Hotpoint 6665 - Manual (Page 48)

46
I ngredients
15 ml (1 tbsp) sunflower oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded and cut into strips
15 ml (1 tbsp) paprika
3 ml (
1/
2
tsp) ground cumin
396 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato puree
150 ml (
1/
4
pt) hot pork or chicken stock
175 g (6 oz) button mushrooms
black pepper
10 ml (2 tsps) cornflour
30 ml (2 tbsp) crème frâiche
Paprika Pork Casserole
Serves 4
Dish: large casserole
1. Place all the ingredients except the cornflour and crème frâiche in a large bowl. Cover and
cook on HIGH power for 10 mins.
2. Stir the casserole, cover and cook on SIMMER power for 50 mins., or until the meat is
cooked. Stir once during cooking.
3. Blend the cornflour with a little water and stir into the casserole. Cover and cook for a
further 5 mins. on SIMMER power or until thickened.
4. Swirl in the crème frâiche and serve immediately.
I ngredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken quarters, skinned
300 ml (
1/
2
pt) hot chicken stock
396 g (14 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Chicken Casserole
Serves 4
Dish: 3 litre (6 pt) casserole
1. Place vegetables and butter in dish. Cover and cook on HIGH power for 2-3 mins. or until
soft.
2. Place chicken on top of vegetables, cover with stock and tomatoes and add salt and pepper
to taste.
3. Cover and cook on HIGH power for 5 mins. then SIMMER power for 35-40 mins. or until
well cooked through.
4. Mix cornflour with a little water. Remove chicken from casserole, skim off excess fat and stir
in cornflour paste. Cook on HIGH power for 2 mins. Serve chicken with sauce poured over.
N.B.
If diced boneless breast is used in place of the quarters, reduce 2nd cooking time to
15-20 mins. or until well cooked through.
I ngredients
Sauce
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato sauce
15 ml (1 tbsp) sherry
juice from pineapple
seasoning to taste
450 g (1 lb) pork fillet, diced and trimmed
1/
2
green pepper sliced
225 g (8 oz) can pineapple chunks, drained
(reserve juice)
Sweet and Sour Pork
Serves 4
Dish: 20 cm (8”) casserole
1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in casserole, pour over sauce.
3. Cover and cook on HIGH power for 5 mins. then LOW power for 10-15 mins. or until meat
is tender. Stir halfway through cooking time.
MEA
T
AND POUL
TR
Y