Recipes

Preparation

Insert the garlic clove into the centre of the turkey breast. Sprinkle with sage and season with pepper. Spray a non stick frypan with oil, and sear the turkey on both sides. Elevate seared breast on a microwave roasting rack, cover loosely with paper towel and cook on Medium (50-60%) for 8 minutes turning over half way through cooking time. Wrap cooked poultry in foil to stand and keep warm. Toast the croutons in the oven and fry the bacon until crisp. In a Pyrex jug Whisk together oil, vinegar, juice, mustard, Worcestershire, garlic and anchovies with seasoning to taste until well blended. Warm in the microwave oven on Medium (50-60%) for 2 minutes. Whisk well before serving. With an electric knife slice the roasted turkey thinly. On a large serving platter layer the lettuce, turkey slices, bacon, croutons and top with egg slices. Drizzle with warm dressing and serve garnished with shaved parmesan cheese. Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable. Cook on Medium (50%) a further 2½ minutes.
Remove and stand whilst cooking the capsicum.
Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes. Stand for 5 minutes then peel away skin and discard. Slice capsicum.
Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.