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45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 60)
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 56)
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml water
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 6 minutes.

2 Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100% for 8 minutes,

stir 2 - 3 times during cooking.

3 Add herbs, wine, stock and blended cornflour. 

Season, mix well. Cover and cook on 100% for 5

minutes, then for 20 - 22 minutes on 50% until sauce is

thick. Stir 2 - 3 times during cooking.
Serve hot with spaghetti.

Chilli con carne: Make as above, omit wine and herbs.

At Stage 3 add 450g canned red kidney

beans and 5 - 15ml (1 - 3 tsp) chilli

powder, to taste.

450g lean minced lamb
125g onion, chopped
150g carrot, sliced
30ml (2 tbsp) tomato puree
450ml (

3

/

4

pint) hot lamb stock

30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed

1 Place the lamb, onion, carrot, tomato puree and stock

in a large bowl, stir well.

2 Cook on 50% for 20 minutes, stir twice during

cooking.

3 Stir in the blended cornflour and seasoning. Cook on

100% for 5 minutes.

4 Pour into a deep, 24cm (9

1

/

2

”) flan dish. Spread the

potato over the lamb mixture; score across the potato
with a fork, giving a spiky effect.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 50% for 20 minutes.

225g onion, sliced
100g balti curry paste
30ml (2 tbsp) plain flour
300ml (

1

/

2

pint) hot lamb stock

900g lamb, cubed
300g courgette, cut into cubes
300g canned chickpeas, drained

1 Place the onions and paste into a 3.5 litre (approx. 6

pint) casserole dish, mix well.

2 Place on the turntable and cook on 100% for 3 minutes.
3 Mix in the flour, then gradually add the stock, then the

lamb.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 20 minutes, stir twice
during cooking.

5 Add the courgette and chickpeas, mix well.
6 Place on low rack and cook on DUAL CONVECTION,

200ºC, 50% for 10 minutes, stir once during cooking.

p55_cre   8/28/06   11:38:58 AM

p55_cre   8/28/06   11:38:58 AM

MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 81)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 60)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers

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 GRILL, 70% for 12 - 15 minutes.
Turn over and rearrange skewers 2 - 3 times.

4 chicken breast fillets, skinned
(approx. 200g each)
150g blue stilton, finely chopped
50g leek, finely chopped
50g sun-dried tomatoes, finely chopped
100g bacon, finely chopped
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Stilton, leeks, tomatoes, bacon 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 the flan dish on the low rack.
5 Use sequence programming to cook on 100% for 5

minutes then DUAL GRILL, 100% for 12 minutes.

6 Turn over and add cheese halfway through DUAL

GRILL cooking time.

600g turkey, cubed
225g button mushroom, sliced
225g leek, sliced
salt and pepper
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (

1

/

2

pint) milk

salt and pepper
250g mascarpone cheese

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

into a 2.5 litre (approx. 4 pint) dish and cook on 100%
for 8 minutes stirring twice during cooking.
Drain off excess liquid.

2 To make the sauce, place the margarine in a bowl and

heat on 100% for 30 seconds until melted.

3 Stir in the flour, cayenne pepper and mustard powder

mixing well.

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 stir

into the chicken mixture.

6 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 50% for 20 minutes, stir
halfway through cooking.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3
minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

p56_cre   8/28/06   11:42:16 AM

p56_cre   8/28/06   11:42:16 AM

2 red chillies, deseeded and chopped
2 cloves garlic, chopped (see tip, page 60)
4 shallots, chopped
handful fresh coriander
zest half lime
5ml (1 tsp) demerara sugar
10ml (2 tsp) thai fish sauce
4 skinless chicken fillets (approx. 175g each)
165ml can of coconut milk

1 Blend the chillies, garlic, shallots, coriander and zest in a

food processor, add the sugar and fish sauce to form a
paste.

2 Score the chicken 4 times on each breast. Divide the

paste into two bowls, set one aside. 

3 Spread equal amounts of paste from one bowl into the

scores on the chicken.

4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole

dish. Mix the remaining paste with the coconut cream
and pour over the chicken. 

5 Cover and leave to marinate in the refrigerator for 2 - 3

hours or overnight. Remove the cover and place on the
low rack.

