50
Ingredients
8 rashers streaky bacon,
stretched and halved
450 g (1 lb) minced pork
60 ml (4 tbsp)
breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley,
chopped
salt and pepper to taste
Coarse Pork Pâtés
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Place 4 ramekins on base of oven and cook on 600 W for
12-14 mins. or until cooked through. Pour off excess liquid,
and serve hot or cold with crusty French bread.
Cream of Mushroom Soup
Ingredients
125 g (4 ½ oz) onion,
chopped
1 clove garlic, crushed
225 g (8 oz) mushrooms,
sliced
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (½ pint) milk
450 ml ( pint) hot
vegetable stock
2.5 ml (½ tsp) dried
marjoram
2.5 ml (½ tsp) dried basil
salt and pepper to taste
150 ml (¼pint) double
cream
Ingredients
8 field mushrooms,
approx. 250 g
(5 oz) total weight
50 g (2 oz) butter
10 ml (2 tsp) chopped
mixed herbs
1 garlic clove, crushed
seasoning
Garlic Mushrooms with Herbs
Dish: large flan dish
1. Arrange the mushrooms in a large flan dish. Dot with butter
and sprinkle with the herbs and garlic.
2. Cover, place on base of oven and cook on 1000 W for
4-5 mins. or until mushrooms are just tender. Season and
serve.
Serves 4
Serves 4
Serves 4
1. Place the onion, garlic, mushrooms and butter in a large
bowl, cover, place on base of oven and cook on 1000 W
for 3 minutes.
2. Stir in the flour to form a paste, gradually add the milk and
stock.
3. Stir in the marjoram, basil, salt and pepper to taste. Place on
base of oven and cook on 1000 W uncovered, for 8 min-
utes, stir after 4 minutes.
4. Blend and add the cream, cook on 1000 W for 6 minutes.
Dish: large bowl
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