Poultry and Game
Poultry has become our most favoured meat and this is the reason the section is so packed, taking in everything from a simple roast chicken to exotic curries and satays from the Far East and even South Africa’s warm-hearted bredie. There’s a generous selection of adapted Chinese classics, French Chicken Veronique and Danish roast chicken.
Roast Chicken
Microwaved chicken can be succulent and attractively flavoured if it’s treated with a suitable baste and left unstuffed.
1 oven-ready chicken, size as required
For the baste:
25 g/1 oz/2 tbsp butter or margarine
5 ml/1 tsp paprika
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp soy sauce
2.5 ml/½ tsp garlic salt or 5 ml/1 tsp garlic paste
5 ml/1 tsp tomato purée (paste)
Stand the washed and dried chicken in a dish big enough to hold it comfortably and also to fit the microwave. (It needn’t be deep.) To make the baste, melt the butter or margarine on Full for 30–60 seconds. Stir in the remaining ingredients and spoon over the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes per 450 g/1 lb, turning the dish every 5 minutes. Half-way through cooking, switch off the microwave and allow the bird to stand inside for 10 minutes, then complete the cooking. Allow to stand for a further 5 minutes. Transfer to a carving board, cover with foil and allow to stand for 5 minutes before carving.
Glazed Roast Chicken
Prepare as for Roast Chicken, but add 5 ml/1 tsp black treacle (molasses), 10 ml/2 tsp brown sugar, 5 ml/1 tsp lemon juice and 5 ml/1 tsp brown sauce to the baste. Allow an extra 30 seconds’ cooking time.
Tex-Mex Chicken
Prepare as for Roast Chicken. After cooking, divide the bird into portions and put in a clean dish. Coat with bought salsa, medium to hot according to taste. Sprinkle with 225 g/8 oz/2 cups grated Cheddar cheese. Reheat, uncovered, on Defrost for about 4 minutes until the cheese melts and bubbles. Serve with canned refried beans and slices of avocado sprinkled with lemon juice.
Coronation Chicken
1 Roast Chicken
45 ml/3 tbsp white wine
30 ml/2 tbsp tomato purée (paste)
30 ml/2 tbsp mango chutney
30 ml/2 tbsp sieved (strained) apricot jam (conserve)
30 ml/2 tbsp water
Juice of ½ lemon
10 ml/2 tsp mild curry paste
10 ml/2 tsp sherry
300 ml/½ pt/1¼ cups thick mayonnaise
60 ml/4 tbsp whipped cream
225 g/8 oz/1 cup long-grain rice, boiled
Watercress
Follow the recipe for Roast Chicken, including the baste. After cooking, remove the meat from the bones and cut into bite-sized pieces. Put into a mixing bowl. Pour the wine into a dish and add the tomato purée, chutney, jam, water and lemon juice. Heat, uncovered, on Full for 1 minute. Allow to cool. Work in the curry paste, sherry and mayonnaise and fold in the cream. Combine with the chicken. Arrange a bed of rice on a large serving dish and spoon the chicken mixture over. Garnish with watercress.
Chicken Veronique
1 Roast Chicken
1 onion, finely grated
25 g/1 oz/2 tbsp butter or margarine
150 ml/¼ pt/2/3 cup crème fraîche
30 ml/2 tbsp white port or medium-dry sherry
60 ml/4 tbsp thick mayonnaise
10 ml/2 tsp made mustard
5 ml/1 tsp tomato ketchup (catsup)
1 small celery stalk, chopped
75 g/3 oz seedless green grapes
Small bunches of green or red seedless grapes, to garnish
Follow the recipe for Roast Chicken, including the baste. After cooking, remove the meat from the bones and cut into bite-sized pieces. Put into a mixing bowl. Put the onion in a small bowl with the butter or margarine and cook, uncovered, on Full for 2 minutes. In a third bowl, beat together the crème fraîche, port or sherry, mayonnaise, mustard, tomato ketchup and celery. Fold into the chicken with the cooked onion and the grapes. Spoon neatly into a serving dish and garnish with the bunches of grapes.
Chicken in Vinegar Sauce with Tarragon
Adapted from a recipe discovered in a top restaurant in Lyons, France, in the early seventies.
1 Roast Chicken
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp tomato purée (paste)
45 ml/3 tbsp double (heavy) cream
45 ml/3 tbsp malt vinegar
Salt and freshly ground black pepper
Follow the recipe for Roast Chicken, including the baste. Cut the cooked bird into six portions, cover with foil and keep hot on a plate. To make the sauce, pour the chicken cooking juices into a measuring jug and make up to 250 ml/8 fl oz/1 cup with hot water. Put the butter or margarine in a separate dish and heat, uncovered, on Full for 1 minute. Stir in the cornflour, tomato purée, cream and vinegar, and season to taste with salt and freshly ground black pepper. Gradually blend in the hot chicken juices. Cook, uncovered, on Full for 4–5 minutes until thickened and bubbly, whisking every minute. Pour over the chicken and serve straight away.
Danish Roast Chicken with Parsley Stuffing
Prepare as for Roast Chicken, but make several slits in the uncooked chicken skin and pack with small parsley sprigs. Put 25 g/1 oz/2 tbsp garlic butter in the body cavity. Then proceed as in the recipe.
Chicken Simla
An Anglo-Indian speciality belonging to the days of the Raj.
1 Roast Chicken
15 ml/1 tbsp butter
5 ml/1 tsp finely chopped root ginger
5 ml/1 tsp garlic purée (paste)
2.5 ml/½ tsp turmeric
2.5 ml/½ tsp paprika
5 ml/1 tsp salt
300 ml/½ pt/1¼ cups whipping cream
Fried (sautéed) onion rings, home-made or bought, to garnish
Follow the recipe for Roast Chicken, including the baste. After cooking, divide the bird into six pieces and keep hot on a large plate or in a dish. Heat the butter in a 600 ml/1 pt/2½ cup dish on Full for 1 minute. Add the ginger and garlic purée. Cook, uncovered, on Full for 1½ minutes. Mix in the turmeric, paprika and salt, then the cream. Heat, uncovered, on Full for 4–5 minutes until the cream begins to bubble, whisking at least four times. Pour over the chicken and garnish with onion rings.
Spicy Chicken with Coconut and Coriander
Serves 4
A delicately spiced curry dish from southern Africa.
8 chicken portions, 1.25 kg/2¾ lb in all
45 ml/3 tbsp desiccated (shredded) coconut
1 green chilli, about 8 cm/3 in long, seeded and chopped
1 garlic clove, crushed
2 onions, grated
5 ml/1 tsp turmeric
5 ml/1 tsp ground ginger
10 ml/2 tsp mild curry powder
90 ml/6 tbsp coarsely chopped coriander (cilantro)
150 ml/¼ pt/2/3 cup canned coconut milk
125 g/4 oz/½ cup cottage cheese with chives
Salt
175 g/6 oz/¾ cup long-grain rice, boiled
Chutney, to serve
Skin the chicken. Arrange round the edge of a deep 25 cm/10 in diameter dish, pushing the pieces closely together so they fit snugly. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish twice. Place the coconut in a bowl with all the remaining ingredients except the rice. Stir well. Uncover the chicken and coat with the coconut mixture. Cover as before and cook on Full for 10 minutes, turning the dish four times. Serve in deep plates on a mound of rice with chutney handed separately.
Spicy Rabbit
Serves 4
Prepare as for Spicy Chicken with Coconut and Coriander, but substitute eight rabbit portions for the chicken.
Spicy Turkey
Serves 4
Prepare as for Spicy Chicken with Coconut and Coriander, but substitute eight 175 g/6 oz pieces of boned turkey breast fillet for the chicken.
Chicken Bredie with Tomatoes
Serves 6
A South African stew, using the people’s most popular combination of ingredients.
30 ml/2 tbsp sunflower or corn oil
3 onions, finely chopped
1 garlic clove, finely chopped
1 small green chilli, seeded and chopped
4 tomatoes, blanched, skinned and sliced
750 g/1½ lb boned chicken breasts, cut into small cubes
5 ml/1 tsp dark soft brown sugar
10 ml/2 tsp tomato purée (paste)
7.5–10 ml/1½ –2 tsp salt
Pour the oil into a deep 25 cm/10 in diameter dish. Add the onions, garlic and chilli and mix in thoroughly. Cook, uncovered, for 5 minutes. Add the remaining ingredients to the dish and make a small hollow in the centre with an egg cup so the mixture forms a ring. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes, turning the dish four times. Allow to stand for 5 minutes before serving.
Chinese Red Cooked Chicken
Serves 4
A sophisticated Chinese stew, the chicken taking on a mahogany colour as it simmers in the sauce. Eat with plenty of boiled rice to absorb the salty juices.
6 Chinese dried mushrooms
8 large chicken drumsticks, 1 kg/2¼ lb in all
1 large onion, grated
60 ml/4 tbsp finely chopped preserved ginger
75 ml/5 tbsp sweet sherry
15 ml/1 tbsp black treacle (molasses)
Grated peel from 1 tangerine or similar loose-skinned citrus fruit
50 ml/2 fl oz/3½ cup soy sauce
Soak the mushrooms in hot water for 30 minutes. Drain and cut into strips. Slash the fleshy parts of the drumsticks and arrange round the edge of a deep 25 cm/10 in diameter dish with the bony ends pointing towards the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish three times. Mix together the remaining ingredients, including the mushrooms, and spoon over the chicken. Cover as before and cook on Full for 14 minutes. Allow to stand for 5 minutes before serving.
