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RECIPES
Microwave Tip: Roasting peanuts
Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt.
Cook on 100% for 3 minutes, stir every minute until golden.
Serv
15ml (1 tbsp) vegetable oil
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
200g white basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
30ml (2 tbsp) water
400g cauliflower, cut into small florets
225g quorn mince
1
/
2
a red pepper, seeded and cut into strips
1
/
2
a green pepper, seeded and cut into strips
400g canned chopped tomatoes
600ml (1 pint) boiling water
150g natural yoghurt
1 Place oil, mustard and sesame seeds in a large bowl,
heat on 100% for 1 minute. Add rice, mix well. Cook
on 100% for 2 minutes.
2 In a separate bowl mix the chilli powder, turmeric,
coriander and garam masala. Add water and mix to a
paste. Stir the paste into the rice, add the cauliflower,
quorn, red and green pepper, mix well. Cook on 100%
for 2 - 3 minutes.
3 Add the canned tomatoes to the rice mixture, mix
well.
4 Pour the boiling water into the rice mixture, mix well.
Cook on 70% for 25 minutes, stir every 5 minutes.
5 Stir in yoghurt to serve.
C
AULIFLOWER BIRYANI WITH QUORN
Serv
FILLING:
15ml (1 tbsp) olive oil
75g onion, finely chopped
1 clove garlic, crushed (see tip, page 60)
2.5ml (
1
/
2
tsp) fresh ginger, peeled and grated
2.5ml (
1
/
2
tsp) mustard powder
2.5ml (
1
/
2
tsp) ground coriander
2.5ml (
1
/
2
tsp) chilli powder
100g leeks, finely sliced
2 medium carrots, grated
250g tofu, drained and mashed
salt and pepper to taste
PASTRY:
275g mashed potato
25g margarine, melted
salt and pepper to taste
175g plain flour
100g gruyere cheese, grated
75 - 80ml milk
1 egg (medium), beaten, to glaze
1 To prepare filling, place oil, onion, garlic, ginger, mustard
powder, coriander and chilli powder in a bowl, mix well.
Cover and cook on 100% for 2 minutes.
Add the cabbage, carrots, tofu, salt and pepper, mix well.
Cook on 100% for 5 - 6 minutes.
2 To prepare pastry, place potato, margarine, salt and
pepper in a bowl, mix well. Stir in the flour, cheese and
enough milk to make a firm dough.
3 Divide dough into 6 equal sized pieces and roll into
approx. 18cm (7") circles. Place equal amounts of
mixture into the centre of each circle. Brush edges with
a little beaten egg, then gather over the filling and pinch
to make a raised ridge.
4 Place the pasties on two greased baking trays and brush
with egg to glaze.
5 Place one tray on the lower shelf and the other on the
upper shelf. Bake on CONVECTION 220ºC for 35
minutes. Rotate the trays 180º after half the cooking
time.
P
OTATO
&
TOFU PASTIES
p63_cre 8/28/06 12:08:58 PMp63_cre 8/28/06 12:08:58 PM