Recipes - Mains

(Most recently added recipes display first.)

Steamed Snapper with Ginger & Soy *

Ingredients

  • 500g whole snapper
  • 1 tbs finely grated ginger
  • 1/4 cup dry sherry or Chinese rice wine
  • 1/4 cup light soy sauce
  • 1 tbs peanut oil
  • pinch caster sugar
  • 3 spring onions diagonally sliced

Serves 1


Replace garnish with rinsed fresh coriander and thinly sliced fresh red chilli. Replace the snapper with medium whole rainbow trout, adjusting cooking time if necessary.

Preparation

  • Slash each side of the fish 3 times .
  • Rub ginger into fish and place in a microwave safe oval container.
  • Mix together sherry, soy sauce, oil and caster sugar and pour over fish.
  • Cover container with Glad Bake
  • Microwave on High (100%) for 4 minutes.
  • Stand 2 minutes, serve with rice, and some of the juice then Garnish with onion.

Tip:
Prick the eye of the fish before cooking so that it doesn’t leap out of the socket during cooking. Slashing the skin allows the steam to escape during cooking.

Taco Takeaway

Ingredients

  • 6 Taco shells
  • juice of 1 lime
  • 250g flathead tails
  • oil
  • 1 small chilli, cleaned, finely chopped
  • 1 cup mixed lettuce leaves
  • coriander sprigs
  • lemon wedges to serve

Preparation

  • Place taco shells around the edge of the turntable.
  • Squeeze lime over fishtails.
  • Heat a non stick frypan then heat the oil.
  • When hot stir in chilli and flathead tails.
  • Stir fry for 2 – 3 minutes.
  • At the same time heat the taco shells on High (100%) 30 seconds each.
  • Divide the lettuce, coriander and cooked fish among tacos .
  • Serve with lemon wedges.

Tips
Microwaving tacos is speedy and healthy saving you the traditional deep frying method.
Serve with your favourite Salsa for extra Zip.

Chicken Curry in a Hurry

Ingredients

  • 500g gr skinless chicken breasts, diced
  • 1 tablespoon light olive oil
  • 1 medium onion finely chopped
  • 1/3 cup sultanas
  • 1 tbs of your favourite curry powder (or to taste)
  • 1/2 cup chicken stock , room temperature
  • 1/2 cup sour cream, room temperature
  • 1 – 2 tbs coriander

Preparation

  • Sprinkle the chicken lightly with half the curry powder.
  • Place oil into a microwaveable container and heat on High (100%) for a minute.
  • Stir in the onion, sultanas and the balance of curry powder and saute to soften on High (100%) for 2 minutes.
  • Add the prepared chicken, coat with ingredients and stir fry on High (100%) for 3 – 4 minutes.
  • Pour in stock and sour cream, cover container and cook on Medium High( 70 – 80%) for 7 – 8 minutes, stirring once.
  • Stir, stand for 2 minutes and then Garnish with coriander and serve with rice and cucumber raita.

Tips
Skinless lean chicken absorbs flavours well
Stirring chicken ensures even cooking.
Boneless chicken breasts should be cooked for 7 – 8 minutes per 500g.

Non-Traditional Pumpkin Lasagne

Ingredients

  • 8 sheets instant lasagne noodles (try spinach)
  • 1 cup of your favourite white sauce
  • 1 cup grated cheese
  • 2 cups cooked pumpkin
  • 25og fresh ricotta cheese
  • 1 egg
  • 2 cloves garlic, crushed

Serves 4

Preparation

  • Stand lasagne sheets in 2- 3 cups boiling water and prepare filling & sauce.
  • Stir cheese into hot white sauce to melt.
  • Puree pumpkin, ricotta, egg and garlic together; season to taste.
  • Lay sheets of lasagne on base of lightly oiled MicroWare container.
  • Cover evenly with 1/3 pumpkin mixture. Repeat layers finishing with lasagne sheets.
  • Pour cheesy sauce over. Cover and Cook on Med High (70-80%) for 10 minutes.
  • Stand for 4 minutes before serving.

Tip:
As you can’t stir lasagne when Reheating place the dish on the edge of the turntable and halfway through reheating time move it to the opposite side for even warming.

Festive Turkey

Ingredients

3.5 kg Turkey, thawed, cleaned , pierced well and at room temperature
Stuffing of your choice

Baste:

  • 3 tbs light soy sauce
  • 2 tbs honey
  • 1 teasp grated ginger
  • 1 clove garlic crushed

Serves 6 – 8

Preparation

  • Place the stuffing mix inside cavity and neck of prepared turkey.
  • Tie the legs of the bird together with a strong rubber band or string.
  • Liberally baste the turkey.
  • Place breast side down on a roasting rack, tent with paper towel.
  • Cook on Med (50-60%) 8- 9 minutes per 500g (approximately 63 minutes) turning and rebasting several times for even cooking.
  • Wrap in foil and allow to stand 15 minutes whilst you prepare vegetables and gravy.

Tips:
Ensure stuffing is precooked prior to placing inside turkey cavities.
Use poultry juices to make gravy.
If you cook poultry to eat later, refrigerate while hot.