Aristocratic Chicken Wings
Serves 4
A centuries-old Chinese recipe, favoured by the élite and eaten with egg noodles.
8 Chinese dried mushrooms
6 spring onions (scallions), coarsely chopped
15 ml/1 tbsp groundnut (peanut) oil
900 g/2 lb chicken wings
225 g/8 oz canned sliced bamboo shoots
30 ml/2 tbsp cornflour (cornstarch)
45 ml/3 tbsp Chinese rice wine or medium-dry sherry
60 ml/4 tbsp soy sauce
10 ml/2 tsp finely chopped fresh root ginger
Soak the mushrooms in hot water for 30 minutes. Drain and cut into quarters. Put the onions and oil in a deep 25 cm/10 in diameter dish. Cook, uncovered, on Full for 3 minutes. Stir round. Arrange the chicken wings in the dish, leaving a small hollow in the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish three times. Uncover. Coat with the bamboo shoots and the liquid from the can and scatter the mushrooms over the top. Blend the cornflour smoothly with the rice wine or sherry. Add the remaining ingredients. Spoon over the chicken and vegetables. Cover as before and cook on Full for 10–12 minutes until the liquid is bubbling. Allow to stand for 5 minutes before serving.
Chicken Chow Mein
Serves 4
½ cucumber, peeled and cubed
275 g/10 oz/2½ cups cold cooked chicken, cut into small cubes
450 g/1 lb fresh mixed vegetables for stir-frying
30 ml/2 tbsp soy sauce
30 ml/2 tbsp medium-dry sherry
5 ml/1 tsp sesame oil
2.5 ml/½ tsp salt
Boiled Chinese noodles, to serve
Place the cucumber and chicken in a 1.75 litre/3 pt/7½ cup dish. Mix in all the remaining ingredients. Cover with a large plate and cook on Full for 10 minutes. Allow to stand for 3 minutes before serving with Chinese noodles.
Chicken Chop Suey
Serves 4
Prepare as for Chicken Chow Mein, but substitute boiled long-grain rice for the noodles.
Express Marinaded Chinese Chicken
Serves 3
Authentic tasting but fast as can be. Eat with rice or noodles and Chinese pickles.
6 chunky chicken thighs, about 750 g/1½ lb in all
125 g/4 oz/1 cup sweetcorn kernels, half thawed if frozen
1 leek, chopped
60 ml/4 tbsp bought Chinese marinade
Place the chicken in a deep bowl and add the remaining ingredients. Mix well. Cover and chill for 4 hours. Stir. Transfer to a deep 23 cm/9 in diameter dish, arranging the chicken round the edge. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 16 minutes, turning the dish four times. Allow to stand for 5 minutes before serving.
Hong Kong Chicken with Mixed Vegetables and Bean Sprouts
Serves 2–3
4 Chinese dried mushrooms
1 large onion, chopped
1 carrot, grated
15 ml/1 tbsp groundnut (peanut) oil
2 garlic cloves, crushed
225 g/8 oz/2 cups cooked chicken, cut into strips
275 g/10 oz bean sprouts
15 ml/1 tbsp soy sauce
1.5 ml/¼ tsp sesame oil
A good pinch of cayenne pepper
2.5 ml/½ tsp salt
Boiled rice or Chinese noodles, to serve
Soak the mushrooms in hot water for 30 minutes. Drain and cut into strips. Place the onion, carrot and oil in a 1.75 litre/3 pt/7½ cup dish. Cook, uncovered, on Full for 3 minutes. Stir in the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5 minutes, turning the dish three times. Allow to stand for 5 minutes before serving with rice or noodles.
Chicken with Golden Dragon Sauce
Serves 4
4 large fleshy chicken joints, 225 g/8 oz each, skinned
Plain (all-purpose) flour
1 small onion, chopped
2 garlic cloves, crushed
30 ml/2 tbsp soy sauce
30 ml/2 tbsp medium-dry sherry
30 ml/2 tbsp groundnut (peanut) oil
60 ml/4 tbsp lemon juice
60 ml/4 tbsp light soft brown sugar
45 ml/3 tbsp melted and sieved (strained) apricot jam (conserve)
5 ml/1 tsp ground coriander (cilantro)
3–4 drops hot pepper sauce
Bean sprout salad and Chinese noodles, to serve
Slash the thick parts of the chicken joints in several places with a sharp knife, dust with flour, then arrange in a deep 25 cm/10 in diameter dish. Thoroughly stir together the remaining ingredients. Pour over the chicken. Cover the dish loosely with kitchen paper and leave to marinate in the refrigerator for 4–5 hours, turning the joints over twice. Arrange the slashed sides uppermost, then cover the dish with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 22 minutes, turning the dish four times. Serve on a bed of noodles and coat with juices from dish.
Ginger Chicken Wings with Lettuce
Serves 4–5
1 large cos (romaine) lettuce, shredded
2.5 cm/1 in piece root ginger, thinly sliced
2 garlic cloves, crushed
15 ml/1 tbsp groundnut (peanut) oil
300 ml/½ pt/1¼ cups boiling chicken stock
30 ml/2 tbsp cornflour (cornstarch)
2.5 ml/½ tsp five spice powder
60 ml/4 tbsp cold water
5 ml/1 tsp soy sauce
5 ml/1 tsp salt
1 kg/2¼ lb chicken wings
Boiled rice or Chinese noodles, to serve
Put the lettuce, ginger, garlic and oil into a fairly large casserole dish (Dutch oven). Cover with a plate and cook on Full for 5 minutes. Uncover and add the boiling stock. Blend the cornflour and five spice powder smoothly with the cold water. Stir in the soy sauce and salt. Mix into the lettuce mixture with the chicken wings, tossing gently until thoroughly combined. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes, turning the dish four times. Allow to stand for 5 minutes before serving with rice or noodles.
Bangkok Coconut Chicken
Serves 4
The genuine article, made in my kitchen by a young Thai friend.
4 part-boned chicken breasts, 175 g/6 oz each
200 ml/7 fl oz/scant 1 cup creamed coconut
Juice of 1 lime
30 ml/2 tbsp cold water
2 garlic cloves, crushed
5 ml/1 tsp salt
1 stalk lemon grass, halved lengthways, or 6 lemon balm leaves
2–6 green chillies or 1.5–2.5 ml/¼–½ tsp dried red chilli powder
4–5 fresh lime leaves
20 ml/4 tsp chopped coriander (cilantro)
175 g/6 oz/¾ cup long-grain rice, boiled
Arrange the chicken round the edge of a deep 20 cm/8 in diameter dish, leaving a hollow in the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning the dish twice. Combine the coconut cream, lime juice and water, then stir in the garlic and salt and pour over the chicken. Sprinkle on the lemon grass or lemon balm leaves, chillies to taste and lime leaves. Cover as before and cook on Full for 8 minutes, turning the dish three times. Allow to stand for 5 minutes. Uncover and stir in the coriander, then serve with the rice.
Chicken Satay
Serves 8 as a starter, 4 as a main course
For the marinade:
30 ml/2 tbsp groundnut (peanut) oil
30 ml/2 tbsp soy sauce
1 garlic clove, crushed
900 g/2 lb boned chicken breast, cubed
For the satay sauce:
10 ml/2 tsp groundnut oil
1 onion, chopped
2 green chillies, each about 8 cm/3 in long, seeded and finely chopped
2 garlic cloves, crushed
150 ml/¼ pt/2/3 cup boiling water
60 ml/4 tbsp crunchy peanut butter
10 ml/2 tsp wine vinegar
2.5 ml/½ tsp salt
175 g/6 oz/¾ cup long-grain rice, boiled (optional)
To make the marinade, combine the oil, soy sauce and garlic in a mixing bowl and add the chicken, stirring well to coat thoroughly. Cover and chill for 4 hours in winter, 8 in summer.
To make the sauce, pour the oil into a medium-sized dish or bowl and add the onion, chillies and garlic. Before completing the sauce, thread the chicken cubes on eight oiled skewers. Arrange, four at a time, on a large plate like the spokes of a wheel. Cook, uncovered, on Full for 5 minutes, turning over once. Repeat with the remaining four skewers. Keep hot. To finish the sauce, cover the bowl with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 2 minutes. Stir in the boiling water, peanut butter, vinegar and salt. Cook, uncovered, for 3 minutes, stirring once. Allow to stand for 30 seconds and serve, with the rice if a main course.
Peanut Chicken
Serves 4
4 boned chicken breasts, 175 g/6 oz each
125 g/4 oz/½ cup smooth peanut butter
2.5 ml/½ tsp ground ginger
2.5 ml/½ tsp garlic salt
10 ml/2 tsp mild curry powder
Chinese hoisin sauce
Boiled Chinese noodles, to serve
Arrange the chicken round the edge of a deep 23 cm/9 in diameter dish, leaving a hollow in the centre. Put the peanut butter, ginger, garlic salt and curry powder in a small dish and heat, uncovered, on Full for 1 minute. Spread evenly over the chicken, then coat lightly with hoisin sauce. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 16 minutes, turning the dish four times. Allow to stand for 5 minutes before serving with Chinese noodles.
