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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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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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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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R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 50

Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
4 chicken fillets (200g (7oz) each)
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2 tsp) fresh oregano, chopped
300ml (

1

/

2

pint) chicken stock

salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated

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
pints) 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 100% for 5
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 - 1, 200°C, 70%. 

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

before the end of cooking.

Serves 4
4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5ml (

1

/

2 

tsp) dried tarragon (see Tip, page 53)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornfour
salt and pepper

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken.

3 Cook on 70% for 22 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Serves 4
600g (1lb 6oz) chicken, cubed
225g (8oz) mushrooms, sliced
100g (4oz) leeks, sliced
10ml (2 tsp) English mustard powder
salt and pepper
SAUCE:
75g (3oz) butter
2 spring onions, sliced
75g (3oz) mushrooms, sliced
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper
250g (9oz) mascarpone cheese 

1 Place the chicken, mushrooms, leeks, mustard,

salt and pepper into a 2.5 litre (approx. 4 pints)
bowl with 50g butter and cook on 100% for 7 -
8 minutes, stir twice.

2 Place the remaining butter, spring onions and

mushrooms in a bowl, heat on 100% for 1
minute until melted.

3 Stir in the flour and whisk in the milk. Cook on

100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.

4 Mix the mascarpone cheese into the sauce and

pour the sauce over chicken mixture. Mix well.

5 Place on the low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes. Stir halfway
through the cooking time.

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

Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

51

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Help Line: 08705 274277 (office hours)

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