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51

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
125g (5oz) onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (

1/

2

tsp) chilli powder

5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
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,

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

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

cumin and cinnamon. Season, cover and cook
on 100% for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50%

for 8 minutes.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100% for 6 minutes.
Sprinkle with roasted cashew nuts to serve

Serves 4     

4 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
15ml (1tbsp) cornflour
150ml (

1/

4

pint) chicken stock

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% for 12 minutes.  Rearrange and

coat the chicken with the sauce twice during
cooking.

Serves 4      

175g (6oz) long grain white rice
125g (5oz) onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
600g (1lb5oz) 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 water in a large bowl.

Cook on 70% for 14 minutes, until tender, stir 2-3
times during cooking. Drain. Stir 50g (2oz) of the
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%

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

3 Heat on 100% 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% for 18 mins, until evenly set.

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

R-393M O/M & C/B  08/06/2000  16:08  Page 51

52

Serves 4-6     

175g (6oz) canned chestnut purée
225g (8oz) fresh brown breadcrumbs
100g (4oz) Double Gloucester cheese, grated
125g (5oz) onion, chopped
100g (4oz) mushrooms, sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
15ml (1tbsp) mustard powder
salt and pepper to taste
225g (8oz) frozen spinach
225g (8oz) Roulé (soft cheese)
50g (2oz) Cheddar cheese, grated

1 Grease a 1.5 litre (2

1/2

pint) loaf dish and line

the base with greaseproof paper.

2 Blend the chestnut purée, breadcrumbs, cheese,

onion, mushrooms, parsley, milk, eggs, mustard
powder and seasoning together using a food
processor. 

3 Place the spinach in a bowl and heat on 100%

for 4 minutes, drain thoroughly.

4 Place half of the nut mixture in the base of the

prepared dish and smooth the surface.

5 Spread the Roulé on top, followed by the spinach

and the remaining nut mixture. Smooth the
surface and sprinkle with the grated cheese.

6 Place on turntable, cook on 50% for 25 minutes.

Serves 4-6          

30ml (2tbsp) olive oil
450g (1lb) aubergines, cut in 2.5cm (1") cubes
225g (8oz) leeks, sliced
2 cloves garlic, crushed
100g (4oz) celery, sliced
3x 400g (14oz) cans, chopped tomatoes
450g (1lb) canned, mixed beans, drained
3 vegetable stock cubes
5ml (1tsp) fresh basil, chopped
100g (4oz) fresh baby sweetcorn, halved
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery

in a 3 litre (5 pint) casserole dish, mix well. Heat
on 100% for 5-6 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 70% for 25 minutes, stir 2-3

times during cooking.

Serve with rice or baked potatoes.

Serves 4     

500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 59)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced
cheese, place in a 2.5 litre (4 pint) casserole
dish. Pour in sauce. 

3 Place on turntable, cook on 50% for 25 minutes.

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53

Serves 4-6    

300g (11oz) short crust pastry
6 slices bacon, chopped
125g (5oz) 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 25.4cm (10”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on 100% 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 pastry base.

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

5 Cook on 70% for 28-30 minutes, until evenly set.

Serves 4          

225g (8oz) dried Tortellini (cheese or meat)
600ml (1 pint) boiling water
30ml (2tbsp) olive oil
450g (1lb) courgettes, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
15ml (1tbsp) fresh basil, chopped
salt and pepper to taste
50g (2oz) Parmesan cheese, grated

1 Place Tortellini in a large bowl, add boiling

water. Cook on 70% for 10-12 minutes until
tender.  Drain.

2 Place oil in a separate bowl, stir in courgettes

and garlic. Cook on 100% for 4 minutes, stir
twice.

3 Add tomatoes and basil, mix well. Season. Cook

on 100% for 3 minutes.

4 Stir courgette mixture into pasta. Heat on 70%

for 5 minutes. Sprinkle with cheese 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.

Serves 4     

450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (See Page 59)
50g (2oz) 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% for 25 minutes.

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54

Serves 4    

125g (5oz) onion, chopped
2 cloves 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

extra grated cheese to sprinkle

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

on 100% for 3 minutes.

2 Add the minced beef and cook on 100% for 6

minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning.  Cook on 100% 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% for 20
minutes

1 Mix together the flour, salt, pepper and herbs

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

2 Put the butter in the microwave bowl and melt on

100% for 30 seconds. Stir in the beef, bacon,
carrot and onions.

3 Pour in the beef stock and wine, add the

mushrooms.

4 Cook on SensNcook “Casserole” (see page 13)

or manually. For manual cooking, cover loosely
and cook for 25 minutes for 0.5kg, 35 minutes
for 1.0kg and 45 minutes for 1.5kg on 30%.
Leave to stand for 5 minutes before serving, so
that the meat relaxes to improve the texture.
This recipe can be frozen in microwave safe
plastic containers and defrosted using the
EXPRESS DEFROST function.

(1.5kg)
60ml (4tbsp) plain flour
7.5ml (1

1/2

tsp) salt

7.5ml (1

1/2

tsp) pepper

15ml (3tsp) mixed herbs
500g (1lb2oz) braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g (1oz) butter
100g (4oz) carrot (sliced thinly)
300g (10oz) baby onions (whole)
1 beef stock cube
200ml (6fl.oz) hot water
200ml (6fl.oz) red wine
50g (2oz) button mushrooms (sliced)

(1.0kg)
45ml (3tbsp) plain flour
5ml (1tsp) salt
5ml (1tsp) pepper
10ml (2tsp) mixed herbs
350g (12oz) braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g (1oz) butter
70g (2

1/2

oz) carrot (sliced thinly)

200g (7oz) baby onions (whole)
1 beef stock cube
150ml (

1/4

pint) hot water

150ml (

1/4

pint) red wine

30g (1

1/4

oz) button mushrooms (sliced)

(0.5kg)
30ml (2tsp) plain flour
2.5ml (

1/2

tsp) salt

2.5ml (

1/2

tsp) pepper

5ml (1tsp) mixed herbs
175g (6oz) braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g (1oz) butter
35g (1

1/2

oz) carrot (sliced thinly)

100g (4oz) baby onions (whole)
1 beef stock cube
100ml (3fl.oz) hot water
100ml (3fl.oz) red wine
20g (

3/4

oz) button mushrooms (sliced)

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