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39

1 Cook the onion, mushrooms and butter together

in a bowl on HIGH for 4 minutes.

2 Stir in the flour to form a paste, gradually add the

stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on HIGH for 8-9 minutes, stir after 4 minutes.

4 Blend and add the milk, cook on HIGH for

6 minutes.

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 8 

MINUTES

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 6 

MINUTES

1 Place oil, onion and broccoli in a large bowl, mix

well. Cover and cook on HIGH for 4-5 minutes.

2 Add the stock, mix well. Cover and cook on HIGH

for 8-10 minutes.

3 Blend in a food processor. Return to bowl, stir in

yoghurt and cheese. Season. Heat on MEDIUM
HIGH for 6-7 minutes, stir every 2 minutes.

1 Place the butter in a bowl and heat on HIGH for

1 minute. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with
salt and pepper to taste and stir in the parsley,
cook on HIGH for 2-3 minutes.

2 Cut the avocados in half, remove the stone and

brush the flesh with lemon juice. Fill each avocado
half with the breadcrumb mixture.

3 Place the avocados in a large flan dish and

sprinkle with the grated cheese.

4 Place the dish on the rack, use sequence

programming (see page 21) to cook on HIGH for
1 minute, then on GRILL for 6-7 minutes until
brown and crispy.

S

ERVES

 2 

OR

 4                                          P

REPARATION

 

TIME

 - 8 

MINUTES

Garnish with fresh sprigs of parsley to serve

1 Remove and chop mushroom stalks. Place

mushroom caps onto the turntable open side up.

2 Heat butter with garlic on HIGH for 1 minute, stir

in chopped mushroom stalks and breadcrumbs.
Fill mushrooms with mixture, sprinkle with cheese.

3 Cook on the turntable using the upper and lower

grills for 10-11 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 6 

MINUTES

Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

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39

40

S

ERVES

 6                                                 P

REPARATION

 

TIME

 - 4 

MINUTES

1 Heat the butter on HIGH for 1 minute. Stir in the

garlic and cook on HIGH for a further minute.

2 Stir in the prawns and cook on MEDIUM for 7

minutes, stirring every minute. Sprinkle with
parsley to serve. 

Serve in ramekin dishes with

French bread.

Variation:
Garlic Mushrooms: Substitute prawns with 175g
(6oz) mushrooms cut into quarters.

Ideal for buffets or special occasions.

1 Preheat the oven to 160

°

C (See page 13).

2 Place 8 vol-au-vent cases on a large, greased

flan dish and brush with milk.

3 Bake for 15 minutes on the turntable until golden.
4 Repeat for remaining vol-au-vent cases.
5 Place chicken, spring onions, mushrooms,

parsley, salt and pepper in a bowl, mix well.
Cover and cook on HIGH for 4 minutes.

6 To prepare the sauce, melt butter in a small bowl

on HIGH for 1 minute, stir in the flour and gradually
add the milk. Cook on HIGH for 4 minutes, stir
every minute until smooth and thick. Stir in the
nutmeg and chicken mixture.

7 Fill vol-au-vent cases with chicken mixture and

sprinkle with the chives.

S

ERVES

 8 - 1

0

P

REPARATION

 

TIME

 - 12 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

 - 8 

MINUTES

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into  breadcrumb

mixture, coat evenly.

4 Brush a large flan dish with sunflower oil and

spread the coated fish in a single layer over the
base.

5 Cook on turntable using the UPPER AND LOWER

GRILLS for 10 minutes.  Turn over half way through
cooking.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 6 

MINUTES

Garnish with rosemary and  serve  with  Mange-tout
with Baby Sweetcorn, see page 49.

1 Place the salmon steaks in a flan dish, pierce in

several places. Add the wine.  Cover and cook on
HIGH for 8-9 minutes. Allow to stand whilst
preparing the sauce.

2 Prepare the Mustard Sauce, see page 56.
3 Place salmon steaks in a serving dish, reheat on

HIGH for 1 minute. Serve the sauce separately.

Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce  with a fork. Place in a shallow flan
dish, cut side down. Heat on HIGH for  2 minutes.

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41

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

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 butter in a small bowl on HIGH

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

3 Cook on DUAL GRILL-1 (see page 11), MEDIUM

for 12 minutes. Turn over and rearrange the
kebabs every 3-4 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 12 

MINUTES

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on HIGH for 5-6 minutes.

2 Place butter, courgette, mushrooms and peas in

a 2.5 litre (approx. 4 pint) casserole dish. Cover
and cook on HIGH for 2-3 minutes. Stir in flaked
fish.

3 Stir herbs into sauce. Season. Add to fish mixture.
4 To prepare crumble, place the flour and oats in a

bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over
the fish mixture and sprinkle generously with
cheese and marjoram. Season.

5 Place on the turntable and bake at 130

o

C for 20

minutes, then 160

o

C for 10 minutes until brown.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 18 

MINUTES

1 Place the salmon, cream cheese, asparagus,

seasoning and dill in a bowl, mix well.  Cook for
2 minutes on 70% MEDIUM/HIGH, stirring once.
Leave to cool.

2 Preheat the oven to 200

°

C.

3 Roll out and cut pastry into four 15.3cm (7”)

squares.

4 Divide salmon mixture into 4 and place in the

centre of each square.  Brush edges with egg.
Form parcels by folding the corners over the
filling.  Pinch edges to form a raised edge.
Bruxsh with egg.  Place in two large, greased flan
dishes or round baking trays.

5 Place one dish on the turntable.  Cook for 12

minutes on 160

°

C until golden.  Repeat for the

other flan dish.

ES

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42

S

ERVES

 

4

P

REPARATION

 

TIME

  -  15 

MINUTES

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

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

well. Cook on HIGH for 7-8 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on HIGH

for 18 minutes. Place taco shells on kitchen paper
on turntable. Heat on 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-1 (see page 11), MEDIUM LOW
for 7-8 minutes.

1 Melt the butter and oil in a large bowl on HIGH for

1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 7-8 minutes.

2 Add the bay leaf, tomatoes, purée and minced

meat to the vegetable mixture. Cook on HIGH for
9-10 minutes, stir 2-3 times during cooking.

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

and cook on HIGH for 5 minutes, then for 21-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  12 

MINUTES

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-1
(see page 11), MEDIUM HIGH for 9-10 minutes until
evenly brown.

Chilli con carne:  

Make as above. At Stage 3 add

450g (1lb) canned red kidney beans (drained) and
5-15ml (1-3tsp) chilli powder, to taste.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  15 

MINUTES

1 Combine ham, margarine, mushrooms, onion,

herbs and seasoning. Cook on HIGH for 2-3
minutes. Stir in cheese, allow to cool.

2 To make pastry mix flour, herbs and seasoning.

Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.

3 Spoon ham mixture into the centre of each pastry

circle. Fold pastry over to form a semi-circle pasty.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.

4 Place on turntable and cook at 130

o

C for 20

minutes until brown and crispy. Repeat for the
remaining two pasties.

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