RECIPES
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
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 (11/4 pint) hot fish stock salt and pepper to taste
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,
1Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.
2Place the eggplant halves, cut side down, in a 25.4cm flan dish. Cover and cook on 70P for 8 minutes until soft.
3Place 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.
5Scoop out the flesh from the aubergines and finely chop. Add to tuna mixture and mix well.
6Pile the mixture into each aubergines half and sprinkle with cheese.
7Place in a flan dish and cook on 70P for 12 minutes.
1Place all ingredients into a 2.5 litre (approx. 4 pint) casserole dish and mix well.
2Place on the turntable. Do not cover.
3Cook on 70P for 35 minutes, stir
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.
3Stir 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.
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