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S

ERVES

 

4

P

REPARATION

 

TIME

  -  15 

MINUTES

Beef Stroganoff (page 21); Picnic Pasties (page 20).

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets
of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 3 minutes until dry. Ensure the herbs do
not become too dry. Woody herbs take a little longer
to dry than leafy herbs.

1 Combine ham, margarine, mushrooms, onion,

herbs and seasoning. Cook on HIGH for 2-3
minutes. Stir in cheese, allow to cool.

2 To make pastry mix flour, herbs and seasoning.

Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.

3 Spoon ham mixture into the centre of each pastry

circle. Fold pastry over to form a semi-circle pasty.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.

4 Place on high rack and cook on DUAL GRILL,

MEDIUM HIGH for 5-6 minutes until brown and
crispy. Repeat for the remaining two pasties.

RJC 11-68

15/6/99, 12:19 pm

20

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 MEDIUM for 40 minutes, stir
2-3 times during cooking.

3 Stir in mushrooms, cook on MEDIUM for 6-7

minutes.

4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

S

ERVES

 

6

 

P

REPARATION

 

TIME

  -  15 

MINUTES

1 Sift the flour and salt into a large mixing bowl and

stir in the suet.

2 Gradually mix in 150ml water until you have a

soft dough, knead lightly on a floured work
surface, roll out a bottom and top.

3 Cook onion and bacon in oil for 2 minutes on

HIGH

4 Add leeks and cook for 5 minutes on HIGH.
5 Stir in the Stilton, the cream and seasoning.
6 Put the filling on the pastry.
7 Seal the pie with the top and brush with egg.
8 Bake for 15 minutes on MEDIUM LOW 250

O

C.

Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  15 

MINUTES

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on HIGH for 7-8 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on

HIGH for 15 minutes. Place taco shells on kitchen
paper on turntable. Heat on HIGH for 1-2 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 GRILL, MEDIUM LOW for 7-8 minutes.

RJC 11-68

15/6/99, 12:19 pm

21

1 Melt the butter and oil in a large bowl on HIGH for

1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 6 minutes.

2 Add the bay leaf, tomatoes, purée and minced

beef to the vegetable mixture. Cook on HIGH for
8 minutes, stir 2-3 times during cooking.

3 Add herbs, wine, stock. Season, mix well.  Cover

and cook on HIGH for 5 minutes, then for 20-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  12 

MINUTES

Make as above, omit  wine. Place

in a dish and top with 700g (1

1

/

2

lb) mashed potato.

Place on turntable and cook on DUAL GRILL, MEDIUM
HIGH for 9-10 minutes until evenly brown.

Chilli con carne:  

Make as above. At Stage 3 add

450g (1lb) canned red kidney beans and 5-15ml
(1-3tsp) chilli powder, to taste.

1 Place butter, mushrooms, spring onion, garlic,

kidneys, salt and pepper in a large bowl, mix well.
Cook on HIGH for 5 minutes, stir after 2 minutes.

2 To prepare the sauce, place the stock and jelly in

a bowl, heat on HIGH for 4 minutes. Add lemon
juice, port and ginger. Add the arrowroot to the
stock mixture. Heat on HIGH for 3-4 minutes,
stirring every minute until the sauce thickens.

3.

Stir the sauce into the kidney and mushroom mixture,
heat on HIGH for 10-12 minutes and serve hot.

Serve with wholemeal Basmati rice and a crisp salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
MEDIUM for 45 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. Roll out remaining

pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on HIGH for 12 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  20 

MINUTES

RJC 11-68

15/6/99, 12:19 pm

22

1 Place lamb and onion in a bowl, mix well. Cook on

MEDIUM HIGH for 4-5 minutes, stir twice during
cooking. Stir in vegetables, coriander, ginger,
seasoning and divide into eight equal portions.

2 Preheat the oven to 200

°

C.

3 Place 1 sheet of filo pastry on a lightly floured

surface, brush lightly with oil, fold in half and slice
in two widthways. Repeat this process for the
remaining pastry making 8 even pieces.

4 Place a portion of meat mixture in a line down a

short edge of each piece of pastry. Fold pastry
ends over the filling and roll up like a swiss roll.

5 Brush with oil, sprinkle with poppy seeds and

place in a greased flan dish.

6 Place on low rack, cook in  preheated oven

CONVECTION 200

°

C for 22 minutes.

S

ERVES

 4 - 6

P

REPARATION

 

TIME

 - 15 

MINUTES

1 Preheat the oven to CONVECTION 220

°

C.

2 Combine the pâté and mushrooms.
3 Roll out pastry to make a square 28cm (11") or size

suited to the meat. Spread pâté and mushroom
mixture over the surface. Place meat in centre.

4 Fold pastry over meat and seal edges. Place seam

side down in a greased flan dish. Glaze with egg.

5

Place on low rack, bake in preheated oven
CONVECTION 220

°

C for 45 minutes until golden.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

Beef Wellington is fillet of beef encased in pâté,
mushrooms and flaky pastry. Ideal for a dinner party.

1 Place the potatoes in the water and cover. Cook for

6 minutes on HIGH. Drain and remove the potatoes
with a slotted spoon.

2 Add the pork, tomatoes, courgettes, basil and

seasoning to taste. Cook for 15 minutes on
HIGH, stirring half way.

3 Overlap the potatoes on top of the meat  mixture

around the edge of the dish.

4 Cover the potatoes with cheese, place on the low

rack and cook on DUAL CONVECTION, 220

°

C,

MEDIUM for 15 minutes.

S

ERVES

 

6

P

REPARATION

 

TIME

  -  10 

MINUTES

Serve as a starter to a Chinese meal.

RJC 11-68

15/6/99, 12:19 pm

23