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R-793M O/M & C/B
STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (
450ml (
45ml (3tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
15ml (1tbsp) milk
CHICKEN & CAMEMBERT ROLLS
Serves 4
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated
Sprinkle with toasted almonds to serve.
CHICKEN SATAY
Serves 4
Marinade:
15ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
30ml (2tbsp) satay sauce
1 clove crushed garlic (see Tip, page 51)
Tobasco sauce to taste
450g (1lb) chicken fillets, cubed
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15:17
tsp) dried mixed herbs (see Tip, page 47)
1 /
2
pint) hot beef stock
3 /
4
1 /
tsp) salt
2
pint) cold water
1 /
4
tsp) dried parsley
1 /
2
Page 49
1 Place steak, kidney, onion, mixed herbs and stock in
a casserole dish. Cover and cook on 50% for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough. Roll
out
2 /
3
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100% for 12 minutes.
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of
the mixture at one end of each breast. Roll up tight
and secure with cocktail sticks. Ensure no filling is
visible.
3 Place the breasts seam side upwards in a flan dish.
4 Place on the low rack and use sequence
programming to cook on 100% for 5 minutes and
then DUAL GRILL, 100% for 12 minutes. Halfway
through cooking on DUAL GRILL, turn chicken over
and sprinkle with cheddar cheese.
1 Place all the marinade ingredients in a large bowl,
mix well. Stir in the chicken, refrigerate for 2 hours
to marinate.
2 Thread the chicken onto skewers leaving no wood
exposed. Place in a large flan dish on the high
rack.
3 Cook on DUAL GRILL, 70% for 12-15 minutes. Turn
over and rearrange the skewers every 3 minutes.
49
RECIPES
of the pastry and use it to line the base and
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