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45

100g margarine
225g onion, finely chopped
225g pasta
600ml (1 pint) boiling water
350g canned tuna, drained
600ml (1 pint) white sauce (see page 58)
400g canned, chopped tomatoes
225g cooked broccoli
225g grated cheddar cheese

1 Place margarine in a large bowl, heat on 100P for 1

minute until melted. Stir in onion, cook on 100P for a
further minute. Stir in pasta and boiling water, cook
on 70P for 11 - 12 minutes until pasta is tender. Stir
2-3 times during cooking. Drain if necessary.

2 Mix the tuna, white sauce, tomatoes and broccoli

with the seasoning. Cook on 70P for 10 minutes, stir
after 5 minutes.

3 Add grated cheese, place on the turntable and cook

on DUAL GRILL, 70P for 10 minutes.

4 wooden skewers 
2 courgette, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1 tsp) fresh dill, chopped
50g margarine

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.
Leave no wood exposed. 

2 Heat the dill and margarine in a small bowl on 100P

for 1 minute. Brush kebabs with the dill butter, place
in a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P for 18 minutes. Turn

over and rearrange the kebabs every 6 minutes. 

2 cod loins (approx. 275g each)
75g golden breadcrumbs
75g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten

1 Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning, place in

a flan dish.

3 Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the

breadcrumb mixture, turning to coat evenly.

5 Place the fish chunks in a greased 25cm (10”) flan dish.
6 Place the dish on the low rack and cook on DUAL

GRILL, 30P for 16 minutes. Turn over, halfway through
the cooking time.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70P for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

R-757M New CkBk  27/02/2003  15:10  Page 45

46

60ml (4 tbsp) plain flour
salt and pepper
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onions (whole)
225g potato, par-boiled and chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt and pepper, toss the beef

and bacon in the seasoned flour until well coated.

2 Put the margarine in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100P for 30 seconds.
Stir in the beef, bacon, carrot, courgette, onions and
potato.

3 Pour in the beef stock, wine and blended cornflour,

mix well. Cover dish with a lid and place on the low
rack. Cook on 50P for 40 minutes. Stir 3 times during
cooking.

4 Leave to stand for 5 minutes before serving, so that

the meat relaxes to improve the texture.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 48)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
450g canned red kidney beans
5 -15ml (1 - 3 tsps) chilli powder, to taste
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a large

bowl, mix well. Cover and cook on 100P for 7
minutes.

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

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

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

stock. Season, mix well. Cover and cook on 100P for
5 minutes, then for 20 minutes on 50P until sauce is
thick. Stir 2 - 3 times during cooking.

Serve hot with rice.

450g stewing steak, chopped
100g kidney, chopped
175g onion, chopped
450ml (

3

/

4

pint) beef stock

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

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk

1 Place steak, kidney, onion and stock in a casserole

dish. Cover and cook on 50P 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 for 12 minutes.

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47

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

100g mushroom, thinly sliced
15ml (1 tbsp) cornflour mixed with a little water
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 for 40 minutes, stir 2 - 3
times during cooking.

3 Stir in the mushroom and cornflour then cook on

50P for 6 minutes. 

4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

450g lean minced lamb
125g onion, chopped
150g carrot, sliced
30ml (2tbsp) tomato puree
450ml (

3

/

4

pint) hot lamb stock

15ml (1 tbsp) worcestershire sauce
30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed

1 Place the lamb, onion, carrot, tomato puree and

stock in a large bowl, stir well.

2 Cook on 50P for 20 minutes, stir twice during

cooking.

3 Stir in the blended cornflour and seasoning.

Cook on 100P for 5 minutes.

4 Pour into a deep 25cm (10”) dish. Spread the potato

over the lamb mixture; score across the potato with
a fork, giving a spiky effect.

5 Place on the low rack and cook on DUAL GRILL, 50P

for 12 minutes.

225g lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip, page 48)
75g onion, chopped
2 fresh, green chillis, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
8 taco shells, pre-cooked
175g cheddar cheese, grated

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

Cook on 100P for 7 minutes, stir twice.

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

18 minutes. Place taco shells on kitchen paper on
turntable. Heat on 100P 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 for 7 minutes. 

Serve with Guacamole, soured cream and crisp salad.

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48

50g fresh breadcrumbs
50g parmesan cheese, freshly grated
1 egg (medium), beaten
900g boneless chicken breast
25g plain flour
400g canned chopped tomatoes
1 clove garlic, crushed (see tip, below)
10ml (2 tsp) fresh oregano, chopped
300ml (

1

/

2

pint) chicken stock

salt and pepper to taste
50g 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 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 for 24 minutes (stir twice during
cooking), then on DUAL GRILL, 70P for 6 minutes. 

225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed (see tip above)
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano (see tip, page 45)
5ml (1 tsp) dried parsley (see tip, page 45)
salt and pepper to taste
4 chicken fillets (200g each)

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

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

2 Stir in remaining ingredients except 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.

4 boneless chicken breasts (200g each)
45ml (3 tbsp) clear honey (see tip, page 60)
5ml (1 tsp) whole grain mustard
15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour
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 for 20 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100P for 30 seconds, squeeze at one end until
the clove pops out.

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