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2 medium aubergines
salt
25g margarine
125g onion, chopped
15ml (1 tbsp) tomato purée
2.5ml (

1

/

2

tsp) dried oregano (see tip, page 56)

200g canned tuna, drained
50g fresh breadcrumbs
50g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score the

flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70% for 7 - 8
minutes until soft.

3 Place the margarine and onion in a bowl and cook on

100% for 2 minutes until soft.

4 Add the tomato purée, oregano, tuna and breadcrumbs.
5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well.

6 Place equal amounts of the mixture into each aubergine

half then sprinkle with cheese.

7 Place on the low rack and cook on DUAL GRILL, 50%

for 8 minutes.

225g courgette, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g aubergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 60)
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice (see tip, page 81)
salt and pepper to taste

1 Place the courgettes, red and yellow pepper, aubergine

and olive oil in a large bowl, cook on 70% for 6
minutes or until the vegetables have softened. Stir
after half the cooking time.

2 Stir in the remaining ingredients and cook on 70% for

a further 5 minutes. Toss gently and transfer to a
serving dish, chill before serving.

3 medium green, red or yellow peppers
225g minced pork
125g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed (see tip, page 60)
5ml (1 tsp) ground cumin
salt and pepper
2 eggs (medium)
100g cheddar cheese, grated

1 Cut peppers lengthways into halves. Remove seeds and

membranes. Place in a greased 25cm (10”) flan dish.

2 In a medium bowl, combine all remaining ingredients

except for the cheese. Fill the pepper halves with
equal amounts of the mixture.

3 Sprinkle the cheese over the filling.
4 Place on the low rack and cook on DUAL GRILL, 50%

for 10 minutes.

p47_cre   8/28/06   10:02:50 AM

p47_cre   8/28/06   10:02:50 AM

225g bulgar wheat or cous cous
600ml (1 pint) boiling water
30ml (2 tbsp) olive oil
225g onion, chopped
50g celery, chopped
225g courgette, chopped
300ml (

1

/

2

pint) hot fish stock

100g cabbage, shredded
100g dwarf green beans
16 cherry tomatoes
450g hoki or cod fillets, in small chunks
5ml (1 tsp) ground coriander
salt and pepper to taste
30ml (2 tbsp) olive oil
30ml (2 tbsp) fresh mint, chopped
juice & grated rind of 1 lemon (see tip, page 81)

1 Place bulgar wheat in a large bowl, add boiling water,

mix well and heat on 50% for 7 minutes.
Leave to stand, do not drain.

2 Place 30ml (2 tbsp) of the olive oil and onion in a

bowl, heat on 100% for 1 minute. Add celery and
courgettes, mix well and cook on 100% for 3 minutes.

3 Add the stock, cabbage, beans, tomatoes and fish, mix

well. Season with coriander, salt and pepper. Cook on
50% for 14 minutes until fish is cooked. Stir halfway
through cooking. Drain at end of cooking.

4 Drain and rinse bulgar wheat in boiling water, stir in

the olive oil, mint, lemon juice and lemon rind. Stir in
the fish mixture. Allow to chill before serving.

Most of the remaining juice will be absorbed whilst
chilling.

350g smoked Haddock
100g butter
225g onion, finely chopped
225g white long grain rice
600ml (1 pint) boiling water
150ml (

1

/

4

pint) single cream

4 hard boiled eggs (medium), chopped
salt and pepper to taste

1 Arrange haddock in a single layer in a large flan dish,

cover. Cook on 100% for 5 minutes. Remove any skin
and bones from fish, flake flesh.

2 Place butter in a large bowl, heat on 100% for 30

seconds until melted. Stir in onion, cook on 100% for
a further 30 seconds. Stir in rice and boiling water,
cook on 70% for 14 - 15 minutes until rice is tender.
Stir 2 - 3 times during cooking. Drain if necessary.

3 Add fish, cream, eggs, seasoning, mix well. Cook on

100% for 5 minutes, stir after 2 minutes.

2 cod loins (approx. 275g each)
100g golden breadcrumbs
50g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten

1 Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning and

place in a flan dish.

3 Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the

breadcrumb mixture, turning to coat evenly.

