Chapter:
Dishes in the microwave (in a microwave oven)
5th page

POULTRY DISHES
in the microwave

CHICKEN PAELLA WITH RICE

Ingredients :
- 200 g chicken meat,
- 200 g rice,
- 400 ml broth,
- 50 g crab meat,
- 1 pod of sweet pepper,
- 1 onion,
- 2 cloves of garlic,
- 1 leek,
- 1.5 teaspoons of salt,
- 100 g olives,
- butter,
- saffron,
- paprika,
- pepper.

Preparation

Mix rice, pre-soaked for 1 hour, with saffron and place in a wide saucepan. Pour in the broth, sprinkle the rice with sweet pepper slices, onion slices and chopped leeks. Season with salt, pepper and crushed garlic. Sprinkle the meat with salt, pepper and paprika and place on top of the vegetables. Cover the meat with a layer of chopped olives and crabs and brush with butter.
Cover the pan with a lid and simmer for 18 minutes at full power, heat for the last 5 minutes without a lid.

TURKEY STEWED IN MARINADE

Ingredients :
- 700 g turkey fillet,
- zest and juice of 1 lemon,
- 1 tbsp. spoon of ground ginger,
- 2 tbsp. spoons of vegetable oil,
- 2 tbsp. spoons of soy sauce,
- 25 g butter,
- 50 g peeled almonds,
- 1 large onion,
- 1 pod of red sweet pepper,
- salt,
- pepper.

Preparation

At least 2 hours before cooking, cut the turkey fillet into thin strips and remove any tough muscles. In a non-metallic bowl, mix lemon zest and juice, ginger, 1 tbsp. a spoonful of vegetable oil and soy sauce. Stir in the chopped meat, cover and place in a cool place (not the refrigerator). Stir 1-2 times during this time.
Melt the butter in a shallow dish (1 minute at 70% power), add the sliced ​​almonds, stir and cook for 2 minutes at 50% power. Salt and pepper. Finely chop the onion and bell pepper, mix with the rest of the vegetable oil and simmer in a 2-liter saucepan for 2-3 minutes until soft. Using a spatula, transfer the turkey pieces into the pan and pour in some of the marinade. Simmer for 5 minutes until tender, stirring 1-2 times during this time. Add the remaining marinade and heat at 50% power. Heat almonds for 1-2 minutes.
Serve with hot rice and sprinkle almonds on top.

FRIED CHICKEN

Ingredients :
- 1 chicken (1.2-1.5 kg),
- 1 glass of barbecue sauce.

Preparation

Cut the chicken into portions, place them on a round dish with a thin part closer to the middle. Cover with wax paper. Cook for 4.5 minutes at maximum power, drain the juice and turn the pieces over. Pour in half the sauce and place uncovered in the oven for 6-8 minutes at maximum power. Turn over, pour in the remaining sauce and place in the oven for another 5-8 minutes at the same power.
Leave the dish covered for 5 minutes before serving.

ROASTED TURKEY IN HONEY-LEMON SAUCE

Ingredients :
- 1 turkey (5 kg),
- 3 tbsp. spoons of vegetable oil,
- 3 tbsp. spoons of honey,
- 60 g butter,
- 2 teaspoons of grated garlic,
- 2 tbsp. spoons of mustard seed,
- juice of 1 lemon,
- 200 ml dry white wine,
- 1 teaspoon of salt.

Preparation

Place vegetable oil, butter and garlic in a small ladle. Simmer for 1 minute at full power. Stirring, add the remaining ingredients and simmer for another 1 minute. Brush the turkey with honey-lemon sauce, place breast side down on the bottom tier and roast for 60 minutes at 50% power.
Turn during cooking and brush regularly with sauce.

TURKEY WITH RED PEPPER

Ingredients :
- 1 large onion,
- 1 clove of garlic,
- 10 ml vegetable oil,
- 10 g red pepper,
- salt,
- pepper,
- 15 g wheat flour,
- 75 ml red wine,
- 400 g canned chopped tomatoes,
- 2 breasts (250 g each) of fatty turkey, boneless and skinless.

