Meat
Yes, you can cook roast pork with crackling in the microwave – but it also allows you to make superb creations like meat loaves and curries with any minced (ground) meat you care to name. It’s great for finishing off Easter and Christmas gammon joints and, if you treat them right, does wonders for casseroles and hotpots.
Roasting Boned and Rolled Joints of Meat
Place the joint, skin side up, on a special microwave trivet standing in a large dish. Cover with a piece of clingfilm (plastic wrap). For every 450 g/1 lb allow the following cooking times:
- Pork – 9 minutes
- Ham – 9 minutes
- Lamb – 9 minutes
- Beef – 6–8 minutes
Turn the dish every 5 minutes for even cooking, protecting your hands with oven gloves. Allow to rest for 5–6 minutes half-way through the roasting time. At the end of cooking, transfer the joint to a carving board and cover with a double thickness of foil. Allow to rest for 5–8 minutes, depending on its size, before carving.
Sweet and Sour Pork Chops with Orange and Lime
Serves 4
4 pork chops, 175 g/6 oz each after trimming
60 ml/4 tbsp tomato ketchup (catsup)
15 ml/1 tbsp teriyaki sauce
20 ml/4 tsp malt vinegar
5 ml/1 tsp finely grated lime peel
Juice of 1 orange
1 garlic clove, crushed (optional)
350 g/12 oz/1½ cups brown rice, boiled
Arrange the chops in a deep 25 cm/10 in diameter dish. Beat together all the remaining ingredients except the rice and spoon over the chops. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish four times. Allow to stand for 5 minutes before serving with the brown rice.
Meat Loaf
Serves 8–10
A tried and trusted versatile family terrine. It is excellent when served hot, cut into wedges with gravy or Portugese Sauce or Rustic Tomato Sauce and accompanied with Creamed Potatoes or macaroni cheese and assorted vegetables. Alternatively, eat it cold with a rich mayonnaise or salad dressing and salad. For sandwiches, slice thinly and use as a filling with lettuce, chopped spring onions (scallions) and tomatoes or, served with baby gherkins (cornichons) and granary bread, it has the makings of a classic French-style starter.
125 g/4¾ oz/3½ slices light-textured white bread
450 g/1 lb lean minced (ground) beef
450 g/1 lb/4 cups minced (ground) turkey
10 ml/2 tsp salt
3 garlic cloves, crushed
4 large eggs, beaten
10 ml/2 tsp Worcestershire sauce
10 ml/2 tsp dark soy sauce
10 ml/2 tsp made mustard
Lightly grease a deep 23 cm/9 in diameter dish. Crumb the bread in a food processor. Add all the remaining ingredients and pulse the machine until the mixture is just combined. (Avoid over-mixing as the loaf will be heavy and dense.) Spread into the prepared dish. Push a baby jam (conserve) jar or straight-sided egg cup into the centre so that the meat mixture forms a ring. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 18 minutes, turning the dish twice. The loaf will shrink away from sides of dish. Leave to stand for 5 minutes if serving hot.
Turkey and Sausagemeat Terrine
Serves 8–10
Prepare as for Meat Loaf, but substitute 450 g/1 lb beef or pork sausagemeat for the minced (ground) beef. Cook on Full for 18 minutes instead of 20 minutes.
Pork Chops with Zippy Dressing
Serves 4
4 pork chops, 175 g/6 oz each after trimming
30 ml/2 tbsp butter or margarine
5 ml/1 tsp paprika
5 ml/1 tsp soy sauce
5 ml/1 tsp Worcestershire sauce
Arrange the chops in a deep 25 cm/10 in diameter dish. Melt the butter or margarine on Defrost for 1½ minutes. Beat in the remaining ingredients and pour over the chops. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 9 minutes, turning the dish four times. Allow to stand for 4 minutes.
Hawaiian Pork and Pineapple Casserole
Serves 6
Delicacy, tenderness and a fine flavour characterise this meat and fruit recipe from the tropical island of Hawaii.
15 ml/1 tbsp groundnut (peanut) oil
1 onion, finely chopped
2 garlic cloves, crushed
900 g/2 lb pork fillet, cubed
15 ml/1 tbsp cornflour (cornstarch)
400 g/14 oz/3½ cups canned crushed pineapple in natural juice
45 ml/3 tbsp soy sauce
5 ml//1 tsp ground ginger
Freshly ground black pepper
Brush the oil over the base and sides of a deep 23 cm/9 in diameter dish. Add the onion and garlic and cook, uncovered, on Full for 3 minutes. Stir in the pork, cornflour, pineapple and juice, soy sauce and ginger. Season to taste with pepper. Arrange in a ring round the inside edge of the dish, leaving a small hollow in the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 16 minutes, turning the dish four times. Allow to stand for 5 minutes, then stir before serving.
