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35

Serves 4
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 38)
1 small onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on 100P (HIGH) for 7 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on 100P

(HIGH) for 18 minutes. Place taco shells on kitchen
paper on turntable. Heat on 100P (HIGH) for 2
minutes. Fill with chilli bean mixture, sprinkle with
cheese.

3 Pack tacos together, open end up in a large

casserole or flan dish. Place on turntable, cook on
DUAL GRILL, 30P (MEDIUM LOW) for 7 minutes. 

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
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Place the steak, flour, salt and pepper in a 2.5 litre

(approx. 4 pint) casserole dish, mix well. 

2 Stir in the onion, purée, stock and wine.

Cover and cook on 50P (MEDIUM) for 40 minutes,
stir 2-3 times during cooking.

3 Stir in mushrooms, cook on 50p (MEDIUM) for 6

minutes. 

4 Stir in the cream before serving.

Serves 4
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 38)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs (see Tip, page 39)
300ml (1/2 pint) dry red wine
300ml (1/2 pint) hot beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery, garlic
and bacon. Cover and cook on 100P (HIGH) for 7
minutes.

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

to the vegetable mixture. Cook on 100P (HIGH) for
8 minutes, stir 2-3 times during cooking.

3 Add herbs, wine, stock. Season, mix well.  Cover

and cook on 100P (HIGH) for 5 minutes, then for
20 minutes on  50P (MEDIUM) until sauce is thick.
Stir 2-3 times during cooking. Serve hot with
spaghetti.

Shepherd's Pie: Make as above, omit  wine. Place
in a dish and top with 700g (11/2lb) mashed potato.
Place on turntable and cook on DUAL GRILL, 50P
(MEDIUM HIGH) for 10 minutes until evenly brown.

Chilli con carne: Make as above. At Stage 3 add
450g (1lb) canned red kidney beans and 5-15ml
(1-3tsp) chilli powder, to taste.

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36

Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (1/2tsp) dried mixed herbs (see Tip, page

39)

450ml (3/4 pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, mixed herbs and stock in

a casserole dish. Cover and cook on 50P
(MEDIUM) for 40 minutes. Stir after half the cooking
time and add the cornflour to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll

out 2/3 of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out remaining

pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P (HIGH) for 12 minutes.

Serves 4
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (1/2tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated
Sprinkle with toasted almonds to serve. 

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the  mixture  in   the  centre  of  each  breast.   Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.

3 Place the breasts seam side upwards in a flan dish.
4 Place on the low rack and cook on 70P (MEDIUM

HIGH), DUAL GRILL for 14 minutes, turn over and
add cheese after 8 minutes.

Serves 4
450g (1lb) chicken fillets, cubed
Marinade:
15ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
30ml (2tbsp) satay sauce
1 clove crushed garlic
Tobasco sauce to taste

1 Place all the marinade ingredients in a large bowl,

mix well.  Stir in the chicken, refrigerate for 2hours
to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed.  Place in a large flan dish on the high
rack.

3 Cook on 70P (MEDIUM HIGH), DUAL GRILL for 10-

11 minutes. Turn over and rearrange the skewers
every 3 minutes.

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37

Serves 4
A mild flavoured, creamy Indian dish. Serve with
rice and poppadums.
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 38)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.

2 Place butter in a large bowl, heat on 100P (HIGH)

for 1 minute, until melted. Add the onion and cook
on 100P (HIGH) for 2 minutes. Stir in the ginger,
chilli powder and coriander, cook on 100P (HIGH)
for 1 minute.

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

cloves and cinnamon. Cover and cook on 100P
(HIGH) for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 6 minutes.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100P (HIGH) for 6 minutes,
stir after  3 minutes. Sprinkle with cashew  nuts.

(0.5kg)
2tbsp (30ml) plain flour
1/2tsp (2.5ml) salt
1/2tsp (2.5ml) pepper
1tsp (5ml) mixed herbs
174g braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g butter
35g carrot (sliced thinly)
100g baby onions (whole)
1 beef stock cube
100ml hot water
100ml red wine
20g button mushrooms (sliced)

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

100P (HIGH) for 30 seconds. Stir in the beef,
bacon, carrot and onions.

3 Pour in the beef stock and wine, add the

mushrooms, cover loosely and cook for 25
minutes for 0.5kg, 35 minutes for 1.0kg and 45
minutes for 1.5kg on 30P (MEDIUM LOW).
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.

(1.0kg)
3tbsp (45ml) plain flour
1tsp (5ml) salt
1tsp (5ml) pepper
2tsp (10ml) mixed herbs
350g braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g butter
70g carrot (sliced thinly)
200g baby onions (whole)
1 beef stock cube
150ml hot water
150ml red wine
30g button mushrooms (sliced)

(1.5kg)
4tbsp (60ml) plain flour
1 1/2tsp (7.5ml) salt
1 1/2tsp (7.5ml) pepper
3tsp (15ml) mixed herbs
500g braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g butter
100g carrot (sliced thinly)
300g baby onions (whole)
1 beef stock cube
200ml hot water
200ml red wine
50g button mushrooms (sliced)

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38

Serves 6
Ideally served with new potatoes, crisp vegetables
and a glass of red wine.
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
675g (11/2lb) boneless chicken breast fillets
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2tsp) fresh oregano, chopped
300ml (1/2 pint) chicken stock
salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated

1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture until
thoroughly coated, place in a 2.5 litre (approx. 4
pint) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little of

the tomato juice. Stir in the rest of the tomatoes,
garlic, oregano and chicken stock, salt and pepper,
mix well.  Heat on 100P (HIGH) for 3-4 minutes,
stirring every minute until thickened.

4 Spoon tomato mixture over the chicken breasts and

sprinkle generously with grated cheese.

5  Place on turntable, use sequence programming to

cook on 70P (MEDIUM HIGH) for 24 minutes then
on DUAL GRILL, (MEDIUM HIGH) for 6 mins. 

Serves 4
4 chicken breasts (boneless)
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5ml (1/2tsp) dried tarragon (see Tip, page 34)
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
salt and pepper

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

over the chicken.

3 Cook on 70P (MEDIUM HIGH) for 10-11 

minutes.  Coat the chicken with the sauce 
several times during cooking.

Serves 4
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed (see Tip above)
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano (see Tip, page 34)
5ml (1tsp) dried parsley (see Tip, page 34)
salt and pepper to taste
4 chicken portions

1 Place the mushrooms, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish. Cook on 100P
(HIGH) for 3 minutes.

2 Stir in remaining ingredients except the chicken, mix

well.

3 Add chicken portions and coat with the sauce.
4 Cook on 70P (MEDIUM HIGH) for 30-33 minutes,

stir and coat the chicken twice during cooking.

Place 3-4 cloves of garlic on the turntable. Heat on 100P (HIGH) for 30 seconds, squeeze at one end until
the clove pops out.

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