You are on page 1of 40
Scanned & Converted to PDF by FFCcottage
Scanned & Converted to PDF by FFCcottage
 

wnlYnpeaal xYm Cost.

 
 

arcordsoor ..

1..c

0 ..

, '''' er. '

 
 

uus

RyErforncr

 
 

NOTES

Standard spoon meastoremems are wed

...

4.

 

I

...

son

sr one .poon

 
 

I

0.2

All wow measures are .nel

 

...

screw.

M.o

..

unit. allorvosertarled

kw all mum cpc.hisrscre cr nuovu amen cot 1.1 nol minx, of

 

aner

 

Inuwlunwy lent by Carol ...

 
 

kr ix ,

rirobr. by My ...

derr

Noksnea ey Oclopn rooks Lavted

 
 

isec gw.1.1.1 teas . MS ISBNO A. 2235N Ironlyd lest ng Nong

 

r.r.

Irecrroal meow r

CONTENTS

Introduction

4

Think Microwave

6

Microwave cooking

techniques

11

Defrosting

22

Soups and starters

26

Fish and shellfish

34

Meat and poultry

40

Vegetables

52

Sauces

58

Cakes and desserts

60

Microwave menus

66

Preserves

74

Supper's and snacks

76

Index

86

THINK

MICROWAVE

Whether you are an enthusiastic cook who enjoys creating new recipes; a reluctant cook who prefers to spend as little lime as possible in the kitchen, or a family cook who often has to produce a variety of meals at differing times, the versatile microwave has a lot to offer. There is nothing difficult about cook- ing in the microwave - it is simply a matter of THIKKING MICROWAVE_ II you already own a microwave cook- er you will know where to begin, but this book will also serve to refresh your memory about microwave tech- niques as well as providing some new, up.to-the.minute information. There is also a whole host Of dek,IOUS quick and easy recipes for you to try. if you have just bought a microwave cooker then why not start by placing a cup of instant coffee in the microwave and heating it on HIGH for 11/2 minutes, pull up a chair. put aside any rumours you may have heard, and read on. Then judge for yourself the almost 'magical' delights of the microwave. What is Microwave Energy? The mechanics of microwave cooking are simple. Inside the microwave cooker is a magnetron vacuum tube. This converts ordinary household elec- trical energy into electromagnetic

waves which

move at high speed

within the cooker as they are de-

flected off the metal walls of the

cavity. These are not as

powerful as

Infra-red rays, nor am they in

harmful in normal circumstances.

any way

Microwaves are absorbed by the molecules of moisture in food, caus- ing them to vibrate rapidly, producing

heat to cook the food. The molecules

vibrate many

thousands of times a

second, producing every intense heat - hence the speed of microwave cooking. Microwaves can pass through glass. pottery, china, paper and most plas- tics so these materials make ideal cooking containers. As metals reflect microwaves, food cannot be cooked in foil, metallic containers, or dishes with a gold or silver decoration.

THE MICROWAVE COOKER

All cookers consist of a basic unit of a cabinet. magnetron, wave guide, wave stirrer, power supply, power cord and controls. Some have addi- tional features such as an automatic defrosting system, variable power control, browning element, turntable, or integral thermometer or probe, but the basics upon which all microwave cookers work remain the same_ Microwave energy is passed through a wave guide and stirrer into the cooker cavity. The cooker cavity deflects the microwaves from the walls and base to be absorbed by the food. The cooker door and door frame are fitted with special seals to ensure that the microwaves are safely con- tained within the cooker. All micro- waves have one or more cut-out devices no that the flow of microwave energy stops automatically whenever the door of the cooker rs opened.

TANK MICROWAVE

THINK MICROWAVE

THINK MICROWAVE

TYPES OF MICROWAVE COOKERS

Timer Controls

SPECIAL FEATURES

MICROWAVE EQUIPMENT

There are three basic microwave cook. ers available:

g Portable Microwave Cooker This is the most popular kind, simply requiring a 13. or 15-amp plug for use. It sits neatly on a work unlace, trolley or other stable surface . Double Oven Cookers There are a few microwave cookers available that am incorporated into conventional housings where the mi- crowave acts as a second cooker, keeping conventional and microwave systems separate. Combination Ovens These ovens have the facility to cook both conventionally, and by micro- wave energy, in one oven. The user can operate either the microwave, the conventional oven, or both together, or even in sequence. A further choice is also available if it is fan-assisted.

Most timers span up to 30 minutes. Gradations of seconds are generally incorporated at the lower end of the scale for short cooking times where timing is critical. Often the control is a dial, sometimes it is a skiing device. Care should always be taken to set the control accurately. Cook Control Also called the start control. since it switches on the microwave energy. Power Level Control In its simplest form. this is a control that enables you to choose to cook at a slower rate than full or HIGH power. Bask microwaves with a simple on/off control always operate on 100% power input. Variable control cookers enable you to decrease this power input to varying levels (see page 17). Indicator Lights These are a useful visible reminder

Automatic Defrost Gives food a short burst of energy followed by a rest period and then repeats the process until the food is evenly thawed (See page 22.) Browning Element A browning element is sometimes incorporated in the roof of the cooker and acts just Ike an electric grill Use it for pre-browning or crisping and brown- ing foods after microwave cooking. Keep Warm/Stay Hot Control A control based on a very low power pulse, enables foods to be kept warm without overcooking for up to 1 hour. Two Power-Level Cooking This can be found in special, and more expensive, microwave cookers, where microwaves enter from the sides of the cooker rather than from the top or bottom. Two or more cooking power

The following basic household equip- ment is ideal, since microwaves pass

through them. • Glass, pottery and china: for all- round general use Check that dishes do not have a metalhc trap. Pottery should be non-porous ex- cept for chicken bricks. • Paper cookware, greaseproof pap- er. kitchen paper, cardboard boxes, paper napkins: use for short cook- ing periods. defrosting and speedy reheating. Cardboard boxes make good replacement cake 'tins'. • Plastic cookware, ideal for short cocking times, defrosting and re heating. Do not use where high temperatures are achieved, do not use melamine plastics as they char, Use only plastics that are 'dish- washer safe'. • Cook-in bags, cling fikn and 'roan

MICROWAVE FEATURES

that a cooking operation has been set,

levek may be employed for cooking different dishes at the same time.

ter' bags: for general cooking

use,

The features on microwave cookers are numerous and each is worth

is in progress or has finished. Audible Reminders Usually in the farm of a bell or buzzer,

CARE AND CLEANING OF THE MICROWAVE COOKER

defrosting and reheating: remem- ber to replace metal ties with elastic bands or string, tie very loosely.

examining for its merits. Choose a model carefully to suit your own special needs and requirements. 1 Controls The very simplest controls on a micro- wave cooker are likely to be a timer and a 'cook' button. To operate, simply place the food in the cooker cavity, close the door, set the time for the cooking time required and depress the 'cook' control. The microwave cooker will continue cooking until the timer moves to the 'off' position when it will automatically stop the micro- wave energy. The same action would

they are a signal that the cooking time is complete. 1 Thermometers Only use if the manufacturer specifi. cally states in the handbook that it is safe to do so. Many manufacturers now supply integral thermometers or probes for microwave cooking. Turntable Many cookers incorporate a turntable instead of or in addition to, the wave stirrer, to help evenly distribute micro- waves through the cooker cavity. Some turntables are removable. Door Latch

Even though there is little chance of food baking on to the cooker walk (since they stay cool) wipe up spills - if you don't, they will absorb energy. • Woe the cooker surfaces with a damp soapy sponge or proprietary cleaner daily to avoid stale smells. • Regularly take out and clean remov- able bases, shelves and turntables. • Do not clean surfaces with harsh abrasives they are not necessary, and any scratches developed by using them may serve to distort the microwave pattern in the cooker.

SPECIAL MICROWAVE EQUIPMENT

• Browning dishes are made of a glass ceramic substance with a special coating that attracts microwave energy This dish, after preheating, browns meat and poultry and 'fries eggs. The dish does gel hot, so use oven gloves when handling. • Defrost boxes: special see-through covered plastic boxes, complete with trivet, for efficient defrosting. • Special microwave cookware a range that includes almost every

happen if you opened the cooker door

Some doors have no latch at all and

Replace or remove and clean any air

during the cooking cycle To restart, dose the door and press the 'cook' button once again-

have an up-and-over operator,. Others haw a handle. and some a push button to open the door.

fillers or stirrer Ian guards regularly, Do not splash water over the vents when cleaning the outer casing.

thing that is conventionally found in metal but made in a durable Pavia Microwave thermometers: specially made without mercury.

8

9

THINK MICROWAVE

TO TEST W A DISH 15 SUITABLE FOR MICROWAVE USE

Saves Washing Up. Since it is possi•

Easy Cleaning : The microwave, with

If in doubt place 250 ml (8 fl nal water in a glass jug in the dish. Cook for I minute on HIGH. II the water becomes hot the dish can be used If the dish becomes hot it cannot.

ble to freeze, defrost, cook and serve in the same container, it follows that you have much less washing-up at the end of a meal. Food is also less hkely to bake on to ashes.

ADVANTAGES OF MICROWAVE COOKING

its easy-to-wipe surfaces, often just needs a quick wipe to keep it clean. There are fewer boil-over spillages and

those or special diets.