Hawaiian Gammon and Pineapple Casserole
Serves 6
Prepare as for Hawaiian Pork and Pineapple Casserole, but substitute unsmoked and mild gammon cubes for the pork.
Festive Gammon
Serves 10–12
Ideal for a Christmas or New Year buffet, gammon cooked in the microwave is moist and succulent and carves beautifully. This is the maximum size for a satisfactory result.
Gammon joint, maximum weight 2.5 kg/5½ lb
50 g/2 oz/1 cup browned breadcrumbs
Whole cloves
The joint is first boiled conventionally to decrease saltiness. Place the gammon in a large saucepan, cover with cold water, bring to the boil and drain. Repeat. Weigh the drained joint and allow 8 minutes cooking time on Full per 450 g/1 lb. Either stand the joint directly on the glass tray inside the microwave or put it in a large shallow dish. If there is a narrow end, wrap it in a piece of foil to prevent overcooking. Cover the gammon with kitchen paper and cook for half the cooking time. Allow to stand in the microwave for 30 minutes. Remove the foil, if used, turn the joint over and cover with kitchen paper. Complete the cooking and leave to stand for a further 30 minutes. Transfer to a board. Strip off the skin, score the fat into diamonds, then sprinkle with the crumbs. Stud each diamond with a clove.
Glazed Gala Gammon
Serves 10–12
Gammon joint, maximum weight 2.5 kg/5½ lb
50 g/2 oz/1 cup browned breadcrumbs
Whole cloves
60 ml/4 tbsp demerara sugar
10 ml/2 tsp mustard powder
60 ml/4 tbsp butter or margarine, melted
5 ml/1 tsp Worcestershire sauce
30 ml/2 tbsp white grape juice
Cocktail cherries
Prepare as for Festive Gammon, but stud each alternate diamond with a clove. To make the glaze, mix together the sugar, mustard, butter or margarine, Worcestershire sauce and grape juice. Transfer the gammon to a roasting tin and cover the fat with the glaze. Cook the joint conventionally at 190ºC/375ºF/gas mark 5 for 25–30 minutes until the fat is golden brown. Stud the remaining diamonds of fat with cocktail cherries speared on to cocktail sticks (toothpicks).
Paella with Spanish Salami
Serves 6
Prepare as for Paella, but substitute coarsely chopped salami for the chicken.
Swedish-style Meatballs
Serves 4
Known as kottbullar, this is one of Sweden’s national dishes, where it is served with boiled potatoes, cranberry sauce, gravy and a mixed salad.
75 g/3 oz/1½ cups fresh white breadcrumbs
1 onion, finely chopped
225 g/8 oz/2 cups lean minced (ground) pork
225 g/8 oz/2 cups minced (ground) beef
1 large egg
2.5 ml/½ tsp salt
175 ml/6 fl oz/1 small can evaporated milk
2.5 ml/½ tsp ground allspice
25 g/1 oz/2 tbsp margarine
Thoroughly combine all the ingredients except the margarine. Shape into 12 even-sized balls. Heat a microwave browning dish as directed either on page 14 or in the instruction book supplied with your dish or microwave. Add the margarine and, with hands protected by oven gloves, swirl the dish until the base is completely covered. At this point it will also sizzle. Add the meatballs and turn immediately to brown all over. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 9½ minutes, turning the dish four times. Allow to stand for 3 minutes before serving.
Roast Pork with Crackling
A surprisingly crisp skin on the pork, due to the meat’s long cooking time.
Choose a piece of leg, allowing 175 g/6 oz per person. Score the skin deeply with a knife and sprinkle thickly with salt and more lightly with paprika. Place the joint, skin side up, on a special microwave trivet standing in a large dish. Cover with a piece of baking parchment. Open roast like this, allowing 9 minutes for every 450 g/1 lb. Turn the dish every 5 minutes for even cooking, protecting your hands with oven gloves. Allow to rest for 6 minutes half-way through the cooking time. At the end of cooking, transfer the joint to a carving board and cover with a double thickness of foil. Allow to stand for 8 minutes before carving and serve with vegetables and Sage and Onion Stuffing.
