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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.

1 Melt the butter for 1 minute on HIGH.  Add the

bacon, onion and turkey and cook for 6 minutes
on HIGH.

2 Sprinkle in the flour and add the chicken stock.

Cook for 8 minutes on HIGH. Then add the
mushrooms.  Season well.  Cook for 5 minutes at
MEDIUM. Stir twice.

3 Stir in the creme fraiche or double cream and

parsley.  Leave until completely cooled.

4 Roll out 6 squares of pastry measuring 7 x 7".

Divide the filling into six and place in the centre.

5 Brush the edges with the egg.  Pull up opposite

corners to meet in the centre, then pinch the
seams together carefully.

6 Brush all over with egg and place on a greased

baking tray and cook for 20 minutes on 200˚C.

S

ERVES

 

6

P

REPARATION

 

TIME

 - 15 

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 the turntable with olive oil and spread the

coated fish in a single layer over the base.

5 Cook on GRILL-3 (top and bottom grill) for 12

minutes. Turn over after 7 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 6 

MINUTES

Garnish with rosemary.

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 59.
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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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 high 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 low rack and bake on DUAL

CONVECTION, 200

°

C, MEDIUM for 20 minutes.

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 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 and 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.  Brush
with egg.  Place in two large, greased flan dishes
or round baking trays.

5 Place one dish on the low rack, the other on the

high rack.  Cook on 200

°

C for 20 minutes.   Swap

over the trays and cook for a further 10 minutes
until golden.

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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.

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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

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