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RECIPES
Serves
3 medium courgettes, cut in 2.5cm (1") chunks
1 red pepper, cut in 2.5cm (1") pieces
1 yellow pepper, cut in 2.5cm (1") pieces
1 large aubergine, cut in 2.5cm (1") cubes
16 closed cap mushrooms
16 cherry tomatoes
225g quorn, cut in 2.5cm (1") cubes
MARINADE:
150ml (
1
/
4
pint) olive oil
3 cloves garlic, crushed (see tip, page 60)
15ml (1 tbsp) worcestershire sauce
1.25ml (
1
/
4
tsp) allspice
1.25ml (
1
/
4
tsp) ground ginger
15ml (1 tbsp) fresh parsley, chopped
10ml (2 tsp) fresh dill, chopped
8 wooden skewers
1 Place vegetables and quorn in a large bowl, mix well.
2 To prepare the marinade, place all the ingredients in a
bowl, mix well.
3 Pour the marinade over the vegetables and quorn, mix
well. Leave to marinate for at least an hour, stir
occasionally.
4 Thread the vegetables and quorn onto the skewers in
a regular pattern. Leave no wood exposed, place 4
kebabs in a flan dish.
5 Place on low rack, cook on DUAL GRILL, 50% for 12
minutes. Turn over and rearrange the skewers every 4
minutes until the vegetables are tender and evenly
brown. Repeat with remaining kebabs.
V
EGETABLE
&
QUORN KEBABS
Serv
225g broccoli, cut into florets
375g cauliflower, cut into florets
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
225g mature cheddar cheese, grated
salt and pepper to taste
1 Place broccoli and cauliflower in a 2.5 litre (approx. 4
pint) casserole dish and put to one side.
2 Heat the margarine in a bowl on 100% for 30 seconds
until melted. Add the flour and mustard to form a paste
and gradually beat in the milk.
3 Cook on 100% for 6 minutes, beat twice during cooking
until smooth and thick. Add the cheese (keep 50g to one
side for the top) and seasoning and mix until smooth.
4 Pour the sauce over the broccoli and cauliflower.
Place on the turntable and cook on 70% for 22 minutes,
stirring 3 times during cooking.
5 Sprinkle with remaining cheese and place on the low rack.
6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until
golden brown.
F
LORET GRATIN
Serv
175g carrot, sliced
225g leek, sliced
100g celery, sliced
75g onion, chopped
3 cloves garlic, crushed (see tip, page 60)
225g dried red lentils
200g canned chickpeas, drained
200g canned flageolet beans, drained
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
600g par-boiled potato, sliced
125g mature cheddar cheese, grated
1 Place all the ingredients except for the potatoes and
cheese into a 3.5 litre (approx. 6 pint) casserole dish
and mix well.
2 Cook on 70% for 30 minutes, stir twice during
cooking.
3 Arrange the potatoes over the vegetable mixture,
overlapping slightly. Sprinkle the cheese over the
potatoes.
4 Place on the low rack and cook on DUAL
CONVECTION, 220ºC, 70% for 20 minutes.
L
ENTIL BAKE
p62_cre 8/28/06 12:07:06 PMp62_cre 8/28/06 12:07:06 PM