Centre Spiritualist Church

Turkey, Bacon and Corn Casserole

750gr mini turkey drumsticks or chicken pieces
300gr creamed corn
2 green shallots - finely chopped
2 rashers bacon - chopped
1/4 cup chicken stock
2 tblspns cream
1 tblspn seeded mustard
1 tblspn chopped thyme
1/2 cup grated cheese

Place turkey/chicken pieces in a casserole dish. In a bowl, mix together all other ingredients.
Pour over turkey/chicken pieces. Place in microwave and cook on high
for approx 20 minutes, or until turkey/chicken is cooked.
Serve with fresh green vegetables.

Serves 4 - 6 persons.

Microwave Paella

750gr mixed chicken pieces
1 tblspn butter
1 large onion - chopped
1 clove garlic - crushed
1 cup celery - chopped
1 tblspn water
1 cup rice
1/2 cup red wine
1/2 cup water
1 cup baby spinach

Heat the butter in a large microwave-safe dish, then add onion, garlic, spinach
and celery, stirring well. Add water and cook on high for 2 minutes.
Stir well and add rice, cooking for a further minute.
Arrange chicken pieces over the rice vegetable mixture, and pour
red wine and water evenly over top.
 
Cover and cook on medium for approx. 20-25 minutes or until the chicken and rice is cooked.

Serves 4 - 6 persons.

Beef with Cashews

500gr rump steak
90gr unsalted roasted cashews
8 shallots
2 cloves garlic
2.5cm piece green ginger
3 tblspns oil
1 tblspn cornflour
1/2 cup water
2 tspn sate sauce
1 tspn sesame oil
1 tblspn soy sauce

Remove any excess fat from meat, cut meat into thin slices (approx 5cm long).
Heat two tblspns of oil in pan or wok, add half the beef, cook until well browned,
remove from wok, brown remaining meat.
Chop shallots into 2.5cm pieces, peel ginger & chop finely, crush garlic.
Heat remaining oil in wok, add garlic, shallots, ginger and cashew nuts, sauté one minute.
Add meat to wok with vegetables, toss well.
Combine cornflour, water, sate sauce, sesame oil and soy sauce, mix well.
Add to wok, stir until boiling and well combined.

Serves 4 persons.

Honey Chilli Chicken

1.5kg chicken
Flour
Salt
Oil for deep frying
2.5cm piece green ginger
2 tblspns honey
2 tspns cornflour
1/3 cup water
1 tblspn Chinese chilli sauce
1/3 cup lemon juice
2 tspns soy sauce
6 shallots

Cut chicken into serving size pieces. Coat chicken pieces lightly with flour,
which has been seasoned with salt.
Fry half the chicken in deep hot oil until golden brown.
Reduce heat, cook approx. 5 minutes, or until chicken is cooked through.
Remove from oil, drain on absorbent paper, repeat with remaining chicken.
Pour off excess oil, leaving 1 tblspn of oil in pan.
Add peeled and grated ginger to pan, sauté gently 1 minute.
Add honey, stir for 1 minute.
Add combined cornflour, water, chilli sauce, lemon juice and soya sauce.
Stir until boils and thickens.
Add chicken, toss in sauce for 3 minutes or until chicken is heated through.
Add sliced shallots, cook for further 1 minute.

Serves 4 - 6 persons.

Braised Prawns with Vegetables

500 gr green king prawns
250gr can bamboo shoots
250gr broccoli
470gr can straw mushrooms or champignons
1 tblspn oil
1/2 cup chicken stock
1 tspn cornflour
1 tspn oyster sauce
salt, pepper
pinch sugar
1/2 tspn grated green ginger

Shell prawns, using sharp knife, cut down back, remove black vein.
Cut broccoli into thick pieces. Drain mushrooms. Drain bamboo shoots, cut into thin slices.
Heat oil in wok, add prawns, sauté quickly until tender and light pink in colour, approx. three minutes.
Add to wok the bamboo shoots, broccoli and mushrooms, toss well.
Blend cornflour with chicken stock, oyster sauce, salt, pepper, sugar and ginger.
Bring to boil. Stir continuously and cook one minute.

Serves 4 persons.

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