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46
Meat and poultry
1. Place onion, garlic and oil in casserole, cover and cook on
High power (1000 W) for 2-3 minutes, or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on High power (1000 W) for 5 minutes, then
Low power (440 W) for 10-15 minutes, or until the meat is
cooked.
1. For the serving sauce: Crumble 25 g (1 oz) of creamed coconut
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 High power (1000 W) for 6-8 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. Put the
remaining creamed coconut, lemon juice and soy sauce into a
blender or food processor.
5. Add the remaining ingredients and blend until smooth. Spoon over
the chicken.
6. Cover and marinate in the fridge for 2-3 hours or overnight. Thread
the chicken onto wooden skewers.
7. Place in a shallow dish, cover with any remaining marinade and
cook covered on High power (1000 W) for 6-8 minutes, or until
cooked, turn and baste frequently.
8. Serve hot with the sauce for dipping.
ingredients
Serves 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
ingredients
Serves 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
(approx 300 g, 12 oz), 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
Savoury Mince
Chicken Satay
