Preparation method
1.Thaw trout, if frozen. In a 1-qt casserole combine the 2 tablespoons butter or margarine, the onion, celery, and carrot.
2.Micro-cook, uncovered, on 100% (HIGH) 2 to 3 minutes or until tender, stirring once.
3.Stir in mushrooms, bread crumbs, parsleyflakes, basil, salt, and pepper.
4.Place trout in a 12 X 7 1/2 X 2-inch baking dish.
5.Lightly pack mushroom mixture into each trout, folding to close.
6.In a small dish micro-cook 1 tablespoon butter or margarine, uncovered, on 100% (HIGH) 15 to 45 seconds or until melted.
7.Stir in lemon juice. Brush fish with butter mixture; cover dish with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 6 minutes or until fish flakes easily, rotating a half-turn after half the cooking time.
Makes 2 servings.

Preparation method
1.In a 1 1/2-qt casserole micro-cook mushrooms and onions in a butter or margarine, uncovered, on 100% (High) 3 1/2 to 4 1/2 minutes, strring after 2 minutes.
2.Drain. Stir in soup, cheese, shrimp, parsley, garlic powder, paprika, and hot pepper sauce.
3.Micro-cook, uncovered, on 100% (High) 4-6 minutes or until cheese is melted and mixture is hot, stirring every 2 minutes.
4.Serve hot with unsalted crackers and vegetable dippers.
Makes 2 cups.

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

Preparation method
1.In a quart casserole micro-cook beans, onion, celery, and 1/4 cup water, covered, till beans are almost tender, about 9 minutes, stirring after 5 minutes.
2.Do not drain. Stir in remaining ingredients.
3.Micro-cook, covered, till butter melts, about 1 minute.
Serves 3.

Preparation method
1 Sift flour into a bowl.
2 Add onion, coriander and capsicum, mix well.
3 Add as much ice-cold water as required to make a soft dough.
4 Divide up into walnut sized balls. Flatten and roll out thinly.
5 Heat a frying pan, brush it with oil and fry the chapatis (they should be like thick pancakes) on both sides until brown.
MAKES 6 To 8

Preparation method
1 Peel prawns leaving tail intact, remove back vein.
2 Combine prawns in a bowl with garlic, sugar, soy sauce, sesame oil and 1 tablespoon of the cornflour. Mix well, stand 10 minutes.
3 Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove.
4 Combine remaining 1 tablespoon cornflour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce.
5 Heat remaining 1 tablespoon oil in a saucepan, saute onion and capsicum for 2 minutes.
6 Add prawns and cornflour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
SERVES 6 TO 8

Preparation method
1 Combine mince in a bowl with egg, coriander, cumin, chilli and garam masala.
2 Apply some oil to fingers and skewer. Mould heaped tablespoons of meat in a long cigar shape on the skewers.
3 Brush with ghee, cook gently under preheated grill until browned, turn skewers occasionally.
4 When kebabs are ready, slide them off skewers. Serve with slices of lemon, onion and tomato arranged around them.
SERVES 4 TO 6

Preparation method
1 Combine onion in a blender or food processor with yoghurt, garlic, ginger, and garam masala. Blend until smooth.
2 Combine fish with this mixture. Ma for 2 hours. Drain and dry.
3 Thread fish cubes onto skewers. Coo under preheated grill for 3 minutes on side or until cooked through, brush wil melted butter while grilling.
SERVES 4 TO 6

Item required
2 tablespoons ghee
1 onion, thinly sliced
1 tablespoon cracked black pepper
1/2 teaspoon ground ginger
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 teaspoon chilli powder
1 kg chicken pieces
4 cups (1 litre) water
Preparation method
1 Melt ghee in a saucepan and saute onic until tender. Add pepper, ginger, turmeri coriander and chilli.
2 Add chicken pieces and water. Bring i_ the boil, reduce heat to low, cover, sirnme: for 45 minutes or until chicken is tender.
SERVES 4 To 6

Item required
8 chicken thighs, skin removed
1 large onion, chopped
4 cloves garlic, chopped
1/2 teaspoon ground ginger
1 teaspoon ground coriander 1/2 teaspoon ground cumin
2 teaspoons ground turmeric
1/2 teaspoon chilli powder
‘A cup (125 ml) plain yoghurt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
4 tablespoons fresh lemon juice
1 teaspoon garam masala
Preparation method
1 Make 3 or 4 cuts on each side of the chicken pieces.
2 Combine onion, garlic, ginger, coriander, cumin, turmeric, chilli, yoghurt, vinegar, Worcestershire sauce and half the lemon juice in a blender or food processor. Blend until smooth.
3 Pour spice mixture over chicken, refrigerate at least 6 hours, preferably overnight.
4 Place chicken on a rack in a baking dish. Bake in moderately hot oven for 45 minutes or until chicken is tender.
5 Sprinkle with garam masala and remaining lemon juice to serve.
SERVES 4 To 6