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RECIPES
BEEF RISOTTO
Serves 4
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g beef fillet, thinly sliced into 5cm strips
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 beef 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.
TOMATO, PASTA LAYER
Serves 4
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
salt and pepper
500g fresh meat filled ravioli
300ml (
1
/2 pint) cheese sauce
BOLOGNESE SAUCE
Serves 4
30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g mushrooms, chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (
1
/4 pint) red wine
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, mushrooms and garlic into a
2.5 litre (approx. 4 pint) dish and mix well.
2 Cook on 70P for 4 minutes.
3 Add all the remaining ingredients, mix
thoroughly.
4 Cook on 70P for 25 minutes, until sauce is
thick. Stir 2-3 times during cooking.
Serve hot with spaghetti.
1 Empty the tomatoes, pesto, garlic, mushrooms
and seasoning into a large bowl and cook on
100P for 12 minutes.
2 Spread half the tomato mixture over the base
of a 25cm (10”) round 5cm (2”) deep glass dish.
3 Place a single layer using half the pasta on top
of the sauce.
4 Repeat the process again using the remaining
sauce and pasta.
5 Cover the pasta with the cheese sauce.
6 Place on the turntable and cook on 50P for
35 minutes.
Bolognese Sauce- Variations:
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney beans
and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
R-27STM-A.indd 30R-27STM-A.indd 30 7/3/09 5:31:08 PM7/3/09 5:31:08 PM