Indian Chicken with Yoghurt
Serves 4
A fuss-free curry, fast to put together. It is low in fat so recommended for slimmers, perhaps with a side dish of cauliflower and a slice or two of seedy bread.
750 g/1½ lb skinned chicken thighs
150 ml/¼ pt/2/3 cup plain yoghurt
15 ml/1 tbsp milk
5 ml/1 tsp garam masala
1.5 ml/¼ tsp turmeric
5 ml/1 tsp ground ginger
5 ml/1 tsp ground coriander (cilantro)
5 ml/1 tsp ground cumin
15 ml/1 tbsp corn or sunflower oil
45 ml/3 tbsp hot water
60 ml/4 tbsp coarsely chopped coriander, to garnish
Place the chicken in a deep 30 cm/12 in diameter dish. Beat together all the remaining ingredients and spoon over the chicken. Cover and marinate in the refrigerator for 6–8 hours. Cover with a plate and warm through on Full for 5 minutes. Stir the chicken round. Cover the dish with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Allow to stand for 5 minutes. Uncover and sprinkle with the chopped coriander before serving.
Japanese Chicken with Eggs
Serves 4
100 ml/3½ fl oz/6½ tbsp hot chicken or beef stock
60 ml/4 tbsp medium-dry sherry
30 ml/2 tbsp teriyaki sauce
15 ml/1 tbsp light soft brown sugar
250 g/9 oz/1¼ cups cooked chicken, cut into strips
4 large eggs, beaten
175 g/6 oz/¾ cup long-grain rice, boiled
Pour the stock, sherry and teriyaki sauce into a shallow 18 cm/7 in diameter dish. Stir in the sugar. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5 minutes. Uncover and stir round. Mix in the chicken and pour the eggs over the top. Cook, uncovered, on Full for 6 minutes, turning the dish three times. To serve, spoon the rice into four warmed bowls and top with the chicken and egg mixture.
Portuguese Chicken Casserole
Serves 4
25 g/1 oz/2 tbsp butter or margarine or 25 ml/1½ tbsp olive oil
2 onions, quartered
2 garlic cloves, crushed
4 chicken joints, 900 g/2 lb in all
125 g/4 oz/1 cup cooked gammon, cut into small cubes
3 tomatoes, blanched, skinned and chopped
150 ml/¼ pt/2/3 cup dry white wine
10 ml/2 tsp French mustard
7.5–10 ml/1½–2 tsp salt
Put the butter, margarine or oil into a 20 cm/8 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1 minute. Stir in the onions and garlic. Cook, uncovered, on Full for 3 minutes. Add the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes, turning the dish twice. Mix in the remaining ingredients. Cover as before and cook on Full for 6 minutes. Allow to stand for 5 minutes before serving.
English-style Spicy Chicken Casserole
Serves 4
Prepare as for Portuguese Chicken Casserole, but substitute medium-dry cider for the wine and add 5 quartered pickled walnuts with the other ingredients. Allow an extra 1 minute cooking time.
Compromise Tandoori Chicken
Serves 8 as a starter, 4 as a main course
An Indian dish traditionally made in a clay oven or tandoor, but this microwave version is entirely acceptable.
8 chicken pieces, about 1.25 kg/2¾ lb in all
250 ml/8 fl oz/1 cup thick Greek-style plain yoghurt
30 ml/2 tbsp tandoori spice mix
10 ml/2 tsp ground coriander (cilantro)
5 ml/1 tsp paprika
5 ml/1 tsp turmeric
30 ml/2 tbsp lemon juice
2 garlic cloves, crushed
7.5 ml/1½ tsp salt
Indian bread and mixed salad, to serve
Slash the fleshy parts of the chicken in several places. Lightly whip the yoghurt with all the remaining ingredients. Arrange the chicken in a deep 25 cm/10 in diameter dish and coat with the tandoori mix. Cover loosely with kitchen paper and marinate for 6 hours in the refrigerator. Turn over, baste with the marinade and chill for a further 3–4 hours, covered as before. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes, turning the dish four times. Uncover the dish and turn the chicken. Cover again with clingfilm and cook on Full for a further 7 minutes. Allow to stand for 5 minutes before serving.
Paella
Serves 6
1 kg/2¼ lb boned chicken breast
30 ml/2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1 green (bell) pepper, seeded and chopped
225 g/8 oz/1 cup risotto rice
1 packet saffron powder or 5 ml/1 tsp turmeric
175 g/6 oz/1½ cups frozen peas
4 tomatoes, blanched and skinned
225 g/8 oz cooked mussels
75 g/3 oz/¾ cup cooked ham, cubed
125 g/4 oz/1 cup peeled prawns (shrimp)
600 ml/1 pt/2½ cups boiling water
7.5–10 ml/1½–2 tsp salt
Extra cooked mussels, cooked prawns and lemon wedges for garnishing
Arrange the chicken around the edge of a 25 cm/10 in diameter casserole dish (Dutch oven), leaving a hole in the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes. Drain off the liquid and reserve. Cube the chicken. Wash and dry the dish. Pour the oil into the dish and heat on Full for 1 minute. Stir in the onions, garlic and green pepper. Cook, uncovered, on Full for 4 minutes. Add all the remaining ingredients with the chicken and reserved liquor, stirring in well. Cover as before and cook on Full for 20 minutes, turning the dish three times. Allow to stand inside the oven for 10 minutes, then cook for a further 5 minutes. Uncover and garnish with mussels, prawns and lemon wedges.
Paella with Pimientos
Serves 6
Prepare as for Paella, but omit the mussels, and other seafood if preferred, and garnish with lemon slices, 200 g/7 oz drained canned pimientos, cut into strips, and extra peas.
Chicken Amandine
Serves 4
A typically North American short-cut recipe.
4 poussins (chickens), about 450 g/1 lb each
300 ml/10 fl oz/1 can condensed cream of mushroom soup
150 ml/¼ pt/2/3 cup medium-dry sherry
1 garlic clove, crushed
90 ml/6 tbsp toasted flaked (slivered) almonds
175 g/6 oz/¾ cup brown rice, boiled
Broccoli
Put the poussins, breast sides down and in a single layer, in a large, deep dish that will fit into the microwave. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 25 minutes, turning the dish four times. Turn the chickens over so that they are now breast sides up. Gently whisk the soup with the sherry and any chicken cooking juices. Mix in the garlic. Pour back over the chickens. Cover as before and cook on Full for 15 minutes, turning the dish three times. Allow to stand for 5 minutes. Transfer the chickens to warmed dinner plates and coat with the sauce. Sprinkle with the almonds and serve with the rice and broccoli.
Chicken Amandine with Tomato and Basil
Serves 4
Prepare as for Chicken Amandine, but substitute condensed cream of tomato soup for mushroom and marsala for the sherry. Add 6 torn basil leaves towards the end of the cooking time.
Chicken Divan
Serves 4
Another easy North American speciality, traditionally made with broccoli.
1 large head of broccoli, cooked
25 g/1 oz/2 tbsp butter or margarine
45 ml/3 tbsp plain (all-purpose) flour
150 ml/¼ pt/2/3 cup warm chicken stock
150 ml/¼ pt/2/3 cup single (light) cream
50 g/2 oz/½ cup Red Leicester cheese, grated
30 ml/2 tbsp dry white wine
5 ml/1 tsp mild made mustard
225 g/8 oz/2 cups cooked chicken, cubed
Salt
Ground nutmeg
45 ml/3 tbsp grated Parmesan cheese
Paprika
Separate the broccoli into florets and arrange over the base of a lightly buttered deep 25 cm/10 in diameter dish. In a separate dish, heat the butter or margarine on Full for 45–60 seconds until it sizzles. Stir in the flour and gradually blend in the warm stock and cream. Cook on Full for 4–5 minutes until bubbly and thickened, whisking every minute. Stir in the Red Leicester, wine, mustard and chicken. Add salt and nutmeg to taste. Spoon the sauce over the broccoli. Sprinkle with Parmesan cheese and paprika. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Reheat on Defrost for 8–10 minutes until piping hot.
Chicken in Cream Sauce with Celery
Serves 4
Prepare as for Chicken Divan, but substitute 400 g/14 oz/1 large can celery hearts, drained, for the broccoli. (The liquid from the can may be reserved for other recipes.)
Chicken in Cream Sauce with Crisps
Serves 4
Prepare as for Chicken Divan, but omit the cheese and paprika topping. Instead, sprinkle with 1 small bag of potato crisps (chips), coarsely crushed.
Chicken à la King
Serves 4
Another import from the USA and an innovative means of using leftover chicken.
40 g/1½ oz/3 tbsp butter or margarine
40 g/1½ oz/1½ tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups warm chicken stock
60 ml/4 tbsp double (heavy) cream
1 canned red pimiento, cut into narrow strips
200 g/7 oz/scant 1 cup canned sliced mushrooms, drained
Salt and freshly ground black pepper
350 g/12 oz/2 cups cooked chicken, diced
15 ml/1 tbsp medium-dry sherry
Freshly made toast, to serve
Put the butter or margarine in a 1.5 litre/2½ pt/6 cup casserole dish (Dutch oven). Heat, uncovered, on Defrost for 1 minute. Stir in the flour, then gradually blend in the stock and cream. Cook, uncovered, on Full for 5–6 minutes until bubbling and thickened, whisking every minute. Stir in all the remaining ingredients and mix well. Cover with a plate and reheat on Full for 3 minutes. Allow to stand for 3 minutes before serving on toast.