Speed: It is possible to save up to three-quarters of normal cooking times - although generally, during most cooking operations, you'll save between one-half and two-thirds. Times and savings will depend upon size. quantity, starting temperature, shape and density of the food being cooked. Economy: Since microwave cookers cook faster than conventional cook- ers, they accordingly use less power

baked-on spatterings to deal with Nutritional Value and Flavour: If you follow cooking times precisely, you are unlikely to overcook foods and will keep more of their vitamin or mineral nutritional value. Colours slay bright, natural flavours are retained and fruit and vegetables remain crisp Marry foods can also be cooked with- out - or with the barest minimum of - additives like oil or butter, making it the perfect cooking appliance for

and are consequently more economic- al to run. There are also no lengthy and costly preheating periods required, no heavy installation costs and, with wise use, savings to be made by observing standing times for residual heat. Efficiency: Heat is generated instant- ly in the food being cooked so micro- wave cooking is extremely efficient. There is little or no heat loss - the food receives all the energy output_

Defrosting: The microwave with its 'unfreezer' power eliminates the need to plan the defrosting of foods hours ahead. You can simply defrost and cook in one operation. Reheating: Dried-up dishes become a thing of the past. The microwave cooker allows you to reheat ready- cooked foods in minutes. Leftovers for latecomers will taste freshly made. Safety In Use: Microwave cookers

Cooler Cooking: The microwave and its utensils with the exception of the

are very simple to use and since they stay cool and most dishes stay cool -

special browning dish - stay cool defile the cooking operation. The kitchen itself also stays cool - and there is less risk of accidental burns. Smells and Cooking Odours, These are dramatically reduced because of the shorter cooking times and be- cause they are contained within the cooker cavity Thh is a great benefit when cooking strong smelling foods.

they can be used by the young, elderly and disabled, with confidence. Mobility: Look upon your microwave as a potable cooking aid. Providing you have a stable surface and a 13-amp or 15-amp plug you can use your microwave in the dining room, patio, garden, caravan It can be conveniently placed on a trolley and wheeled from room to room.

to

MICROWAVE COOKING TECHNIQUES

To get the best results from your microwave cooker there are a few simple techniques .

bottom of the pan to the top for even

arranged for even absorption of the energy. Arrange foods in one of the following ways for hest results:

Stirring Foods: in conventional cook- ing on the hob we stir from the

• Arrange several items of the same food, of a similar size, in a ring pattern in the cooking dish so that

cooking. In the microwave we

slit

from the outside of the dish, where the food generally cooks first, to the centre, which receives less energy. Stirring, however, is only occasionally required in the microwave rather than being continually essential. Rotating Food: when a food cannot be stirred or turned over, the dish should be given a quarter-turn reg- ularly during the cooking time, In ensure even results. Thb is unneces- sary if yOur microwave has a tumtable. Arranging Foods: the success of a dish not only depends upon the ingre- dients used and their combination but also on the way in which they are

they receive equal energy. • Foods that have uneven shapes like chicken pieces, chops, whole fish or fish steaks should be arranged so that the thicker portions of the food are positioned to the outer edge where they receive more energy • When arranging a meal on a plate for reheating at a later time then ensure that food is evenly spread out on the plate and that any dense foods or thicker portions are posi- tioned to the outer edge. • For even cooking and reheating try to ensure that foods are of an even depth in the dish. If not possible, rearrange once or twice.

MICROWAVE COOKING TECHNIQUES

Rearranging Foods. to ensure even cooking, you can rearrange foods in the dish halfway through the cooking - even with a turntable. Move foods from the outside of the dish to the

inside. Shielding Foods: shielding is a micro- wave technique used to protect vulnerable parts of a food from over- cooking or from defrosting at a faster rate than the rest of the food. Foods that may need the protection of shielding include poultry wings, the

heads and tails of a whole fish,

the

bone ends of chops, the narrow end of legs of lamb or pork and the corners of square or rectangular dishes used lot baking cakes. Use small strips of aluminium foil to protect these areas - either wrap around or secure in position with wooden cocktail. sticks. This is the only time when small pieces of metal may be introduced into the microwave cavity, but do ensure that they do not touch the cooker lining during the cooking process. Covering and Wrapping Foods: by covering a food during microwave cooking you can speed up the cooking process and also prevent spattering of juices on the cooker walls. There are several ways of covering foods:

• Use a tight-fitting lid to a dish or use a saucer or plate to cover. • Use 'cook.in' bags or 'roaster' bags for vegetables and meat roasts. Remember to replace the metal ties provided with elastic bands or string. • Cling film plastic wrap is invaluable for microwave users but do remem- ber to puncture it before cocking to allow the escape of steam. Use it to cover all sorts of foods and, surpris- ingly, it will not melt.

12

Absorbent kitchen paper is useful as a cover or base for moist or fatty foods. Use when cooking jacket potatoes or bacon rashers, freshen- ing chips, warming bread or drying herbs. A damp piece of kitchen paper is also ideal for softening pancakes and steaming shellfish. Observing Standing Times: for a time after the energy has been turned off in a microwave cooker, food will continue to cook. This is due to conduction of heat within the food - so it is important to take care not to overcook food and to allow for stand- ing times before serving_ Remember. it is very easy to cook for a little longer after standing but impossible to re- verse the process! When cooking roasts, this residual heat time can be up to 20 minutes - and if a food is to be served hot, cover during standing. Removing Excess Cooking Juices:

AS they attract microwave energy which would otherwise be utilized to cook the food, in effect they slow down the cooking process. It is there- fore advisable to remove these juices at regular intervals. This can be done easily with a bulb bastes and they can always be re-introduced if the food starts to dry out. Releasing Pressure in Foods: it is essential to prick whole foods or foods with membranes, prior to cooking in the microwave. If certain foods are not pricked pressure mounts during the cooking process and they burst. Foods like sausages, kidneys, jacket- baked potatoes and baked apples must therefore be pricked, while boil- in.the-bag pouches, whole fish and cling film need to be snipped or cut. Egg yolks must also be pricked prior to cooking because they are also likely to burst.

MICROWAVE COOKING TECHNIQUES

ROASTING PRATT USING IAPROMPAYT THERMOMETER

 

Meat

Porno. from TOOker Allen Wm temperature rearreed

Aker standing will rea.11111 temperature for serving

seer. mg

MMIEM

65,1504

medium

our acne

GORGIart

70,16.

GMOISON

65°P , 1501

ill

TIPCIASOM

MITCONT4

70,r16ffT

60,1401

rvut rent

 

Put romo

Meal loaf

Veal

  • MmD 8TC11101

Port

7VC, 1601 7MC, 16SO

$5,f1 GMT

Poultry

Nam

F10,1751

SMCNgfei

ss•crIstrr

Cooking with a Microwave

• Brown under the grill before or after:

Thermometer: readily available and inexpensive, a specially designed mi-

roasts, gratin-style dishes, breads

crowave thermometer is

useful for

and biscuits.

 

cooking foods like meat or poultry roasts, where the internal tempera-

ture indicates the degree of cooking.

• Cook in a special microwave brown- ing dish: hamburgers, steaks, saus-

• Coat with a home-made browning

gers, roasts, grills, gratin-style dishes.

the mixture: cakes, biscuits, breads,

a colourful icing or frosting after

It looks like a traditional thermometer (bid without the mercury). Insert the microwave thermometer into the centre of the thickest muscle - ensuring it is not touching fat or bone_ A sophisticated version of the micro- wave thermometer is the temperature probe available on some microwaves.

ages, fish steaks, chicken pieces, fried eggs, fried sandwiches. • Coat with a proprietary microwave browning mix, chicken pieces, roasts, sausages, burgers, grills.

agent like browned breadcrumbs, paprika, colourful soup mix, brown or tomato sauce, crushed crisps or soy sauce: chicken pieces, hambur-

Browning Foods: the browning of foods during cooking is due, in part, to a chemical reaction taking place over a period of time. In the micro.

Lay bacon rashers on roasts or burgers so that they brown during cooking. • Include dark.coloured ingredients in

wave there is little surface heat, and with speedy cooking times, this browning reaction is limited. A large turkey, cooked in the micro- wave, will due to its long cooking time still turn brown but small items like chops, cakes, chicken pieces and steaks do not brown so readily. In many instances, this does not matter, especially if you intend to serve meat with a gravy, sauce or coating or if you intend to is or frost a cake. But

pastry items, puddings. • Sprinkle baked items before cook- ing with a colourful edible mixture like cinnamon and sugar, mixed chopped glace fruits, toasted coco- nut, chocolate vermicelli, chopped nuts, poppy seeds. dried herbs. • Glaze with a fruit preserve or mar- malade to add colour: hams. poul- try roasts and pieces, game birds. • Top breads, cakes and biscuits with

where colour is important try one of the following tips.

cooking and standing.

 

13

MICROWAVE COOKING TECHNIQUES

FACTORS AFFECTING COOKING TIMES

Density: The denser a food, the longer it will lake to cook. A cake, for example, will cook faster than the same-sized faint of meat because it is light and porous and far less dense_ This is because microwaves cannot penetrate deeply into denser foods. Denser foods do however retain heat Longer — so standing times are longer. When cookIng a dish with both dense and light-structured foods, place the denser foods to the outer edge where they receive more energy. Shape of the food: Wherever pos - sible try to secure foods into regular shapes for cooking. Irregular shapes cook unevenly — narrower pieces cook faster than those which are thicker. Bone and roll meal of irregular shapes Shield very vulnerable pieces

with small strips of foil Dee page 12) Quantity of food: Timings given for microwave cooking relate directly to the quantity of food being cooked. For example two jacket potatoes take longer to cook than one — although not twice as long. In general, when doubling the amount of food, increase the cooking time by one-third to one-half, and if reducing the amount of food by half, reduce time by less than one-half. Composition of food: Fats and sugars absorb microwave energy at a greater rate than liquids and other components. Therefore foods like bacon and jam will cook faster than foods like vegetables and meats.

