40
Serves 4
200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (
1
/
2
tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn, sliced
225g chicken, cooked and chopped
1 Place all of the ingredients into a 2.5 litre pyrex dish.
Cover with a lid.
2 Cook on 70P for 30 minutes, stir twice during
cooking. Remove the lid and cook on 70P for a
further 10 minutes.
P
AELLA
RECIPES
Serves 4
30g plain flour
salt & pepper to taste
500g braising steak, diced
25g margarine
100g smoked streaky bacon, chopped
200g carrot, sliced
75g peas
150g mushrooms, halved
100g onion, chopped
300g potatoes, cubed
15ml (1 tbsp) Worcester sauce
Bolognaise Sauce: 150ml (1/4 pint) hot beef stock
150ml (
1
/
4
pint) red wine
1 tbsp cornflour blended with water
1 Mix together the flour, salt and pepper in a dish.
2 Toss the steak in the seasoned flour until well coated.
3 Put all of the remaining ingredients (except cornflour)
into a 2.5l casserole dish, add the steak and stir well.
4 Cover with a lid and cook on 50P for 40 minutes,
then stir in the cornflour and cook on 50P for a
further 10 minutes.
B
EEF
CASSEROLE
Serves 4
2 tbsp (30ml) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g smoked streaky bacon, chopped
2 bay leaves
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
500g lean minced beef
150ml (
1
/
4
pint) red wine
150ml (
1
/
4
pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml
water
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a 2.5 litre
(approx. 4 pint) dish, mix well.
2 Cook on 100P for 5 minutes.
3 Add all the remaining ingredients, mix thoroughly.
4 Cook on 70P for 30 minutes, stir twice during
cooking.
Serve hot with spaghetti.
C
HILLI
CON
CARNE
:
Make as above.
At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.
B
OLOGNESE
SAUCE
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