45
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
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 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 the remaining
pastry to form a lid, moisten the edges and seal over the top of meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.
Ingredients
500 g (1lb 2 oz) new potatoes
45 ml (3 tbsp) pesto
15 ml (1 tbsp) oil
1 onion, finely chopped
4 x 125 g (5 oz) boneless skinned chicken
breasts, cut into strips
400 g (14 oz) can chopped tomatoes
30 ml, 2 tbsp tomato puree
4- 5 drops Tabasco
Salt + Pepper
175 g (6 oz) fresh white breadcrumbs
1 garlic clove, finely chopped
75 ml (5 tbsp) Parmesan cheese
Chicken Pesto Crumble Serves 4
Dish: large shallow dish, 27 cm (10
1
/
2
”)
1. Cut the potatoes into chunks, place in a casserole dish with 90 ml, (6 tbsps of water), cover,
cook for 7-8 minutes on High power or until soft, drain.
2. Stir the pesto into the potatoes and put aside to keep warm.
3. Place oil and onion in a large bowl cook on HIGH power for 2-3 minutes to soften the onion.
4. Add chicken, cover and cook on MEDIUM power for 4 minutes.
5. Add the tomatoes, tomato puree, Tabasco and season. Cook on HIGH power for 3 minutes.
6. Cook chicken mixture for a further 5 - 6 minutes on MEDIUM power, so that the tomato
sauce starts to thicken.
7. Add the potatoes to the chicken and place in the bottom of a heatproof dish.
8. Mix the breadcrumbs with the garlic and Parmesan cheese, sprinkle over the chicken.
9. Cook on Combination: GRILL 1 and LOW power for 8 - 9 minutes until heated through and
golden brown in colour.
Ingredients
3-4 cloves garlic, crushed
1 cm (
1
/
4
”) piece fresh ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamon pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
2x15 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and cut
into cubes
1x5 ml (1 tsp) ground coriander
1x5 ml (1 tsp) ground cumin
1.5 ml (
1
/
4
tsp) garam masala
1.5 ml (
1
/
4
tsp) cayenne pepper
150 ml (
1
/
4
pt) single cream
salt and pepper
Lamb in a Spicy Cream and Almond Sauce Serves 4
Dish: large casserole dish
1. Mix together the garlic, ginger, almonds and water to make a thick paste.
2. Place the cardamon pods, cloves, cinnamon, onion and oil in the casserole dish cook on
HIGH power for 2 mins.
3. Add the lamb and cook for 5 mins. on HIGH power or until light brown in colour. Stir
halfway.
4. Stir in the rest of the spices, the almond mixture, cream, salt and pepper. Cover and cook
on SIMMER power for 40-50 mins. or until the meat is tender. Stir the casserole
2-3 times during the cooking time.
5. Remove the whole cardamon pods, cloves and cinnamon before serving with rice or other
vegetables.
MEAT AND POULTRY