Right: Roast chicken won piatti staffing L.Pago 48)

130ft01 .

Baked eggs milt spinach end

b.cen (page 32)

Foods with a low water content like breads and cakes will also cook taster.

Bones in meat: hone is

a good

conductor of heat into food, therefore meat next to the bone will generally cook faster. Height of food in the cooker: Any food positioned near to the energy source will cook faster. For even cook- ing, stir or rearrange during cooking.

CHECKING IF FOOD IS COOKED Cakes and sponge puddings: of tin appear wet an the surface when cooked but continue cooking with the residual heat during standing time Test by inserting a wooden cocktail stick at the minimum rime. It is cooked if the stick comes out clean. Jacket potatoes: these often appear firm at the end of the cooking time Check that they give a little, when pressed with the thumb, then wrap in foil and leave to stand for 5 minutes. Meat: this should be fork-tender and be easy to carve after standing. Use a thermometer for best results. Chicken: juices should run clear when the thickest part of the flesh is pierced. Wrap the chicken in foil to stand_ Fish: the flesh will flake easily when cooked but at first may appear trans-

lucent, especially in the centre this

Will go during the standing period. Vegetables: these should be only fork-tender — not soft— when cooked, as they will cook during standing time. Reheated meals: these are generally hot enough when the base of the plate feels warm to the touch. Custards, quiches and egg-based fillings: these may appear soft or wet in the centre but will cook upon standing. Insert a knife between the centre and outer edge — it it comes out clean the dish is cooked.

MICROWAVE COOKING TECHNIQUES

Pastries: when cooked, the base of pastries should be dry and opaque.

FOODS TO AVOID COOKING IN THE MICROWAVE

Eggs in Shells: these are table to burst. Popcorn: this is too dry to absorb microwave energy. Batter Recipes: terns like Yorkshire puddings, souffles, pancakes and crêpes need conventional cooking to become crisp and firm. Meringues, these should be cooked

in the conventional oven.

Deep Fat Frying: this is not recom- mended since it requires prolonged heating and it is difficult too:intro' the temperatures of the fat. Liquids In Bottles: only wide-necked bottles should he used in the 111.0. wave or they may shatter.

MICROWAVE SAFETY Always disconnect the cooker from

the electrical supply before cleaning.

Keep the door seals tree from food, dust or grease_ A good seal is important for safety.

* Buy your microwave cooker

only

from a retailer who offers a com- prehensive after-sales servire. For a modest outlay, you can insure against replacement parts and labour should they prove necessary after the guarantee period expires. Do not use or operate the cooker if it has been damaged in any way. Contact a service engineer at once.

Do not operate the cooker when It Is empty. For safety place a cup of water in the cooker when it is not in use. if the cooker is accidentally switched on the water will absorb the energy— there is then negligible

risk of damaging the magnetron.

INILNUINAVk LOOKING TECHNIQUES

MICROWAVE TIPS

Blanching almonds: place 250 ml (8 fl oz) water in a jug. Cook on HIGH for 21/2 minutes or until boiling, add the almonds and cook for 1/2 minute. Drain then slip skins oft. Toasting nuts: place in a browning dish and cook on HIGH for 4-5 minutes— stirring each minute. Melting chocolate: break chocolate Into pieces and place in a bowl. Cook on HIGH, for 1 minute per 25 g11 oz. Toasting coconut: spread 100 914 oz desiccated coconut on a plate. Cook on HIGH for 5-6 minutes, stirring each minute. Peeling tomatoes: place up to six tomatoes in a ring on kitchen paper. Cook on HIGH for 10-15 seconds. STONE) for 15 minutes, then peel. Squeezing juice: to gain maximum juice from a citrus fruit prick the skins and cook on HIGH for 5 seconds. Flambeing with spirits: heat spires in a jug on HIGH for 15 seconds. It will then ignite more easily. Softening jams and spreads: cook on HIGH for about 5-10 seconds per 500 g11 lb. Dissolving gelatine: soak gelatine in water until spongy. Cook on HIGH for about Ye minute or until clear. Peeling peaches and apricots, place up to 4 peaches in a bowl with very little water. Cover and cook on HIGH for 1-11/2 minutes. Leave to STAND for

5

minutes, drain and peel.

Warming a baby's bottle: invert the teat and cook on HIGH for 1 minute. Drying herbs and citrus rinds: place on a plate and cook on HIGH until dry.

Clarifying Crystallized Honey: cook on HIGH for 1-2 minutes. Stir well. Softening butter: cook on HIGH for

5

seconds then STAND for 5 minutes.

CONVERTING CONVENTIONAL

RECIPES

A great many of your favourite family recipes can be converted for use in the microwave simply by adjusting, and often shonening, the recipe cooking time. The ideal may to start to convert a recipe is to study the recipe carefully and check whether there are any familiar techniques in its method such as roasting, steaming or poaching that you can easily convert. Cheek that all the ingredients included can be cooked in the microwave and refer to procedures and times f rom other stan- dard recipes to work out your cooking times. The following checklist will help you with conversion, but use it only as a guideline — rely upon your own judg- ment for best results_

• In general terms, foods cooked in the microwave take about one- quarter to one-third of the time they take when cooking convention- ally. But do, however, allow for standing times. Check the cooking process regular- ly. Stir and rearrange foods if they appear to be cooking unevenly, Use less liquids when cooking items like stews, casseroles and soups and in cooking vegetables. Foods tend to rise higher during microwave cooking so, in general, choose larger containers.

• Reduce flavourings like herbs and spices by about one-third since the flavours of these seem to be brought out more strongly fry microwave cooking. • Wherever possible cut food into small, even-sized pieces so that they are small and uniform for quick

cooking.

I ttrIlY1,1/

..

MENU PLANNING

As a general rue, aim to cook the main course first. Most meat, fish and poultry dishes, especially those cooked in sauces, do improve upon standing and can be quickly reheated. Obviously, foods that require a long standing time or lengthy cooking time should be cooked first. Last-minute or quick-cooking dishes can he cooked in that standing time. For ease of prepa- ration and cooking, prepare starters and desserts weB ahead and reheat if necessary, just before serving. A pud- ding can also be cooked while you are eating the starter or main course if it requires little attention.

RECIPE GUIDELINES

The recipes that follow have been created and tested using a 600 Watt microwave cooker with turntable, on three power settings — DEFROST, MEDIUM and HIGH. Of yours does not

have a turntable then remember to turn dishes occasionally for even results.) HIGH power is used for most general high-speed cooking operations. MEDIUM power is used for slower cooking of sensitive foods. It is also employed for cooking foods that re- quire tenderizing over a longer period such as meat in casseroles. DEFROST power S used, as the name suggests, to defrost foods but can also be used to cook delicate dishes. If your microwave cooker differs from these settings refer to the chart below which is a handy guide to comparative control settings_ Consult your microwave handbook to find out the power levels that apply to your microwave. As a general rule: if you have a 500 Watt microwave cooker, add about 20 seconds to each whole minute of cooking time, and If you have a 700 Watt microwave cooker, decrease the cooking time by about 15 seconds per minute.

GLI106 TO GOIAPAPATIOE CON21101. SETTINGS

Ocionotrorms. In Mrs hot

0E16051

MEDIUM

11101

Oasne01/41/41 on

pncelar onsnonNee

cookers

1

(1/40 mem Sensor

S•••

Othost

Bake

Rom.

4406g1/4

ISON

alp. in Wens

2061/4

2501

NON

rISGN

50•5401

600.700,

g141nlir '' 21

16

r

24

28

6

40

314

61/4

21/4

5

Is1116 iz

111/4

16'4

271/4

IN

i8"

731/4

313.