Preparation

Peel and thinly slice the onion and garlic. Place the onion, garlic and vegetable oil in a large heatproof bowl, cover with a lid and cook for 4 minutes. Add red pepper, salt and pepper and add flour, wine and tomatoes. Cook for about 4 minutes until it boils. Mix well. Place the turkey on top, cover, and cook at 70% power for 12 minutes. Let stand for 5 minutes.
Remove the turkey and cut it diagonally into thick pieces. Mix the sauce well and pour over the turkey.
Serve the remaining sauce separately.

CHICKEN WITH tarragon

Ingredients :
- 1 small onion,
- 15 g butter,
- 150 ml chicken broth,
- 10 ml mustard beans,
- 60 ml cream,
- 30 g chopped fresh tarragon,
- salt,
- pepper,
- 2 chicken breasts without skin and bones,
- 50 g corn flour,
- roasted almonds.

Preparation

Peel and chop the onion and place in an ovenproof dish large enough to hold the chicken breasts in a single layer. Add oil, cover and cook for 3 minutes on full power until the onion is soft. Add broth and cook for 1 minute on full power until it comes to a boil. Mix mustard, cream, tarragon, salt and pepper.
Add the chicken pieces, dipping them into the sauce. Heat for 1 minute on full power until the sauce comes to a boil. Cover and cook on 70% power, turning the chicken pieces once, for 9-10 minutes. Place chicken on warmed plates. Mix the cornmeal with a little water and stir until the mixture is smooth, then add to the sauce. Cook for 1 minute on full power until it comes to a boil.
Mix well and pour the sauce over the chicken.

CHICKEN GOULASH WITH BELL PEPPERS

Ingredients :
- 600 g chicken breasts,
- 3 pods of sweet pepper,
- half a leek stalk,
- 150 ml chicken broth,
- 50 ml dry white wine,

- salt,
- pepper.

Preparation

Cut the chicken breasts and peppers into pieces, and the leeks into rings. Place the chicken, peppers and leeks in a bowl, pour in the broth, cover with a lid and cook for 13-14 minutes at full power.
Dissolve food starch in wine, add to goulash and cook for another 3 minutes at full power.

DUCK IN ORANGE SAUCE

Ingredients :
- 30 g sugar,
- 100 ml red wine vinegar,
- 15 ml soy sauce,
- 2 large duck breasts (about 275 g each) or 4 small ones (each about 175 g),
- 2 oranges,
- 10 g starch,
- 1 cube of chicken broth,
- 30 ml orange liqueur,
- salt pepper.

Preparation

Place the sugar and vinegar in a small bowl and cook on full power for 6 minutes until the mixture boils and has reduced to 50ml. Add soy sauce. Drizzle the duck breasts in the glaze and place them, skin side up, on a roasting rack on a flat ovenproof plate. Fold the ends of the skin down to make the breasts compact. Cover with parchment paper and cook on 50% power for 11-13 minutes, basting with glaze until done. Let stand for 5 minutes.
At this time, peel and dry one orange, and then, using a potato peeler, peel it from the veins. Cut the veins into small strips, pour boiling water over them and let stand. Peel the remaining orange, divide into slices, collecting the juice in a separate bowl. Add orange juice to the remaining glaze and pour in the diluted starch. Dissolve the stock cube in 150ml boiling water and pour into the glaze. Cook on high for 3 minutes until the glaze is bubbling and risen.
Pour in the liqueur, salt and pepper to taste. Drain the orange veins. Thinly slice the duck diagonally and place on a warm plate, garnishing with orange slices.

CHICKEN CUTLETS “POZHARSKIE”

Ingredients :
- 500 g chicken fillet,
- 100 g wheat bread,
- 1 tbsp. spoon of butter,
- milk,
- salt.

Preparation

Pass the meat through a meat grinder, add crustless white bread soaked in milk or cream, mix and pass through the meat grinder again. Add softened butter, salt and mix well.
Form 60-70 g cutlets, place on a plate and bake for 8-10 minutes at full power and the grill is on.

INDONESIAN TURKEY BREAST

Ingredients :
- 600 g turkey breast,
- 100 ml chicken broth,
- 250 g soy sprouts,
- 1 can of fruit compote (weight of fruit without juice: about 200 g),
- 100 ml cream,
- 1-2 tbsp. spoons of food starch,
- 1 teaspoon of spices,
- 1-2 teaspoons of soy sauce,
- salt pepper.

