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S

ERVES

 4

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.

Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.

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 min-
utes, stir 2-3 times during cooking.

3 Stir in mushrooms, cook on 50p (MEDIUM )for 6
   minutes.
4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

S

ERVES

 4

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.

S

ERVES

 4

Make as above, omit  wine. Place

in a dish and top with 700g (1

1

/

2

lb) 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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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.

S

ERVES

 4

S

ERVES

 4

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.

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.

Sprinkle with toasted almonds to serve.

S

ERVES

 4

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1 To prepare the sauce, place sherry, sugar, soy

sauce, chilli sauce and stock in a bowl.  Mix well,
stir in the cornflour.

2 Heat on 100P (HIGH) for 5 minutes, stir every

minute until thickened.  Allow to cool whilst
preparing the rest of the dish.

3 Prepare the stir fry, place the oil, garlic and

ginger in a large bowl, heat on 100P (HIGH) for
1 minute.  Mix in the chicken  and cook on 70P
(MEDIUM HIGH) for 5 minutes. Stir once.

4 Add the broccoli, chestnuts, beansprouts,

bamboo shoots, red and yellow pepper and the
sauce.  Mix well and cook on 70P (MEDIUM
HIGH) for 10 minutes, stir twice during cooking.

5 Stir in the cashew nuts, cook on 100P (HIGH) for

2 minutes. Serve immediately.

S

ERVES

 4

A 

MILD

 

FLAVOURED

, 

CREAMY

 I

NDIAN

 

DISH

. S

ERVE

 

WITH

 

RICE

 

AND

 

POPPADUMS

.

S

ERVES

 6

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.

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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.

I

DEALLY

 

SERVED

 

WITH

 

NEW

 

POTATOES

, 

CRISP

 

VEGETABLES

 

AND

 

A

 

GLASS

 

OF

 

RED

 

WINE

.

S

ERVES

 6

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

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.

S

ERVES

 4

S

ERVES

 4

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.

Serve with rice or jacket potatoes.

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