Turkey à la King
Serves 4
Prepare as for Chicken à la King (above), but substitute cooked turkey for the chicken.
Chicken à la King with Cheese
Serves 4
Prepare as for Chicken à la King (above), but after reheating for 3 minutes, cover with 125 g/4 oz/1 cup grated Red Leicester cheese. Reheat, uncovered, on Full for a further 1–1½ minutes until the cheese melts.
Chicken à la King Shortcakes
Serves 4
Prepare as for Chicken à la King. Before serving, split open 4 large plain or cheese scones (biscuits) and put the bases on four warmed plates. Cover with the chicken mixture and top with the lids. Eat hot.
Slimmers’ Chicken Liver Braise
Serves 4
A low-fat, low-starch main course that can be eaten with broccoli or cauliflower instead of potatoes.
15 ml/1 tbsp olive or sunflower oil
1 red (bell) pepper, seeded and thinly sliced
1 large carrot, thinly sliced
1 large onion, thinly sliced
2 large celery stalks, diagonally cut into thin slices
450 g/1 lb chicken livers, cut into bite-sized pieces
10 ml/2 tsp cornflour (cornstarch)
4 large tomatoes, blanched, skinned and coarsely chopped
Salt and freshly ground black pepper
Put the oil in a 1.75 litre/3 pt/7½ cup casserole dish (Dutch oven). Stir in the prepared vegetables and cook, uncovered, on Full for 5 minutes, stirring twice. Mix the liver into the vegetables and cook, uncovered, on Full for 3 minutes, stirring once. Stir in the cornflour, tomatoes and seasoning to taste. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning once.
Slimmers’ Turkey Liver Braise
Serves 4
Prepare as for Slimmers’ Chicken Liver Braise, but substitute turkey livers for the chicken livers.
Chicken Tetrazzini
Serves 4
175 g/6 oz/1½ cup short-cut macaroni
300 ml/10 fl oz/1 can condensed cream of chicken or mushroom soup
150 ml/¼ pt/2/3 cup milk
225 g/8 oz mushrooms, sliced
350 g/12 oz/2 cups cold cooked chicken, diced
15 ml/1 tbsp lemon juice
50 g/2 oz/¾ cup flaked (slivered) almonds
1.5 ml/¼ tsp ground nutmeg
75 g/3 oz/¾ cup Cheddar cheese, finely grated
Cook the macaroni as directed on the packet. Drain. Tip the soup into a buttered 1.75 litre/3 pt/7½ cup dish. Whisk in the milk. Heat, uncovered, on Full for 5–6 minutes until hot and bubbling lightly. Stir in the macaroni and all the remaining ingredients except the cheese. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish three times. Uncover and sprinkle with the cheese. Brown conventionally under a hot grill (broiler).
Chicken and Mixed Vegetable Layer Casserole
Serves 4
4 large cooked potatoes, thinly sliced
3 cooked carrots, thinly sliced
125 g/4 oz/1 cup cooked peas
125 g/4 oz/1 cup cooked sweetcorn
4 portions chicken, 225 g/8 oz each, skinned
300 ml/10 fl oz/1 can condensed cream of celery soup, or other flavour to taste
45 ml/3 tbsp medium-dry sherry
30 ml/2 tbsp single (light) cream
1.5 ml/¼ tsp grated nutmeg
75 g/3 oz/1¼ cups cornflakes, coarsely crushed
Cover the base of a buttered deep 25 cm/10 in diameter dish with the potato and carrot slices. Sprinkle with the peas and sweetcorn and top with the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish four times. Whisk the soup with all the remaining ingredients except the cornflakes. Spoon over the chicken. Cover as before and cook on Full for 11 minutes, turning the dish twice. Allow to stand for 5 minutes. Uncover and sprinkle with the cornflakes before serving.
Honey Chicken on Rice
Serves 4
25 g/1 oz/2 tbsp butter or margarine
1 large onion, chopped
6 streaky bacon rashers (slices), chopped
75 g/3 oz/1/3 cup easy-cook long-grain rice
300 ml/½ pt/1¼ cups hot chicken stock
Freshly ground black pepper
4 boned chicken breasts, 175 g/6 oz each
Finely grated peel and juice of 1 orange
30 ml/2 tbsp dark clear honey
5 ml/1 tsp paprika
5 ml/1 tsp Worcestershire sauce
Put the butter or margarine in a deep 20 cm/8 in diameter dish. Heat, uncovered, on Full for 1 minute. Stir in the onion, bacon, rice, stock and pepper to taste. Arrange the chicken in a ring on top. Beat together the orange peel and juice, honey, paprika and Worcestershire sauce. Spoon half over the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 9 minutes, turning the dish three times. Uncover. Baste the chicken with the remaining honey mixture. Cook, uncovered, on Full for 5 minutes. Allow to stand for 3 minutes before serving.
Chicken in White Rum Sauce with Lime
Serves 4
25 g/1 oz/2 tbsp butter or margarine
10 ml/2 tsp corn or sunflower oil
1 leek, very thinly sliced
1 garlic clove, crushed
75 g/3 oz/¾ cup lean ham, chopped
675 g/1½ lb boned chicken breast, cut into bite-sized pieces
3 tomatoes, blanched, skinned and coarsely chopped
30 ml/2 tbsp white rum
5 cm/2 in strip lime peel
Juice of 1 sweet orange
Salt
150 ml/¼ pt/2/3 cup plain yoghurt
Watercress (optional)
Put the butter or margarine and oil in a 23 cm/9 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1 minute. Stir in the leek, garlic and ham. Cook, uncovered, on Full for 4 minutes, stirring twice. Mix in the chicken. Cover with a plate and cook on Full for 7 minutes, turning the dish twice. Add all remaining ingredients except the yoghurt and watercress, if using. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish four times. Uncover. Combine the yoghurt with some of the liquid from the dish until smooth and creamy, then pour over the chicken. Reheat, uncovered, on Full for 1½ minutes. Discard the lime peel. Serve garnished with watercress, if liked.
Chicken in Brandy Sauce with Orange
Serves 4
Prepare as for Chicken in White Rum Sauce with Lime, but substitute brandy for the rum and orange peel for the lime. Use 60 ml/4 tbsp ginger ale instead of the orange juice.
Drumsticks in Barbecue Sauce with Baby Pasta
Serves 4
900 g/2 lb chicken drumsticks
2 onions, chopped
2 celery stalks, chopped
30 ml/2 tbsp wholegrain mustard
2.5 ml/½ tsp paprika
5 ml/1 tsp Worcestershire sauce
400 g/14 oz/1 large can chopped tomatoes in tomato juice
125 g/4 oz/1 cup any small pasta
7.5 ml/1½ tsp salt
Arrange the drumsticks, like the spokes of a wheel, in a deep 25 cm/10 in diameter dish, with the bony ends towards the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish three times. Meanwhile, place the vegetables in a bowl and stir in the remaining ingredients. Remove the dish of chicken from the microwave, uncover and pour the chicken cooking juices into the vegetable mixture. Mix well. Spoon over the drumsticks. Cover as before and cook on Full for 15 minutes, turning the dish three times. Allow to stand for 5 minutes before serving.
Chicken in Mexican Mole Sauce
Serves 4
4 boned chicken breasts, 175 g/6 oz each, skinned
30 ml/2 tbsp corn oil
1 large onion, finely chopped
1 green (bell) pepper, seeded and chopped
1 garlic clove, crushed
30 ml/2 tbsp plain (all-purpose) flour
3 whole cloves
1 bay leaf
2.5 ml/½ tsp ground cinnamon
5 ml/1 tsp salt
150 ml/¼ pt/2/3 cup tomato juice
50 g/2 oz/½ cup plain (semi-sweet) chocolate, broken into pieces
175 g/6 oz/¾ cup long-grain rice, boiled
15 ml/1 tbsp garlic butter
Arrange the chicken round the edge of a deep 20 cm/8 in diameter dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes. Allow to stand while preparing the sauce. In a separate dish, heat the oil, uncovered, on Full for 1 minute. Stir in the onion, green pepper and garlic. Cook, uncovered, on Full for 3 minutes, stirring twice. Stir in the flour, then the cloves, bay leaf, cinnamon, salt and tomato juice. Cook, uncovered, on Full for 4 minutes, stirring every minute. Remove from the microwave. Add the chocolate and stir in thoroughly. Cook, uncovered, on Full for 30 seconds. Uncover the chicken and coat with the hot sauce. Cover as before and cook on Full for 8 minutes. Allow to stand for 5 minutes. Serve with the rice, forked with the garlic butter.
Chicken Wings in Barbecue Sauce with Baby Pasta
Serves 4
Prepare as for Drumsticks in Barbecue Sauce with Baby Pasta, but substitute chicken wings for the drumsticks.