25

2

2

1?

la

16

20

314

645

,8 "

1169

15

161/4

144 216

4

51/4

r

91/4

r35"

131/4

6n lnm groan. Nan these, NOS tne 11/4orseirolse

appropriate

Hunrcloget1/4.1

7

'

10

MICROWAVE COOKING i10(IN COOKING "'" MICROWAVE COOKING COOKING IMO IN GUIDE GOOF MINI/7E50N IC* NIGH 5011181
MICROWAVE COOKING
i10(IN
COOKING "'"
MICROWAVE COOKING
COOKING IMO IN
GUIDE
GOOF
MINI/7E50N
IC*
NIGH
5011181
Ib1
SEEF
masrd
8art
6
Cad pad bedded
6.13
New Re Molds mIldanord Pe
Medd" 708
n.
0.0505ANAP8104 OPP.
dose 916 10
mom Mde 6160616.886861 ri Now
Euro.
NN
11.
6,
.trots
56
Oder grerRaworal
8•9
021-0.110(1
5.11.61.05
5)6
AKr. peaseparal dper
WNW dm.
9 9
11.18 Me bad ad pal En. MI LP
Mrr ed Mel
11-13
11,8 We
alihree *us A
pewit)) h. burp,
Rump ad INA swak
Ram
Medium3.8.
Sallow
08
GOWN. dare05.40 68615
Wdallne 363-9
5.0.881,00.1)
60
Cow wth
.01.91.0
604610 O
..
Ream w Odd
BeNbrume161.19
01306 co 8 I
3
WNW .658
8.10
direld Me Mal andl9I Nablr.I 08
1009Mw• 2
05
Reran mtsn0a lure
375511 07
6 1
72-506167 82
I
r
RENCATING1101510511658.1571
rd. Ida
87
hen orb der NAPA) 6,16 913 Ill
caProo Erd
LAMil
109
5511
Whole .16r
7-9
0116.11 Rod lot 5 IIIIMAtitelare
oil
Bane
1011
.urn ard hallway 9vaugn
),018 at thdo eM1.361tAm
7.00.5M1arew 008 sea,
6 7
Arre.01 6017.08. 1118861
anew
7
maabdoweld and ad. web c16»
810
81850100881.08.1181. We I
6
1618
and, Wodow 11/5-071d
RORK
POULTRY AMON&
Whole Owl.
51105iPer twat VA Amps and
dih111 1860,6)00.00800,6 )
.1.812-3 tablespoons IRO
6, 136sera peceifraJ0
RG<etM 5.6680 part Cl the MON ,
3-5
p.m). oursde 01 Pe dIM 6rwarr
sr
will greaseproof paper.
1,01,, thump .cllops.
"I5
BACON OR GAMMON
pp)),
89
58eld Petal of
thevenp.wlend
89
ad 107:09,01 Pwl tipsier.
thorepohN to holewelede Me 1 at
Mee A a n, 50x1 on a 000 66
brardron sleds 1.04
(Wad Wm der kallway1 66/096
Saram
Opus, cededamt paWMPR
BO
516 851)66.011be 8.614.1803
9
slew
0.1.
1.P9 ,06 .8008195 9589,
038.1 6838N Pe breall NAM 0seer
and waro.oeI
awl OPP w a 111as68900)9 N. brIr
7
vka,
10 17
518818,1117101111e18111.3.1180
.P101 Place 0 a ANN. bap 60
00 66110 2
3
.18901001051.) reb
0367 clean awe dumb ewer,

COOONG NOM

 

(F9.8.8119100.51,

 

RAW an

 

08.0.1 anel a NM Pram

Wow w pawl lee MID 666.s.

 

8. 67•088 01.1. be1 W./

Ideally, Pow ad. 0 611101 6c 160.

rard.

15 70.8)05.

.3.a. Nadia belde ra. 69

 

Aelmat a Brown, alren dcartling

rnanvlacdeis 00010051

 
 

brown 181 Mr. and

ad Mr Me wad

..

Ide

Pm

..

a Wm., Jesh.omv.9.

We wandardelb ...

ow

Ad

.088118/Ades add. kr the

0.6.0881 Imp nen, 06

MORN 5118.»

6.1711wee

iNtard ad 005. 2256r8 d

tappers dm Irree6

 

Preheat Me browning dan accord.

wt. manulAimerb ROAM.,

Add 110 61).5081.81.1urdaq ovra

N3118.0)1188861.ne

w111!8e

..

.9 perm N.A. Id N. NI

Reba Ward.ndeard NwAlewth

salt to gel a wade,

 

Mow oo

7.08188 70 wade, wappad 0 III

Lewerninde a 8811 to amp 11 MM.

NM we a

 

Mard1.10658.6 ..

nun,

68

101

Iamb chops

 

CeRdn a Brawn. 011.6060

NIP dam 186,41081000886

Awed a Papp , becd pd and

mew wah eMorgern MeNen paw

158.0aMen der hallway 0.0

w.n who ovcc.c

,

 

P4.90.961 GIP DE TO 60

96

TROYER AND .51.1,0AFTARLES

 

TYPEOTVEGETARFFS

wATE105477

 

LOOKING TINIF

COOKING NOTEE

AND QUANTITY

 

.6.441eiNti0O10

 

FR

..

UPS.

Awar980.

 

115060

 

VV, 14

 

7-6

6-10

=e t:=

1

0;01

5000/1 A

11-16

15-15

A417.0ines

 

C9 , .

SW Me wheel

medium.

 

11001118/

 

011

010

e11, 3 AN ..

 

I v.*. pe¢letl and

211.53194

1111

07

AIWA

Bea.

eaa lAwsuk Ur he want

11EAS.

 

8-9

10-12

nwe during Wow

..

Till

50091115

 

e 1011004

 

10.12

1017

*et the m.nurn Erne.

ANA ..

 

Caper la tn. 5No

7

med.!

 

8

Awn up

NM

13 16

Fn

..

MANN 51011 ,0,

5

0409.

5

WAS.

13-16

100000es

ling.

accol,

 

Flat-Ewalt. man*. We

 

5

05 MB.

009 1 15

 

4

NA-

010

1.0.1119 WAR 00.4. to

51110

 

I1011

11-13

co0.51.1ce10 ...

 

Innwle liars.

 

Tern away autlenwed ce

4458807

 

.1 WAN wp

 

7-0

010

Nwse

.

a

.

III

large

5000.10

Alt.,.

10-11

11-13

wrosisPAFa

A

R Co.

WAN*

 

Ur AAA

lang

Cab

...

Wedded

Use 414 04.1.ensue ..

 

41597110

 

404)»13-

 

7-8

9-10

Oat ....

WA

INAN

00091111

fobs, tsp

1147

1113

COA.1101003 SINN

 
 

FRAN. rellway11.435

EnTro0dArde

 

ENNtwartde .....

005.0 ..

 

1-0

13-15

Waugh Aecooki.N.

5011.1

lb

RUIbttt's1:

 

1012

1011

C.a

..

AA

1 NW. n

Octd

71143,14.101194051n0lly

525

gem

6-7

1442

Adam Us TrAlung Pree.2

51100(6

 

3131, rIa'EM'

 

011

13-15

minutes CANN lo co.

 

05.515. , 9. whe.

 

Z.N,tow. Turn-n.46

1

medium about

817466 10

 

NIA

19-17

cauliflower or. Illowts

 

6414115.10

 

/

b

1. 4. 4 .3

NA.

.8.Allow.ole NAM ..

11533.

 

001550 lot 5 Ans.

 

5019115

 

RAN, ts*

 

11-13

 

Cow tow

. 53.74way

 

t!l04719.t"''''''

4 1.14150

 

WA

1017

0rougb

.....

7P10e

CosrAtt. Attel

 

Ct. tow. OP !Ally will

501

811 lb

;-°

1

 

3591100401 WAN

 

6

swell 61.1.

 

cooking Wrowswarge

 

hallway through rod,

.9

 

ho Idlway

503

GM lb

9

Ibv,

11-13

010491 be cooka*New

 

INICROWAVF GU I. TO 000191.6 FRO,. ANC, FRE. VEGETABLES.

.. PE OF VEGETABLES WATERGALT COOKING TIME 00001. NOIRE ANO OUANTAY hlminu00. M. FRESH MAHAN. Cow
..
PE
OF VEGETABLES
WATERGALT
COOKING TIME
00001. NOIRE
ANO OUANTAY
hlminu00. M.
FRESH
MAHAN.
Cow is 9Add lalt, .1
wbolt ot 09ed
13
Aer
Nuking Stir
0050-6 cd
1 WA
..
ot
:5
FallwayllsoNN the mot.
sowyl 15
NAN
now
aun.
Caw to cook .M10E9.
5100
lb
MAIN.
8-0
9-11
thesugh
....
Few
NA Ih.d
Cow toc11 Mir balfwas
030.1
0
8-9
10-11
W/NAIL
A.11325,.
94 I
1 YV2
b
r9:9;113I
11-12
13-1S
was AN
ma. Ads ..
1-65
1W49¢ wean
Paw.,
µ520
Omer to ccok. SN ..
e and 94.1Red
NAN took.
NAV.
0.V, os
NA
11.la
Wealth. N01.0410100.0
1059.111
1111
7-3
11411010 0010114114
Caw Wu.
5601I Rs
8 WV0137.
0-9
WA
9.499
,
Cw.to wok
MA.
Wt
...
1.111.
1.- .2
Turpfa, cubed
Me hew dun. cooing.
5004.10
6 -1,94153
1,15
19.15
MICROWAVE GUIDE TO COOKING FRUR
TYPE OF FRUIT
COORINGTIME
PREPARA7106
IMINUTE506 HIGH
15111110100611
0
47-sking
(per G10.1 RP
and Nam witend.5
FRO,.
FRESH
4-8
et.1.14
4s
9-5
Tl511d10lnr hull.
F
Wash and PM
101550
app.
40
P.R. and
ske,
..
-8.40
,
WOO or PARE
86.488
b8
6
81.61108
1.41
8-11
10-11
AFel halo
..
ewe 0,11400
5 rtwellundited
350 01 9090 as NPR water and
pow over pearg
Nuns, dens se
9
832
5.6
AI ...
1(013.121
8-11
011
t e'd' 41102V -
1.1 a rr '1711. MVPs
'

