30
RECIPES
Serves 4
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
3
/
4
pint) hot beef stock
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour mixed with a little water
100g mushrooms, thinly sliced
150ml (
1
/
4
pint) soured cream
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato purée,
beef stock and white wine in a casserole dish. Cover
and cook on 50P for 30 minutes. Stir 2 - 3 times
during cooking
3 Stir in cornflour, mushrooms and cream. Leave
uncovered and cook on 50P for 8 minutes.
Serve on a bed of tagliatelle or rice.
B
EEF STROGANOFF
Serves 4
675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30-60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) parsley sauce (see page 37)
25g cheese, grated
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 14 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 7 minutes. Flake the fish and mix
with the parsley sauce. Pour into a flan or casserole
dish. Spread the potatoes on top and sprinkle with
the grated cheese.
3 Cook on 70P for 7 minutes, until the cheese has
melted.
F
ISH PIE
Serves 4
4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (
1
/
2
pint) mustard sauce (See page 38)
1 sprig of fresh rosemary to garnish
1 Place the salmon steaks in a large flan dish, pierce in
several places and add the wine. Cover and cook on
70P for 8 minutes. Allow to stand whilst preparing
the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 100P for 1 minute. Serve the sauce
separately.
Garnish with a sprig of fresh rosemary.
P
OACHED SALMON WITH MUSTARD SAUCE
Serves 6
50g butter
3 cloves garlic, crushed
175g tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped
1 Heat the butter on 100P for 20 - 30 seconds. Stir in
the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and parsley and cook on 50P
for 10 minutes, stirring 2 - 3 times.
Serve in ramekin dishes with garlic bread.
G
ARLIC MUSHROOMS
Garlic prawns:
Substitute mushrooms with 250g tiger prawns, cooked and peeled.
R-25STM Cookbook 11/03/2005 14:04 Page 30