Preparation

Cut the turkey breast into small pieces. Wash fresh soybean sprouts and drain. Boil turkey meat along with soy sprouts in chicken broth for about 5 minutes at full power. Add fruit (without juice), cream and spices to the turkey broth. Cook for 3 minutes at full power.
Dissolve food starch in cold water and add it all to the sauce. Boil well for 2 minutes at full power. Salt and pepper.

BOILED CHICKEN LEGS IN CRISPY BREADING

Ingredients :
- 75 g of crispy salty biscuits,
- 30 g grated parmesan,
- 5 g pepper,
- 1 egg white,
- a pinch of salt,
- 4 large chicken legs, total weight 450-550 g,
- 2 large tomatoes,
- 1 small onion,
- 5 ml red wine vinegar,
- 15 ml olive oil,
- a few drops of sweet chili sauce,
- salt pepper,
- 15 g chopped parsley.

Preparation

Place the cookies in a food processor or cutter and prepare the breading (or use a rolling pin). Add cheese, pepper and stir. Pour a little breading into a durable plastic (polyethylene) bag. Beat the egg white in a flat bowl. Dip one piece of chicken in the egg whites, place in the bag and shake until coated with breading. Bread the remaining chicken pieces in the same way. Place chicken on roasting rack, thick ends facing out. Cook on 70% power for 12 minutes until the chicken is cooked through. Let stand for 5 minutes.
At this time, cut the tomatoes in half, remove the grains and coarsely chop the pulp. Peel and chop the onion. Place the tomatoes and onions in a bowl and add the remaining ingredients.
Serve with chicken.

CHICKEN STEWED IN SHERZ

Ingredients :
- 1 chicken,
- 100 g bacon,
- 1 large onion,
- 80 ml sherry,
- 1 tbsp. spoon of soy sauce,
- 1 tbsp. spoon of lemon juice,
- 1 tbsp. spoon of wheat flour,
- salt pepper.

Preparation

Place portioned pieces of meat on a round dish with thin edges towards the middle. Sprinkle with salt, pepper, thinly sliced ​​onion and bacon bits. Pour the mixture of wine, sauce and juice and cover with waxed paper. Place in the oven for 5-8 minutes at full power, turn over, and cook for another 10 minutes.
Leave covered for 5 minutes before serving.

CHICKEN BAKED IN PARCHMENT

Ingredients :
- 1 chicken (up to 1 kg),
- garlic,
- ground black pepper,
- salt.

Preparation

Rub the prepared chicken with salt, pepper and garlic. Wrap the chicken in parchment and cook for 22-25 minutes at full power.

CHICKEN FRICASSEE

Ingredients :
- 1 chicken (1000-1200 g),
- 250 ml chicken broth,
- 150 g zucchini,
- 100 g carrots,
- 150 g champignons,
- 200 ml dry white wine,
- 2-3 tbsp. spoons of food starch,
- 3 teaspoons of sour cream,
- salt pepper.

Preparation

Cook the chicken in 250 ml of chicken broth for about 8 minutes at full power in a covered bowl. Turn the chicken over and continue cooking until done, another 8 minutes at full power. Remove meat from bones and cut into pieces. Finely chop the carrots and cook them in chicken broth in a covered bowl for about 7 minutes at full power. Finely chop the champignons and zucchini, add them to the carrots and pour in white wine. Continue cooking for 7 minutes at full power. After this, add boiled chicken meat, a little food starch dissolved in cold water, and sour cream.
Mix well and boil the finished fricassee for 3-4 minutes at full power.

STUFFED CHICKEN BALLS WITH SAUCE

Ingredients :
- 4 chicken breasts without bones and skin,
- 1 clove of garlic,
- 100 g grated cheddar,
- 25 g fresh bread crumbs,
- 150 ml cream,
- 4 pieces of back bacon without skin,
- 30 ml tomato ketchup,
- a piece of butter.

