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39

Serves 4     
900g chicken, cut into small chunks 
175g natural yogurt
2 cloves garlic, crushed
25g creamed coconut
10ml (2 tsp) turmeric
25g margarine
175g onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (

1

/

2

tsp) chilli powder

5ml (1tsp) coriander seeds
5ml (1tsp) cinnamon
5 whole cloves
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

Sprinkle with roasted cashew nuts to serve

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

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

2 Place the margarine in a large bowl and heat

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

3 Add chicken and marinade, mix well. Stir in

the cloves and cinnamon, cover and cook on
100P for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on

50P for 8 minutes.

5 Combine the cornflour with the cream, stir

into the chicken and cook on 100P for 6
minutes.

Serves 4          
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2 

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4 

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and

pour over the chicken.

3 Cook on 100P for 12 minutes.  Turnover and

coat the chicken with the sauce twice during
cooking.

Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  for 4 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes.  Stir and coat

the chicken twice during cooking.

Serve with rice or jacket potatoes.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 41 (1,1)

40

Serves 4-6          
50g green peppers, chunks
50g red peppers, chunks
50g yellow peppers, chunks
head of garlic, separate cloves and peel
150g celery, sliced 
800g chicken fillets, cubed
400g canned, chopped tomatoes
5ml (1 tsp) caster sugar
10ml (2 tsp) fresh basil, chopped
salt and pepper to taste 

1 Place the peppers, garlic, celery and chicken

into a 2.5 litre (approx. 4 pints) bowl and
cook on 100P for 4 minutes.

2 Add the remaining ingredients and mix well.
3 Place on the turntable and cook on 70P for

25 minutes, stirring 2-3 times during cooking.

Garnish with black olives and fresh basil.

Serves 4          
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper

Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (

1

/

2 

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the margarine, turkey, mushrooms, leeks,

salt and pepper into a 2.5 litre (approx. 4 pint)
casserole dish and cook on 100P for 10 minutes.

2 To make sauce, place margarine in a bowl and

heat on 100P for 30 seconds until melted.

3 Stir in the flour, cayenne pepper, mustard

powder and creamed coconut.

4 Whisk in the milk and drain the juice from the

turkey into the sauce, mix well. Cook on 100P
for 5 minutes, stir every 2 minutes until thick
and smooth. Season with salt and pepper.

5 Mix the mascarpone cheese into the sauce. Pour

the sauce over the turkey mixture. Mix well.

6 Place on the turntable and cook on 70P for 20

minutes, stir 1-2 times during cooking.

Serves 4     

450g boneless chicken breasts, skinned
225g broccoli florets
45ml (3 tbsp) water
300ml (

1

/

2

pint) white sauce (See page 47)

5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g fresh breadcrumbs
25g cheddar cheese, grated 

1 Place the chicken breasts in a shallow flan

dish and cook on 100P 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 100P 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 70P for 10 minutes.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 42 (1,1)

41

Serves 4          
600g par-boiled potatoes, thinly sliced
250g cheddar cheese, thinly sliced
125g onion, sliced
300g leek, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (See Page 47)

1 Mix the onion, leek and ham in a bowl.
2 Place half the leek mixture in a 2.5 litre

(approx.4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese. Repeat with
the remaining ingredients.

3 Cook on 70P for 30 minutes.

Serves 4          
4 beef tomatoes
125g white long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1tbsp) fresh oregano, chopped
salt and pepper to taste
75g mozzarella cheese, chopped 

1 Slice the top off each tomato and scoop out

the flesh into a bowl, stir in the rice, ham,
peas, oregano, salt and pepper.

2 Fill each tomato shell with the rice mixture

and place in a large flan dish. Sprinkle
generously with the mozzarella cheese.

3 Place on the turntable and cook on 50P for

20 minutes until the tomatoes are tender and
the cheese has melted.

Serves 4          
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
salt and pepper
600g fresh meat filled ravioli
300ml (

1

/

2 

pint) cheese sauce 

1 Empty the tomatoes, pesto, garlic,

mushrooms and seasoning into a large bowl
and cook on 100P for 12 minutes.

2 Spread half the tomato mixture over the base of

a 25cm (10”) round 5cm (2”) deep glass dish.

3 Place a single layer using half the pasta on top

of the sauce.

4 Repeat the process again using the remaining

sauce and pasta.

5 Cover the pasta with the cheese sauce.
6 Place on the turntable and cook on 50P for

30 minutes.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 43 (1,1)

42

Serves 4 - 6     
175g canned, chestnut purée
225g fresh brown breadcrumbs
100g double gloucester cheese, grated
125g onion, finely chopped
100g mushrooms, finely sliced
10ml (2 tsp) fresh parsley, chopped
90ml (6 tbsp) milk
4 eggs (medium), beaten
15ml (1tbsp) english mustard powder
salt and pepper to taste
225g jar, creamed spinach
225g roulé (soft cheese)
50g cheddar cheese, grated to sprinkle

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 half of the nut mixture in the base of

the loaf dish and smooth the surface.

4 Soften the roulé in a bowl then spread the

roulé over this layer, followed by the spinach
and the remaining nut mixture. Smooth the
surface, sprinkle with cheese.

5 Cook on 50P for 28 minutes, until a skewer

comes out clean. 

Serves 4         
200g courgettes, sliced
150g leeks, sliced
2 clove garlic, crushed
800g canned, chopped tomatoes
800g canned, mixed beans in curry sauce
150g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds  
3 vegetable stock cubes
salt and pepper to taste

1 Place the cougettes, leeks and garlic in a 2.5

litre (4 pint) casserole dish, mix well. 

2 Add the tomatoes, beans, sweetcorn, fennel

and stock cubes. Season and mix well.

3 Cook on 70P for 15 minutes, then on 100P

for 15 minutes, stir 2-3 times during cooking.

Serve with rice or baked potatoes.

Serves 4
45ml vegetable oil
10ml ground cinnamon
10ml ground coriander
5ml cayenne pepper
10ml sesame seeds
10ml caraway seeds
50g butter
1.3cm (

1

/

2

”) fresh root ginger, peeled & grated

2 cloves garlic, crushed
675g cooked potatoes, cut into 2.5cm (1”) pieces

1 Place the oil, cinnamon, coriander, cayenne

pepper, sesame and caraway seeds in a 2.5
litre (approx. 4 pint) casserole dish, mix well.
Heat on 100P for 1 minute. Add the butter,
ginger and garlic.

2 Cook on 70P for 3 minutes. Stir in the

potatoes and mix thoroughly until evenly
coared with spices. 

3 Place the dish on the turntable, cook on 70P

for 8 minutes, stir twice.

Garnish with fresh chopped coriander, serve
with grilled or roasted meats.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 44 (1,1)