45
RECIPES
Serves 2 - 4
100g margarine
225g onion, finely chopped
225g pasta
600ml (1 pint) boiling water
350g canned tuna, drained
600ml (1 pint) white sauce (see page 58)
400g canned, chopped tomatoes
225g cooked broccoli
225g grated cheddar cheese
1 Place margarine in a large bowl, heat on 100P for 1
minute until melted. Stir in onion, cook on 100P for a
further minute. Stir in pasta and boiling water, cook
on 70P for 11 - 12 minutes until pasta is tender. Stir
2-3 times during cooking. Drain if necessary.
2 Mix the tuna, white sauce, tomatoes and broccoli
with the seasoning. Cook on 70P for 10 minutes, stir
after 5 minutes.
3Add grated cheese, place on the turntable and cook
on DUAL GRILL, 70P for 10 minutes.
TUNA GRATIN
Serves 4
4 wooden skewers
2 courgette, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1 tsp) fresh dill, chopped
50g margarine
1 Thread pieces of courgette, mushroom, fish, orange
and tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2 Heat the dill and margarine in a small bowl on 100P
for 1 minute. Brush kebabs with the dill butter, place
in a flan dish on the high rack.
3 Cook on DUAL GRILL, 50P for 18 minutes. Turn
over and rearrange the kebabs every 6 minutes.
FISH KEBABS
Makes 6 chunks
2 cod loins (approx. 275g each)
75g golden breadcrumbs
75g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten
1Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning, place in
a flan dish.
3Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the
breadcrumb mixture, turning to coat evenly.
5 Place the fish chunks in a greased 25cm (10”) flan dish.
6Place the dish on the low rack and cook on DUAL
GRILL, 30P for 16 minutes. Turn over, halfway through
the cooking time.
CHEESY FISH CHUNKS
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70P for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