Chicken Jambalaya
Serves 3–4
Hotfoot from Louisiana this is a stunning rice and chicken dish, a relative of paella.
2 boned chicken breasts
50 g/2 oz/¼ cup butter or margarine
2 large onions, chopped
1 red (bell) pepper, seeded and chopped
4 celery stalks, chopped
2 garlic cloves, crushed
225 g/8 oz/1 cup easy-cook long-grain rice
400 g/14 oz/1 large can chopped tomatoes in tomato juice
10–15 ml/2–3 tsp salt
Arrange the chicken round the edge of a deep 25 cm/10 in diameter dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 7 minutes. Allow to stand for 2 minutes. Transfer the chicken to a board and cut into cubes. Pour the chicken cooking juices into a jug and reserve. Wash and dry the dish, add the butter and melt, uncovered, on Full for 1½ minutes. Stir in the reserved liquid, the chicken, prepared vegetables, garlic, rice and tomatoes. Season to taste with the salt. Cover as before and cook on Full for 20–25 minutes until the rice grains are dry and have absorbed all the moisture. Allow to stand for 5 minutes, fluff up with a fork and serve straight away.
Turkey Jambalaya
Serves 3–4
Prepare as for Chicken Jambalaya, but substitute turkey breast for chicken.
Chicken with Chestnuts
Serves 4
25 g/1 oz/2 tbsp butter or margarine
2 large onions, peeled and grated
430 g/15 oz/1 large can unsweetened chestnut purée
2.5 ml/½ tsp salt
4 skinned and boned chicken breasts, 175 g/6 oz each
3 tomatoes, blanched, skinned and sliced
30 ml/2 tbsp chopped parsley
Red cabbage and boiled potatoes, to serve
Put the butter or margarine in a deep 20 cm/8 in diameter dish. Melt, uncovered, on Defrost for 1½ minutes. Mix in the onions. Cook, uncovered, on Full for 4 minutes. Spoon in the chestnut purée and salt and mix smoothly, blending well with the onions. Spread in an even layer over the base of the dish and arrange the chicken breasts on top round the edge of the dish. Top with tomato slices and sprinkle with the parsley. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Allow to stand for 4 minutes. Serve with red cabbage and potatoes.
Chicken Gumbo
Serves 6
A cross between a soup and a stew, the Gumbo is Southern comfort and one of Louisiana’s best exports. Its basis is okra (ladies’ fingers) and a brown roux, with the addition of vegetables, spices, stock and chicken.
50 g/2 oz/¼ cup butter
50 g/2 oz/½ cup plain (all-purpose) flour
900 ml/1½ pts/3¾ cups hot chicken stock
350 g/12 oz okra (ladies’ fingers), topped and tailed
2 large onions, finely chopped
2 garlic cloves, crushed
2 large celery stalks, thinly sliced
1 green (bell) pepper, seeded and chopped
15–20 ml/3–4 tsp salt
10 ml/2 tsp ground coriander (cilantro)
5 ml/1 tsp turmeric
5–10 ml/1–2 tsp ground allspice
30 ml/2 tbsp lemon juice
2 bay leaves
5–10 ml/1–2 tsp hot pepper sauce
450 g/1 lb/4 cups cooked chicken, chopped
175 g/6 oz/¾ cups long-grain rice, boiled
Put the butter in a 2.5 litre/4½ pt/11 cup casserole dish (Dutch oven). Heat, uncovered, on Full for 2 minutes. Stir in the flour. Cook, uncovered, on Full for 7 minutes, stirring every minute, until the mixture is a light brown roux, the colour of a well-baked biscuit (cookie). Gradually blend in the hot stock. Slice each okra into eight pieces and add to the casserole with all the remaining ingredients except the chicken and rice. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes. Stir in the chicken. Cover as before and cook on Full for 15 minutes. Allow to stand for 5 minutes. Stir round and ladle into soup bowls. Add a mound of rice to each.
Turkey Gumbo
Serves 6
Prepare as for Chicken Gumbo, but substitute cooked turkey for the chicken.
Chicken Breasts with Brown Orange Baste
Serves 4
60 ml/4 tbsp orange jam (conserve) or fine-cut marmalade
15 ml/1 tbsp malt vinegar
15 ml/1 tbsp soy sauce
1 garlic clove, crushed
2.5 ml/½ tsp ground ginger
7.5 ml/1½ tsp cornflour (cornstarch)
4 boned chicken breasts, 200 g/7 oz each, skinned
Chinese noodles, boiled
Combine all the ingredients except the chicken and noodles in a small dish. Heat, uncovered, on Full for 50 seconds. Arrange the chicken breasts round the edge of a deep 20 cm/8 in diameter dish. Spoon over half the baste. Cover with a plate and cook on Full for 8 minutes, turning the dish twice. Turn the breasts over and brush with the remaining baste. Cover as before and cook on Full for a further 8 minutes. Allow to stand for 4 minutes, then serve with Chinese noodles.
Chicken in Creamy Pepper Sauce
Serves 6
25 g/1 oz/2 tbsp butter or margarine
1 small onion, finely chopped
4 boned chicken breasts
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp cold water
15 ml/1 tbsp tomato purée (paste)
20–30 ml/4–6 tsp bottled or canned Madagascan green peppercorns
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
5 ml/1 tsp salt
275 g/10 oz/1¼ cup long-grain rice, boiled
Put the butter or margarine in a deep 20 cm/8 in diameter dish. Melt, uncovered, on Full for 45–60 seconds. Add the onion. Cook, uncovered, on Full for 2 minutes. Cut the chicken breasts across the grain into 2.5 cm/1 in wide strips. Mix well into the butter and onions. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning the dish three times. Meanwhile, mix the cornflour smoothly with the cold water. Stir in all the remaining ingredients except the rice. Combine with the chicken and onion, moving the mixture to the edges of the dish and leaving a small hollow in the centre. Cover as before and cook on Full for 8 minutes, turning the dish four times. Allow to stand for 4 minutes. Stir round before serving with the rice.
Turkey in Creamy Pepper Sauce
Serves 6
Prepare as for Chicken in Creamy Pepper Sauce, but substitute turkey breast for the chicken.
Woodland Chicken
Serves 4
4 skinned chicken quarters, 225 g/8 oz each
30 ml/2 tbsp corn or sunflower oil
175 g/6 oz streaky bacon rashers (slices), chopped
1 onion, chopped
175 g/6 oz button mushrooms, sliced
300 ml/½ pt/1¼ cups sieved tomatoes (passata)
15 ml/1 tbsp brown vinegar
15 ml/1 tbsp lemon juice
30 ml/2 tbsp light soft brown sugar
5 ml/1 tsp prepared mustard
30 ml/2 tbsp Worcestershire sauce
Chopped coriander (cilantro) leaves, to garnish
Arrange the chicken round the edge of a 25 cm/10 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Pour the oil into a separate dish and heat, uncovered, on Full for 1 minute. Add the bacon, onion and mushrooms. Cook, uncovered, on Full for 5 minutes. Mix in all the remaining ingredients. Cook the covered chicken on Full for 9 minutes, turning the dish twice. Uncover and coat with the vegetable mixture. Cover as before and cook on Full for 10 minutes, turning the dish three times. Allow to stand for 5 minutes. Sprinkle with coriander before serving.
Chicken with Apples and Raisins
Serves 4
25 g/1 oz/2 tbsp butter or margarine
900 g/2 lb chicken joints
2 onions, chopped
3 Cox’s apples, peeled and chopped
30 ml/2 tbsp raisins
1 garlic clove, chopped
30 ml/2 tbsp plain (all-purpose) flour
250 ml/8 fl oz/1 cup shandy
2 beef stock cubes
2.5 ml/½ tsp dried thyme
Salt and freshly ground black pepper
30 ml/2 tbsp chopped parsley
Put the butter or margarine in a 25 cm/10 in diameter casserole dish (Dutch oven). Melt, uncovered, on Defrost for 1–1½ minutes. Add the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes. Uncover and turn the chicken over. Cover as before and cook on Full for a further 7 minutes. Uncover and sprinkle with the onions, apples, raisins and garlic. Blend the flour smoothly with some of the shandy, then mix in the remaining shandy. Crumble in the gravy cubes, add the thyme and season to taste. Pour over the chicken. Cover as before and cook on Full for 8 minutes until the liquid bubbles and has thickened slightly. Allow to stand for 5 minutes. Uncover and sprinkle with the parsley.
Chicken with Pears and Raisins
Serves 4
Prepare as for Chicken with Apples and Raisins, but substitute pears for the apples and cider for the shandy.
Grapefruit Chicken
Serves 4
2 celery stalks
30 ml/2 tbsp butter or margarine
1 large onion, finely grated
4 large chicken joints, 1 kg/2¼ lb in all, skinned
Plain (all-purpose) flour
1 large pink grapefruit
150 ml/¼ pt/2/3 cup white or rosé wine
30 ml/2 tbsp tomato purée (paste)
1.5 ml/¼ tsp dried rosemary
5 ml/1 tsp salt
Cut the celery across the grain into narrow strips. Put the butter or margarine in a deep 25 cm/10 in diameter dish. Melt, uncovered, on Full for 30 seconds. Mix in the onion and celery. Cook, uncovered, on Full for 6 minutes. Dust the chicken lightly with flour, then arrange round the edge of the dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish three times. Meanwhile, peel the grapefruit and separate into segments by cutting between the membranes. Uncover the chicken and scatter the grapefruit segments over. Beat the wine with the tomato purée, rosemary and salt and pour over the chicken. Cover as before and cook on Full for 10 minutes. Allow to stand for 5 minutes before serving.