Preparation

Place some flour in a heavy-duty plastic bag and add salt and pepper. Beat the meat, place the chicken breast in a bag and shake to coat the meat on all sides with flour. Prepare other pieces of chicken in the same way. Add finely chopped garlic, bread crumbs, half the amount of cream specified in the recipe to the cheese, mix well, divide into 4 parts and roll into balls. Place balls on the beaten chicken breasts and carefully roll them up. Wrap the resulting rolls in pieces of bacon and wrap them with strong thread. Place in a heatproof bowl, cover with a lid and cook for 5 minutes. Turn the meat balls over, cover with a lid and cook for another 5 minutes until fully cooked. Place chicken balls on warmed plates.
Pour over the sauce made from the juice remaining after frying, ketchup and cream.

TURKEY PATE

Ingredients :
- 400 g turkey meat,
- salt pepper,
- zest of 1 lemon,
- 1 onion,
- 0.5 teaspoons each of ground cinnamon, ginger and nutmeg,
- 4 slices of white bread,
- 200 ml cream,
- 1 bunch of parsley,
- 2 eggs,
- 1 zucchini,
- 4 chopped sprat.

Preparation

Cut the prepared turkey meat into 3 cm cubes. Mix spices, herbs, chopped onion, zest with the turkey meat, put in the freezer of the refrigerator for 10 minutes. Cut the crust off the bread and cut the crumb into cubes, pour in cream, and let stand. Chop the parsley. Grind the meat with a miner until pureed, gradually adding eggs, soaked bread and parsley. Salt and pepper. Add finely chopped zucchini and chopped sprat fillets to the mixture. Place the minced meat in an oiled microwave-safe dish, cover with a lid and bake at full power for about 15 minutes, then at 70% power for 10 minutes.
You can serve the pate with tomato sauce and pasta.

CRISPY CHICKEN

Ingredients :
- 1 chicken weighing about 500 g,
- 0.5 cups breadcrumbs,
- 2 tbsp. spoons of grated cheese,
- 0.25 cups of oil,
- 2 beaten eggs,
- 2 cloves of garlic,
- 2 teaspoons chopped parsley,
- salt.

Preparation

Prepare the coating mixture by taking the beaten eggs and mixing them with the butter. Melt butter for 1 minute. At the same time, prepare the mixture to form a crust by mixing breadcrumbs, grated cheese, chopped parsley, crushed garlic and salt. Divide the chicken into 2 pieces. Dip into the egg mixture and then roll thoroughly in breadcrumbs. Place the halves on a platter with the meaty parts at the edges. Cover with waxed paper (you can just use a plate).
Cook at full power for 4 minutes. Turn the pieces so that the inner parts are on the outside and cook for another 4 minutes.

CHICKEN RAGU

Ingredients :
- 500 g chicken meat,
- 100 g carrots,
- 1 onion,
- 1 turnip or rutabaga,
- 1 tomato,
- 2 tbsp. spoons of butter,
- salt pepper,
- parsley,
- 1 glass of water.

Preparation

Cut the chicken into pieces (50-70 g each), place in a bowl, add oil and cook at full power for 4 minutes. Cut carrots, onions, turnips (rutabaga) into pieces, put on pieces of chicken, add garlic, pepper, salt. To fill with water. Cover with a lid and cook at 50% power for 6 minutes.
Add greens and sliced ​​tomato, cook at full power for 3-4 minutes.

microwaved turkey leg fillet rich in vitamins and minerals such as: vitamin B2 - 21.7%, choline - 21.3%, vitamin B5 - 28.6%, vitamin B6 - 33.7%, vitamin B12 - 104.5%, vitamin PP - 43.6%, potassium - 13.8%, phosphorus - 33.7%, copper - 14.1%, selenium - 62.3%, zinc - 33%

What are the benefits of turkey drumstick fillet in the microwave?

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

All information presented below will be relevant for those whose microwave oven has a combined mode Microwave+Grill.

For reference: I myself am the owner of a rather ordinary, but modern microwave oven, the grill of which is located on the “ceiling”.

For a long time I thought that grilling in a microwave was a useless thing. The maximum is to make sandwiches with tomatoes or cheese. I wouldn’t have started using it if I hadn’t read in one culinary blog that the combined microwave + grill mode is great for cooking poultry and fish. How could you resist here? I decided to experiment. This ends up being my favorite setting for cooking chicken, turkey and fish.

