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TINSEA945WRRZ-K32 UK R246

R246

A39887,R246 O/M

27

Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1tbsp) cornflour blended with 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, stock and white wine in a
casserole dish. Cover and cook on 50P for 30
minutes. Stir 2-3 times during cooking.

3 Stir in cornflour, mushrooms and cream.

Cook, uncovered, on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

Serves 4          
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1tsp) ground cumin
100g (4oz) canned sweetcorn, drained
200g (7oz) white long grain rice
700ml (1

1

/

4

pint) hot beef stock

salt and pepper to taste

1 Place all ingredients into 2.5L casserole dish

and mix well.

2 Place on the turntable. Do not cover.
3 Cook for 30 minutes on 70P.
4 Stir every 10 minutes.

Serves 4          
Preparation time  -  15 minutes
450 g (1lb) braising steak, cubed
225g (8oz) carrots, sliced
100g (4oz) celery, sliced
125g (5oz) onion, chopped
225g (8oz) potatoes, chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2tbsp) cornflour blended with water
salt and pepper

1 Place beef, carrots, celery, onions and

potatoes in a 2.5L casserole dish. Pour in the
beef stock, wine and blended cornflour and
mix well. Season to taste.

2 Cook on 70P for 50 minutes. Stir 2-3 times.
3 Leave to stand for 5 minutes before serving,

so that the meat relaxes to improve the
texture.

UK R-246 O/M,P25  03.6.18 10:00 AM  Page 27

TINSEA945WRRZ-K32 UK R246

A39887,R246 O/M

28

Serves 4          
Preparation time  - 12 minutes
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P
for 6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Add the
herbs, wine, stock and blended cornflour and
mix thoroughly.  

3 Cook on 70P for 30 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
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

30ml (2tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (

1

/

2

tsp) 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
70P 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 centre to allow steam to escape.

5 Cover with cling film, pierce and cook on 100P

for 15 minutes.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.  

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TINSEA945WRRZ-K32 UK R246

R246

A39887,R246 O/M

29

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

600g (1lb 5oz) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for

3 minutes.

3 Stir in the flour and mustard powder,

gradually add the milk and cream.  Cook on
100P for 5-6 minutes, stirring every minute,
until smooth and thickened.

4 Add the turkey and seasoning. Cook on 100P

for 16 minutes. Stir 2-3 times.

Garnish with parsley to serve.

Serves 4          
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour blended with water
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.

3 Cover and cook on 70P for 25 minutes.

Turnover and coat the chicken with the sauce
several times during cooking.

Serves 4
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) 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 fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 35 minutes.  Stir and coat

the chicken twice during cooking.

Serve with rice or jacket potatoes.

UK R-246 O/M,P25  03.6.18 10:00 AM  Page 29

TINSEA945WRRZ-K32 UK R246

A39887,R246 O/M

30

Serves 4
Preparation time  -  25 minutes
15ml (1tbsp) olive oil
200g (8oz) aubergines, cut in 2.5cm (1”) cubes
100g (4oz) leeks, sliced
1 clove garlic, crushed
50g (2oz) celery, sliced
500g (1lb 2oz) canned, chopped tomatoes
300g (12oz) canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2

tsp)  basil

50g (2oz) fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and

celery in a 2.5 litre (4 pint) casserole dish,
mix well. Heat on 100P for 4-5 minutes, stir
after 3 minutes.

2 Add the tomatoes, beans, crumbled stock

cubes basil and sweetcorn. Season and mix
well.

3 Cover and cook on 70P for 20 minutes, stir

twice during cooking.

Serve with rice or baked potatoes.

Serves 2           
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 12-13 minutes. Halve each potato
and scoop the flesh into a bowl, add the
butter, cheese, chives and mushrooms. Mix
well and season.

2 Pile mixture back into the potato skins and

place in a flan dish, on the turntable. 

3 Cook on 50P for 10-12 minutes.

Serves 4          
Preparation time  -  15 minutes
600g (1lb 5oz) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
225g (8oz) leeks, sliced
100g (4oz) cooked ham, chopped
425ml (

3

/

4

pint) white sauce (See Page 31)

50g (2oz) cheese, grated 

1 Place alternate layers of potato, cheese,

onion, leek, ham and white sauce in a
casserole dish, until all ingredients are used.
Top with grated cheese. 

2 Cook on 70P for 30 minutes.

UK R-246 O/M,P25  03.6.18 10:00 AM  Page 30