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51

200g white long grain rice
600ml (1 pint) chicken stock
200g red pepper, seeded, sliced
150g onion, chopped
200g chicken breast, cubed
100g Chorizo, diced
2 cloves garlic, peled, crushed
10ml (2 tsp) of paprika
5ml (1 tsp) tumeric
250g tomatoes, skinned and chopped
250g raw tiger prawns
100g peas

1  Place the rice in the bowl, add stock, paprika, 

tumeric.

2  Stir in the chicken, prawns, peas, onion, peppers, 
  tomatoes, garlic, cayenne pepper. Cook on 70% for
  40 minutes, stir 3 times during cooking.

200g canned asparagus, chopped
350g 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 Convection 200°C.
3  Divide pastry into four and roll out to 17cm 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 low rack, the other on the 

high rack. Cook on Convection 200°C for 21 
minutes. Swap the trays over and cook for a further 
21 minutes until golden.

300g king prwans
50g butter
3 gloves garlic, crushed
5ml (1 tsp) fresh parsley

1  Place the butter and garlic into a bowl and cook on 

100% for 1 minute.

2  Stir in the prawns and cook on 50% for 5 minutes, 

stirring every minute. Sprinkle with parsley to serve. 

 
  Serve in ramekin dishes with French bread.

4 salmon steaks (approx. 200g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

 pint) mustard sauce (see page 66)

sprig of fresh rosemary to garnish

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

several places and add the wine. Cover and cook 
on 70% for 12 minutes. Allow to stand whilst 
preparing the sauce.

2  Place salmon steaks in a serving dish, reheat on 

70% for 2 minutes. Serve the sauce separately.

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52

900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (

1

/

2

 pint) white sauce (see page 66)

10ml (2 tsp) fresh dill

1  Place the potatoes in a bowl and add the water. 

Cover and cook on 100% for 15 minutes. Mash 
with margarine, milk and seasoning.

2  Place fish in a flan dish in a single layer, cover and 

cook on 70% for 7 minutes. Flake the fish and mix 
into the sauce. Add the dill and mix well.

3  Pour into a 2.51 casserole dish, spread the potato 

on top.

4  Cook using sequence programming on 50% for 15 

minutes then on COMBI - 2 (MICROWAVE & TOP 
GRILL), 50% for 10 minutes, until golden brown.

10ml (2 tsp) fresh green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

 tsp) salt

4 tuna steaks (150g/1piece)
juice and grated rind of 2 oranges
30ml (2 tbsp) olive oil
15ml (1 tbsp) cornflour mixed with 2 tbsp water

1  Mix together 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 2 - 3 hours.

2  Remove fish from the marinade and place in a flan 

dish.

3  Place on the turntable on COMBI - 2 (MICROWAVE 

& TOP GRILL), 50% for 7 minutes.

4  After cooking, stir in the cornflour and cook on 

100% for a further 2 minutes.

  Serve with new potatoes and fresh vegetables.

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53

225g carrots, diced
150g celery, sliced
175g onion, finely chopped
600g pork, cubed
400g chopped tomatoes, canned
400g canned apricot halves, drained
2 cloves garlic, crushed (see tip below) juice 
and rind of half a lemon
15ml (1 tbsp) cornflour mixed with 30ml 
(2 tbsp) water
30ml (2 tbsp) dried mixed herbs

1  Place all ingredients into a 2.5 litre casserole 

dish and cook on COMBI - 1 (CONVECTION & 
MICROWAVE), 180°C, 50 % for 30 minutes, stir 
twice during cooking.

2  Stir the cornflour mixture into the casserole and cook 

on COMBI - 1, 180°C, 50% for 5 minutes.

30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g smoked streaky bacon, chopped
2 bay leaves
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
500g lean minced beef
150ml (

1

/

4

 pint) red wine

150ml (

1

/

4

 pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml 
(2 tbsp) water
salt and pepper to taste

1  Place oil, onion, celery, garlic and bacon into a 2.5 

litre (approx. 4 pint) dish, mix well.

2  Cook on 100% for 5 minutes.
3  Add all the remaining ingredients, mix thoroughly.
4  Cook on 70% for 25 minutes, stir twice during 

cooking.

  Serve hot with spaghetti.

  Make as above.

 

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

225g lean minced beef
2 cloves garlic, crushed (see tip above)
75g onion, chopped
2 fresh green chills, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
2.5ml (

1

/

2

 tsp) cumin powder

30ml (2 tbsp) tomato puree
8 taco shells, pre-cooked
175g Cheddar cheese, grated

1  Place the mince, garlic, onion, chillies, tomato 

puree, tomatoes, kidney beans and cumin into a 
2.5l casserole dish, mix well. Cook on 100% for 16 
minutes, stir twice during cooking.

2  Fill the tacos with the chilli, and sprinkle with 

cheese.

3  Place dish on the turntable and cook on COMBI - 2 

(MICROWAVE & TOP GRILL), 30% for 6 minutes.

Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end 
until the clove pops out.

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54

450g braising steak
175g mushrooms
15ml (1 tbsp) mixed herbs
300ml (

1

/

2

 pint) beef stock

15ml (1 tbsp) tomato puree
15ml (1 tbsp) cornflour
15ml (1 tbsp) water

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

casserole dish. Cover and cook on 70% for 30 
minutes. Stir three times during cooking 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 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 
70% for 8 minutes.

30g plain flour
salt & pepper to taste
500g braising steak, diced
25g margarine
100g smoked streaky bacon, chopped
200g carrot, sliced
75g peas
150g mushrooms, halved
100g onion, chopped
300g potatoes, cubed
15ml (1 tbsp) Worcester sauce
300ml (

1

/

2

 pint) hot beef stock

150ml (

1

/

4

 pint) red wine

15ml (1 tbsp) cornflour blended with water

1  Mix together the flour, salt and pepper in a dish.
2  Toss the steak in the seasoned flour until well 

coated.

3  Put all of the remaining ingredients (except 

cornflour) into a 2.5l casserole dish, add the steak 
and stir well.

4  Cover with a lid and cook on COMBI-1, 50% for 

30 minutes, stir twice, then stir in the cornflour and 
cook on 50% for a further 10 minutes.

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