40
RECIPES
Serves 4
400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, chunks
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g dried pasta, cooked
300ml (
1
/
2
pint) white sauce (see page 41)
100g mature cheddar cheese, grated
1 Place all the ingredients, except the pasta, sauce and
cheese, into a 2.5 litre (approx. 4 pint) casserole dish.
Mix well and cook on 50P for 10 minutes, stir once
during cooking. Continue to cook on 70P for 5
minutes, mix well after cooking.
2 Spread the pasta over the chicken mixture, then pour
over the sauce and sprinkle with the grated cheese.
3 Place on the turntable and cook on DUAL GRILL 50P
for 15 minutes.
C
HICKEN BAKE
Serves 4
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1
/
2
tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
1 Place the pepper, onion and bacon into a 2.5 litre
(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.
2 Stir in the remaining ingredients except for the
chicken and mix well.
3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30
minutes, stir 2 - 3 times during cooking.
M
EDITERRANEAN CHICKEN
Serves 4
200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (
1
/
2
pint) hot vegetable stock
5ml (1 tsp) fennel seeds
salt and pepper to taste
1 Place the courgette, leek, garlic, tomatoes, beans,
mushrooms and sweetcorn in a 3 litre casserole dish.
2 Pour over the stock and season with fennel seeds,
salt and pepper, mix thoroughly.
3 Cook using sequence programming on 70P for 15
minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.
Serve with rice or baked potatoes.
B
EAN CASSEROLE
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/
2
tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Mix all the ingredients, except the chicken, together in
a 2.5 litre (approx. 4 pint) casserole dish.
2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.
Turn the chicken over and re-arrange in the sauce
several times during cooking.
H
ONEYED CHICKEN
R-61+62FBSTM Operation Manual 24/07/2003 10:27 Page 40