Roast Pork with Honey
Prepare as for Roast Pork with Crackling, but brush with a baste made from 90 ml/6 tbsp dark clear honey mixed with a 20 ml/generous 1 tbsp made mustard and 10 ml/2 tsp Worcestershire sauce before sprinkling with salt and paprika.
Pork Chops with Red Cabbage
Serves 4
A winter affair, when jars and cans of red cabbage fill the shelves for Christmas. Eat with Creamed Potatoes and mashed parsnip.
450 g/1 lb cooked red cabbage
4 tomatoes, blanched, skinned and chopped
10 ml/2 tsp salt
4 pork chops, 175 g/6 oz each after trimming
10 ml/2 tsp soy sauce
2.5 ml/½ tsp garlic salt
2.5 ml/½ tsp paprika
15 ml/1 tbsp dark soft brown sugar
Arrange the cabbage over the base of a 20 cm/8 in diameter casserole dish (Dutch oven). Mix in the tomatoes and salt and place the chops on top. Pour the soy sauce over and sprinkle with the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Allow to stand for 4 minutes before serving.
Roman-style Pork Fillets
Serves 4
15 ml/1 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
4 slices pork fillet, 125 g/4 oz each, beaten until very thin
60 ml/4 tbsp tomato juice
5 ml/1 tsp dried oregano
125 g/4 oz Mozzarella cheese, sliced
30 ml/2 tbsp capers
Polenta
Pour the oil into a deep 25 cm/10 in diameter dish. Heat on Full for 1 minute. Stir in the onion and garlic. Cook, uncovered, on Full for 4 minutes, stirring twice. Add the pork to the dish in single layer. Cook, uncovered, on Full for 2 minutes. Turn over and cook for a further 2 minutes. Sprinkle with the tomato juice and oregano, top with the Mozzarella slices, then stud with the capers. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 2–3 minutes or until the cheese is just melting. Allow to stand for 1 minute before serving with polenta.
Pork Fillet and Vegetable Casserole
Serves 6–8
15 ml/1 tbsp sunflower or corn oil
1 onion, grated
2 garlic cloves, crushed
675 g/1½ lb pork fillet, cut into 1.5 cm/¾ in slices
30 ml/2 tbsp plain (all-purpose) flour
5 ml/1 tsp dried marjoram
5 ml/1 tsp finely grated orange peel
200 g/7 oz/1¾ cups canned or thawed frozen mixed peas and carrots
200 g/7 oz/1½ cups sweetcorn (corn)
300 ml/½ pt/1¼ cups rosé wine
150 ml/¼ pt/2/3 cup hot water
5 ml/1 tsp salt
Pour the oil into a 2 litre/3½ pt/8½ cup casserole dish (Dutch oven). Heat, uncovered, on Full for 1 minute. Mix in the onion and garlic. Cook, uncovered, on Full for 4 minutes, stirring twice. Add the pork. Cover the dish with a plate and cook on Full for 4 minutes. Mix in the flour, making sure the pieces of meat are well coated. Add all remaining ingredients except the salt. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 17 minutes, turning the dish four times. Allow to stand for 5 minutes before seasoning with the salt and serving.
Chilli Pork Chops
Serves 4
4 pork spare rib chops, 225 g/8 oz each, fat removed
10 ml/2 tsp chilli or Cajun seasoning
5 ml/1 tsp garlic powder
400 g/14 oz/1 large can red kidney beans, drained
400 g/14 oz/1 large can chopped tomatoes
30 ml/2 tbsp chopped fresh coriander (cilantro)
2.5 ml/½ tsp salt
Arrange the chops in a deep 30 cm/12 in diameter dish. Sprinkle with the seasoning and garlic powder. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish twice. Uncover and spread with the beans and tomatoes with their juice. Sprinkle with the coriander and salt. Cover as before and cook on Full for 15 minutes, turning 3 times. Allow to stand for 5 minutes before serving.
Pork with Chutney and Mandarins
Serves 4
4 pork spare rib chops, 225 g/8 oz each, fat removed
350 g/12 oz/1 large can mandarin segments in light syrup
5 ml/1 tsp paprika
20 ml/4 tsp soy sauce
45 ml/3 tbsp fruit chutney, chopped if necessary
2 garlic cloves, crushed
Curried Rice
Arrange the chops in a deep 30 cm/12 in diameter dish. Drain the mandarins, reserving 30 ml/2 tbsp of the syrup, and divide the fruit over the chops. Beat the reserved syrup with the remaining ingredients except the rice and spoon over the mandarins. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes, turning the dish four times. Allow to stand for 5 minutes, then serve with the rice.
