38
RECIPES
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CHILLI CON CARNE
Serves 4
45ml (3tbsp) vegetable oil
150g (5
1
/
2
oz) 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
15ml (1tbsp) dried mixed herbs (see Tip, page 37)
450g (1lb) canned red kidney beans
5-15ml (1-3 tsps) chilli powder, to taste
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
1 Place 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, kidney beans, chilli powder and
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.
Serve hot with rice.
STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
175g (6oz) onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs (see Tip, page 37)
450ml (
3
/
4
pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
1
/
4
pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, mixed herbs and stock in
a casserole dish. Cover and cook on 50P for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough. Roll
out
2
/
3
of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P for 12 minutes.
CASSEROLE
Serves 4
60ml (4 tbsp) plain flour
7.5ml (1
1
/
2
tsp) salt
7.5ml (1
1
/
2
tsp) pepper
15ml (1 tbsp) dried mixed herbs (see Tip, page 37)
500g (1lb 2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions, whole
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced
1 Mix together the flour, salt, pepper and herbs.
Toss the beef and bacon in the seasoned flour
until well coated.
2 Put the butter in a casserole dish and melt on
100P for 30 seconds. Stir in the braising steak,
bacon, carrot and onions.
3 Add in the beef stock, wine and mushrooms. Stir
well and cover then cook on 30P for 50 minutes.
4 Leave to stand for 5 minutes before serving, so
that the meat relaxes to improve the texture.
R-754M/R-765M O/M & C/B 02/01/2002 13:07 Page 38
