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35

Serves 4   
2 medium aubergines
salt
125g onion, chopped
50g mushroom, chopped
30ml (2 tbsp) tomato purée
15ml (1 tbsp) garlic purée
250g canned tuna, drained
75g canned sweetcorn
75g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score

the flesh with a knife. Sprinkle with salt and leave
for 30 minutes. Rinse well. 

2 Scoop out the flesh from the aubergines and

finely chop. Add to tuna mixture and mix well.

3 Place the aubergine, onion and mushroom in a

bowl and cook on 70P for 3 minutes until soft.

4 Add the tomato purée, garlic purée, tuna and

sweetcorn.

5 Pile the mixture into each aubergines half and

sprinkle with cheese.

6 Place in a flan dish and cook on 70P for 10 minutes.

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

1

/

2

pint) mustard sauce (See Page 47)

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.

3 Garnish with a sprig of fresh rosemary.

Serves 4          
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
900g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) white sauce (See Page 47)

10ml (2 tsp) dried dill

1 Place potatoes in a bowl, add the water.

Cover and cook on 100P for 20 minutes, until
soft enough to mash.  Mash with margarine,
milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover and

cook on 70P for 14 minutes. Flake the fish and
mix into the sauce. Add the dill and mix well.

3 Pour into a 25cm (10") round, 5cm (2") deep

glass dish. Spread the potatoes on top. 

4 Cook on 70P for 20 minutes. 

Serves 4
10ml (2 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) tomato purée
5ml (1 tsp) english mustard powder
50g soured cream
100g couscous, tomato flavour
4 salmon steaks (approx. 225g each)

1 Mix all the ingredients together in a bowl,

except the couscous and salmon.

2 Add 100g boiling water to a small bowl and

add the couscous, leave in bowl for 5 minutes.

3 Mix well then add the curry paste and stir.
4 Place equal amounts of couscous mixture in the

centre of the thin ends of the steaks.

5 Place the fillets into a flan dish and cook on 70P

for 10 minutes.

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36

Serves 2    
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.

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
250g uncooked prawns
1.25ml (

1

/

4 

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

75g canned sweetcorn, drained
200g white long grain rice
750ml (1

1

/

4 

pint) hot fish stock

salt and pepper to taste

1 Place all ingredients into a 2.5 litre (approx. 4

pint) casserole dish and mix well.

2 Place on the turntable. Do not cover.
3 Cook on 70P for 30 minutes, stir 2-3 times

during cooking.

Serves 4     
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 47) 

100g cheddar cheese, grated 

1 Place aubergine cubes, tuna, oil and herbs in a

bowl. Mix well and cook on 100P for 3 minutes.

2 Place the fusilli in a large bowl and add the boling

water. Cook on 70P for 10 - 12 minutes until
tender. Do not drain until the rest of the dish is
prepared.

3 Pour the cheese sauce into the tuna mixture and

add the drained pasta, mix well.

4 Sprinkle with the grated cheese, place on the

turntable and cook on 70P for 15 minutes.

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37

Serves 6     
450g aubergines, thinly sliced
225g onion, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (

1

/

4

pint) hot beef stock

400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) cheese sauce (See Page 47) 

100g cheddar cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Place onion, garlic
and meat into a bowl, mix well and cook on 100P
for 7 minutes, stir 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, cover and cook on 100P for 5-
6 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 3.5litre(5pint) casserole dish. Add meat
and top with remaining aubergines.

5 Pour the sauce over aubergines and sprinkle with

cheese.

6 Cook on 50P for 27 minutes.

Serves 4          
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
450ml (

3

/

4 

pint) hot beef stock

150ml (

1

/

4 

pint) red wine

30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepper to taste
30ml (2 tbsp) cornflour blended with water
200g carrots, sliced
100g onions, sliced
400g potatoes, par-boiled and cubed

1 Mix together the flour, salt and pepper, then

toss the steak in the seasoned flour until well
coated.

2 Pour the beef stock, wine, tomato puree,

worcestershire sauce, seasoning and blended
cornflour into a 2.5 litre (4 pint) casserole
dish and stir well.

3 Stir in the steak, carrots, onions and

potatoes.

4. Cook using sequence programming on 50P

for 30 minutes then 70P for 20 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.

Serves 4          
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
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 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.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in a deep dish, top with 675g mashed
potatoes. Heat on 100P for 5 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g drained, canned red kidney beans and 5 -
15ml (1 - 3 tsp) chilli powder, to taste.  

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 39 (1,1)

38

Serves 4    
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1tbsp) cornflour mixed with a little water
100g 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 white wine in a casserole
dish. Cover and cook on 50P for 40 minutes. Stir 2
- 3 times during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

Serves 4          
150g onion, chopped
1 clove garlic, crushed
450g minced beef
100g mushrooms, chopped
15ml (1tbsp) tomato purée
400g 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 47)

extra grated cheese to sprinkle

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

on 100P for 5 minutes. Stir twice during
cooking.

2 Add mushrooms, tomato purée, tomatoes,

beef stock and seasoning.  Cook on 100P for
20 minutes, stir every 5 minutes until thick.

3 Fill cannelloni with meat mixture and place in

a deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

4 Pour the cheese sauce over the cannelloni

and sprinkle with cheese. Cook on 70P for 20
minutes.

Serves 4     
450g stewing steak, cubed
100g kidney, cubed
125g onion, chopped
2.5ml (

1

/

2 

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

15ml (1tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (

1

/

2 

tsp) salt

5ml (1tsp) baking powder
100g 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 50P 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 with clingfilm and cook on 100P for 12 minutes.

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