RECIPES
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (
1
/2 tsp) dried mixed herbs
450ml (
3
/4
pint) hot beef stock
30ml (2 tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (
1
/2 tsp) salt
5ml (1 tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion, herbs and stock in a
large casserole dish. Cover and cook on
MEDIUM HIGH (70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/3 of the pastry and line
a 1 litre (1
3
/
4 pint) greased pudding basin with
this pastry. Roll out the remaining pastry and
cut a circle large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit
in the centre to allow steam to escape.
5 Cover and cook on HIGH (100%) for 15
minutes.
TURKEY FRICASSEE
Serves 4
Preparation time - 10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
175g (6oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (
1
/2 pint) milk
300ml (
1
/2 pint) single cream
600g (1lb 5oz) cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on
HIGH (100%) for 30 seconds.
2 Stir in the onion and leeks. Cook on HIGH
(100%) for 3 minutes.
3 Stir in the flour and mustard powder, gradually
add the milk and cream. Cook on HIGH
(100%) for 5 - 6 minutes, stirring every
minute, until smooth and thickened.
4 Add the turkey and seasoning. Cook on
HIGH (100%) for 16 minutes. Stir 2 - 3 times.
Garnish with parsley to serve.
HONEYED CHICKEN
Serves 4
Preparation time - 5 minutes
4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (
1
/2 tsp) dried tarragon
15ml (1 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken fillets in a casserole dish.
2 Mix all remaining ingredients together and
pour over the chicken.
3 Cover and cook on MEDIUM HIGH (70%)
for 25 minutes. Turnover and coat the
chicken with the sauce several times during
cooking.
R-206 New style OM(3.3) 03.6.2 5:45 PM Page 23
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