35
M
EAT
SERVES 4
M
EXICAN TACOS
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on 100P (HIGH) for 7 minutes, stir
twice.
2 Stir in chillis, tomatoes and beans. Cook on 100P
(HIGH) for 18 minutes. Place taco shells on
kitchen paper on turntable. Heat on 100P (HIGH)
for 2 minutes. Fill with chilli bean mixture, sprinkle
with cheese.
3 Pack tacos together, open end up in a large
casserole or flan dish. Place on turntable, cook on
DUAL GRILL, 30P (MEDIUM LOW) for 7 minutes.
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 42)
1 small onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) red wine
100g (4oz) mushrooms, thinly sliced
150ml (
1
/4 pint) soured cream
1 Place the steak, flour, salt and pepper in a 2.5
litre (approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine.
Cover and cook on 50P (MEDIUM) for 40 min-
utes, stir 2-3 times during cooking.
3 Stir in mushrooms, cook on 50p (MEDIUM )for 6
minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
B
EEF STROGANOFF
SERVES 4
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 42)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs (see Tip, page 38)
300ml (
1
/2 pint) dry red wine
300ml (
1
/2 pint) hot beef stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on 100P
(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cover and cook on 100P (HIGH)
for 7 minutes.
2 Add the bay leaf, tomatoes, purée and minced
beef to the vegetable mixture. Cook on 100P
(HIGH ) for 8 minutes, stir 2-3 times during
cooking.
3 Add herbs, wine, stock. Season, mix well. Cover
and cook on 100P (HIGH) for 5 minutes, then for
20 minutes on 50P (MEDIUM) until sauce is
thick. Stir 2-3 times during cooking. Serve hot
with spaghetti.
B
OLOGNESE SAUCE
SERVES 4
Shepherd's Pie: Make as above, omit wine. Place
in a dish and top with 700g (1
1
/2lb) mashed potato.
Place on turntable and cook on DUAL GRILL, 50P
(MEDIUM HIGH) for 10 minutes until evenly brown.
Chilli con carne: Make as above. At Stage 3 add
450g (1lb) canned red kidney beans and 5-15ml
(1-3tsp) chilli powder, to taste.
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