‘Barbecued’ Ribs
Serves 4
1 kg/2¼ lb meaty pork sheet ribs or spare ribs
50 g/2 oz/¼ cup butter or margarine
15 ml/1 tbsp tomato ketchup (catsup)
10 ml/2 tsp soy sauce
5 ml/1 tsp paprika
1 garlic clove, crushed
5 ml/1 tsp hot chilli sauce
Wash and dry the pork and separate into individual ribs. Arrange in the largest round shallow dish that will fit comfortably in the microwave, with the narrow part of each rib pointing towards the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish three times. To make the baste, combine the remaining ingredients in a bowl and warm, uncovered, on Defrost for 2 minutes. Uncover the ribs and carefully pour off the fat. Brush with about half the the baste. Cook, uncovered, on Full for 3 minutes. Turn over with tongs and brush with the remaining baste. Cook, uncovered, on Full for 2 minutes. Allow to stand for 3 minutes before serving.
Ham-wrapped Chicory in Cheese Sauce
Serves 4
Called chicorées au jambon in Belgium, its country of origin. The silvery-white vegetable wrapped in ham and enveloped in a simple cheese sauce is a gastonomic masterpiece.
8 heads chicory (Belgian endive), about 1 kg/2¼ lb in all
150 ml/¼ pt/2/3 cup boiling water
15 ml/1 tbsp lemon juice
8 large slices cooked ham
600 ml/1 pt/2½ cups milk
50 g/2 oz/¼ cup butter or margarine
45 ml/3 tbsp plain (all-purpose) flour
175 g/6 oz/1½ cups Edam cheese, grated
Salt and freshly ground pepper
Chips (fries), to serve
Trim the chicory, removing any bruised or damaged outer leaves, and cut out a cone-shaped piece from the base of each to prevent a bitter taste. Arrange the heads like spokes of a wheel in a deep 30 cm/12 in diameter dish. Coat with the water and lemon juice. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes, turning the dish twice. Allow to stand for 5 minutes, then drain thoroughly. Wash and dry the dish. When the chicory is lukewarm, wrap a ham slice round each and return to the dish. Place the milk in a jug and heat, uncovered, on Full for 3 minutes. Put butter or margarine into a 1.2 litre/2 pt/5 cup dish and melt on Full for 1 minute. Stir in the flour, then gradually whisk in the hot milk. Cook, uncovered, on Full for 5–6 minutes, whisking every minute to ensure smoothness, until the sauce is bubbly and thickened. Mix in the cheese and season to taste. Pour evenly over the chicory and ham. Cover with a plate and reheat on Full for 3 minutes. Allow to stand for 3 minutes. Brown conventionally under a hot grill (broiler), if liked, then serve with chips.
Pork Ribs in Sticky Orange Barbecue Sauce
Serves 4
1 kg/2¼ lb meaty pork sheet ribs or spare ribs
30 ml/2 tbsp lemon juice
30 ml/2 tbsp soy sauce
5 ml/1 tsp Japanese wasabi powder
15 ml/1 tbsp Worcestershire sauce
300 ml/½ pt/1¼ cups freshly squeezed orange juice
30 ml/2 tbsp dark orange marmalade
10 ml/2 tsp made mustard
1 garlic clove, crushed
Chinese noodles, boiled, to serve
A few orange wedges, to garnish
Place the ribs in a large shallow dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 7 minutes, turning the dish twice. Uncover and carefully pour off the fat. Beat together the remaining ingredients except the noodles and pour over the ribs. Cover loosely with kitchen paper and cook on Full for 20 minutes, turning the dish four times and basting with sauce each time. Eat with boiled Chinese noodles and orange wedges served separately.
Steak and Mushroom Pudding
Serves 4
This old English treasure works like a dream in the microwave, with the suet crust pastry (paste) behaving exactly as it should. The trick is to use precooked meat, such as a home-made stew or canned meat, because cubes of raw meat have a tendency to toughen in the microwave when cooked with liquid.
