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47

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice
75ml (5 tbsp) crunchy peanut butter
1 clove crushed garlic
1 red chilli, finley chopped and de-seeded
15ml (1 tbsp) tabasco sauce
600g chicken breast, flattened & cut into
strips
200ml coconut milk
4 wooden skewers (see tip, page 50)

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 COMBI - 2 (MICROWAVE & TOP GRILL),
70% for 15 minutes. Turn over skewers every 3
minutes.

4 large chicken breast fillets, skinned 
(approx. 150g each)
100g Feta, finely chopped
3 spring onions, finely chopped
2.5ml (1/2 tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75g Cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Feta, 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 COMBI - 2

(MICROWAVE & TOP GRILL), 70% for 15 minutes,
turn over and add cheese after 10 minutes.

Sprinkle with toasted almonds to serve.

10 freezed dried kaffir leaves, crushed
400ml coconut milk
3 tbsp green curry paste
600g cubed chicken
2cm chopped ginger
75g green beans
1 tbsp fish sauce
1 tbsp brown sugar
150g sliced courgette
150g mushrooms, halved
1 sliced red pepper
150g chopped onion
200ml cream

1 Place all of the ingredients except the cream ito a 2.5l

casserole dish, mix well and cover. 

2 Place the dish on the low rack and cook on COMBI -

1 (CONVECTION & MICROWAVE), 180°C, 30% for
40 minutes. Stir 3 times during cooking.

3 After cooking, stir in the cream and serve.

Microwave Tip: Toasting Almonds
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.

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48

50g onion, sliced
50g mushroom, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sweetcorn
250g turkey breast, sliced into thin strips
200g Aborio Risotto Rice
5ml (1 tsp) lemon juice
5ml (1 tsp) cayenne pepper
2.5ml (1/2 tsp) cumin
450ml (2/3 pint) hot chicken stock.
pinch of saffron
salt and pepper
50g pecorino cheese, grated

1 Mix together all of the ingredients (except the

pecorino) into a 2.5 litre (approx. 4 pint) casserole
dish and mix well.

2 Cook on 70% for 30 minutes, stir twice during

cooking.

3 When cooked remove the risotto from the oven, stir

in the pecorino and serve.

4 chicken fillets (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) wholegrain mustard
2.5ml (1/2 tsp) dried tarragon
30ml (2 tbsp) tomato puree
150ml (1/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Mix all the ingredients, except the chicken, together

in a 2.5 litre (approx. 4 pint) casserole dish.

2 Add the chicken and turn over to coat with the

sauce.

3 Cook on 70% for 20 minutes, stir halfway through

cooking.

400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, diced
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g cooked pasta
300ml (1/2 pint) white sauce (see page 58)
100g mature cheddar cheese, grated 

1 Place the tomatoes, broccoli, onion, chicken fillet, basil

and garlic puree into a 2.5l casserole dish and mix well.
Cook on 70% for 15 minutes, stir once during cooking.

2 Spread the pasta over the mixture.
3 Pour the cheese sauce over the pasta and sprinkle

with the grated cheese.

4 Place on the turntable and cook on COMBI - 2

(MICROWAVE & TOP GRILL), 70% for 15 minutes,
stir once during cooking.

Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

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49

15ml (1tbsp) olive oil
175g onions
2 cloves garlic, crushed
75g tomato puree
200g carrots, chopped
1 red pepper, sliced
1 green pepper, sliced
50g sweetcorn
200g courgettes, sliced
5ml (1tsp) ground cumin
5ml (1tsp) chilli powder
400g canned tomatoes
400g canned kidney beans
300ml (

1

/

2

pint) vegetable stock

15ml (1tbsp) cornflour mixed with water

1 Place the oil, onion, garlic and tomato puree in a

large bowl. Heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3
minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes,
stir twice during cooking.

4 Add the blended cornflour, mix well and cook on

70% for 10 minutes.

Serve hot with rice or as a filling for tacos.

15ml (1 tsp) olive oil
150g onion, chopped
2 cloves garlic, crushed
175g leeks, sliced
100g mushrooms, thickly sliced
10ml (2 tsp) chopped fresh basil
10ml (2 tsp) chopped fresh oregano
225g red split lentils
45ml (3 tbsp) tomato puree
400g canned chopped tomatoes
300ml (

1

/

2

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 58)
50g Cheddar cheese, grated

1 Place oil, onion and garlic in a bowl, cook on 100%

for 2 minutes.

2 Add the leeks, mushrooms, basil, oregano, lentils and

cook on 100% for 5 minutes.

3 Stir in the tomato puree, tomatoes, stock and the bay

leaf.

4 Cover and cook on 70% for 20 minutes.
5 Season with salt and pepper then remove the bay leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a

deep, 25cm square dish.  Cover with some lasagne
and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.

8 Place on low rack and cook on COMBI - 1

(CONVECTION & MICROWAVE), 220°C, 30% for
30 minutes.

Microwave Tip: Heating taco shells
Place 8 - 10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100% for 1

1

/

2

- 2

minutes until warm. Spoon in filling as preferred.

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50

300g  short crust pastry
6 rashers of bacon, chopped
125g onion, finely chopped
4 eggs (medium) 
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 52)
225g Cheddar cheese, grated

1 Preheat the oven to 200°C.
2 Line a 25cm flan dish with pastry, place on the low

rack and cook on 200°C for 10 minutes.

3 Place bacon and onion in a bowl, cook on 100% for 3

minutes.

4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry. Pour

egg mixture over, top with grated cheese.

6 Place on the low rack, and cook on COMBI - 1

(CONVECTION & MICROWAVE), 220°C, 30% for
25 minutes until set and brown.

2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste
45ml (3 tbsp) double cream

1 Prick each potato in several places. Place on turntable

and cook on COMBI - 1 (MICRO & CONVECTION),
250°C, 50% for 20 minutes.

2 Halve each potato and scoop out the flesh into a

bowl, add the cheese, ham, mushrooms and cream.
Season and mix well.

3 Pile mixture back into the potato skins and place in a

flan dish, on the low rack.

4 Cook on COMBI - 2 (MICRO & TOP GRILL), 50%

for 10 minutes.

600g canned, chopped tomatoes
150g red pesto
300g sun-dried tomatoes, drained and chopped
salt and pepper to taste
600g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 58)
100g grated cheddar cheese

1 Empty the tomatoes into a large bowl and cook on

100% for 8 minutes to reduce the juice.

2 Combine the chopped tomatoes, pesto and sun-dried

tomatoes and season well.

3 Spread a 1/2 of this sauce over the base of a greased

25cm square dish, then place a single layer of ravioli
over the tomatoes. Repeat and finish with a layer of
cheese sauce.

4 Sprinkle the grated cheese over the top and place the

dish on the low rack. Cook on COMBI - 1
(CONVECTION & MICROWAVE), 220°C, 30% for
20 minutes.

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Cheese & sweetcorn  Omit the Double Gloucester cheese, chives and mushrooms.
jackets:

Add 100g of grated Cheddar cheese and 50g sweetcorn at stage 2.

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