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 (11/4 pint) hot beef stock salt and pepper to taste
TOMATO, PASTA LAYER
Serves 4
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree 150g mushrooms, sliced
100g
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
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
1Empty the tomatoes, pesto, garlic, mushrooms and seasoning into a large bowl and cook on 100P for 12 minutes.
2Spread half the tomato mixture over the base of a 25cm (10”) round 5cm (2”) deep glass dish.
3Place a single layer using half the pasta on top of the sauce.
4Repeat 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.
1Place oil, onion, mushrooms and garlic into a 2.5 litre (approx. 4 pint) dish and mix well.
2Cook on 70P for 4 minutes.
3Add all the remaining ingredients, mix thoroughly.
4Cook on 70P for 25 minutes, until sauce is thick. Stir
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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