Hungarian Chicken and Mixed Vegetables
Serves 4
25 g/1 oz/2 tbsp butter or lard
2 large onions, chopped
1 small green (bell) pepper
3 small courgettes (zucchini), thinly sliced
450 g/1 lb boned chicken breast, cubed
15 ml/1 tbsp paprika
45 ml/3 tbsp tomato purée (paste)
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
5–7.5 ml/1–1½ tsp salt
Put the butter or lard in a 25 cm/10 in diameter casserole dish (Dutch oven). Heat, uncovered, on Defrost for 1–1½ minutes. Stir in the onions. Cook, uncovered, on Full for 3 minutes. Mix in the green pepper, courgettes, chicken, paprika and tomato purée. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5 minutes, turning the dish three times. Uncover. Gradually work in the soured cream and salt. Cover as before and cook on Full for 8 minutes. Allow to stand for 5 minutes, then stir round and serve.
Chicken Bourguignonne
Serves 6
A gourmet main course, more traditionally made with beef but lighter with chicken.
25 g/1 oz/2 tbsp butter or margarine
2 onions, chopped
1 garlic clove, crushed
750 g/1½ lb chicken breast, cubed
30 ml/2 tbsp cornflour (cornstarch)
5 ml/1 tsp continental mustard
2.5 ml/½ tsp dried mixed herbs
300 ml/½ pt/1¼ cups burgundy wine
225 g/8 oz mushrooms, thinly sliced
5–7.5 ml/1–1½ tsp salt
45 ml/3 tbsp chopped parsley
Put the butter or margarine in a 25 cm/10 in diameter casserole dish (Dutch oven). Melt, uncovered, on Defrost for 1½ minutes. Mix in the onions and garlic. Cover with a plate and cook on Full for 3 minutes. Uncover and mix in the chicken. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes. Mix the cornflour and mustard smoothly with some of the burgundy, then stir in the remainder. Pour over the chicken. Sprinkle with the mushrooms and salt. Cover as before and cook on Full for 8–9 minutes, turning the dish four times, until the sauce has thickened and is beginning to bubble. Allow to stand for 5 minutes, then stir round and sprinkle with the parsley before serving.
Chicken Fricassée
Serves 6
A revival of a twenties and thirties special-occasion chicken main course, always eaten with white rice fluffed with butter and grilled (broiled) bacon rolls. It needs a large microwave.
1.5 kg/3 lb chicken joints, skinned
1 onion, cut into 8 wedges
2 large celery stalks, thickly sliced
1 small carrot, thinly sliced
2 thick slices lemon
1 small bay leaf
2 whole cloves
Parsley sprigs
10 ml/2 tsp salt
300 ml/½ pt/1¼ cups hot water
150 ml/¼ pt/2/3 cup single (light) cream
40 g/1½ oz/3 tbsp butter or margarine
40 g/1½ oz/1½ tbsp plain (all-purpose) flour
Juice of 1 small lemon
Salt and freshly ground black pepper
Arrange the chicken in a 30 cm/12 in diameter casserole dish (Dutch oven). Add the onion, celery and carrot to the dish with the lemon slices, bay leaf, cloves and 1 parsley sprig. Sprinkle with the salt and add the water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 24 minutes, turning the dish three times. Lift out the chicken. Remove the meat from the bones and cut into bite-sized pieces. Strain the liquid from the dish and reserve 300 ml/½ pt/1¼ cups. Mix in the cream. Place the butter in a large shallow dish. Melt, uncovered, on Full for 1½ minutes. Stir in the flour, then gradually blend in the warm stock and cream mixture. Cook, uncovered, on Full for 5–6 minutes, whisking every minute, until thickened and bubbling. Add the lemon juice, stir in the chicken and season to taste. Cover as before and reheat on Full for 5 minutes, turning the dish twice. Allow to stand for 4 minutes before garnishing with parsley sprigs and serving.
Chicken Fricassée with Wine
Serves 6
Prepare as for Chicken Fricassée, but use only 150 ml/¼ pt/2/3 cup reserved stock and add 150 ml/¼ pt/2/3 cup dry white wine.
Chicken Supreme
Serves 6
Prepare as for Chicken Fricassée. After reheating for 5 minutes at the end and then standing, beat in 2 egg yolks mixed with an extra 15 ml/1 tbsp cream. The heat from the mixture will cook the yolks.
Coq au Vin
Serves 6
50 g/2 oz/¼ cup butter or margarine
1.5 kg/3 lb chicken joints, skinned
1 large onion, finely chopped
1 garlic clove, crushed
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups dry red wine
1 beef stock cube
5 ml/1 tsp salt
12 shallots or pickled onions
60 ml/4 tbsp chopped parsley
1.5 ml/¼ tsp dried thyme
Boiled potatoes and Brussels sprouts, to serve
Put the butter or margarine in a 30 cm/12 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1 minute. Add the chicken pieces and turn them over once so that all pieces are coated with butter but keep in a single layer. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Uncover and sprinkle the chicken with the onion and garlic. Gradually mix the flour smoothly with the wine, whisking, if necessary, to remove lumps. Crumble in the stock cube and add the salt. Pour the wine mixture over the chicken. Surround with the shallots or onions and sprinkle with the parsley and thyme. Cover as before and cook on Full for 20 minutes, turning the dish three times. Allow to stand for 6 minutes. Eat with boiled potatoes and Brussels sprouts.
Coq au Vin with Mushrooms
Serves 6
Prepare as for Coq au Vin, but substitute 125 g/4 oz button mushrooms for the shallots or pickled onions.
Coq au Cola
Serves 6
Prepare as for Coq au Vin, but substitute cola for the wine to make the dish more suitable for children.
Drumsticks with Devilled Coating
Serves 4
15 ml/1 tbsp English mustard powder
10 ml/2 tsp hot curry powder
10 ml/2 tsp paprika
1.5 ml/¼ tsp hot cayenne pepper
2.5 ml/½ tsp salt
1 kg/2¼ lb chicken drumsticks (about 12)
45 ml/3 tbsp garlic butter
Mix together the mustard, curry powder, paprika, cayenne and salt. Use to coat all sides of the drumsticks. Arrange in a deep 25 cm/10 in diameter dish like the spokes of a wheel, with the bony ends towards the centre. Melt the butter, uncovered, on Full for 1 minute. Coat the drumsticks with the melted butter. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 16 minutes, turning the dish twice.
Chicken Cacciatore
Serves 6
An Italian dish, which translates to ‘hunter’s chicken’.
1.5 kg/3 lb chicken pieces
15 ml/1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
30 ml/2 tbsp plain (all-purpose) flour
5 tomatoes, blanched, skinned and chopped
150 ml/¼ pt/2/3 cup hot stock
45 ml/3 tbsp tomato purée (paste)
15 ml/1 tbsp brown table sauce
125 g/4 oz mushrooms, sliced
10 ml/2 tsp salt
10 ml/2 tsp dark soft brown sugar
45 ml/3 tbsp marsala or medium-dry sherry
Creamed potatoes and mixed salad, to serve
Place the chicken in a 30 cm/12 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish twice. Meanwhile, make the sauce conventionally. Pour the oil into a saucepan and add the onion and garlic. Fry (sauté) gently until lightly golden. Stir in the flour, then add the tomatoes, stock, purée and brown sauce. Cook, stirring, until the sauce comes to the boil and thickens. Stir in all the remaining ingredients and pour over the chicken. Cover as before and cook on Full for 20 minutes, turning the dish three times. Allow to stand for 5 minutes. Serve with creamed potatoes and a mixed salad.
Chicken Chasseur
Serves 6
Prepare as for Chicken Cacciatore, but substitute dry white wine for the marsala or sherry.
Chicken Marengo
Serves 6
Invented in about 1800 by Napoleon Bonaparte’s personal chef on the battlefields after the Austrian defeat at the Battle of Marengo, near Verona in northern Italy.
Prepare as for Chicken Cacciatore, but use only 50 g/2 oz mushrooms and substitute dry white wine for the marsala or sherry. When stirring in all the remaining ingredients, add 12–16 small stoned (pitted) black olives and 60 ml/4 tbsp chopped parsley.
Sesame Chicken
Serves 4
50 g/2 oz/¼ cup butter or margarine, softened
15 ml/1 tbsp mild mustard
5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp tomato purée (paste)
90 ml/6 tbsp sesame seeds, lightly toasted
4 chicken portions, each 225 g/8 oz, skinned
Cream the butter or margarine with the mustard and the garlic and tomato purées. Stir in the sesame seeds. Spread the mixture evenly over the chicken. Arrange in a deep 25 cm/10 in diameter dish, leaving a hollow in the centre. Cook on Full for 16 minutes, turning the dish four times. Allow to stand for 5 minutes before serving.
Country Captain
Serves 6
An East Indian mild chicken curry, brought to the southern states of North America long ago by a much-travelled sea captain. It has become a kind of oriental standby in the USA.
