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51

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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52

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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53

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 56)

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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54

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 64)

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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