First, the sauce in which I cook the bird (you can make your own, this is purely for example). I like to use mustard (in paste form) because... It makes the meat juicier. Another favorite is cane syrup, which caramelizes beautifully and adds a nice sweet flavor.

Diet option: 2-3 tbsp. spoons of mustard, 1 egg, 1 tbsp. a spoonful of dark cane syrup, spices to taste.

Normal option: 2-3 tbsp. spoons of sour cream, 1-2 tbsp. spoons of mustard, spices to taste, and you can also add a spoonful of cane syrup.

Chicken breasts in microwave+grill mode

Remove the skin from two chicken breasts and carefully remove the meat from the bones so that you end up with four large pieces. We beat the resulting fillet, coat the flesh side with sauce and place it on a high or medium rack with the coated side up.

Preheat the grill according to the instructions for your oven. In my case, the empty oven heats up in the Grill mode (not combined!) for about 3 minutes.

Place the chicken in a preheated oven and cook in the combined microwave + grill mode, setting the power to 300 watts. for 15-17 minutes.

Remove the chicken, turn the pieces over to the other side, add salt and brush with the remaining sauce.

We send it back to the oven to cook in the same mode and at the same power, but for 11-12 minutes.

Sprinkle the finished chicken with fresh herbs.

This is exactly how I cook chicken thighs: I remove the skin and remove the bones, but do not chop the resulting steaks. Well, and since they are fattier, I always cook them without sour cream. Five medium-sized thigh steaks take the same amount of time to cook as 2 chicken breasts from the recipe above.

And today, for example, I cooked boneless turkey drumstick(without skin) with a diet version of the sauce. The mode and time are the same, I beat the meat. I liked it very much. Here's what happened:

I plan to try cooking rabbit meat in this mode. I’ll write about fish a little later.

Important! Remember that cooking time may vary depending on the amount of meat and the power of your microwave.
The time is valid for the specified number of products.
Cooking time can also be affected by the presence of bones (as such pieces are thicker), the size of the meat pieces (small ones cook faster) or cooking in a pan rather than on a wire rack. For example, I once cooked turkey on a crisp plate—the time had to be increased.

Bon appetit!

This miracle of modern technology entered our lives quite a long time ago, but has not lost its relevance to this day. A compact, neat microwave takes up little space, and you can cook a lot of culinary masterpieces in it. When buying such an assistant, housewives primarily pursue the goal of quickly heating up breakfasts, lunches or hot sandwiches, but they don’t think about the fact that they can prepare amazingly tasty dishes.

You can also quickly defrost food in it, preserving all the useful substances, cook the most tender vegetables, juicy chicken or turkey fillet, bake fish, and the dishes will have a special delicious taste and look appetizing.

Cooking

But still, the biggest advantage of this miracle technique is the speed of preparation. Using such an oven for heating, many people don’t even realize how many kitchen appliances it can replace - oven, grill, convection oven and even a steamer!

A microwave oven makes it possible to prepare culinary masterpieces. You can choose your favorite microwave fillet recipes from the ones offered. Dishes made from chicken, turkey, and fish are very tasty. However, the first place rightfully goes to chicken fillet in the microwave.

Cooking from chicken fillet

Chicken is a universal dish, almost everyone loves its meat, and cooking does not take much time and does not require much effort. Fillet is considered dietary meat; it is a bit dry, so it is important not to dry it out even more during the process.

Chicken fillet in a sleeve with herbs

You will need the following ingredients:

chicken breast;

soy sauce;

sour cream (low-fat);

Italian or French herbs;

Try to cook the fillet in the microwave correctly, and the meat will turn out juicy.

Prepare the marinade: add herbs and pepper to soy sauce. Rinse the meat and place in the marinade for 20-30 minutes. Rub sour cream on top; no need to add salt, since soy sauce is used, and it is salty. Sour cream will add tenderness to the meat. Place the prepared breast in a baking sleeve and place in a special dish in the microwave for 15-17 minutes. It is important not to overcook, otherwise the breast will be dry.

Chicken breast with cheese and vegetables

To bake chicken fillet in the microwave, try another recipe. To prepare this incredibly tasty dish you will need:

chicken fillet – 2 pcs.;

one onion;

one medium sized carrot;

cheese – 150 g;

several pieces of tomatoes;

salt pepper;

seasonings, herbs.

