Chicken Satay
Dish: large jug, bowl, 4-8 wooden skewers + large shallow
dish
1. For the serving sauce: Crumble 50 g (2 oz) of creamed
coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp)
of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli
powder and 300 ml (½ pt) water. Place on base of oven and
cook on 1000 W for 5-6 mins. or until the sauce boils and
thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl.
3. Put the remaining creamed coconut, lemon juice and soy
sauce into a blender or food processor. Add the remaining
ingredients and blend until smooth.
4. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
5. Thread the chicken onto wooden skewers. Place on a shallow
dish, cover with any remaining marinade. Place on base of
ovenand cook covered on 1000 W for 9-10 mins. or until
cooked, turn and baste frequently. Serve hot with the sauce
for dipping.
57
Serves 4
Ingredients
500 g (1 lb 2 oz) braising
steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned
flour
15 ml (1 tbsp) brown sugar
300 ml (
½ pt) hot beef
stock
300 ml (
½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Belgian Beef Casserole
Dish: large casserole with lid
1. Combine all the casserole ingredients in dish. Cover with lid,
place on base of oven and cook on 1000 W for 10 mins.
Stir then use 250 W for 90 mins. or until meat is tender,
stir every 30 mins. Remove bay leaves.
Ingredients
100 g (4 oz) creamed
coconut
90 ml (6 tbsp) crunchy
peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fillets,
skinned
approx 600 g (1lb 5oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground
turmeric
5 ml (1 tsp) five-spice
powder
5 ml (1 tsp) coriander
seeds
5 ml (1 tsp) cumin seeds
Ingredients
Filling:
350 g (12 oz) braising
steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned
flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising
flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding
basin greased
1. Combine all filling ingredients in casserole. Place upturned
plate on top of meat, cover, place on base of oven and cook
on 1000 W for 10 mins., then
250 W for 60 mins., or until meat
is tender. Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold
water.
3. Roll out of pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix
cornflour with water and stir into the gravy. Place on base of
oven and cook on 1000 W for 2 mins., stirring once, or
until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over
the meat and reserve the rest for serving. Roll the remaining
pastry to form a lid, moisten the edges and seal over the top
of meat.
5. Place on base of oven and cook on 600 W for 10-12 mins. or
until pastry
looks dry.
Serves 4
Serves 4
3
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