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47

Serves 4    

200g (7oz) 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 (4oz) prawns, cooked
100g (4oz) cockles, cooked
100g (4oz) 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% for 13-14
minutes and, 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 100%
for 8 minutes, stirring after 4 minutes.

An excellent party or supper dish. 

Serves 4    

225g (7oz) bulgar wheat or cous cous
600ml (1pint) boiling water
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
50g (2oz) celery, chopped
225g (8oz) courgettes, chopped
300ml (

1/2

pint) hot fish stock

100g (4oz) cabbage, shredded
100g (4oz) dwarf green beans
16 cherry tomatoes
450g (1lb) Hoki or Cod fillets, in small chunks
5ml (1tsp) ground coriander
salt and pepper to taste
30ml (2tbsp) olive oil
30ml (2tbsp) fresh mint, chopped
juice and grated rind of 1 lemon

1 Place bulgar wheat in a large bowl, add boiling

water, mix well and heat on 50% for 7 minutes.
Leave to stand, do not drain.

2 Place 30ml (2tbsp) of the olive oil and onion in a

bowl, heat on 100% for 1 minute. Add celery
and courgettes, mix well and cook on 100% for
3 minutes.

3 Add the stock,  cabbage, beans, tomatoes and

fish, mix well. Season with coriander, salt and
pepper. Cook on 50% for 14 minutes until fish is
cooked. Stir halfway through cooking. Drain at
end of cooking.

4 Drain and rinse bulgar wheat in boiling water,

stir in the olive oil, mint, lemon juice and lemon
rind. Stir in the fish mixture. Allow to chill before
serving.

Serves 4          

700g (1

1/

2

lb) 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 46)

25g (1oz) cheese, grated

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

water.  Cover and cook on 100% 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% 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% for 7-8 minutes, until the cheese

has melted.

R-393M O/M & C/B  08/06/2000  16:08  Page 47

48

Serves 4     

450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (

3/

4

pint) hot beef stock

45ml (3tbsp) cornflour, mixed with a little water
pastry:
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 hot beef

stock in a large  casserole  dish. Cover and cook
on 50% 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 (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 and cook on 100% for 12 mins.

Serves 4    

1kg (2lb) 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) 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% for 40 minutes.

3 Stir in cornflour and mushrooms. Cook on 50%

for 6 minutes. Stir in the cream to serve.
Ideal served on a bed of tagliatelle or rice.

Serves 4

45ml (3tbsp) vegetable oil
150g (5oz) onions, 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
450g (1lb) canned red kidney beans
5-15ml (1-3 tsp) chilli powder
30ml (2tbsp) dried mixed herbs
300ml (

1/2

pint) red wine

300ml (

1/2

pint) hot beef stock

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

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

Stir in the onion, celery, garlic and bacon. Cover
and cook on 100% for 7 minutes.

2 Add the bay leaf, tomatoes, purée and minced beef

to the vegetable mixture. Cook on 100% for 8
minutes, stir 2-3 times during cooking.

3 Add kidney beans, chilli powder, herbs, wine, stock

and blended cornflour. Season, mix well.  Cover
and cook on 100% for 5 minutes, then for 20
minutes on  50% until sauce is thick. Stir 2-3 times
during cooking. Serve hot with rice.

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49

Makes 4     

200g (7oz) bacon, 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 bacon, margarine, mushrooms, spring

onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly.  Cook on 100% for 3
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% 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 (13oz) 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 59) 

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% for 1 minute. Stir in meat, mix well and
cook on 100% for 7 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100% 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% 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% for 25 minutes.

R-393M O/M & C/B  08/06/2000  16:08  Page 49

50

Serves 4     

50g (2oz) butter
125g (5oz) 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/

2

tsp) grated nutmeg

salt and pepper to taste
sprigs of fresh parsley to garnish

1 Melt the butter in a large bowl on 100% for 1

minute.

2 Stir in the onion and cook on 100% for 2

minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 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 70% for 15 minutes, stir every 3 minutes.
Garnish with fresh parsley sprigs to serve.

Serves 4     

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 portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100% 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% 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 (page 59)

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% 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% 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% for 10 minutes.

R-393M O/M & C/B  08/06/2000  16:08  Page 50