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44

Serves 4     

900g (2lb) chicken, cut into small chunks 
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cinnamon
5 whole cloves
10ml (2tsp) cornflour
150ml (1/4 pint) single cream
Roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

creamed coconut, garlic and turmeric.  Cover

and leave to marinate for at least 1 hour in the
refrigerator.

2 Place the butter in a large bowl and heat on

100% (HIGH) for 30 seconds, until melted. Add
the onion and cook on 100% (HIGH) for 2
minutes. Stir in the ginger, chilli powder and
coriander.  Cook on 100% (HIGH) for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cloves and cinnamon, cover and cook on 100%
(HIGH) for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50%

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100% (HIGH) for 6 minutes.

Sprinkle with roast cashew nuts.

Serves 4     

4 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
salt and pepper

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 100% (HIGH) for 12 minutes.

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

Serves 4      

200g (7oz) long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
200g (7oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (1/2 pint) milk
50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped

1 Place rice, onion, salt and pepper, and water in

a large bowl.  Cook on 70% (MEDIUM HIGH)
for 14 minutes, until tender, stir 2-3 times during
cooking. Drain. Stir 50g (2oz) of butter together
with egg into rice and press mixture onto the
base and sides of a greased 25.4cm (10”)
shallow flan dish. Spread salmon over rice base.

2 Melt remaining butter in a large bowl on 100%

(HIGH) for 40 seconds, stir in flour, mustard,
salt and pepper. Gradually stir in milk.

3 Heat on 100% (HIGH) for 4 minutes, stir every

minute, until sauce has thickened and smooth.
Stir in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.

4 Cook on 70% (MEDIUM HIGH) for 18 mins, until

evenly set.

Make as above, substitute salmon for either crab or tuna.

45

Serves 4-6     

175g (6oz) walnuts, finely chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 small onion, finely chopped
50g (2oz) mushrooms, finely sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
30ml (2tbsp) whole grain mustard
salt and pepper to taste
100g (4oz) fresh spinach, washed and chopped
5ml (1tsp) water
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (21/2 pint) loaf dish and line

the base with greaseproof paper.  

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs and mustard in
a large bowl. Mix thoroughly and season with
salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100% (HIGH) for 2-3
minutes.  Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture.
Smooth the surface, sprinkle with cheese.

6 Cook on 50% (MEDIUM) for 25 minutes, until a

skewer comes out cleanly. 

Serves 4             
15ml (1tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1”) cubes
225g (8oz) onions, roughly chopped
1 clove garlic, crushed
3 sticks of celery, chopped
450g (1lb) canned, chopped tomatoes
5ml (1tsp) fresh basil, chopped
pinch of allspice
100g (4oz) canned butter beans
100g (4oz) canned black eyed beans
100g (4oz) okra
salt and pepper to taste
30ml (2tbsp) fresh parsley, chopped 

1. Heat the olive oil in a large bowl on 100% 

(HIGH) for 40 seconds. Stir in the aubergines,
and cook on 100% (HIGH) for 5 minutes. Add
the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra.  Season with  salt and pepper. Cover and
cook on 70% (MEDIUM HIGH) for 22-25
minutes, stir every 5 minutes.

3 Stir in the parsley.  

Serve with rice or baked potatoes.

Serves 2     

2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

100% (HIGH) for 11-12 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper,
mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish. 

3 Cook on 50% (MEDIUM) for 8-9 minutes, until

the cheese has melted.

46

Serves 4-6    

275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (size 3)
300ml (1/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 20.4cm (8”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on 100% (HIGH) for 2-3 minutes.  

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.  

4 Spread the bacon and onion on the pastry

base.  Pour in the egg mixture and top with the
grated cheese.

5 Cook on 70% (MEDIUM HIGH) for 28-30

minutes, until evenly set.

Serves 4          

2 medium courgettes 
15ml (1tbsp) olive oil
pinch of saffron
225g (8oz) fresh spinach Fusilli  (pasta twists)
600ml (1 pint) boiling water
1 cooked trout (approx. 225g (8oz)) 
150ml (1/4 pint) natural yogurt 
salt and pepper to taste
15ml (1tbsp) fresh coriander chopped

1 Cut courgettes into thin slices and halve.
2 Place courgettes, oil and saffron in bowl and cook

on 100% (HIGH) for 2 minutes, stirring once.

3 Place pasta and salt to taste in a large bowl and

cover with boiling water. Cook on 100% (HIGH)
for 11-12 minutes, until almost tender.  Do not
drain until the rest of the dish is prepared.

4 Flake the trout, discarding all bones and skin.

Stir into the courgettes and add the yogurt.
Season with salt and pepper to taste.

5 Heat on 100% (HIGH) for 3 minutes until hot

and slightly thickened, spoon onto the drained
pasta and sprinkle with coriander to serve.

Stilton & mushroom:  Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach:  Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

Fresh spinach pasta gives a distinctive result, but is not essential. Use your favourite pasta, fresh or dried.

Serves 4     

450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (see page 51)
25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

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

2 Cook on 70% (MEDIUM HIGH) for 25 minutes.

47

Serves 4    

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 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (see page 51)
extra grated cheese to sprinkle

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

on 100% (HIGH) for 3 minutes.

2 Add the minced beef and cook on 100%

(HIGH) for 6 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning.  Cook on 100% (HIGH)
for 20 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 70% (MEDIUM
HIGH) for 20 minutes

Serves 4           
2 tbsp plain flour
(15ml) 1 tbsp salt
(15ml) 1 tbsp Pepper
(15ml) 1 tbsp Mixed herbs
500g Braising steak (Sliced thinly)
25g Butter
300g Potatoes, peeled and chopped
200g Carrots (Sliced thinly)
300g Baby onions (whole)
Beef stock cube mixed with
400ml Hot water
50g Button mushrooms (sliced)

1. Mix together the flour, salt, pepper and herbs

and toss the beef in the seasoned flour until well
coated.

2 Put the butter in the microwave bowl and melt

on HIGH for 40-60 seconds. Stir in the beef,
potatoes, carrots and onions.

3 Pour in the beef stock, add the mushrooms,

cover loosely and cook on Auto Cook
programme number 5. Leave to stand for 5
minutes before serving, so that the meat
relaxes, to improve the texture.  

NOTE: Adapt ingredients accordingly for 0.5kg
and 1.0kg.