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European Recipes
Roast Lamb
Serves : 4 to 6
Ingredients:
60 g apricot jam
1.2 kg leg lamb
Method:
Place lamb fat side down on a rack
in a shallow dish. Brush with half the
apricot jam.
Cook on MEDIUM-HIGH for 30 to 35
minutes. Turn halfway through
cooking. Stand covered 10 minutes
before carving.
Italian Chicken
Casserole
Serves : 4 to 6
Ingredients:
15 ml oil
1 clove garlic, crushed
6 chicken pieces
250 g baby onions
425 g can tomatoes
60 ml tomato paste
2 g marjoram
2 g oregano
100 g button mushrooms
20 g black olives
30 g chopped parsley
salt and pepper
Method:
Preheat a browning dish on HIGH for
6 minutes. Add oil, garlic and
chicken pieces to dish. Cook on
HIGH for 4 minutes, turn and cook
on HIGH for a further 4 minutes. Set
aside. Place onion in a 3-litre
casserole dish, cover and cook on
HIGH for 4 minutes. Add chicken,
tomatoes, tomato paste, marjoram
and oregano to dish and cook on
MEDIUM-HIGH for 10 minutes. Add
remaining ingredients to dish and
cook on MEDIUM-HIGH for a further
5 minutes. Serve with garden salad
and crusty bread.
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Tarragon Chicken
and Mushrooms
Serves : 6 to 8
Ingredients:
Roast Lamb
1.5 kg chicken pieces
1 onion, sliced
2 g dried tarragon leaves
salt and pepper
150 g mushrooms, finely sliced
440 ml can cream of mushroom
soup
125 ml sour cream
Method:
To Cook by Microwave:
Place chicken and onion in a 4-litre
casserole dish. Cook on MEDIUM-
HIGH for 25 to 30 minutes. Drain
away any excess fat. Season with
tarragon, salt and pepper. Add
mushrooms. Cook on MEDIUM-
HIGH for 3 to 4 minutes. Blend
together soup and sour cream.
Spoon over chicken. Cook covered
on MEDIUM-HIGH for 12 to 15
minutes. Remove chicken to a
serving platter. Stir sauce and spoon
over chicken. Serve with rice and
vegetables.
Mediterranean Curry
Serves : 4
Ingredients:
15 ml oil
1 large onion, chopped
1 large tomato, chopped
30 g curry powder
15 g chilli powder
1 kg chuck steak, fat removed and
cut into
2.5 cm cubes
5 g salt
125 ml water
15 ml malt vinegar
Method:
Place oil, onion and tomato in a
large casserole dish and cook on
HIGH for 4 to 5 minutes. Stir in curry
powder, chilli powder and meat.
Cook on HIGH for a further 5
minutes. Add remaining ingredients,
ensuring the meat is covered by the
liquid. Cook, uncovered, on HIGH for
5 minutes, then on MEDIUM for 1 to
1 1/4 hours. Stir occasionally during
cooking. Serve with rice.
Lamb Chops with
Spicy Sauce
Serves : 4
Ingredients:
Marinade:
45 g tomato paste
30 ml vegetable oil
30 ml lemon juice
2 cloves garlic, crushed
5 g chilli powder
5 g coriander powder
5 g ground ginger
15 g finely chopped fresh
parsley
freshly ground black pepper to
taste
8 lamb chops (approx. 800 g)
Method:
Combine all marinade ingredients to
form a thick mixture. Place chops in
a single layer in a shallow dish and
pour marinade mixture over them.
Allow to marinade for at least 6 to 8
hours in the refrigerator.
Remove chops from marinade
(reserving this mixture) and place on
a rack in a shallow dish. Cook on
HIGH for 8 to 10 minutes, turning
over halfway through cooking. Place
marinade mixture into a jug and heat
on HIGH for 30 to 40 seconds.
Arrange chops on a serving platter,
then pour the sauce over them.
Serve garnished with parsley or
watercress.
- En-20 -
Lamb Chops with Spicy Sauce
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