tomato Soup
Serves : 4-6
Ingredients:
30 g butter
1 kg ripe tomatoes, peeled and
chopped
1 onion, sliced
1 carrot, sliced
625 ml chicken stock
5 g oregano
salt & pepper to taste
Method:
Place butter in a 4-litre casserole
dish and heat on HIGH for 30 to 60
seconds. Add vegetables. Cook on
HIGH for 8 to 10 minutes. Pour in
stock and oregano. Cover and cook
on HIGH for 15 minutes. Purée in a
food processor or blender. Season to
taste with salt and pepper. Serve in
individual soup bowls.
European Recipes
Pate