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Ingredients
1 quantity Chilli Con Carne
(see page 67)
12 Taco shells
1
/
2
lettuce, shredded
2 tomatoes, thinly sliced
100 g (4 oz) cheese, grated
Tacos Serves 4
Dish: large dinner plate Oven Accessory: glass turntable
1. Prepare Chilli Con Carne according to recipe instructions.
2. Stand shells on plate. Heat on HIGH power for 40-50 secs. to warm through.
3. Divide shredded lettuce between Taco shells. Fill with hot Chilli mixture. Top with sliced
tomato and sprinkle with grated cheese. Serve immediately.
Ingredients
675 g (1
1
/
2
lb) braising steak, cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1
/
2
pt) hot beef stock
300 ml (
1
/
2
pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
Belgian Beef Casserole Serves 4
Dish: large casserole with lid Oven Accessory: glass turntable + metal tray
1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:
Convection 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO
PROGRAMME CASSEROLE. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Combination: Convection 160˚C + WARM power for a further 15 mins. The casserole is
ready when the bread slices are crisp and golden.
Ingredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding Serves 4
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.
Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out
3
/
4
of the pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks
dry.
MEAT AND POULTRY