DEFROSTING

It is not surprising that the microwave has also been called the 'freezer com- panion' since it quickly and efficently defrosts frozen foods in minutes rather than hours - effectively open- ing the door to many last-minute meals. Most manufacturers of microwave cookers have incorporated a special DEFROST power control or button_ This is designed to introduce just the right amount of microwave energy into a food, over a given period of time, Sc that itit is automatically defrosted without fear of too much moisture loss, over-cooking or bac- terial growth. If your cooker does not have this facility then it a still possible to simu- late its action by turning it on and off, at regular intervals, with rest periods in between. until the food is evenly defrosted. The recipes and charts in this section

frozen in foil trays or containers into

Pierce any cling film, boil-in-bag pouches, skins or membranes pnor to defrosting. • Turn foods over during defrosting - about halfway through the time. If it is not possible to turn items over, then rearrange items wherever possible. • Separate any blocks of frozen loods like sausage links, burgers and fish cakes as they defrost. • Remove any defrosting Juices or drips from foods as they thaw - this is best done with a bulb bastes If they are left they will only continue to attract microwave energy - in- creasing the defrosting time quite considerably. • Remove giblets from poultry and game birds as they defrost. • Open all cartons and remove any lids from items prior to defrosting. • items Ike bread, cakes and pastry benefit from being placed on a double sheet of absorbent kitchen

refer to a microwave cooker with

paper during defrosting to absorb

DEFROST control and timings are accurate. However, the following tips

excess moisture. Alternatively, place on a microwave roasting rack or

will ensure first-rate even results every

trivet.

time. • Defrost food slowly (do not be templed to use a higher power control) so that it does not begin to cook on the outside before it is completely thawed. • Transfer any foods which have been

• Blocks of food like minced beef or shellfish should be broken up with a fork during defrosting so that the frozen core will defrost quickly and evenly. • items like large meat joints, whole fish and whole birds should be

a suitable microwave dish before defrosting. Also remember to re-

defrosted until just icy then left to defrost completely at normal room

move any metal ties.

temperature.

 

DEFROSTING

• Always observe a standing time period foods wit continue to cook or defrost due to heat conduction even when the microwave cooker

thicker parts and even begin to cook. Shield these areas with small strips of foil during defrosting_ (See

has been turned off. no,

defrost

page 12) Wrap the foil around the

• if defrosting and

cooking in one

until just icy and allow to stand in order to produce an evenly de-

area after it has defrosted or attach with a wooden cocktail stick.

frosted food.

operation then remember to stir the

• Thin and vulnerable parts of a food

defrosted food from the outside to

like poultry wings, fish tails and the

the centre of the dish, or rearrange

narrow end of a leg of pork or lamb,

may defrost more quickly than

the food once or twice during the defrosting and cooking time.

102EROSIING GUIDE

 

ProNERSETTING

MEAT DEO

1040145011611

 

DEFROST

9.500919

 

DEFROST

906380//916

1311501.1.

Min. WM 999'1

DEFROST

lam b

lonu

50001

lb

0049040

Chops SCO 911

DEMOS,

Pork 10415 90994110 Clops 509E016

504)051

veal

10.050410/16

 

DEFROSt

01915096116

01511051

Pame

11225083941.1

 

13400041

115000111511001

98)8021

 

1100944 4x1

 

O100041

Casserole and vegetmbles porK00

NIGN

Mot 0099/1 IS

 

0157011

b.;;4900 plc 4.0441

DOH

 

rAti

"

"""

I851-1

POULTRY AND 4/88 Chieben

IVINI*5110 WI lb

 

OUR051

...

CV

lb DEFROST ..

 

02&50054116

 

DEFROST

Meal game bob

0EIR051

1,11, 5E01111 10

 

2E00001

TIME En 1.10

INSTRUCTIONS

 

9

tam pm MN. once

11095 00.04309

 

Ton mar el kW noe doing

De deb

..

One

Tom oserat Dam ono

5'44

9

Turn omEr at Owl once

6

71.117117101.ttleall once

48'

=,7:1170Mt-.

Allow 14 mee0 5 nenules

1917

To 11Nwandlw1144

 

94

IsolOYE, 0.d arrange barmay9rougb EDO, StandS minutes

4.3.314.418 I moos Men cogIoNnlew 6-I mem. 1'9 Maw and ...

M. la stand3 minutolben

cog a further rromules To

19.9149913.93/

 

51,111 the ming Iipsvarth,1

119m891.1

000411.

 

cloken Deco tcoloco093- Turn ome ENID. 9.00

D.o.E. I.

 

4-6

SM

..

mop. tailand legs

96

106;;1105451002yr4091

antl legsun01161

Sum over

911O.19.0.4.

4-1

54.01119.490391.44.1

and 102.9101 Tong ..

...

during

Ole 110041104

tme.SM13.189.11110.1

wals10124engtlef.ting.

DROICISTINONDOS

DSO

Elk.S0091m

Wats

  • 1112599041

  • 2112803500

WOOED

  • 1 0251759910 ol

1

1, 5-1 >5 bg11.1 lb;

SEIRLDISH Crebrneat UN DI lb

Lobster whole

99044111

6319.1910

Pronn1.09.9 1)41qamp4

50099

lb

10/11140 boo,/ lb

SOUPS C90 01 11 oral

BREAD

1

targeunshEed 1.1

I

Ormesliced

491

CAKES ANO 815411415

115007

PASTA 1.01,e0

175010

ox

SAUCE,

30001199n0

STOCK 1/19919 0 0.0

MISLEMANEOUS

DARN

  • 1. Ord 91.1

Egg obi.

  • 19111

  • 11198 01041011E

Ain. I ansly Ike

00190 Ere, m eeEe

,

POWER SETTING

 

TIMESu nom

INSTRUCTIONS

 

OEF0051

1.5

SNOOD 99 and 98111. DON ccoblmO.94.1.01e, allow ca 0.11210

 

then repeal turn,

 

05.11 11y.u.t.19,001 ..

DEFROSI

 

Anatene.

 

DEFROST

 

7-4

DEIROS1

10-12

24.150.

 

DEIRINT

29-22

01H1551

14.15

ADDER.

 

171111051

 

ADO.

0(49051

 

1645

 

IMPOST

7-8

A7 dkve

 

9094014

9710

210400.

NIGH

64

Brealakoi

doing 09909

DEFROST

 

05

91199 Le nand 1.19.8899

 

Tum

mon ..

DINIOSI

 

10-12

41O9 teMand 19 15

 

no.m run,

sma , 1,,,,,

DEFROST

 

I3

Allow to stand 5 nnnutes

DEFROST

10

Stir trywe i., liumr a.

 

10100

1101

64

Seen,. wt

..

t04510 and

 

1th.

MON

el

IIInnen

b. ,

dunng cooking.

DEFROST

 

x3

ono 41914.099

 

stend S room

 

DEF.,'

 

19.29. 00880160.45minules

DEFROST

 

a

8110.018.091503.81

DON

3,41.5

Stami on mentos.

 

emOn

1 A

14x

19.51419. I oboe

 

alom de11111.06 m

 

SOUPS AND

STARTERS

Here is a collection of recoes zo show how versatile your microwave cooker can be. There are soups for lunch, supper, or dinner party menus that are quick to make and quicker to reheat, tasting freshly made each time. As they are cooked in the serving dishes, there are no dirty saucepans to cope with. And food does not stick to the dishes and burn_ Remember that liquids cooked this way retain their heat longer, to allow to cool a little before tasting or serving. The microwave is invaluable in the making of starters, as many quick but impressive dishes can be made at the last minute while the main course, a roast for example, is standing_ Even traditional pâtés and terrines can be made more rapidly — using the model given here many other classic recipes can be adapted for the microwave cooker (see page 161 with facility.

soups AND STARTERS

I

Meaty minestrone

2

Dissolve the stock cubes in the

Serses4-6

boiling water, stir in the parsley and season to taste.

75923 or frozen sliced onion, or I onion,

3

Pour this stock over the mixed

 
 

sliced

7254'8 oz frozen diced mixed rear

 

vegetables and stir in the pasta

 

vegetables, en Ihe equivalent m freshly

shapes. Cover, puncture the top and cook on HIGH for 7 minutes.

prepared roof vegetables

4

Sprinkle with Parmesan cheese.

100g/4 oz frozen green beans. or fresh

 
 

beans

Note: This soup makes a substantial

75 9:3 or !toren sliced canals. on 2 carrots

 
 

peeled and sliced

lunchtime snack or family supper starter when served with Hot herb

2

sticks celery, sliced and blanched

175 9/6 oz Frozen bee-hew minced beef

bread, CroUtons Mage 331 or hot French bread.

 

Summer leaf soup

Meaty nenesbone (left), Summer leaf soup

and Croutons (Nee 331

2

tablespoons oil

Serves 4

1

Place the oil in a large bowl with the

I

beef stook cubes, crumbled

Variations

tablespoons oil

vegetables. Cover with cling film

600 rn1/I pint boiling water

Add a few drops of Worcestershire

 

spring onions. chopped

and cook on HIGH for 6 minutes.

2

toblespoonschopped fresh pots*

sauce for a winter-warming flavour.

I bunch watercress, roughly chopped

2

Add the stock, cover again,

Motel

Use minced lamb instead of beef. add

725 One tromp speech, defrosted

puncturing the top and cook on

15 g/k50, seal, dried pasta shapes

100 gl4 oz frozen peas to the boiling

100

gla or frozen peas

HIGH for 3 minutes.

To garnish

water with the stock cubes and omit

600 m111 Dint vegetable stock

3

Pour the mixture into a blender or

3

tablespoons frashlygrated Parmesan

the cheese. Add mint with the parsley.

tablespoon chopped fresh mint

food processor and blend until

cheese

150

rolnei pint grape hurtkuire

smooth. Pour into a clean bowl and

 

Substitute a mixture of 100 gf4 no minced pork and SO 9,2 on diced

salt and pepper

stir in the mint and grapefruit juice.

