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47

1  Mix together all of the ingredients into a 2.5 litre 

(approx. 4 pint) casserole dish.

2  Do not cover.
3  Place on the turntable.
4  Stir when the audible signal sounds.
5  After cooking, stir and leave to stand for 5 minutes.

50g onion, sliced
50g celery, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sun-dried tomatoes, chopped
50g sweetcorn
250g beef fillet, sliced into thin strips
200g Aborio Risotto Rice
1 tsp lemon juice
3 tbsp sweet chilli sauce
(600ml) 1 pint hot beef stock
salt and pepper

1  Mix together all of the ingredients (except the 

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

2  Do not cover.
3  Place on the turntable.
4  Stir when the audible signal sounds.
5  After cooking, stir in the pecorino and leave to stand 

for 5 minutes.

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
1 tsp lemon juice
1 tsp cayenne pepper

1

/

2

 tsp cumin

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 

Parmesan) into a 2.5 litres (approx. 4 pint) casserole 
dish and mix well.

2  Do not cover.
3  Place on the turntable.
4  Stir when the audible signal sounds.
5  After cooking, stir in the Parmesan and leave to 

stand for 5 minutes.

200g Aborio Risotto Rice
400ml  Hot Vegetable Stock
30g Butter
40g Spring Onion, sliced
80g Button Mushrooms, halved
75g Yellow Pepper, sliced,
75g Red Pepper, sliced
100g Frozen Peas,
100g Babycorn, chopped
175g Sweet Potatoes, diced
Handful of Flat Leaf Parsley, chopped
40g Parmesan Cheese, grated
Black Pepper to season
2 garlic cloves, crushed

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48

4 Large open cap mushrooms
50g butter
75g cheddar cheese, grated

1  Place the celery, carrots, garlic and leeks in a 2.5 

litre casserole dish. Cook on 100% for 5 minutes.

2  Place the remaining ingredients into the bowl and 

mix well.

3  Cook on 50% for 40 minutes, stir 3 times during 

cooking. 

75g Celery, sliced
125g carrots, chopped
2 cloves of garlic, crushed
125g canned chick peas
125g canned black eyed beans
125g canned kidney beans
100g canned sweetcorn
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
15ml (1tbsp) cornflour mixed with1 tbsp water

1  Place oil, onion and broccoli in a large bowl, mix 

well. Cover and cook on 100% for 5 minutes.

2  Stir in the flour to form a paste, add the stock, milk 

and cheese, mix well. Cover and cook on 70% for 
10 minutes.

3  Blend in a food processor. Return to bowl and 

season. Cook on 70% for 10 minutes.

5ml (1tsp) sunflower oil
200g onion, chopped
400g broccolli
25g plain flour
600ml (1 pint) hot vegetable stock
300ml (

1

/

2

 pint) milk

200g stilton
salt and pepper to taste

1  Remove stalks and chop mushroom stalks.
2  Heat the butter and garlic on 100% for 1 minute.
3  Stir in the chopped mushroom stalks, and 

breadcrumbs. Fill the mushroms with the mixture, 
and sprinkle with cheese.

4  Place in the flan dish on the turntable and cook on 

GRILL - 3 (TOP & BOTTOM GRILL) for 10 minutes.

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49

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 64)

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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50

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 64)

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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