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40

Serves 4   

4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 51)
Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

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

2 Place the salmon steaks in a warm serving dish,

reheat on 100% (HIGH) for 1 minute. Serve the
sauce separately.  Garnish with rosemary.

Serves 4    

200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (1/2tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cockles, & mussels, cooked
100g (4oz) peas
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

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

turmeric and salt.  Cook on 70% (MEDIUM
HIGH) for 13-14 minutes and, until the rice is
tender, stir 2-3 times during cooking.  Drain.

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

peas, baby corn and chicken.  Cook on 100%
(HIGH) for 8 minutes, stirring after 4 minutes.

An excellent party or supper dish. 

Serves 2    

2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds

Garnish with slices of orange to serve.

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 a low rack, cook on DUAL GRILL, 50%

(MEDIUM) for 8-9 minutes.  Garnish with
orange slices.

Serves 4          

700g (11/2lb) potatoes, peeled and chopped

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 51) 
25g (1oz) cheese, grated

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

water.  Cover and cook on 100% (HIGH) 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 70% (MEDIUM HIGH) 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 70% (MEDIUM HIGH) for 7-8 minutes,

until the cheese has melted.

41

Serves 4    

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
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs 
1 bay leaf
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 100%

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100% (HIGH) for 7
minutes, stir    halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

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

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

Cook on 100% (HIGH) for 5 minutes, then on
50% (MEDIUM) for a further 20 minutes, stir 2-
3 times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.

Serves 4     

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 50% (MEDIUM)
for 40 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 (13/4 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 and cook on 100% (HIGH) for 12 mins.

Serves 4    

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) red 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 red wine in a casserole
dish. Cover and cook on 50% (MEDIUM) for
40 minutes.

3 Stir in cornflour and mushrooms. Cook on 50%

(MEDIUM) for 6 minutes. Stir in the cream to
serve.

Ideal served on a bed of tagliatelle or rice.

42

Makes 4     

200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely chopped
4-6  spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) hard margarine
cold water to mix
1 egg (size 3) beaten with a little milk, to brush

1 Place ham, margarine, mushrooms, spring

onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly.  Cook on 100% (HIGH) for
2 minutes.  Stir in the cheese and allow to cool.

2 To make the pastry mix both flours, herbs and

salt and pepper together in a bowl. Rub  in  the
margarine until the mixture resembles
breadcrumbs. Add enough cold water to form a
soft dough.  Roll out the pastry on a lightly
floured surface and cut out four 20.4cm (8”)
circles of pastry (use a plate as a template).
Dampen the outer edge with milk or water.

3 Spoon mixture into centre of pastry circle. Fold

the pastry over to form a semi-circle shaped
pasty.  Pinch the down brush surface with egg
and milk mixture.

4 Place two pasties in a greased flan dish and

cook on 70% (MEDIUM HIGH) for 8 minutes.
Repeat for the remaining pasties.

Serves 6     

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
2 large fresh tomatoes, peeled and quartered
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (see page 51) 
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
100% (HIGH) for 1 minute. Stir in meat, mix
well and cook on 100% (HIGH) for 7 minutes,
stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100% (HIGH) 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 100% (HIGH) 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 50% (MEDIUM) for 25 minutes.

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

43

Serves 4     

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 100%

(HIGH) for 1 minute.

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

2 minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100% (HIGH) 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 70% (MED HIGH) for 15 minutes, stir
every 3 minutes.
Garnish with fresh parsley to serve.

Serves 4     

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 100% (HIGH) for 4
minutes.

2 Stir in all remaining ingredients apart from the

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

3 Cook on 70% (MEDIUM HIGH) for 30 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

Serves 4     

450g (1lb) boneless chicken breasts, skinned
225g (8oz) broccoli florets
45ml (3tbsp) water
300ml (1/2 pint) white sauce (see page 51)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated 

1 Place the chicken breasts in a shallow flan dish

and cook on 100% (HIGH) for 10 minutes.
Allow to cool slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100% (HIGH) for 4
minutes.  Drain.

3 To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish.  Pour the sauce over the top. Sprinkle with
the breadcrumbs and grated cheese.

5 Cook on 70% (MEDIUM HIGH) for 10 minutes.