44
I
ngredients
30 ml (2 tbsp) olive oil
1 onion, finely chopped
2 cm (
3⁄
4
”) fresh root ginger, peeled and
chopped
10 ml (2 tsp) cumin seeds
3 ml (
1⁄
2
tsp) turmeric
1 cinnamon stick, broken in half
4 boneless chicken breasts, cubed
275 g (10 oz) basmati rice
1 litre (1
3⁄
4
pt) hot chicken stock
75 g (3 oz) ready to eat dried apricots,
chopped
50 g (2 oz) sultanas
salt and pepper
Fruity Chicken Risotto
Serves 4
Dish: 3 litre (6 pt) casserole
1. Place the oil, onion and ginger in a large bowl, cover and cook on HIGH power for 3 mins. or
until softened.
2. Add the cumin, turmeric, cinnamon and chicken. Cover and cook on HIGH power for
1 minute.
3. Add the rice, stock, apricots and sultanas. Cover and cook on HIGH power for 10 mins. and
then MEDIUM power for 8 mins. or until the chicken and rice are cooked.
4. Season to taste and cover and allow to stand 5 mins. before serving.
I
ngredients
1 aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (
1⁄
2
oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
Tagliatelle Toscana
Serves 4
Dish: deep casserole dish
1. Sprinkle the aubergine with salt and leave for 20 mins. then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until
tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft.
Add the remaining ingredients except the mozzarella and parmesan cheese, cover and cook
on HIGH power for 6 mins.
4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over
the top. Sprinkle with parmesan. Cover and cook on HIGH power for 4-5 mins. until piping
hot.
I
ngredients
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliflower, broken into florets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (
1/
2
tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (
1/
2
pt) hot vegetable stock
350 g (12 oz) couscous
Vegetable Couscous
Serves 4
Dish: large casserole
1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas.
Add the hot vegetable stock. Cover and cook on HIGH power for 16-18 mins. or until the
vegetables are tender.
2. Pour 450 ml (
3/
4
pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover
and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with
a fork and serve with the vegetables.
P
AST
A
AND RICE