The meat must be beaten with a hammer, salted, sprinkled with pepper and seasonings, and placed in a special baking dish. Place chopped onions and grated carrots in half rings or rings on top, then sliced ​​tomatoes. In winter, tomatoes can be replaced with ketchup. The next layer will be grated cheese. Season with herbs. You can add a little water to the dish to make gravy.

It is necessary to bake in a preheated oven at a power of 800 W for 15-20 minutes. If your microwave has a combined microwave + grill mode, you need to cook at 300 W for 20-25 minutes.

These microwave chicken recipes are great for quick cooking.

Cooking with turkey

An excellent solution would be to cook turkey fillet in a creamy sauce. It takes little time, but the meat turns out very tasty and tender:

fillet – 450 g;

cream – 125 g;

paprika – 0.5 tsp;

chicken broth – 125 ml;

salt pepper;

vegetable oil.

Spicy lovers can add cayenne pepper to this dish.

Cut the meat into small pieces and add salt. Add pepper to cream. Add a little vegetable or olive oil to a special microwave-safe pan, pour in the cream and pepper and place in the oven for 5 minutes. Place the turkey in a saucepan, add broth and season with paprika. Then cover with a lid and cook for 7 minutes at 600 W. Stir once during the process. When ready, do not remove immediately, but let the dish sit in the oven for a little while. Sprinkle with sesame seeds or herbs before serving.

Pollock recipe in sour cream sauce

Try also preparing not only poultry fillets, but also fish fillets. As an option, pollock is a tasty fish, almost boneless. To make the dish successful, here are some tips:

if the product is frozen, you need to defrost it before starting cooking, but be careful - the fish must remain cold;

When defrosting, it is better to cover the top of the fish with a paper towel;

do not add salt before cooking, otherwise the fish will turn out tough;

The container should be selected with a lid with a hole for steam;

At the end of cooking, do not remove the pollock from the oven so that it is fully cooked.

You will need:

pollock fillet – 350 g;

sour cream – 100 g;

flour – 1 tbsp. l.;

hard cheese – 40 g;

salt, pepper, herbs.

Cut the onion into rings and grate the cheese on a coarse grater. Cut the fish into small pieces and place in a pre-greased container. Top with onions. For the sauce, mix sour cream with water 1:1, add flour, add salt. Pour the prepared sauce over the fish fillet and place in the oven. Cooking time will take 10-15 minutes. Power is average. Remove the dish, sprinkle with cheese and place in the oven again until the cheese melts, 2-3 minutes is enough. Season the finished dish with herbs.

A modern woman does not always have enough time and patience to spend half a day in the kitchen to please her family with a deliciously prepared breakfast, lunch or dinner. The microwave oven is a real lifesaver! You can cook in it no worse than on a regular stove, the dishes turn out wonderful, and the time it takes to prepare them is much less.

Original recipes for cooking turkey in the microwave

Attention! If the recipe does not indicate power, then it is taken as 100%

Turkey with apples, mushrooms and cider

Ingredients:

4 turkey fillets - about 700 g
-1 teaspoon paprika
-3 tbsp flour
-26 g butter
-100 g finely chopped onion
-100 g chopped mushrooms
-1 large apple, peeled, cored and sliced
-150 g dry cider
-salt pepper
-roasted almonds for garnish

Preparation:

1. Place the fillet into pieces, removing tendons and membranes
2. Combine paprika with flour and roll turkey pieces in the mixture.
3. Melt the butter in a 2 liter saucepan (30 sec)
4. Add to turkey and cook, covered, for 2-3 (3.5) minutes. Add cider, cover again and cook for another 8.5-11 (12) minutes.
5. Check the turkey for doneness, season to taste and serve with a sprinkle of almonds on top.

Turkey pate

Ingredients:

300 g turkey meat,
2 eggs,
1 onion,
100 g white bread,
150 g cream,
zest of 1 lemon,
parsley,
ground spices (cinnamon, ginger, nutmeg),
ground black pepper, salt
butter for lubrication

Preparation:

1. Cut the turkey meat into small portions. Then mix with pre-chopped onion, grated lemon zest, and well-chopped spices. Season well with salt and place in the freezer for 10 minutes.

