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Microwave Tip: Roasting peanuts
Place 50g (2oz) peanuts in a shallow dish with a
knob of butter and sprinkle with salt. Cook on HIGH
for 3 minutes, stir every minute until golden.

1 Prepare filling: heat oil, onion and garlic in a bowl on

HIGH for 1 min. Stir in mushrooms. Cook on HIGH for
2 minutes. Mix in cornflour, then the wine and stock.
Season. Cook on HIGH for 4 minutes, stir after 2
minutes. Stir in cream and watercress. Cool.

2 Preheat the oven to CONVECTION 200

°

C.

Grease and line a swiss roll tin 19 x 29.3cm (7.5
x 11.5") with greaseproof paper.

3 To prepare roulade, place egg yolks, vinegar,

mustard, salt and pepper in a bowl, whisk until
thick and pale. Fold in the cheese, mix well.

4 In a separate bowl whisk egg whites until stiff.

Carefully fold into the cheese mixture until smooth,
pour into prepared tin, smooth surface.

5 Bake in the preheated oven CONVECTION 200

°

C

for 10-12 minutes until golden brown.

6 Sprinkle a sheet of greaseproof paper with

Parmesan, turn the roulade out onto it. Cool
slightly. Remove greaseproof from the top.

7 Reheat mushroom mixture on HIGH for 4 mins,

stir every minute. Spread over roulade and roll up
like a swiss roll. Place on a serving dish. Heat on
HIGH for 2 mins.

S

ERVES

 4-6

P

REPARATION

 

TIME

 - 30 

MINUTES

Vegetable Kebabs with Quorn (page 33); Watercress Roulade (page 32).

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1 Place oil, mustard and sesame seeds in a large

bowl, heat on HIGH for 1 minute. Add rice, mix
well. Cook on HIGH for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix
well. Cook on HIGH for 2-3 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on MEDIUM HIGH for 25
minutes, stir every 5 minutes.

5 Stir in yoghurt and serve with poppadums. See Tip,

page 34.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place butter and water in a bowl, heat on HIGH for 5-

6 minutes. Stir in flour, heat on HIGH for 3 minutes.

2 Beat the eggs into the mixture one at a time.
3 Preheat the oven to CONVECTION 200

°

C.

4 Spread half the mixture into a greased 25.4cm (10")

flan dish, sprinkle with half the cheese and the
chives. Spread remaining pastry on top followed by
remaining cheese. Place on low rack, bake in
preheated oven CONVECTION 200

°

C for 50

minutes.

Serve with a crisp green salad

S

ERVES

 

4

P

REPARATION

 

TIME

  - 1

1

/

4

 

HOURS

1 Place vegetables and quorn in a large bowl, mix

well.

2 To prepare the marinade, place all the ingredients

in a bowl, mix well.

3 Pour the marinade over the vegetables and

quorn, mix well. Leave to marinate for at least an
hour, stir occasionally.

4 Thread the vegetables and quorn onto the

skewers in a regular pattern. Leave no wood
exposed, place in a flan dish.

5 Place on low rack, cook on DUAL GRILL,

MEDIUM LOW for 22 minutes. Turn over and
rearrange the skewers every 5 minutes until the
vegetables are tender and evenly brown.

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Microwave Tip: Cooking poppadums
Place 2-4 poppadums on the turntable leaving space
between them. Heat on HIGH for 30 seconds to 1
minute until puffed and bubbly. Allow to stand for 10-
20 seconds.

1 To prepare pastry, place potato, butter, salt and

pepper in a bowl, mix well. Stir in the flour, baking
powder, egg and enough milk to make a firm
dough.

2 To prepare filling, place oil, onion, garlic, ginger,

mustard seeds, coriander and chilli powder in a
bowl, mix well. Cook on HIGH for 2 minutes. Add
the cabbage, carrots, tofu, salt and pepper, mix
well. Cook on HIGH for 5-6 minutes.

3 Preheat the oven to 220

°

C.

4 Divide dough into 6 equal sized pieces and roll

into 17.8cm (7") circles. Place 45ml (3tbsp) of
tofu mixture into the centre of each pastry circle
and spread out a little. Brush edges with a little
beaten egg, then gather over the filling and pinch
to make a raised ridge.

5 Place the pasties into two large, greased flan

dishes and brush with egg to glaze.

6 Place one dish on low rack and the other on the

high rack. Bake in a preheated oven
CONVECTION 220

°

C for 22 minutes until brown.

S

ERVES

 4-6

P

REPARATION

 

TIME

  -25 

MINUTES

1 Place the oil, onion and garlic in a large bowl, heat

on HIGH for 2 minutes.

2 Add the carrots, red pepper and mushrooms, mix

well. Cook on HIGH for 3 minutes.

3 Stir in the remaining ingredients, mix well. Cook

on MEDIUM HIGH for 22 minutes, stir 3-4 times
during cooking.

4 Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

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

1

/

2

-2

minutes until warm. Spoon in filling as preferred.

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S

ERVES

 

2

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Pierce each potato in several places. Place on

turntable and bake on DUAL COOK 250

°

C,

MEDIUM HIGH for 15 minutes until brown and
crispy.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL GRILL, MEDIUM for 7-8
minutes until brown and crispy.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 25 

MINUTES

1 Place the olive oil, aubergine, onion, garlic and

celery in a large bowl, mix well. Heat on HIGH for
5-6 minutes, stir after 3 minutes.

2 Add the tomatoes, basil, allspice, beans and

okra. Season. Cook on MEDIUM HIGH for 22
minutes, stir 2-3 times during cooking.

3 Stir in the parsley to serve.

Serve with rice or baked potatoes.

S

ERVES

 4-6

P

REPARATION

 

TIME

 - 15 

MINUTES

1 Blend the beans in a processor until smooth.
2 Place oil, onion, celery and garlic in a bowl, heat

on HIGH for 2 minutes. Add the bean mixture,
breadcrumbs, coriander, cumin, turmeric and
tomato purée, mix well. Season.

3 Shape the mixture into 8 even sized burgers,

brush with egg and coat with breadcrumbs.

4 Place four burgers  in a greased flan dish on the

high rack. Cook on DUAL GRILL, MEDIUM for   8
minutes until evenly brown and crispy on both
sides, turn over after 4 minutes. Repeat this
process for the remaining burgers.

Serve in a bread bun with cheese and relish.

Variation:
Cheese & sweetcorn jackets:  Omit the blue cheese,
chives and mushrooms.  Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.

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