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Savoury Mince
ingredients
S er v es 2
1 small onion, diced
1 clove garlic, crushed
5 ml (1 tsp) oil
200 g (7 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
225 g (8 oz) minced beef
salt and pepper
Dish: 1.5 litre (3 pt)
Casserole dish
Chicken Satay
ingredients
Ser ves 2
50 g (2 oz) creamed coconut
45 ml (3 tbsp) crunchy
peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
2 chicken breast fillets,
skinned
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
3 ml (½ tsp) ground turmeric
3 ml (½ tsp) five-spice
powder
3 ml (½ tsp) coriander seeds
3 ml (½ tsp) cumin seeds
Dish: 4 wooden skewers
+ shallow dish
50
1.
Place onion, garlic and oil in casserole, cover and cook on
1000 W for 2 minutes, or until soft.
2.
Place all other ingredients in casserole. Stir well.
3.
Cover and cook on 1000 W for 5 minutes, then 440 W for
10-12 minutes, or until the meat is cooked.
For the serving sauce: Crumble 25 g (1 oz) of creamed coconut
1.
into a large jug.
2.
Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml
(1 tbsp) of the soy sauce, the chilli powder and 150 ml (¼ pt)
water.
3.
Cook on 1000 W for 3-4 minutes, or until the sauce boils and
thickens, stirring frequently. Turn into a serving bowl.
4.
Cut the chicken into small chunks and place in a bowl.
5.
Put the remaining creamed coconut, lemon juice and soy sauce
into a food processor.
6.
Add the remaining ingredients and blend until smooth. Pour over
the chicken.
7.
Cover and marinate in the fridge for 2-3 hours or overnight. Thread
the chicken onto wooden skewers.
8.
Place in a shallow dish, cover with any remaining marinade and
place on wire rack and cook on Combi 2 for 12-14 minutes.
Turn halfway.
9.
Serve hot with the sauce for dipping.
50
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