MICROWAVE COOKING

Waimarino Bulletin, Volume 4, Issue 6, 8 July 1986, Page 6

MICROWAVE COOKING

Understanding microwaves

By

Sarah

Ley

Microwave cooking is an entirely new method of cooking food and one that is not always understood easily. I am constantly hearing of families who have bought a microwave and hardly use it at all. Are you one of those people with an expensive defroster or pre-warmer in your kitchen? A number of years ago 1 was loaned a microwave "to see what 1 thought of it." I set out to try to cook everything 1 could on it, but in the process wasted quite a few foods. However, I was definitely hooked on microwave cooking and now my conventional cooker sits in the kitchen gathering dust. Do not despair if you are not one of those people who has instantly "fallen in love" with your microwave. I know the feeling well, as I have a computer that sits in my office giving me a headache while the children have taken to it as if they've had it all their lives. In time we will all become more familiar with these machines of the future and learn how to "drive" them. Having lessons at the beginning will, without doubt, be a big help in saving you both time and often money in spoilt food. I hope you will be inspired to try to cook more foods and gain new ideas with the help of my recipes. To begin with, 1 have chosen to share with you some ideas for dinner meals using mince. They are nice and easy and very tasty. Try to buy good quality mince,

as fatty and gristly meat will give disappointing results. STUFFED MARROW Here's an interesing way to make this somewhat bland vegetable taste and look much more delectable. 1 medium sized marrow 1 onion, peeled and chopped 2 cloves garlic, peeled and crushed I tablespoon oil 400g mince 1 cup cooked rice I small tin tomato puree Chilli sauce to taste salt and pepper 1 teaspoon dried mixed herbs (4-6 servings) Place onion, garlic and oil in medium sized bowl and cook uncovered for 3 minutes. Add minced steak and break up into crumbly mixture before cooking for 5 minutes. Put all remaining ingredients into bowl with mince except for marrow. Wash marrow and slice horizontally 2-3 cm from top to form a boat shape. Scoop out pips and a large proportion of the flesh. If necessary, take a thin slice from the bottom of the marrow and replace lid. Cook for 20 minutes standing on two layers of

paper towel placed on glass turntable. To serve, remove lid and garnish with lots of chopped parsley and a few slices of fresh tomato. SPAGHETTI BOLOGNAISE An extremely quick and easy dinner which is universally popular. Served with a fresh green salad, it is also highly nutritious. 500g mince 1 small onion 1 rasher bacon, chopped 2 cloves garlic I tablespoon oil 1 small carrot, grated 1 small glass red wine 1 can tomatoes in tomato juice 50g mushrooms, sliced V2 small can tomato paste Oregano dried (4 servings) Cook onion, garlic, bacon and oil for 4 minutes. Add mince and carrot and cook 4 minutes. Stir well to break up mince. Add remaining ingredients and cook for 10 minutes. Serve over boiled spaghetti noodles and accompany with bowl of parmesan cheese. QUICK MINCE PIE A favourite in our family, this dish makes it look as if

you have been slaving in the kitchen for hours. I use a fairly deep oblong dish to cook it in and have one of those old Pyrex pie funnels which is very useful but not essential. 500g minced steak medium onion, chopped 2 carrots, peeled and diced 1 cup water or stock salt and pepper 2 tablespoons Worcester sauce 1 cup frozen peas 2 tablespoons cornflour 1 tablespoon gravy browning 1-2 sheets ready-rolled puff pastry Place mince and onion into a medium sized bowl and cook 4 minutes. With a wooden spoon separate mince and mix in water or stock, carrots, seasoningand Worcester sauce. Cook 6 minutes. Add peas and continue to cook 4 minutes. Dissolve cornflour in small amount of cold water before adding with gravy browning. Mix well together until cornflour has begun to thicken mixture. Spread evenly over deep oblong or square dish and leave to cool. When ready to serve, defrost puff pastry for 1 minute on 30 per cent power or defrost setting on your microwave. Cover meat and vegetables well with pastry, trimming where necesary. Any extra pastry can be used up in strips about the sides of the dish and underneath the top layer. Cook for 12-14 minutes until well risen. Place under a pre-heated grill to brown pastry top.

Sarah Leys booklet of microwave recipies which feature recipes fro.m her column in MORE Magazine is available by sending to:

Sarah Leys Cookery School 38 Albert Road Devonport Auckland (9) Enclosing $6.00 plus $1.50 postage