50 g/2 oz/¼ cup butter or margarine
2 onions, chopped
1 celery stalk, chopped
1.5 kg/3 lb chicken joints, skinned
15 ml/1 tbsp plain (all-purpose) flour
15 ml/1 tbsp mild curry powder
60 ml/4 tbsp almonds, blanched, skinned, halved and lightly toasted
1 small green (bell) pepper, seeded and finely chopped
45 ml/3 tbsp sultanas (golden raisins)
10 ml/2 tsp salt
400 g/14 oz/1 large can chopped tomatoes
5 ml/1 tsp sugar
275 g/10 oz/1¼ cups long-grain rice, boiled
Put the butter or margarine in a 30 cm/12 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1½ minutes. Add the onions and celery and stir well. Cook, uncovered, on Full for 3 minutes, stirring twice. Add the chicken joints and toss in the butter and vegetable mixture until well coated. Sprinkle with the flour, curry powder, almonds, pepper and sultanas. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes. Combine the salt with the tomatoes and sugar. Uncover the chicken and spoon the tomatoes over. Cover as before and cook on Full for 21 minutes, turning the dish twice. Allow to stand for 5 minutes before serving with the rice.
Chicken in Tomato and Caper Sauce
Serves 6
6 chicken joints, 225 g/8 oz each, skinned
Plain (all-purpose) flour
50 g/2 oz/¼ cup butter or margarine
3 rashers (slices) bacon, chopped
2 large onions, chopped
2 garlic cloves, crushed
15 ml/1 tbsp capers, chopped
400 g/14 oz/1 large can chopped tomatoes
15 ml/1 tbsp dark soft brown sugar
5 ml/1 tsp dried mixed herbs
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp chopped basil leaves
15 ml/1 tbsp chopped parsley
Dust the chicken joints with flour. Put the butter or margarine in a 30 cm/12 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 2 minutes. Stir in the bacon, onions, cloves and capers. Cook, uncovered, on Full for 4 minutes, stirring twice. Add the chicken and toss until well coated with the butter or margarine mixture. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish three times. Uncover and add the remaining ingredients, mixing in well. Cover as before and cook on Full for 18 minutes. Allow to stand for 6 minutes before serving.
Chicken Paprikas
Serves 4
Pronounced paprikash, this chicken fantasy is a relative of gulas or goulash, one of Hungary’s most renowned dishes.
1.5 kg/3 lb chicken pieces
1 large onion, chopped
1 green (bell) pepper, seeded and chopped
1 garlic clove, crushed
30 ml/2 tbsp corn oil or melted lard
45 ml/3 tbsp plain (all-purpose) flour
15 ml/1 tbsp paprika
300 ml/½ pt/1¼ cups warm chicken stock
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp dark soft brown sugar
2.5 ml/½ tsp caraway seeds
5 ml/1 tsp salt
150 ml/5 fl oz/2/3 cup crème fraîche
Small pasta shapes, boiled
Place the chicken pieces in a 30 cm/12 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish twice. Meanwhile, make the sauce conventionally. Put the onion, pepper, garlic and oil into a saucepan (skillet) and fry (sauté) gently until the vegetables are soft but not browned. Stir in the flour and paprika, then gradually blend in the stock. Bring to the boil, stirring. Stir in the remaining ingredients except the crème fraîche and pasta. Uncover the chicken and coat with the sauce, working in some of the juices already in the dish. Top with spoonfuls of crème fraîche. Cover as before and cook on Full for 20 minutes, turning the dish three times. Serve with small pasta.
Shades-of-the-East Chicken
Serves 6–8
Indian and Indonesian influences and tastes unite in this outstandingly grand chicken recipe.
15 ml/1 tbsp groundnut (peanut) oil
3 medium onions, chopped
2 garlic cloves, crushed
900 g/2 lb boned chicken breasts, skinned and cut into narrow strips
15 ml/1 tbsp cornflour (cornstarch)
60 ml/4 tbsp crunchy peanut butter
150 ml/¼ pt/2/3 cup water
7.5 ml/1½ tsp salt
10 ml/2 tsp mild curry paste
2.5 ml/½ tsp ground coriander (cilantro)
2.5 ml/½ tsp ground ginger
Seeds from 5 cardamom pods
60 ml/4 tbsp salted peanuts, coarsely-chopped
2 tomatoes, cut into wedges
Heat the oil in a 25 cm/10 in diameter casserole dish (Dutch oven), uncovered, on Full for 1 minute. Add the onions and garlic and cook, uncovered, on Full for 3 minutes, stirring twice. Mix in the chicken and cook, uncovered, on Full for 3 minutes, stirring with a fork every minute to separate. Sprinkle in the cornflour. Work in all the remaining ingredients except the peanuts and tomatoes. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 19 minutes, turning the dish four times. Allow to stand for 5 minutes. Stir round and garnish with the peanuts and tomato wedges before serving.
Nasi Goreng
Serves 6
A Dutch-Indonesian speciality.
175 g/6 oz/¾ cup easy-cook long-grain rice
50 g/2 oz/¼ cup butter or margarine
2 onions, chopped
2 leeks, white part only, very thinly sliced
1 green chilli, seeded and chopped (optional)
350 g/12 oz/3 cups cold cooked chicken, coarsely chopped
30 ml/2 tbsp soy sauce
1 Classic Omelette, cut into strips
1 large tomato, cut into wedges
Cook the rice as directed on the packet. Allow to cool. Put the butter or margarine in a 25 cm/10 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1 minute. Stir in the onions, leeks and chilli, if using. Cook, uncovered, on Full for 4 minutes. Stir in the rice, chicken and soy sauce. Cover with a plate and cook on Full for 6–7 minutes, stirring three times, until piping hot. Garnish with a criss-cross pattern of omelette strips and tomato wedges.
Roast Turkey
SERVES 6
1 turkey, size as required (allow 350 g/12 oz) uncooked weight per person)
Baste
Cover the wing tips and ends of the legs with foil. Stand the turkey, breast side down, in a dish large enough to hold the bird comfortably. Don’t worry if the body comes up above the rim. Cover with clingfilm (plastic wrap) and puncture 4 times. Cook on Full for 4 minutes per 450 g/1 lb. Remove from the oven and carefully turn the bird over so that the breast is now uppermost. Brush thickly with a baste, using a fat-based one if the bird is plain and a non-fat one if the turkey is self-basting. Cover as before and cook on Full for a further 4 minutes per 450 g/1 lb. Transfer to a carving dish and cover with foil. Leave to stand for 15 minutes, then carve.
Spanish Turkey
Serves 4
30 ml/2 tbsp olive oil
4 pieces boned turkey breast, 175 g/6 oz each
1 onion, chopped
12 stuffed olives, chopped
2 hard-boiled (hard-cooked) eggs (pages 98–9), shelled and chopped
30 ml/2 tbsp chopped gherkins (cornichons)
2 tomatoes, thinly sliced
Heat the oil in a deep 20 cm/8 in diameter dish, uncovered, on Full for 1 minute. Add the turkey and toss well in the oil to coat both sides thoroughly. Combine the onion, olives, eggs and gherkins and spoon equally on to the turkey. Garnish with the tomato slices. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish five times. Allow to stand for 5 minutes before serving.
Turkey Tacos
Serves 4
For the tacos:
450 g/1 lb/4 cups minced turkey
1 small onion, chopped
2 garlic cloves, crushed
5 ml/1 tsp cumin seeds, ground if preferred
2.5–5 ml/½–l tsp chilli powder
30 ml/2 tbsp chopped coriander (cilantro) leaves
5 ml/1 tsp salt
60 ml/4 tbsp water
4 large bought tortillas
Shredded lettuce
For the avocado garnish:
1 large ripe avocado
15–20 ml/3–4 tsp bought hot salsa
Juice of 1 lime
Salt
60 ml/4 tbsp soured (dairy sour) cream
To make the tacos, cover the base of a 20 cm/8 in diameter dish with the turkey. Cover with a plate and cook on Full for 6 minutes. Break down the grains of meat with a fork. Stir in all the remaining ingredients except the tortillas and lettuce. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish four times. Allow to stand for 4 minutes. Stir thoroughly. Pile equal amounts of the turkey mixture on the tortillas, add some lettuce and roll up. Transfer to a dish and keep warm.
To make the avocado dressing, halve the avocado, scoop out the flesh and mash finely. Stir in the salsa, lime juice and salt. Transfer the tacos to four warmed plates, top each with the avocado mixture and 15 ml/1 tbsp soured cream. Eat straight away.
Pancake Tacos
Serves 4
Prepare as for Turkey Tacos, but substitute four large home-made pancakes for the bought tortillas.
Turkey Loaf
Serves 4
450 g/1 lb raw minced (ground) turkey
1 garlic clove, crushed
30 ml/2 tbsp plain (all-purpose) flour
2 large eggs, beaten
10 ml/2 tsp salt
10 ml/2 tsp dried thyme
5 ml/1 tsp Worcestershire sauce
20 ml/4 tsp ground nutmeg
Jacket Potatoes
Cooked cauliflower
Cheese Sauce
Mix together the turkey, garlic, flour, eggs, salt, thyme, Worcestershire sauce and nutmeg. With damp hands, shape into a 15 cm/6 in loaf. Transfer to a deep dish, cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 9 minutes. Allow to stand for 5 minutes. Slice into four portions and serve with jacket potatoes and cauliflower, coated with cheese sauce and browned conventionally under the grill (broiler).
