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Meat and poultry
Savoury Mince
Place onion, garlic and oil in casserole, cover and cook on HIGH power
for 2-3 mins. or until soft. Place all other ingredients in casserole. Stir
well. Cover and cook on HIGH power for 5 mins. then LOW power for
10-15 mins. or until the meat is cooked.
Chicken Satay
For the serving sauce: Crumble 25g (1oz) of creamed coconut into a
large jug. Add the peanut butter, 15ml (1tbsp) of the lemon juice, 15ml
(1tbsp) of the soy sauce, the chilli powder and 150ml (¼pt) water. Cook
on HIGH power for 6-8 mins. or until the sauce boils and thickens,
stirring frequently. Turn into a serving bowl.
Cut the chicken into small chunks and place in a bowl. Put the
remaining creamed coconut, lemon juice and soy sauce into a blender
or food processor. Add the remaining ingredients and blend until
smooth.
Spoon over the chicken. Cover and marinate in the fridge for 2-3 hours
or overnight. Thread the chicken onto wooden skewers. Place in a
shallow dish, cover with any remaining marinade and cook covered on
HIGH power for 6-8 mins. or until cooked, turn and baste frequently.
Serve hot with the sauce for dipping.
ingredients
SERVES 2
1 small onion, diced
1 clove garlic, crushed
5ml (1tsp) oil
200g (7oz) can chopped
tomatoes
15ml (1tbsp) tomato puree
5ml (1tsp) mixed herbs
225g (8oz) minced beef
salt and pepper
Dish: 1.5 litre (3pt)
casserole dish
ingredients
SERVES 2
50g (2oz) creamed coconut
45ml (3tbsp) crunchy peanut
butter
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce
large pinch of chilli powder
2 chicken breast fillets (approx
300g, 12oz), skinned
15ml (1tbsp) vegetable oil
1 garlic clove, crushed
3ml (½tsp) ground turmeric
3ml (½tsp) five-spice powder
3ml (½tsp) coriander seeds
3ml (½tsp) cumin seeds
Dish: 4 wooden skewers +
shallow dish