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23

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 28)
Fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on MEDIUM HIGH (70%) for 8
minutes.  Allow to stand whilst preparing the
sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on MEDIUM HIGH (70%) for 2 minutes.
Serve the sauce separately.

Garnish with a sprig of fresh rosemary.

Serves 4          
Preparation time  -  10 - 12 minutes
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on HIGH (100%) for 5

minutes, stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves.  Mix thoroughly.

4 Cook on HIGH (100%) for 6 minutes, until the

vegetables are tender.  Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4           
Preparation time  -  18 minutes
700g (11/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 28)
25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on HIGH (100%) for
14 minutes, until soft enough to mash.  Mash
with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on MEDIUM HIGH (70%) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.

3 Cook on MEDIUM HIGH (70%) for 7 minutes,

until the cheese has melted.

24

Serves 4          
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a casserole
dish. Cover and cook on MEDIUM HIGH
(70%) for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on

MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.

Ideal served on a bed of tagliatelle or rice.

Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint)hot beef stock
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 28)
200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on HIGH
(100%) for 30 seconds. Stir in meat, mix well and
cook on HIGH (100%) for 4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on HIGH (100%) for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on HIGH (100%) for 4 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on MEDIUM (50%) for 25-28 minutes.

Serves 4          
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4  pint) hot beef stock
10ml (2 tsp) Cornflour 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (See Page 28)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on HIGH (100%) for 2 minutes.

2 Add the minced beef and cook on HIGH

(100%) for 8 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock, cornflour, 4 tsp of water and seasoning.
Cook on HIGH (100%) for 15 minutes, stir
every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on MEDIUM HIGH
(70%) for 20 minutes

25

Serves 4           
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine 
300ml (1/2 pint) beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on

HIGH (100%) for 30 seconds. Stir in the onion,
celery, garlic and bacon. Cook on HIGH
(100%) for 6 minutes, stir halfway through
cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
HIGH (100%) for 5 minutes, stir twice during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on MEDIUM HIGH (70%) for  20-22
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Serves 4           
Preparation time  -  20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and stock in a

large casserole dish. Cover and cook on
MEDIUM HIGH (70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2/

3

of the pastry and line

a 1 litre (1

3/

4

pint) greased pudding basin with

this pastry. Roll out the remaining pastry and cut
a circle large enough to cover the surface. 

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in
the centre to allow steam to escape.

5 Cover and cook on HIGH (100%) for 15

minutes.

Shepherds pie:  Make as the bolognese sauce omitting the wine.  Place in dish, top with 700g (11/2lb)
mashed potatoes. Heat on HIGH (100%) for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.  

26

Serves 4          
Preparation time  -  6 - 7 minutes
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2  pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
Fresh parsley

1 Melt the butter in a large bowl on HIGH

(100%) for 1 minute.

2 Stir in the onion and cook on HIGH (100%) for

1 minute.

3 Stir in the flour and gradually add the milk and

cream.  Cook on HIGH (100%) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on HIGH (100%) for 12 minutes, stir
every 3 minutes.

Garnish with fresh parsley to serve

Serves 4            
Preparation time  -  5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
5ml (1tsp) Cornflour
Salt and Pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on HIGH (100%) for 15 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4            
Preparation time  -  6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.  
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on HIGH (100%) for 2
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on MEDIUM HIGH (70%) for 25

minutes.  Stir and coat the chicken twice during
cooking.

Serve with rice or jacket potatoes.