2. Soak the bread in cream and leave for 15 minutes to soak.

3. Remove the slightly frozen turkey meat from the freezer. Use a blender or food processor to form a paste mixture. Place in a bowl and add raw eggs, soaked but lightly squeezed bread, chopped parsley. Salt and pepper to taste.

4. Place the resulting mixture in a greased form, cover with a lid and cook in the microwave at 100% power for 10-13 minutes, then at 60% power for about 7-8 minutes.

Turkey in marinade

Ingredients:

• 700 g turkey fillet
• 1 lemon
• 1 tbsp. spoon of fresh ginger
• 2 tbsp. spoons of vegetable oil
• 2 tbsp. spoons of soy sauce
• 25 g butter
• 50 g whole almonds
• salt and pepper
• 1 onion
• 1 red pepper.

Preparation:

Cut turkey fillet into thin strips, removing tough meat. In a non-metallic bowl, mix chopped lemon peel and pith, grated ginger, 1 tbsp. a spoonful of vegetable oil and soy sauce. Place the turkey, stir and leave to settle in a cool place, but not in the refrigerator, for 2 hours. Stir once or twice.

Melt the butter in a shallow bowl - 1 minute. Stir in nuts and cook for 1-2 minutes. Season with salt and pepper and set aside. In a 2-liter saucepan, add the remaining 1 tbsp. Stir in onion and pepper with a spoonful of vegetable oil. Cook for 2-3 minutes (until soft). Using a slotted spoon, remove turkey, reserving marinade. Cook 3-5 minutes until turkey is cooked through, stirring once or twice. Drizzle marinade over top and continue cooking until heated through. Heat almonds - 2 minutes. Serve turkey over hot rice and sprinkle with almonds.

Turkey with pickled apples

Ingredients:

• 500 g turkey pulp
• 3-4 pickled apples
• 1 cup sour cream
• 1 glass of water
• 2 tbsp. spoons of grated cheese

Preparation:

Cut the turkey flesh into strips, place in a bowl, add oil, salt and cook at full power for 4 minutes. Then put pieces of peeled and separated pickled apples on top, pour in sour cream diluted in water, sprinkle with grated cheese and cook at 50% power for 12-15 minutes. When serving, sprinkle with chopped herbs.

Exotic turkey

Ingredients:

Turkey fillet 150 g
.Onion seasoning 1 tsp
.Sweet pepper, sesame seeds, flour
.Cream 50 g
.Papaya 1/2 fruit
.Red and green peppers, 1/4 each
.Corn 100 g grains
.Salt pepper
.Tomato 1 pc.
.Foil for microwave

Preparation:

Cut the turkey fillet into strips, sprinkle with onion seasoning, pepper, and sesame seeds. Mix 1/2 tsp flour with cream. Peel the papaya from the grains, carefully remove the pulp, trying to give it the shape of balls. Peel the pepper pods from seeds and cut into slices. Season the pepper, corn and papaya pulp with salt and pepper, mix and fill the fruit halves with this mixture. Place the turkey with the side dish on a plate, cover with foil and bake in the oven for 6 minutes at 600 W. The dish, garnished with tomato halves and marigold leaves, can be served with crispbread.

Meat loaf

Ingredients:

125g sliced ​​white bread, 450g chopped beef, 450g (4 cups) chopped turkey, 2 teaspoons salt, 3 cloves garlic, minced, 4 eggs, 2 teaspoons Worcestershire sauce, 2 teaspoons soy sauce, 2 teaspoons mustard

Preparation:

Grease a 23cm bowl. Grind the bread in a food processor. Add all the remaining ingredients and chop too. Make sure that the products do not turn into a homogeneous mass, otherwise the loaf will be too dense. Place the mixture in an oiled bowl. Use a cup to cut out a circle in the center and leave it blank. Cover the bowl with a lid with two slits to allow steam to escape. Cook on full power for 18 minutes, turning the dish twice. The loaf should move slightly away from the edges of the pan. Let it sit for 5 minutes, then serve hot.

Bon appetit!

Based on materials from various sites.