User Manual

28
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
100g sun-dried tomatoes, drained and chopped
salt and pepper
500g fresh meat filled ravioli
300ml (
1
/2 pint) cheese sauce
1Empty 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.
5Cover the pasta with the cheese sauce.
6Place on the turntable and cook on 50P for
35 minutes.
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.
3Add 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.
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.
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