39
RECIPES
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MEXICAN TACOS
Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) 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
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on 100P for 7 minutes, stir twice.
2Stir in chillis, tomatoes and beans. Cook on 100P
for 18 minutes. Place taco shells on kitchen paper
on turntable. Heat on 100P 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 for 7 minutes.
Serve with Guacamole, soured cream and crisp salad.
BEEF STROGANOFF
Serves 4
800g (1
3
/4lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/4
pint) hot beef stock
150ml (
1
/4
pint) white wine
100g (4oz) mushrooms, thinly sliced
15ml (1tbsp) cornflour blended with a little water
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 for 40 minutes, stir 2 - 3
times during cooking.
3Stir in mushrooms and cornflour then cook on 50P
for 6 minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
SHEPHERDS PIE
Serves 4
45ml (3tbsp) vegetable oil
150g (5
1
/
2oz) onion, finely chopped
100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) 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 37)
300ml (
1
/
2 pint) hot beef stock
salt and pepper to taste
700g (1
1
/
2lb) mashed potato
1 Place the oil, onion, celery, garlic and bacon into a
large bowl, mix well. Cover and cook on 100P for
7 minutes.
2 Add the bay leaf, tomatoes, purée and minced beef
to the vegetable mixture. Cook on 100P for 8
minutes, stir 2 - 3 times during cooking.
3 Add herbs, wine, stock. Season, mix well. Cover
and cook on 100P for 5 minutes, then for 20
minutes on 50P until sauce is thick. Stir 2 - 3 times
during cooking.
4Place in a 2.5 litre casserole dish and cover with
mashed potato.
5 Place on the turntable and cook on DUAL GRILL,
50P for 10 minutes, until brown.
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