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39

450g canned mixed beans
150g carrots, sliced
150g courgettes, sliced
120g onion, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g potatoes, chopped
350ml (13 fl.oz) hot vegetable stock
150ml (

1

/

4

pint) red wine

salt and pepper to taste
60ml (4 tbsp) cornflour blended with water 

450g chicken fillet, diced
150g carrots, sliced
150g courgettes, sliced
120g onion, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g potatoes, chopped
350ml (13 fl.oz) hot chicken stock
150ml (

1

/

4

pint) white wine

salt and pepper to taste
60ml (4 tbsp) cornflour blended with water 

450g braising steak, diced
150g carrots, sliced
150g courgettes, sliced
120g onion, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g potatoes, chopped
350ml (13 fl.oz) hot beef stock
150ml (

1

/

4

pint) red wine

salt and pepper to taste
60ml (4 tbsp) cornflour blended with water 

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Casserole” key.
4 Stir when the oven indicates and again at the end of cooking.

R-358M Cookbook  03/05/2005  15:23  Page 39

40

50g butter
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir in

the garlic and cook on 100P for a further minute.

2 Stir in the prawns and cook on 50P for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with garlic bread.

225g courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g aubergine, cubed
60ml (4  tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice
salt and pepper to taste 

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook on 70P
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on 70P for

5 minutes. Toss gently, transfer to a serving dish and
chill before serving.

Substitute prawns with 175g mushrooms, cut into quarters.

25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30 seconds.
2 Add the onion, carrot and potato and heat on 100P for

6 minutes. Stir halfway through cooking. 

3 Add the tomatoes, orange juice, orange rind and stock.

Mix thoroughly. Season with salt and pepper to taste.
Cover the bowl and cook on 100P for 15 minutes, stir
2-3 times during cooking, until the vegetables are
tender.

4 Blend in a food processor. Return to the bowl and heat

on 100P for 5 minutes.

50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Heat the butter in a large bowl on 100P for 1 minute.
2 Add leeks and potatoes and mix well. Cover and cook

on 100P for 5 minutes, stir after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are

tender, stir every 5 minutes.
Season with salt and pepper.

R-358M Cookbook  03/05/2005  15:23  Page 40

41

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See page 50)

1 sprig of fresh rosemary to garnish 

1 Place the salmon steaks in a large flan dish, pierce in

several places and add the wine. Cover and cook on 70P
for 8 minutes. Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish, reheat

on 100P for 1 minute. Serve the sauce separately.

Garnish with a sprig of fresh rosemary.

675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g butter
30ml (2 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 50)

25g cheese, grated

1 Place the potatoes in a bowl and add the water. Cover

and cook on 100P for 12 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 70P 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 70P for 7 - 8 minutes, until the cheese has

melted.

200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 13 - 14 minutes, until the
rice is tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 100P for 8 minutes,
stirring after 4 minutes.

50g butter
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice 
50g cheese, grated
fresh parsley sprigs to garnish 

1 Place the butter in a bowl and heat on 100P for 30

seconds. Stir in the breadcrumbs and ham.
Add enough cream to bind the mixture.  Season with
salt and pepper to taste and stir in the parsley.
Cook on 100P for 2 - 3 minutes.  

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each avocado
half with the breadcrumb mixture.

3 Place the filled avocados in a flan dish and sprinkle

with the grated cheese.  

4 Cook on 100P for 1 minute, until the cheese has

melted. Garnish with sprigs of fresh parsley.

R-358M Cookbook  03/05/2005  15:23  Page 41

42

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml (1 tbsp) dried mixed herbs
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2 tbsp) 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 7 minutes,
stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 8 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.

3 Add the herbs, wine, stock and blended cornflour,

mix thoroughly.  Cook on 100P for 5 minutes then
on 70P for a further 20 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.

Season to taste and serve hot with spaghetti.

: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml

(1 - 3 tsp) chilli powder, to taste.

Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 minutes.

225g aubergine, cubed
225g canned tuna, drained
15ml (1 tbsp) olive oil
5ml (1 tsp) tarragon
5ml (1 tsp) basil
225g spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (

1

/

2

pint) cheese sauce (see page 50) 

100g Cheddar cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1 tbsp)
olive oil, onions, parsley and garlic on 100P for 1
minute. Stir in meat, mix well and cook on 100P for 7
minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir well

and cook on 100P for 6 minutes.

3 Rinse salt from aubergines and pat dry with kitchen

paper. Place in a bowl with remaining oil. Cover and
cook on 100P for 5 - 6 minutes. 

4 Use 

2

/

3

of the aubergines to cover bottom and sides

of a 3 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 50P for 25 minutes.

2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of 1 orange
50g flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat dry.

Place in a large flan dish, pierce in several places.
Season. Pour over the orange juice and sprinkle with
the rind and flaked almonds.

2 Place on the turntable, cook on 50P for 8 - 9 minutes.

Garnish with slices of orange to serve.

R-358M Cookbook  03/05/2005  15:23  Page 42