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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 chillies, 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 12), 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

 

6

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Sift the flour and salt into a large mixing bowl and

stir in the suet.

2 Gradually mix in 150ml water until you have a

soft dough, knead lightly on a floured work
surface, roll out a bottom and top.

3 Cook onion and bacon in oil for 3 minutes on

HIGH.

4 Add leeks and cook for 5 minutes on HIGH.
5 Stir in the Stilton, the cream and seasoning.
6 Put the filling on the pastry.
7 Seal the pie with the top and brush with egg.
8 Bake for 15 minutes on DUAL COOK MEDIUM

LOW 250

°

C.

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 MEDIUM for 50-55 minutes,
stir 2-3 times during cooking.

3 Stir in mushrooms, cook on MEDIUM for 6-7

minutes.

4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
MEDIUM for 65-70 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 HIGH for 13-14 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  20 

MINUTES

1 Cook the potatoes with the water with a cover for

6 minutes on HIGH.  Drain and remove the
potatoes with a slotted spoon.

2 Add the pork, tomatoes, courgettes, basil and

seasoning to taste.  Cook for 15 minutes on HIGH,
stirring half way.

3 Overlap the potatoes on top of the meat mixture

around the edge of the dish.

4 Cover the potatoes with cheese, place on the low

rack and cook on DUAL CONVECTION, 220

°

C,

MEDIUM for 15 minutes.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 10 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

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. Cook on DUAL GRILL-1 (see
page 12), MEDIUM HIGH for 11-12 minutes.
Turn over and rearrange skewers every 3
minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

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.
4 Cook on DUAL GRILL MEDIUM HIGH for 16

minutes, turn over and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

C

AMEMBERT

 

AND

 

SPRING

 

ONION

 

ENCASED

 

IN

 

TENDER

 

CHICKEN

 

FILLETS

.

A 

MILD

 

FLAVOURED

, 

CREAMY

 

INDIAN

 

DISH

. 

SERVE

 

WITH

 

RICE

 

AND

 

POPPADUMS

 (

SEE

 

TIP

, 

PAGE

 51).

S

ERVES

 

6

P

REPARATION

 

TIME

  - 1

1

/

4

 

HOURS

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 HIGH for 1

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

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

the cloves and cinnamon. Cover and cook on
HIGH for 8-9 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on

MEDIUM for 6-7 minutes.

5 Combine the cornflour with the cream and stir

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

Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.

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 HIGH for 3-4 minutes, stirring
every minute until thickened.

4 Spoon tomato mixture over the chicken breasts.
5 Place on the low rack, cook for 30 minutes on

DUAL CONVECTION, 200

o

C, MEDIUM HIGH.

6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15

minutes before the end of cooking.

I

DEAL

 

SERVED

 

WITH

 

NEW

 

POTATOES

, 

CRISP

 

VEGETABLES

 

AND

 

A

 

GLASS

 

OF

 

RED

 

WINE

.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 12 

MINUTES

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 MEDIUM HIGH for 11-12 minutes.  Coat

the chicken with the sauce several times during
cooking.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 6 

MINUTES

1 Place the chicken, leeks and mushrooms into a

bowl with the butter and cook on HIGH for 7-8
minutes.

2 Make the mushroom sauce as page 59.  Then mix

the mascarpone cheese into the sauce.

3 Season the leeks, chicken and mushrooms with

the nutmeg, salt, pepper and mustard.  Stir.

4 Mix the sauce with the chicken mixture.
5 Place on the low rack and bake on DUAL CON-

VECTION for 15 minutes at 200

°

C MEDIUM. Stir

halfway through the cooking time.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.