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44

4 wooden skewers (see tip, page 50)
2 courgettes, 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, halved
5ml (1 tsp) fresh dill, chopped
50g butter

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 100% for

30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the rack.

3 Cook on DUAL COOK - 1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6 minutes.  

200g canned asparagus, chopped
225g salmon fillet, cooked, flaked
200g cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g puff pastry
1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 18cm

squares.

4 Place equal amounts of mixture into 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. Brush with egg. Place in two
large, greased flan dishes.

5 Place one dish on the rack. Cook at 160°C for 45

minutes  until golden. Repeat for the other flan dish.

450g white fish fillets (Cod or Haddock)
50g butter
275g courgettes, sliced
100g mushrooms, sliced
450ml (

3

/

4

pint) white sauce (see tip,  page 59)

2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 50)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 50)

10ml (2 tsp) English mustard powder
TOPPING:
900g potato, peeled and quartered
300ml (

1

/

2

pint) water

100g margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g cheddar cheese, grated

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

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.

3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (

1

/

2

pint)

water and cook on 100% for 20 minutes, stirring twice.

7 Drain the potatoes and mash with butter, milk and

seasoning.

8 Spread over the fish mixture and sprinkle with the

cheese.

9 Place on the rack and cook at 130°C for 45 minutes.

R-798M Cookbook  23/06/2004  15:19  Page 44

45

45ml (3 tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 54)
450g (1lb) canned red kidney beans
5 - 15ml (1 - 3 tsp) 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 100% for 7 - 8
minutes.

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

the vegetable mixture. Cook on 100% for 9 - 10
minutes, stir 2 - 3 times during cooking.

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

stock. Season, mix well.  Cover and cook on 100%
for 5 minutes, then on 50% for 21 - 22 minutes  until
sauce is thick. Stir 2 - 3 times during cooking.

225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) 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 100% for 7 - 8 minutes, stir twice.

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

18 minutes. Place taco shells on kitchen paper on
turntable. Heat on 100% 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
COOK - 1, 30% for 7 - 8 minutes. 

Serve with Guacamole, soured cream and crisp salad.

Sheperds Pie: Make as above, omit the wine. Place in a dish and top with 700g (1

1

/

2

lb) mashed potato.

Place on turntable and cook on DUAL COOK - 1, 70% for 9 - 10 minutes until evenly
brown.

30ml (2 tbsp) cornflour
150ml (

1

/

4

pint) soured cream

45ml (3 tbsp) clear honey
45ml (3 tbsp) wholegrain mustard
150ml (

1

/

4

pint) white wine

900g (2lb) pork, cubed
250g (9oz) fresh apples, chopped
125g (5oz) onion, chopped

1 Mix the cornflour and cream together in a 2.5 litre

(approx. 4 pint) casserole dish.

2 Stir in the honey, mustard, wine and stock thoroughly.
3 Add the pork, apples and onion, mixing well.
4 Place the dish on the rack and cook on 50% for 45

minutes, stirring twice during cooking.

R-798M Cookbook  23/06/2004  15:19  Page 45

46

450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see tip, page 54)

450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g (4oz) suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

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

casserole dish. Cover and cook on 70% 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 leaving room for the

pastry lid. Roll out remaining pastry, cut out a circle
to cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 14 minutes.

800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white 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 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.

3 Stir in mushrooms, cook on 50% for 6 - 7 minutes. 
4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

225g (8oz) carrots, diced
150g (5oz) celery, sliced
175g (6oz) onion, finely chopped
600g (1lb 5oz) pork, cubed
400g (14oz) chopped tomatoes, canned
400g (14oz) canned apricot halves, drained
2 cloves garlic, crushed (see tip, page 52)
juice and rind of half a lemon
150ml (

1

/

4

pint) hot stock

salt and pepper to taste

1 Place the carrots, celery and onion into a 2.5 litre

casserole dish and cook on 100% for 4 minutes.

2 Add the remaining ingredients and stir thoroughly.
3 Place the dish on the rack and cook on

50% for 45 minutes.

R-798M Cookbook  23/06/2004  15:19  Page 46

47

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice 
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 48)
Tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers (see tip, page 50)

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 rack.
Cook on DUAL COOK - 1, 70% for 12 - 14 minutes.
Turn over and rearrange skewers every 3 - 4 minutes.

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

1

/

2

tsp) dried parsley

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

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  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 rack and cook on DUAL COOK - 1,

70% 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 butter
125g onion, sliced
5cm piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and peper to taste
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 butter in a large bowl, heat on 100% for 30

seconds, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.

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

cumin and cinnamon. Season. Cover and cook on
100% for 8 minutes, stirring after 4 minutes.

4 Rearrange the chicken pieces and cook on 50% for

10 minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100% 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 100% for 3 minutes, stir
every minute until golden.

R-798M Cookbook  23/06/2004  15:19  Page 47