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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 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.

R-758M Cookbook  21/01/2005  11:08  Page 47

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.

R-758M Cookbook  21/01/2005  11:08  Page 48

49

4 chicken fillets, skinned (approx. 200g each)
100g camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

tsp) dried parsley (see tip, page 45)

salt and pepper to taste
cocktail sticks to secure
75 g cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place the camembert, onion, parsley and seasoning in

a bowl, mix well. Place a quarter of the mixture at
one end of each breast. Roll up tight and 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 DUAL GRILL,

70P for 18 minutes, turn over and add cheese after 8
minutes.

Sprinkle with toasted almonds to serve.

900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 48)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

25g 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 margarine in a large bowl, heat on 100P for 1

minute, 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 the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P for 6

minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

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

Serve with rice and poppadums.

Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100P for 3 minutes, stir every
minute until golden.

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 60)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 48)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers

1 Place all the marinade ingredients in a large bowl, mix

well. Stir in the chicken, refrigerate for 2 hours 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 DUAL GRILL, 70P for 12 - 15 minutes. Turn

over and rearrange the skewers 2 - 3 times.

R-758M Cookbook  21/01/2005  11:08  Page 49

50

Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable.
Heat on 100P for 1

1

/

2

- 2 minutes until warm.

Spoon in filling as preferred.

30ml (2 tbsp) olive oil
175g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
75g tomato purée
225g carrot, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g fresh baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper 

400g canned tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100P for 2 minutes.

2 Add the carrot, red and green pepper and sweetcorn.

Mix well, cover and cook on 100P for 5 minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 30 minutes,
stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100P for 5 minutes.

Serve hot with rice or as a filling for tacos.

600g par-boiled potato, thinly sliced.
250g cheddar cheese, thinly sliced
125g onion, sliced
300g leek, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see page 58)

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 Place on the low rack and cook on DUAL GRILL,

70P for 10 minutes. 

10ml (2 tsp) olive oil
125g onion, chopped
1 clove garlic, crushed (see tip, page 48)
225g leek, sliced
100g mushroom, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
175g red split lentils
800g canned, chopped tomatoes
450ml (

3

/

4

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 58)
50g cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on 100P

for 2 minutes.

2 Add the leek, mushroom, basil, oregano and lentil.

Then cook on 100P for 5 minutes. 

3 Stir in the tomatoes with the vegetable stock and the

bay leaf.

4 Cover and cook on 70P for 25 minutes.
5 Season and remove the bay leaf.
6 Put a layer of the lentil mixture into the base of a deep

25cm (10”) square dish. Cover with some lasagne and
then some of the cheese sauce. Repeat, making the
last layer cheese sauce, add the grated cheese.

7 Place on the low rack and cook on 50P for 12 minutes

and then on DUAL GRILL, 50P for 8 minutes.

R-758M Cookbook  21/01/2005  11:08  Page 50