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RECIPES
FISH RISOTTO
Serves 4
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
250g uncooked prawns
1.25ml (
1
/4 tsp) cayenne pepper
2.5ml (
1
/2 tsp) ground cumin
75g canned sweetcorn, drained
200g white long grain rice
750ml (1
1
/4 pint) hot fish stock
salt and pepper to taste
1 Place all ingredients into a 2.5 litre (approx. 4
pint) casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 35 minutes, stir 2-3 times
during cooking.
BEEF CASSEROLE
Serves 4
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) red wine
30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepper to taste
30ml (2 tbsp) cornflour blended with water
200g carrots, sliced
100g onions, sliced
400g potatoes, par-boiled and cubed
1Mix together the flour, salt and pepper, then
toss the steak in the seasoned flour until well
coated.
2Pour the beef stock, wine, tomato puree,
worcestershire sauce, seasoning and blended
cornflour into a 2.5 litre (4 pint) casserole
dish and stir well.
3 Stir in the steak, carrots, onions and
potatoes.
4. Cook using sequence programming on 50P
for 35 minutes then 70P for 20 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.
TUNA STUFFED AUBERGINES
Serves 4
2 medium aubergines
salt
25g margarine
150g onion, chopped
50g mushroom, chopped
15ml (1 tbsp) tomato purée
15ml (1 tbsp) garlic purée
200g canned tuna, drained
100g canned sweetcorn
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 eggplant halves, cut side down, in a
25.4cm flan dish. Cover and cook on 70P for 8
minutes until soft.
3 Place the margarine, onion and mushroom in a
bowl and cook on 100P for 3 minutes until soft.
4Add the tomato purée, garlic purée, tuna and
sweetcorn.
5 Scoop out the flesh from the aubergines and
finely chop. Add to tuna mixture and mix well.
6 Pile the mixture into each aubergines half and
sprinkle with cheese.
7
Place in a flan dish and cook on 70P for 12 minutes.
UK R-259 O/M,P29- 05.8.17 10:59 AM Page 26 (1,1)