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Serves 4   
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
300ml (

1

/

2

pint) white sauce (see Page 61)

2.5ml (

1

/

2

tsp) dried marjoram (see Page 53)

2.5ml (

1

/

2

tsp) dried thyme (see Page 53)

salt and pepper to taste
CRUMBLE:
125g (5oz) plain flour
75g (3oz) jumbo oats
100g (4oz) margarine
50g (2oz) cheese, grated
1.25ml (

1

/

4

tsp) dried marjoram (see page 53)

salt and pepper to taste

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

Cover and cook on 100% 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 100% 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 low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes.

Serves 2 - 4   
4 wooden skewers (see Tip, page 53)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) 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 (2oz) 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 high rack.

3 Cook on DUAL - 2, 50% for 18 minutes. Turn

over and rearrange the kebabs every 6 minutes.  

Serves 4   
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

tsp) salt

4 fresh tuna steaks (approx. 250g (9oz) each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water

1 Mix peppercorns, tarragon and salt. Rub evenly

onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with
oil. Marinade in fridge for 30 minutes to an hour.

2 Place on low rack, use sequence cooking to cook

on 50% for 10 minutes, then on DUAL - 2, 50%
for 8 minutes.

3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on 100% for 2
- 3 minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on

70% for 1 minute.

47

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 47

Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 51)
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 - 2, 30% for 7 - 8 minutes. 

Serves 6
1 tbsp olive oil
75g (3oz) onion, chopped
150g (5

1

/

2

oz) back bacon, diced

225g (8oz) leeks, thinly sliced
150g (5

1

/

2

oz) Stilton, crumbled

900ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
225g (8oz) self raising flour
pinch of salt
100g (4oz) shredded suet
150ml (

1

/

4

pint) water

beaten egg to glaze

1. Place the oil, onion and bacon in a bowl and cook

on 100% for 2 minutes.

2. Add leeks and cook for 5 minutes on 100%.
3. Stir in the stilton, cream, seasoning and egg yolk.

Place on one side to cool.

4. Sift the flour and salt into a large mixing bowl and

stir in the suet.

5. Gradually mix in 150ml water until you have a soft

dough, knead lightly on a floured work surface, roll
out a bottom and top. Line an 8” greased flan dish
with the bottom.

6. Place the filling on the pastry bottom and seal the

pie with the top.

7. Brush with egg to glaze.
8. Place on the low rack and bake on DUAL - 1,

250°C, 30% for 25 minutes.

Serves 4
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 40)
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 53)
450g (1lb) canned red kidney beans
5 - 15ml (1 - 3 tsps) 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 for 21 - 22 minutes on
50% until sauce is thick. Stir 2 - 3 times during
cooking.

Variation:
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 - 2,
70% for 9 - 10 minutes until evenly brown.

48

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 48

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

1

/

2

tsp) dried mixed herbs (see Tip, page 53)

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 (1tbsp) milk

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
50% 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 pastr y lined basin with meat. Roll out

remaining pastr y, 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 13 - 14 minutes.

Serves 4
800g (1

3

/

4

lbs) 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.

Serves 6
60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see Tip, page 53)
500g (1lb 2oz) braising steak, sliced thinly
75g (3oz) streaky bacon rashers, chopped
25g (1oz) butter
225g (8oz) carrots, sliced
225g (8oz) courgettes, sliced
100g (4oz) baby onions, whole
225g (8oz) potatoes, par-boiled and chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt, pepper and herbs.

Toss the beef and bacon in the seasoned flour
until well coated.

2 Put the butter in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100% for 30
seconds. Stir in the beef, bacon, carrots,
courgettes, onions and potatoes.

3 Pour in the beef stock, wine and blended

cornflour, mix well. Cover with lid, place on low
rack and cook on DUAL - 1, 180°C, 30% for 50
minutes. Stir 2 - 3 times. 

4 Leave to stand for 5 minutes before serving, so

that the meat relaxes to improve the texture.

49

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 49

Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.

Serves 4
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice 
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 51)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see Tip, page 53)

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 - 2, 70% for 12 - 14 minutes. Turn
over and rearrange skewers every 3 - 4 minutes.

Serves 4
4 large chicken breast fillets, skinned 
(approx. 200g (7oz) each)
100g (4oz) 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 (3oz) Cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camember t, 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 low rack and cook on DUAL - 2, 70%

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

Serves 6
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 51)
50g (2oz) creamed coconut
10ml (2 tsp) turmeric
25g (1oz) butter
125g (5oz) 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
salt and peper to taste
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) 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.

50

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Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 50