Operation Manual

69
RECIPES
Serves 4 - 6
175g carrot, sliced
225g leek, sliced
100g celery, sliced
75g onion, chopped
3 cloves garlic, crushed (see tip, page 67)
225g dried red lentils
200g canned chickpeas, drained
200g canned flageolet beans, drained
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
600g par-boiled potato, sliced
125g mature cheddar cheese, grated
LENTIL BAKE
1 Place all the ingredients except for the potatoes and cheese
into a 3.5 litre (approx. 6 pint) casserole dish and mix well.
2 Cook on 70% for 30 minutes, stir twice during cooking.
3 Arrange the potatoes over the vegetable mixture, overlapping
slightly. Sprinkle the cheese over the potatoes.
4 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 70% for 20 minutes.
Serves 4
3 medium courgettes, cut in 2.5cm (1") chunks
1 red pepper, cut in 2.5cm (1") pieces
1 yellow pepper, cut in 2.5cm (1") pieces
1 large aubergine, cut in 2.5cm (1") cubes
16 closed cap mushrooms
16 cherry tomatoes
225g quorn, cut in 2.5cm (1") cubes
MARINADE:
150ml (
1
/4 pint) olive oil
3 cloves garlic, crushed (see tip, page 67)
15ml (1 tbsp) worcestershire sauce
1.25ml (
1
/4 tsp) allspice
1.25ml (
1
/4 tsp) ground ginger
15ml (1 tbsp) fresh parsley, chopped
10ml (2 tsp) fresh dill, chopped
8 wooden skewers
VEGETABLE & QUORN KEBABS
1 Place vegetables and quorn in a large bowl, mix well.
2 To prepare the marinade, place all the ingredients in a bowl,
mix well.
3 Pour the marinade over the vegetables and quorn, mix well.
Leave to marinate for at least an hour, stir occasionally.
4 Thread the vegetables and quorn onto the skewers in a
regular pattern. Leave no wood exposed, place 4 kebabs in a
flan dish.
5 Place on low rack, cook on DUAL GRILL, 50% for 12 minutes.
Turn over and rearrange the skewers every 4 minutes until
the vegetables are tender and evenly brown. Repeat with
remaining kebabs.
Serves 4 - 6
225g broccoli, cut into florets
375g cauliflower, cut into florets
50g margarine
50g plain flour
5ml (1 tsp) english mustard powder
600ml (1 pint) milk
225g mature cheddar cheese, grated
salt and pepper to taste
FLORET GRATIN
1 Place broccoli and cauliflower in a 2.5 litre (approx. 4 pint)
casserole dish and put to one side.
2 Heat the margarine in a bowl on 100% for 30 seconds until
melted. Add the flour and mustard to form a paste and
gradually beat in the milk.
3 Cook on 100% for 6 minutes, beat twice during cooking until
smooth and thick. Add the cheese (keep 50g to one side for
the top) and seasoning and mix until smooth.
4 Pour the sauce over the broccoli and cauliflower.
Place on the turntable and cook on 70% for 22 minutes,
stirring 3 times during cooking.
5 Sprinkle with remaining cheese and place on the low rack.
6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until golden
brown.
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