Anglo-Madras Turkey Curry
Serves 4
A useful recipe to use up Christmas turkey leftovers.
30 ml/2 tbsp corn or sunflower oil
1 large onion, very thinly sliced
1 garlic clove, crushed
30 ml/2 tbsp raisins
30 ml/2 tbsp desiccated (shredded) coconut
25 ml/1½ tbsp plain (all-purpose) flour
20 ml/4 tsp hot curry powder
300 ml/½ pt/1¼ cups boiling water
30 ml/2 tbsp single (light) cream
2.5 ml/½ tsp salt
Juice of ½ lemon
350 g/12 oz/3 cups cold cooked turkey, cubed
Indian bread, mixed salad and chutney, to serve
Put the oil in a 1.5 litre/2½ pt/6 cup dish with the onion, garlic, raisins and coconut. Mix well. Cook, uncovered, on Full for 3 minutes. Mix in the flour, curry powder, water, cream, salt, lemon juice and turkey. Cover with a plate and cook on Full for 6–7 minutes, stirring twice, until the curry is thickened and bubbling. Allow to stand for 3 minutes. Stir round and serve with Indian bread, salad and chutney.
Fruited Turkey Curry
Serves 4
30 ml/2 tbsp butter or margarine
10 ml/2 tsp olive oil
2 onions, chopped
15 ml/1 tbsp mild curry powder
30 ml/2 tbsp plain (all-purpose) flour
150 ml/¼ pt/2/3 cup single (light) cream
90 ml/6 tbsp Greek-style plain yoghurt
1 garlic clove, crushed
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp garam masala
5 ml/1 tsp salt
Juice of 1 small lime
4 eating (dessert) apples, peeled, cored, quartered and thinly sliced
30 ml/2 tbsp any fruit chutney
450 g/1 lb/4 cups cold cooked turkey, cubed
Put the butter or margarine and oil in a 25 cm/10 in diameter casserole dish (Dutch oven). Heat, uncovered, on Full for 1½ minutes. Mix in the onions. Cook, uncovered, on Full for 3 minutes, stirring twice. Stir in the curry powder, flour, cream and yoghurt. Cook, uncovered, on Full for 2 minutes. Add all the remaining ingredients. Cover with a plate and cook on Full for 12–14 minutes, stirring every 5 minutes, until piping hot.
Bread and Butter Turkey Pie
Serves 4
75 g/3 oz/3⁄8 cup butter or margarine
60 ml/4 tbsp grated Parmesan cheese
2.5 ml/½ tsp dried thyme
1.5 ml/¼ tsp dried sage
5 ml/1 tsp grated lemon peel
4 large slices white or brown bread
1 onion, chopped
50 g/2 oz mushrooms, sliced
45 ml/3 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups warm chicken stock
15 ml/1 tbsp lemon juice
45 ml/3 tbsp single (light) cream
225 g/8 oz/2 cups cold cooked chicken, cubed
Salt and freshly ground black pepper
Cream half the butter or margarine with the cheese, thyme, sage and lemon peel. Spread over the bread, then cut each slice into four triangles. Put the remaining butter or margarine in a deep 20 cm/8 in diameter dish. Heat, uncovered, on Full for 1½ minutes. Add the onion and mushrooms. Cook, uncovered, on Full for 3 minutes, stirring twice. Mix in the flour, then gradually blend in the stock, lemon juice and cream. Stir in the chicken and season to taste. Cover with a plate and heat on Full for 8 minutes, stirring three times, until piping hot. Remove from the microwave. Top with the buttered bread triangles and brown under a hot grill (broiler).
Turkey and Rice Casserole with Stuffing
Serves 4–5
225 g/8 oz/1 cup easy-cook long-grain rice
300 ml/10 fl oz/1 can condensed cream of mushroom soup
300 ml/½ pt/1¼ cups boiling water
225 g/8 oz/2 cups sweetcorn (corn)
50 g/2 oz/½ cup chopped unsalted nuts
175 g/6 oz/1½ cups cooked turkey, diced
50 g/2 oz cold stuffing, cubed
Coleslaw, to serve
Put all the ingredients except the stuffing in a 1.75 litre/3 pt/7½ cup dish. Mix thoroughly. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 25 minutes. Uncover and stir with a fork to fluff up the rice. Top with the cold stuffing. Cover with a plate and cook on Full for 2 minutes. Allow to stand for 4 minutes. Fluff up again and eat with coleslaw.
Turkey Breast with Orange Glaze
Serves 4–6
For small families who want a festive meal with minimal leftovers.
40 g/1½ oz/3 tbsp butter
15 ml/1 tbsp tomato ketchup (catsup)
10 ml/2 tsp black treacle (molasses)
5 ml/1 tsp paprika
5 ml/1 tsp Worcestershire sauce
Finely grated peel of 1 satsuma or clementine
A pinch of ground cloves
1.5 ml/¼ tsp ground cinnamon
1 whole turkey breast, about 1 kg/2¼ lb
Thoroughly combine all the ingredients except the turkey in a dish. Heat, uncovered, on Defrost for 1 minute. Place the turkey breast in a 25 cm/10 in diameter dish (Dutch oven) and brush with half the baste. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes. Turn the turkey breast over and brush with the remaining baste. Cover as before and cook on Full for a further 10 minutes, turning the dish three times. Allow to stand for 7–10 minutes before carving.
Sweet and Sour Duck
Serves 4
1 duck, about 2.25 kg/5 lb, washed and dried
45 ml/3 tbsp mango chutney
Bean sprouts
175 g/6 oz/¾ cup brown rice, boiled
Stand the duck upside-down on an upturned tea plate standing in a 25 cm/10 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes. Uncover and carefully pour off the fat and juices. Turn the duck over and spread the breast with the chutney. Cover as before and cook on Full for a further 20 minutes. Cut into four portions and serve with bean sprouts and the rice.
Canton Duck
Serves 4
45 ml/3 tbsp smooth apricot jam (conserve)
30 ml/2 tbsp Chinese rice wine
10 ml/2 tsp mild made mustard
5 ml/1 tsp lemon juice
10 ml/2 tsp soy sauce
1 duck, about 2.25 kg/5 lb, washed and dried
Put the apricot jam, rice wine, mustard, lemon juice and soy sauce in a small basin. Heat on Full for 1–1½ minutes, stirring twice. Stand the duck upside-down on an upturned tea plate standing in a 25 cm/10 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes. Uncover and carefully pour off the fat and juices. Turn the duck over and spread the breast with the apricot baste. Cover as before and cook on Full for 20 minutes. Cut into four portions and serve.
Duck with Orange Sauce
Serves 4
A high-class luxury, easily prepared in the microwave in a fraction of the time it would normally take. Garnish with watercress and fresh orange slices for a party centrepiece.
1 duck, about 2.25 kg/5 lb, washed and dried
For the sauce:
Finely grated peel of 1 large orange
Juice of 2 oranges
30 ml/2 tbsp fine-shred lemon marmalade
15 ml/1 tbsp redcurrant jelly (clear conserve)
30 ml/2 tbsp orange liqueur
5 ml/1 tsp soy sauce
10 ml/2 tsp cornflour (cornstarch)
Stand the duck upside-down on an upturned tea plate standing in a 25 cm/10 in diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes. Uncover and carefully pour off the fat and juices. Turn the duck over. Cover as before and cook on Full for 20 minutes. Cut into four portions, transfer to a serving dish and keep hot. Skim the fat from the cooking juices.
To make the sauce, place all the ingredients except the cornflour in a measuring jug. Add the skimmed cooking juices. Make up to 300 ml/½ pt/1¼ cups with hot water. Mix the cornflour to a thin paste with a few spoonfuls of cold water. Add to the jug and mix thoroughly. Cook, uncovered, on Full for 4 minutes, stirring three times. Pour over the duck and serve straight away.
French-style Duck
Serves 4
1 duck, about 2.25 kg/5 lb, washed and dried
12 stoned (pitted) prunes
1 celery stalk, finely chopped
2 garlic cloves, crushed
For the sauce:
300 ml/½ pt/1¼ cups dry cider
5 ml/1 tsp salt
10 ml/2 tsp tomato purée (paste)
30 ml/2 tbsp crème fraîche
15 ml/1 tbsp cornflour (cornstarch)
Boiled tagliatelle, to serve
Stand the duck upside-down on an upturned tea plate standing in a 25 cm/10 in diameter casserole dish (Dutch oven). Scatter the prunes, celery and garlic around the duck. Cover the dish with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes. Uncover and carefully pour off and reserve the fat and juices. Turn the duck over. Cover as before and cook on Full for 20 minutes. Cut into four portions, transfer to a serving dish and keep hot. Skim the fat from the cooking juices.
To make the sauce, place the cider in a measuring jug. Whisk in the salt, tomato purée, crème fraîche, the skimmed cooking juices and cornflour. Cook, uncovered, on Full for 4–5 minutes until thickened and bubbling, whisking every minute. Pour over the duck and prunes and accompany with tagliatelle.