I

Place the vegetables, beef and oil in

cooked ham instead of the beef. Serve

To garnish

4

Cook on HIGH for 4 minutes.

a large bowl. Cover and cook on

with slices of crisped bread with

In cucumber, pee*, and diced

Season and serve hot or chilled.

HIGH for 4 minutes.

mustard butter

bash mint sprigs

garnished with cucumber and mint.

26

27

SOUPS AND STARTERS

Carrot and orange

Curried apple soup

soup

Serves 4.-6

 

Serves 6

I !large omon, chopped

3504'12 Or frozen slked carrots, or

500g/1 IP Innen appi e slices

4 carrots peeled and sliced

2

teaspoons curry powder,

1201144 II or water

or to taste

 

100

gre or frozen sliced onion, a

2.hiespoo. oil

I large onion, chopped

000 ml/16 pints hourng nearer

Ala celery, chopped

1

chicken stock cubes

I

teaspoon sugar

2

e591

...

k-

1

tablespoons oil

.42 m85 0oz canon double cream

175

mi45 Porunsbeetened orange/vice

salt and pepper

chicken stork cubes

t-2 teaspoons .emoin juice

904

rok. 57 pints trvirirrg waver

.3 few drops air green load r'olen ring

2

whole cloves

(optima

 

1

teaspoon ground coriander

To garnish

I

teaspoon lemon Juice

watercress swigs, toasted flaked

284

me. 0 fi or carton double beam

almonds

 

salt and pepper

io garnish

1

Place onion, apple, curry powder

thin shreds ol orange rind, blanched

and oil in a large bowl- Cover with cling film, puncture the top and

  • 1 cook on HIGH for 4 minutes-

Place the carrots in a large bowl with the water. onion, celery, sugar and oil. Cover with cling film and place in the microwave cooker.

2

Pour hall the boiling water into a blender or food processor, -add the stock cubes and apple mixture and

Cook on HIGH for 10 minutes, turning and stirring if necessary, then STAND for 2 minutes.

  • 2 blend sell srnooth. Pour into a large clean bowl and stir in the rest of the boiling water and mix well to

  • 3 Transfer the ingredients tea

combine-

 

blender or food processor, add the orangejuice, stock when and half the water. Blend until smooth.

3

Ina separate bowl, whisk together the egg yolks and cream and season lightly with salt and pepper.

  • 4 Sharpen with a little lemon juice and add a drop or two of green

Pour into a large clean bowl, stir in the remaining boiling water. the

cloves, coriander, lemon juice and

4

cream_ Season lightly with salt and

food colouring, if liked.

Peeper.

Stir the egg yolk mixture into the rest of the soup, cover again and

Cover the bowl again, puncture the top and cook on MEDIUM for 4 minutes: Stir and lea. to STAND for 2 minutes.

  • 5 cook on MEDIUM for 3 minutes. (The soup must not be allowed to boil after adding egg yolks and cream.)

  • 6 Remove cloves, adjust the seasoning, stir again and serve garnished with orange rind.

5

Stir and serve, garMshed with water- cress sprigs or some toasted flaked almonds.

Corn chowder

Serves 4

 

40 9/1 N cubed,

 

180

gib or frozen diced

,

on large

onion, chopped

2250

or potato, peeled and direct

3

tablespoons Plain flour

 

2

tablespoons chopped fresh parsley

1 teaspoon turmeric

 

.79 teaspoon ground nutmeg or

 
 

rI7d.

2

fish stock cubes

750

mill'/< pin Is 1.99g wafer

 

2250

or borer smoked haddock.

 

shinned and robed

 

275

ge8 or ...

zee

so veckoin

sell and popper

I Place butter in a large howl and

 

cook on HIGH for 45 seconds until melted.

2

Add onion end potato, turning to

coat them with butter. Cover bowl

with cling film and cook on HIGH for 2 minutes,

3

Stir in the flour, parsley, turmeric

and nutmeg or mace and allow the minium to STAND while dissolving the fish stock cubes in the boiling

water.

4

Gradually stir fish stock irate the rest of the ingredients, add thy fish and corn and stir well_

5

Cover again, puncture the top and cook on HIGH for 5 minutes, stirring halfway through.

6

Season to taste with salt and pepper and serve with hot crusty

bread.

VartatiOOS

 

If fish stock cubes are difficult to

obtain, use vegetable or chicken stock cubes instead. Try cooked rice instead of potatoes.

 

SOUPS AND STARTERS

Matelote provenyale

Serves 0-6

2250 or frozen haddock Wet

2259/8 or frozen cod or whiting Met

3

tablespoons olive oil

1

stick celery, shred

100

Oar Wren sliced onion. or 1 large

onion, sliced

1

dove garlic peek,/ aed coshed

2

tablespoons plain (bur

397 glib or can tomatoes

2

teaspoons km.ion juice

1

rahleSpoon chopped fresh parsley

2

bay loaves

2

fish stack cubes

300.3;04 pint boiling water

 

gr4 or cooked shelled mussels

75 g/3ez Paren peered prow,. defrosted

 

142

m05 f1 oror carton double cream

150

mk1/4 pen thy white wine

150

rio.Pit pint milk

oak end pepper

 

Skin the fillets while frozen_ Set aside_

2

Place oil, celery, onion and garlic in

a shallow dish and mix well. Cover and cook on HIGH for t minutes.

3

Stir in the flour, the tomatoes with their juice, and transfer to a large

clean bowl, Add lemon juice,

parsley and hay leaves and mix well.

4

Ina jug, dOsoive the stock cubes in the water. then gradually stir into

mixture. Cover, puncture and cook

on HIGH for 3 minutes. Stir vrerl-

5

Cut the fish into chunks and add

with the mussels, prawns, cream, wine and milk. Stir to mix and cook on MEDIUM for 6 minutes. Donut allow to boil.

6

Stir gently, return to the microwave and cook on MEDIUM for 3 minutes.

Season and STAND for 2 minutes. Remove bay leaves and serve hot with french bread.

SOUPS AND STARTERS

 

3

Pour 600 will pint boiling water lima large bowl. Float the dumplings on the top and cook on HIGH for 4 minutes. Remove and drain on kitchen paper.

 

4

boll each dumpling in the ground nuts or parsley and serve, allowing

 

3

per person, on rachcchLo (red

endive) or lettuce leaves and with

 

redcurrant or cranberry jelly

Prawn and cashew stir-fry

 

Set-v.4

 

500

ex butter

3

spring onions, hemmed and steed

 

th red pepper. beefy Aced

2

tablespoons chopped fresh reared herbs

4

Cook on HIGH for 2-3 minutes.

 

Cheddar herb

(drives, parsley, d irt

Serve in small individual dishes

175

g/6 or frozen decried prawns,

garnished with fresh herbs.

dumplings

defrosted

 

500

weathers nuts

Variation

serves

For the sauce

For a more substantial dish, add

i-otlg/4.o.aseff-ra6ing lour

2

tablespoons sesame on'

2

carrots, peeled and thinly

30

W2 co shredded suet

2

tablespoons sure sauce

then blanched for 2 mmutes on HIGH

2

tablespoons chopped fresh enured hots

2

teaspoons nail brown sugar

Then add 1 it g16 oz bean sprouts.

ore teaspoons dried Inked herbs

2

teaspoons lemon pace

and 6-8 canned water chestnuts,

th Memnon sari

te teaspoon ground grreger

thInly sliced, at stage 3

Ve teaspoon pepper

 

me end pepper

65

ntlir2SS fI or card water

To garnish

Mock game terrine

1.2 meal e cubes of now, Cheddar cheese

a sprenklatg ot Mapped fresh herbs

 

600m1/1 pent boarg heater (or cooking)

Serves 10-12

50

gr2 ce finely grouted mixed guts

1

Place butter an a bowl and cook an

 

225

gl8 or streaky baron rashers-, rind

2

tablespoons chopped parsley

HIGH for 1 minute until melted.

removed stretched with a knire

 

To reeve

2

Stir in spring onions, diced pepper

I

arena, finely dropped

mdicchlo ar lettuce leaves

and the herbs. Cook on HIGH for

2

gadre dosed crushed With a lett, see

redcurrant are cranberry rely

2

minutes. Add the prawns and

500

gil lb Pozen eked pork

cashew nuts and set aside.

100 914 es Pozen lamb's Mate defrosted

1

Place the flour, suet and herbs in a

3

For the sauce: mix together the oil,

 

and 5nely chopped

large howl. Season with salt and

soy sauce, sugar, lemon juice and

2

eggs

pepper, add enough water to mix

ginger. Season with salt and

2

tablespoons cranberry sauce

to a soft but not sticky dough.

pepper, then stir the sauce into the

32 tablespoons brandy ear Merry

2

Divide the dough into twelve pieces

 

bowl with the prawns and nuts.

1-2 tablespoons dried mixed herds

I

teaspoon nth.? spice

and wrap each one round a cube of cheese. -Form each piece into a ball,

Make sum the prawns are well covered by the sauce

salt and pepper

SOUPS AND STARTERS

prawn and crasher, stirhy (WO and Mock

game terrine.