5 Place the fish chunks in a greased, 25cm (10”) flan dish.
6 Place the dish on the high rack and cook on DUAL

GRILL, 30% for 15 minutes.

Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every
minute until golden.

p48_cre   8/28/06   10:12:40 AM

p48_cre   8/28/06   10:12:40 AM

5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

tsp) salt

4 fresh tuna steaks (approx. 250g each)
juice & grated rind of 2 medium oranges
(see tip, page 81) 
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water

1 Mix 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 30 minutes - 1 hour.

2 Place on low rack, use sequence cooking to cook on

50% for 10 minutes, then on DUAL GRILL, 50% for 8
minutes.

3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on 100% for 2 - 3
minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on 70%

for 1 minute.

8 wooden skewers
4 courgette, cut into 1" chunks
24 button mushrooms, stalks removed
300g firm fleshed fish skinned and cut
into 1" cubes
8 slices of orange, halved
12 cherry tomatoes, halved
10ml (2 tsp) fresh dill, chopped
100g margarine

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.
Leave no wood exposed.

2 Heat the dill and margarine in a small bowl on 100%

for 1 minute. Place 4 kebabs in a large flan dish and
brush with the dill butter.

3 Place on high rack and cook on DUAL GRILL, 50% for

12 minutes. Turn over and rearrange the kebabs every
4 minutes.

4 Repeat for remaining kebabs.

200g white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt and pepper to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped

1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish

and add the stock, turmeric and seasoning.
Cook on 70% for 14 - 15 minutes, until the rice is tender,
stir 2 - 3 times during cooking. Drain any excess liquid.

2 Stir in the pepper, prawns, peas, cockles, mussels, baby

corn and chicken.

3 Place on low rack and cook on DUAL CONVECTION,

180ºC, 70% for 15 minutes. Stir twice during cooking.

p49_cre   8/28/06   11:25:06 AM

p49_cre   8/28/06   11:25:06 AM

50

4 swordfish steaks (approx. 150g each)
30ml (2 tbsp) orange juice (see tip, page 81)
15ml (1 tbsp) lime juice (see tip, page 81)
15ml (1 tbsp) lemon juice (see tip, page 81)
grated rind of 

1

/

2

orange

grated rind of 

1

/

2

lime

grated rind of 

1

/

2

lemon

3 cloves garlic, crushed (see tip, page 60)
125g pineapple juice, unsweetened
15ml (1 tbsp) olive oil
100g red pepper, chopped
100g red onion, chopped
1 jalapéno chilli, seeded and finely chopped
handful fresh coriander, chopped
100g canned pineapple chunks, drained

1 Place the fish in a 25cm (10”) flan dish. 
2 In a small bowl, mix together the orange, lime and

lemon juice, rinds and garlic. Spread over the fish, cover
and leave in the refridgerator to marinate for at least 4
hours or overnight.

3 Remove the cover from the dish and pour the pineapple

juice over the fish.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 13 minutes.

5 Leave the fish to stand for a few minutes.

In a medium bowl, place the oil, pepper, onion, chilli and
coriander, mix well.

6 Cook on 100% for 2 - 3 minutes until just soft. Add the

pineapple chunks, mix well and serve with the fish.

4 whole red snapper (approx. 200g each)
sea salt
zest of 2 limes
10ml (2 tsp) fresh thyme leaves
2 bay leaves, broken
10ml (2 tsp) fennel seeds
juice of 2 limes (see tip, page 81)
15ml (1 tbsp) olive oil

Salsa:
1 papaya, cut into chunks

1

/

2

red chilli pepper, finely chopped

dash of vinaigrette dressing

1 Wash the fish, pat dry and rub inside and out with salt.

Score three slashes into each side of the fish.

2 Crush the zest, thyme, bay leaves and fennel seeds

together using a pestel and mortar then mix in the lime
juice and oil to form a paste.

3 Spread the paste all over the fish and inside the slashes.

Arrange the fish in a 25cm (10”) flan dish.

4 Place on the low rack and cook on DUAL GRILL, 50%

for 12 minutes.

Mix the papaya, chilli and vinaigrette together to make
the salsa and serve with the fish.

p50_cre   8/28/06   3:31:51 PM

p50_cre   8/28/06   3:31:51 PM