6 Cook on DUAL CONVECTION, 200ºC, 70% for 25

minutes, rearrange and coat the chicken twice during
cooking.

150ml (

1

/

4

pint) hot chicken, stock

300ml (

1

/

2

pint) pineapple juice

150ml (

1

/

4

pint) orange juice

30ml (2 tbsp) soy sauce
30ml (2 tbsp) honey (see tip, page 87)
15ml (1 tbsp) garlic purée 
60ml (4 tbsp) dark rum
4 boneless duck breasts (approx. 200g each)
30ml (2 tbsp) cornflour blended with
30ml (2 tbsp) water

1 Place all the ingredients, except the duck and cornflour,

into a medium bowl and mix well. Add the duck breasts
and stir to coat with the sauce. Cover with cling film and
leave to marinate in the refridgerator overnight.

2 Remove the duck breasts from the bowl and place in a

25cm (10”) flan dish. Set the marinade aside to use later.

3 Place the flan dish on the low rack and cook on

DUAL CONVECTION, 220c, 70% for 16 minutes.

4 Leave the fillets to stand covered in foil whilst cooking

the marinade.

5 Place the bowl of marinade on the turntable and cook

on 100% for 5 minutes, add the cornflour, mixing well.
Cook on 100% for a further 6 minutes. 
Serve with the duck fillets.

90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey (see tip, page 87)
12 chicken drumsticks (approx. 125g each)

1 In a medium bowl, combine the mustards and honey.

Add the drumsticks and stir to coat. Cover the dish
and leave to marinate in the refrigerator for 2 - 4
hours or overnight.

2 Turn the drumsticks in the marinade to coat them

evenly before placing in a 25cm (10”) flan dish.

3 Place on the low rack and cook on DUAL GRILL,

100% for 28 minutes, turn over and rearrange after 15
minutes of cooking.

p57_cre   8/28/06   11:52:21 AM

p57_cre   8/28/06   11:52:21 AM

225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed (see tip, page 60)
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano (see tip, page 56)
5ml (1 tsp) dried parsley (see tip, page 56)
salt and pepper to taste
4 chicken portions

1 Place the mushrooms, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish.
Cook on 100% for 4 minutes.

2 Stir in remaining ingredients except the chicken, mix well.
3 Add chicken portions and turn to coat with the sauce.
4 Cook on DUAL CONVECTION, 200ºC, 70% for 30

minutes, stir and coat the chicken twice during cooking.
Serve with rice or jacket potatoes.

175g golden breadcrumbs
10ml (2 tsp) paprika
salt and pepper
30ml (2 tbsp) parmesan cheese, grated
1 egg (medium)
30ml (2 tbsp) milk
4 chicken fillets (approx. 225g each)

1 Mix the breadcrumbs, paprika, seasonings and

Parmesan cheese together in a large flan dish.

2 Beat the egg and milk together and pour into a second

flan dish.

3 Dip the fillets into the egg mixture, then into the

crumbs, turn over until well coated. 

4 Put the fillets in a greased 25cm (10”) flan dish and

place on the low rack.

5 Cook on DUAL GRILL, 70% for 14 minutes; turn over

after 10 minutes.

4 chicken breast fillets (approx. 200g each)
45ml (3 tbsp) clear honey (see tip, page 87)
5ml (1 tsp) whole grain mustard
2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 56)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour
salt and pepper

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over

the chicken.

3 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 20 minutes.
Rearrange the chicken and coat with the sauce 3 times
during cooking.

30ml (2 tbsp) wholegrain mustard
30ml (2 tbsp) dijon mustard
45ml (3 tbsp) mango chutney
15ml (1 tbsp) clear honey (see tip, page 87)
150g cornflakes, crushed
4 chicken fillets (approx. 200g each)

1 In a medium bowl, combine the mustards, chutney and

honey.

2 Place the cornflakes in a bowl.

Dip the fillets into the mustard mixture then the
cornflakes crumbs, turn over to coat evenly.

3 Place the fillets in a greased 25cm (10”) flan dish.
4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 20 minutes.

p58_cre   8/28/06   11:57:33 AM

p58_cre   8/28/06   11:57:33 AM