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RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
1
/2
pint) milk
salt and pepper
250g mascarpone cheese
1 Place the margarine, turkey, mushrooms,
leeks, salt and pepper into a 2.5 litre (approx.
4 pint) casserole dish and cook on 100P for
10 minutes.
2To make sauce, place margarine in a bowl and
heat on 100P for 30 seconds until melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4Whisk in the milk and cook on 100P for 5
minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper.
5
Mix the mascarpone cheese into the sauce and
drain the juice from the turkey into the sauce.
6Pour the sauce over the turkey mixture. Mix well.
Place on the turntable and cook on 70P for 25
minutes, stir 1-2 times during cooking.
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and
pour over the chicken.
3 Cook on 70P for 30 minutes. Turnover and
coat the chicken with the sauce 3-4 times
during cooking.
CHICKEN KORMA
Serves 4
225g korma paste*
15ml (1 tbsp) cornflour
150ml (
1
/4 pint) hot chicken stock
125g onion, chopped
900g Chicken, diced
300g (
1
/
2 pint) coconut cream
50g creaned coconut
1Mix the paste and cornflour together in a 2.5
litre (approx. 4 pints) casserole dish, gradually
stirring in the stock.
2Add all the other ingredients, stirring well.
3 Place on the turntable. Do not cover.
4 Cook on 70P for 30 minutes.
5 Stir 2-3 times during cooking.
Note
* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the
paste, using a seive with kitchen paper in it to remove the remaining excess oil.
UK R-259 O/M,P29- 05.8.17 10:59 AM Page 28 (1,1)