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47

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
150ml (

1

/

4

pint) hot stock

salt and pepper to taste

1 Place the carrots, celery and onion into a 2.5 litre

casserole dish and cook on 100% for 4 minutes.

2 Add the remaining ingredients and stir thoroughly.
3 Place the dish on the low rack and cook on

DUAL - 1, 180°C, 50% for 35 minutes.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip above)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 54)
450g canned red kidney beans
5 - 15ml (1 - 3 tsp) 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.

225g lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip above)
75g onion, chopped
2 fresh, green chillis, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
8 taco shells, pre-cooked
175g 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. 

Make as above, omit the wine. Place in a 

dish and top with 700g mashed potato.
Place on turntable and cook on DUAL - 2,
70% for 9 - 10 minutes until evenly brown.

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.

R-898M Cookbook  23/06/2004  15:21  Page 47

48

450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see tip, page 54)

450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

1 Place steak, kidney, onion, mixed herbs and stock in a

casserole dish. Cover and cook on 70% for 40
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 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
100% for 14 minutes.

60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see tip, page 54)
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g butter
225g carrots, sliced
225g courgettes, sliced
100g baby onions, whole
225g 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.

30ml (2 tbsp) cornflour
150ml (

1

/

4

pint) soured cream

45ml (3 tbsp) clear honey
45ml (3 tbsp) wholegrain mustard
150ml (

1

/

4

pint) white wine

900g pork, cubed
250g fresh apples, chopped
125g onion, chopped
175g puff pastry
eggwash to glaze

1 Mix the cornflour and cream together in a 2.5 litre

(approx. 4 pint) casserole dish.

2 Stir in the honey, mustard, wine and stock thoroughly.
3 Add the pork, apples and onion, mixing well.
4 Place the dish on the low rack and cook on

DUAL - 1, 180°C, 50% for 35 minutes, stirring twice
during cooking.

5 Roll out the pastry to fit the top of the dish. Cover

the filling wth the pastry and brush with egg to glaze.

6 Place the dish on the low rack and cook on 220°C

for 15 minutes.

R-898M Cookbook  23/06/2004  15:21  Page 48

49

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice 
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 47)
Tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers (see tip, page 52)

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.

4 large chicken breast fillets, skinned 
(approx. 200g each)
100g 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 Cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, 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.

Sprinkle with toasted almonds to serve.

1 red chilli, chopped
2 green chillies, chopped
125g onion, chopped
2.5cm root ginger, chopped
1 piece lemon grass, chopped
10ml (2 tsp) paprika
2.5ml (

1

/

2

tsp) ground turmeric

2.5ml (

1

/

2

tsp) cumin seeds

2.5ml (

1

/

2

tsp) coriander seeds

30ml (2 tbsp) thai fish sauce
6 chicken fillets (approx. 200g each)
400ml (14 fl.oz) coconut milk
150ml (

1

/

4

pint) hot chicken stock

salt and pepper to taste
Fresh coriander, chopped, to garnish

1 Place the chillies, onion, ginger, lemon grass, spices

and seeds into a 2.5 litre (approx. 4 pints) casserole
dish, mix well and cook on 100% for 3 minutes.

2 Add the remaining ingredients, stirring thoroughly.
3 Place the dish on the low rack and cook on DUAL -1,

180°C, 30% for 45 minutes.

Sprinkle with coriander and serve with rice.

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.

R-898M Cookbook  23/06/2004  15:21  Page 49

50

125g green peppers, chunks
125g red peppers, chunks
125g yellow peppers, chunks
head of garlic, seperate cloves and peel
150g onion, sliced
800g chicken fillets, cubed
400g chopped tomatoes, canned
5ml (1 tsp) caster sugar
10ml (2 tsp) fresh basil, chopped
salt and pepper to taste

1 Place the peppers, garlic, onion and chicken into a 2.5

litre (approx. 4 pints) bowl and cook on 100% for 4
minutes.

2 Add the remaining ingredients and mix well.
3 Place on the low rack, cook on DUAL - 1, 180°C,

30% for 45 minutes, stirring 3 - 4 times during
cooking.

Garnish with black olives and fresh basil.

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

1

/

2

tsp) dried tarragon (see tip, page 54)

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.

600g chicken, cubed
225g button mushrooms, sliced
225g leeks, sliced
salt and pepper
50g butter
SAUCE:
25g butter
25g plain flour
5ml (

1

/

2

tsp) cayenne pepper

30ml (2 tbsp) English mustard powder
300ml (

1

/

2

pint) milk

salt and pepper
250g mascarpone cheese 

1 Place the chicken, mushrooms, leeks, salt and pepper

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

2 Place 25g butter in a bowl and heat on 100% for 30

seconds until melted.

3 Stir in the flour, cayenne pepper and mustard.
4 Whisk in the milk and cook on 100% for 6 minutes,

stir every 2 minutes until thick and smooth. Season
with salt and pepper.

5 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.

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.

R-898M Cookbook  23/06/2004  15:21  Page 50