  • 1 Line the base and sides of a 1 litre/ 1;,x pint loaf dish with bacon strips.

leaving a good 5-6 cm,2 inch overlap around the sides and

reserving 2 bacon strips for the tap.

  • 2 Mince together the onion, garlic,

pork and liver, Or work in a food

processes until finely minced (if using a blender, add 1 egg at this

stage).

  • 3 Beat in the eggs, cranberry sauce, brandy or sherry, herbs and spree. Season lightly with salt and pepper,

  • 4 Put I teaspoon of the mixture in a small dish or ramekin and cook on

MEDIUM for 2 minutes. Taste and

adjust the seasoning.

  • 5 Pour the mixture into the lined dish and fold the ends of the bacon strips over the top. Lay the reserved

bacon Strip on top to neaten-

  • 6 Cover the dish with cling film, puncture the top and cook on MEDIUM for 15 minutes-

  • 7 Place a weight on top and leave the terrine to cool.

SOUPS AND STARTERS

 

SOUPS AND STARTERS

 

Baked eggs with spinach and bacon

1

Cut the fish into cubes. Combine the white sauce and the yoghurt.

2

Remove stalks from mushrooms and chop them finely, then mix

Hot herb loaf

 

then stir the fish into the sauce.

them into the stuffing.

Serves 44

 

Serves 4

Add half the cheese and a little

3

Spoon the stuffing mixture into the

25 cmr10 inch pieceour from a frozen

225 gaft& frozen leaf sumach, defrosted

 

made English mustard to taste.

hollows in the mushrooms, pressing

French loaf defrosted

4

rashers streaky harm nnds removand

Season lightly with pepper and salt,

it down gently vvith the back of a

5002 az hotter

and chopped

if necessary.

spoon_ Set the mushrooms aside in

2

teaspoons dried rimed herbs or

I tablespoon heedpt

2

Divide the mixture between 4

Cook, uncovered, on HIGH for 3

a wide shallow dish.

t tablespoon mixed chopped fresh

saltand pepper

individual ramekin dishes and

4

Put the butter into a small bowl and

melted. Brush the butter over the

herbs

41arge eggs

4

tablespoons double cream

sprinkle with the rest of the cheese.

cook on HIGH for 30 seconds until

I

'face the butter in a bowl and add

To garnish

a sprinkbog of paprika or nutmeg

minutes. Check fish is cooked and, if necesSary, cook on HIGH fora

stuffed mushrooms. S Cover the dish with cling film and

the herbs. Cook on DEFROST until the butter is softened—about

8

thin toast Mangles

further 2 minutes.

cook on HIGH for 4 minutes, Serve

30 seconds.

 

3

Serve garnished with parsley or

sprinkled with the remaining grated

2

Make slightly diagonal cuts at 2 cm/

1

Put the spinach into a sieve and

cayenne, and with triangles of

cheese.

brown toast,

I inch intervals almost through to

press well with the back of a

Croutons

the base along the loaf and spread

wooden spoon to squeeze out any excess moisture-

Variations

 

each side of these dices with the

2

Place it in a bowl with the bacon,

Use unsmoked white fish. Flavour the

 

Serves 4

herb butter. Spread any leftover

olive oil and salt and pepper to

sauce with cony powder to taste and

25 & butter

butter along the top and sides of the loaf.

a pinch of turmeric. Mix a little

7

slice of bread horn a Ihreklysfreed large

3

Wrap the loaf in greaseproof paper

serve man accompaniment to

table then mix well. Divide the

cayenne into the cheese before

whore or brawn Soak ar t shoes From a

mixture between 4 small round or

sprinkling over the top.

smaller loaf

or cling film and cook on HIGH for

oval dishes. making a hollow in the centre of each.

1 minute 10 seconds. Unwrap and

3

Crack an egg into each hollow and

Stuffed mushrooms

1

Place the butter in a bowl and cook

soups or salads.

carefully prick the yolks. Spoon a tablespoon of the cream over each,

on HIGH for 40 seconds, until melted.

Note: to crisp the top. place under a

4

Cook on HIGH far 3 minutes,

Serves 4

2

Trim the crusts from the bread and

pre-heated hot grill fora few seconds

rearranging dishes halfway through.

8

large open. Oat mushrooms, wiped

cut the slices into neat 1 cm/1/2 inch

before serving.

5

Serve garnished with paprika or

25

9/1 oz butter

dice. Toss in the melted butter and

For the stuffing

 

cook on HIGH for I minute. Stir and

Variations

nutmeg and hand toast separately.

2

tablespoons finely chopped sphng onion

cook on HIGH for a further I

 
 

509/2 or cooked hank finery chopped

 

TOT a hot garlic loaf, mix 1-2 cloves

 

Suffolk smokies

I heaped teaspoon finely chopped fresh

minute. STAND for 2 minutes to cnsp bet ore serving.

garlic, finely chopped, into the

 

rimed herbs°, I leaspoon dried mkred

softened butter. Fora hot anchovy loaf, beat Va

Serves 4 -6

 

herbs

Note: to dry the bread and make it

teaspoon anchovy essence or a little

225933 oz frozen smoked haddOdc

VI teaspoon finely chopped garlic cknie

 

easier to cut intocubes, cook on HIGH

anchovy paste to taste into the

 

skinnedanddefrosted

75

gtT or mature Cheddar cheese, grated

for 1530 seconds. depending on

softened butter before spreading.

300 inkkk pint basic white sauce (page 581

Sall and pepper

 

freshness.

For a hot cinnamon loaf to serve

3

tablespoons natural yoghurt

with fruit soups or as a snack, use

1

teaspoon ground cinnamon and

509/2 02 Mature Cheddar cheese, grated

1

First make the stuffing: place the

Slimmers' croutons

a lithe made English mustard

onion in a bowl with the ham,

1

teaspoon sugar instead of the

salt and pepper

herbs, garlic and 50 g/2 oz of the

Cook the bread cubes. without butter, on HIGH for 1 minute Stir and cook

herbs. Try using 2 Vienna boxes or

To garnish

cheese. Add salt and pepper to

for a further 1 minute 'moldy.

Same crusty brown rolls instead of

parsley sprigs or a spnalkling of cayenne

taste and mix well

STAND foT one minute.

the French loaf.

FISH AND SHELLFISH

 
 

Seafood brochettes with fennel rice

3

For the sauce: add the butter to the reserved fish juices with the stock.

and pepper. Cook for 2 minutes on

Walnut-stuffed plaice

   

Pour over the Permed or Anise and

Serves 4

Serves 4

cook on HIGH for 4 minutes. Blend

8

frozen plaice fillets, skinned and

For the one

225 gni oz easyscook long grain nee

600

I pint tostng water

the cream with the egg yolk and stir in the cream and season with salt

defrosted

For the stuffing

1

tablespoon oil

HIGH, stirring after 1 minute, then

stir and pour over the brochettes.

Spoon rice on to serving plates and

 

500 on butler

155

teaspoons fennel seeds

1500 pre at fresh whoiemeal breadcrumbs

I teaspoon salt

For the brochettes

 

Cover with ding film and cook for

50g/2 at walnvrs. nnel y choo,oect

25g/1 as watercress, finely chopped

100gal te frozen scampi tails, defrosted

large Ooze° scallops, defrosted

2250/8 oz hazes coda haddock,

defroster:1 and cut kilo botessized pieces

T1100/4 oz nom, whole mushrooms

4

I1/2 minutes. Allow to STAND, covered, fort minutes.

arrange the brochettes across the rice. Span over the sauce. Or remove skewers before serving.

2

2

teaspoons chopped fresh sage leases or

I/5 teaspoon &fed sage

spring onions, white arid green parts

trimmed and Finely chopped

1/2 teaspoon sae

fresh/7 groondoessper

1

red or green pepper, &seeded,

set

and cut into 2.5 criet inch pieces

For the sauce

 

Poached cod with

2

1

teaspoons ternonjulce

egg, beaten

50g/2 °abutter

white wine sauce

 

150

mille pint 1d0 stock

1

First make she stuffing put 40 g!

1-2 tablespoons Penrod or Anise

142

me5 g °sexton double cram

 

Serves 4

7L 75 ea co frozen end steaks, defrosted

S1/2 oz of the butter in a large bowl.

Cook on HIGH for 45 seconds until

egg yolk

sa/randeepper

1

 

150 me Les pint My white Ilene

salt and pepper

M

red °rumen pepper, deseeded and cut

into thin grips

2

melted.

Stir in the breadcrumbs, walnuts,

watercress, sage, spring onions and

salt and pepper and mix well. Add

 

For the rice: place the rice in a bowl and pour on the boiling water_ Stir in Me oil, fennel seeds and salt. Cover with ding film and cook on HIGH for 10 minutes. Leave to

For the sauce

I

tablespoon Wain flour

I

tablespoon softened butter

a pods of turmeric

3

the lemon juice and hind the

mixture with the beaten egg. 11

should be fairly smooth.

Place the fish fillets with the

each one evenly with stuffing. boll

stand, covered, fora further 10 minutes.

 

skinned sides facing up and spread

2

1

Arrange the cod steaks in a single

layer in a shallow dish. Pour over

 

up the fillet from the tail end and

 

For the brochettes: thread the scampi pieces, scallops, cod or

secure in place with a wooden cocktail stick.

haddock. mushrooms and pepper slices alternately on to wooden skewers. Place the brochettes in a shallow dish and cover with cling film. Cook on HIGH for 11/2

the wine and season lightly. Top each cod steak with strips of pepper.

2

Cover tightly with ding fill-nand

cook on HIGH for 5 minutes- Drain the cooking liquid into a jug.

3

For the sauce: beat the flour into

4

Arrange the fish so they stand on

the rolled ends in a circle around the edge of a buttered 1.2 litre/

2

pint deep, straightsided dish.

Dot with the remaining butter.

minutes. then rearrange the brochettes in the dish. Ile-cover and

the butter with the turmeric. Stir

5

Cover with cling film, puncture the top, and rook on HIGH for

cook for a further 2 minutes. Pour off any cooking juices from the bottom of the dish and reserve in a mediurn.sized bowl.

4

this into the cooking liquid to thicken it Cook on HIGH for I

minute. Stir well, then cook on HIGH for I minute, until thick.

Pow over the fish to serve.

minutes. STAND for 2 minutes. then serve with broccoli, leaf

3

spinach and sauteed potatoes or

a green salad.

36

FISH AND SHELLFISH

Baked stuffed trout

 

Serves 2

2

fre2en rairrbowtrout, each weighing

about 250 gie. az, defrosted

For the stuffing

 

rashers streaky harm rinds removed

2

tablespoons fresh white breach:tuna,

2

tablespoons finely chopped parsley

judo of one lemon

salt and pepper

To garnish

lemon slices and watercress songs

1

Per the stuffing: place the bacon rashers on a piece of absorbent

kitchen paper and cook, uncovered,

on HIGH for 30 seconds. Turn 0030 and cook on HIGH fora further 32

seconds, until cooked and crispy.

2

Mix together the breadcrurnbs and parsley. Moisten with a ew drops of the lemon juice. Crumble or

f inely chop the bacon and add hell

to the stuffing. Season lightly and

pack into the cavities in the DOVE

3

Place the trout 'nose to tail' in a

shallow dish. Pour over the

remaining lemon juice, season with

salt and pepper and scatter over the rest of the bacon. Cover vv4h ding

film, puncture the top and cook on

HIGH for 5 minutes, Leave to STAND for 3 minutes. Garnish with lemon and watercress.

Variation FOr lemon-stuffed trout with almonds,

place it lemon slices inside each fish.

Cover, puncture and cook as for

stuffed trout, then leave to STAND for

3

minutes. Cook 25g/1 oz butter on

HIGH for 1 minute, then sprinkle with

a generous 25 o/l or flaked almonds.

Cook on HIGH for 2 minutes, until

lightly coloured. Sprinkle over the trout

37

Shepherd's pie

 

MEAT AND

 

Serves 4-6

POULTRY

For the topping

I

k9/2 lb potatoes, meted and cabal

 

3

tablespoons water

I

egg, beaten

Cooking meat in the microwave cooker reduces cooking times by about one third

15 Via oz butter

and brings out the fullest flavour by preserving most of the natural juices. As with

salt and pepper

ah meat cookery the end result will depend on the quality of the meat used. But

a spnnkkng of paprika hatnimial)

good results using tougher cuts can easily be achieved by cooking the meat on a

For the pie

low power setting, for a longer period of time — and by braising these cuts of

75 9/3 oz Posen sliced onion, or 1 onion,

meat in liquid such as stock or wine or by marinating them beforehand. Casserole

 

chapped

dishes are more tender and tastier if allowed to cool slowly after cooking: then

reheat them gently before serving.

700 glIth lb frozen free-lima minced beef

2

tablespoons tomato puree

Contrary to popular belief, most meat will colour when cooked in the

teaspoon dried mixed herbs

microwave cooker. Large Joints will brown because of their fat content and the

a feu drops of Worcestershire sauce

I

celery stick, chopped

longer cooking time involved. But smaller cuts such as chops may need a little help from a special microwave browning dish (see page 9), and some microwave

1000 or Boren sliced mushrooms

seasoning which will add colour as well as flavour, Poultry cooked in the microwave stays plump and succulent and hardly shrinks

salt and pepper

at all. It is especially delicious if the skin has been flavoured with a seasoning such as cumin, coriander, paprika, chopped herbs and crushed garlic. Rub seasonings of your choice over the skin before cooking as this will also help colour the roast.

1

For the topping: put the potatoes in a large bowl with the water. Cover with cling f ihn, puncture the

 

Spiced beef

 

top and cook on HIGH for 6

1

Place the butter in a 1.75 litre/3 pint deep casserole dish and cook on

 

minutes. Stir, then cook on HIGH for 6 minutes. Set aside to STAND.

Serves 4

 

2

For the pie: spread the onion over

25 pll oz butkir

HIGH for 30 seconds until melted. Stir in the carrots and anon and

the base of a large casserole and

 

100g/4 no frozen shred canals, or 2

 

cook on HIGH for 3 minutes.

cover with cling film. Puncture the

carrots, sliced

 

2

Mix together the marinade

 

top. Cook on HIGH for 4 minutes.

759/3 Os frozen stired onion, or I onion,

3

Add the beef to the onion, cover

 

shred

 

ingredients and heat on HIGH for minute.

and cook on HIGH for 6 minutes,

I kg/2 lb boned, roiled brisket of beef

3

Place the beef on woof the

stirring three times during cooking.

For the marinade

vegetables in the dish and pour the

Pour off excess liquid.

150 ml/la pint olive oil

marinade over. Add cold water to

4

Add the rest of the ingredients and

150

 

pint red wine

cover. Cover with cling film and

season to taste. Cover and cook on

2

tablespoon red wine vinegar

 

leave to marinate overnight.

HIGH for 9 minutes. sliming once

2

tablespoons brown sugar

Puncture the top of the cling film

 

during cooking.

a pinch each of ground doves mixed

5

Drain and mash the potatoeswith

 

spire, alhpire, cinnamon and nutmeg

and cook on HIGH for 20 minutes.

plus 2 whore closes

Leave to STAND in the dish until cold.

the egg and honer. Season with salt and pepper and pipe or spread

a pinch of chopped fresh thyme or dried

4

Drain the meat and place in a bowl.

over the mixture. Cook, uncovered,

 

thyme

 

Cover with a plate and add weights

 

for a further 4 minutes on HIGH.

a, teaspoon each, salt and fleshly ground

 

6

Sprinkle with a little paprika or

 

black pepper

 

(cans of food are ideal). Press and chill for 24 hours before slicing.

brown under a conventional grill.

40

 
 

NnAl AND POULTRY

Cannelloni al sugo

Serves 4

8

green cannelkani lobes

For the filling

TOO gle oz hoses sliced means

I

garlic Nave, crushed with a ante salt

teaspoon dried basil

!a teaspoon dried oregano

225 Oloz frozen "mellow mincedbeef

2

tablespoons tomato puree

sail end pepper

For the sauce

BOO milt pint Bask white sauce (page 501

100 g,s1 no frozen sliced mushrooms

50 gr2 os 'nature Cheddar cheese, grated

I

teaspoon lemon price

To garnish

 

tablespoon grated Parmesan cheese

2

tablespoons chopped parsley

1

For the filling: place the onion Ina bowl with the garlic and herbs. Cover and cook on HIGH for 5

minutes.

2

Add the meat and tomato puree, stirring to mix. Season with salt and

pepper. Cover with cling film, puncture the top and cook on HIGH for 3 minutes. Stir wet, cower and

cook on HIGH for 3 minutes. Set

aside.

3

Make the Basic white sauce. Add

mushrooms, cheese and lemon juice, stir well then set aside.

4

Using a teaspoon, carefully fill the cannelloni tubes with the f illing. Arrange them in a single layer in a shallow 1.2 litre2 pint capacity

dish

5

Pour over the sauce. Cover with cling film, puncture the top and

cook on HIGH for 14 minutes. STAND for about 4 minutes.

Sprinkle with Parmesan and parsley and serve.

41

MEAL AND ROM TRY

Beef and chestnut casserole

Serves

/75 gMo2 (revers onion slices. or 2 owns.

 

stored

1'750 oz bomb sliced carrots, or 3

meth., carrots, pncledandstced

2

rablospoom of

tablespoons how

Peet stock cube. crumbled

300

trIll1/2 pint boiling water

I kg/2lb good-ovally Pratsing steak,

 

cubed

300

rn3777p/nrchrii ale or beer

425

slIS oe can whole peeled chestnuts.

*aimed

2

teaspoons French wholepran nrwra/d

2

teaspoons soy sauce

175

Oar franc whole mushrooms, or

IhP e00;Ubent cmanbre of fresh

mushrooms, wed

salt and Former

42

1

Place the onon in a large-casserole

With the carrots-and oil. Cook an

HIGH ford mutes, then stir in the

flour.

2

Dissolve the stock cubes in the

hoikng water and stir into the

vegetables. Acid the meat, boor,

chestnuts. mustard and soy sauce.

and stir well.

3

Cover with cling film. puncture the

top and cook on LOW for 20

minutes. Stir and cook on LOW for

a further 20 minutes.

4

Add the mushroornsand cook on

LOW for 20 minutes- Test the meat.

adjust the seasoning, if necessary,

and continue cooking on DEFROST

for 10 minutes. STAND for 5-10

reroutes before serving.

Notes , This casserole is even batter

when cooked in advance and

reheated.

 

If using cubed stewing steak, cook

the meat and vegetables on HIGH for

5

minutes. then continue cooking

from stage 2 at SIMMER for about I './2