For the pastry:
175 g/6 oz/1½ cups self-raising (self-rising) flour
2.5 ml/½ tsp salt
50 g/2 oz/½ cup shredded beef or vegetarian suet
90 ml/6 tbsp cold water
For the filling:
450 g/1 lb stewed meat with gravy
125 g/4 oz button mushrooms
To make the pastry, sift the flour and salt into bowl and toss in the suet. Using a fork, stir in enough of the water to make a soft but pliable dough. Knead lightly until smooth, then roll out on a floured surface to a 30 cm/12 in round. Cut out a wedge-shaped quarter and reserve for the lid. Throughly grease a 900 ml/1½ pt/3¾ cup pudding basin and line with the pastry, easing it over the base and sides until it reaches the inner rim at the top of the basin and pressing out any wrinkles with your fingertips. Seal the joins by pinching them together with dampened fingers.
To make the filling, heat together the stewed meat and mushrooms, either in the microwave or conventionally. Allow to cool. Spoon into the pastry-lined basin. Roll out the reserved pastry to make a lid, dampen the edge and place on the lining pastry, pinching them together to seal. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 7 minutes until the pastry is well risen. Allow to stand for 3 minutes, then spoon out on to plates to serve.
Steak and Kidney Pudding
Serves 4
Prepare as for Steak and Mushroom Pudding, but use 450 g/1 lb mixed stewed steak and kidney.
Steak and Chestnut Pudding
Serves 4
Prepare as for Steak and Mushroom Pudding, but substitute whole chestnuts for the button mushrooms.
Steak and Pickled Walnut Pudding with Prunes
Serves 4
Prepare as for Steak and Mushroom Pudding, but substitute 4 pickled walnuts, quartered, and 8 stoned (pitted) prunes for the mushrooms.
South American ‘Chopped’ Meat
Serves 4
2 onions, finely chopped or grated
275 g/10 oz peeled pumpkin, butternut squash or unpeeled courgettes (zucchini), diced
1 large tomato, blanched, skinned and chopped
450 g/1 lb/4 cups coarsely minced (ground) beef
5–10 ml/1–2 tsp salt
Brazilian Rice
Put the vegetables and mince in a 20 cm/8 inch diameter casserole dish (Dutch oven). Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish three times. Uncover and mash thoroughly to break up the meat. Cover with a plate and cook on Full for 5 minutes, stirring once. Allow to stand for 3 minutes and season with the salt. The meat will be a fairly loose consistency in its unthickened gravy. Serve with Brazilian rice.
Brazilian ‘Chopped’ Meat with Eggs and Olives
Serves 4
Prepare as for South American Chopped Meat, but omit the pumpkin, squash or courgettes (zucchini). Add 60 ml/4 tbsp stock to the meat mixture. Reduce the initial cooking time to 7 minutes. After standing, stir in 3 hard-boiled (hard-cooked) egg wedges and 12 stoned (pitted) green olives.
The Reuben Sandwich
Serves 2
As any North American will testify, the open Reuben Sandwich is a feast of a meal, produced by delis from New York to California.
2 large slices brown or rye bread
Mayonnaise
175 g/6 oz salt beef, pastrami or brisket, thinly sliced
175 g/6 oz drained sauerkraut
4 large thin slices Gruyère (Swiss) or Emmental cheese
Spread the bread with mayonnaise and place the slices side by side on a large plate. Heat, uncovered, on Defrost for 1½ minutes. Cover each evenly with the beef and top with the sauerkraut, pressing it down lightly with a spatula. Cover with the cheese. Cook on Full for 1½ –2 minutes until the cheese melts. Eat straight away.
Beef Chow Mein
Serves 4
Prepare as for Chicken Chow Mein, but substitute beef for the chicken.
Beef Chop Suey
Serves 4
Prepare as for Chicken Chop Suey, but substitute beef for the chicken.
Aubergine and Beef Casserole
Serves 6
This Louisiana speciality is a treat for one and all and is relished by the locals.
4 aubergines (eggplants)
10 ml/2 tsp salt
45 ml/3 tbsp boiling water
1 onion, finely grated
450 g/1 lb/4 cups lean minced (ground) beef
75 g/3 oz/1½ cups fresh white breadcrumbs
1.5–2.5 ml/¼–½ tsp hot pepper sauce
Salt and freshly ground pepper
25 g/1 oz/2 tbsp butter
250 g/8 oz/2¼ cups American long-grain rice, boiled
Top, tail and peel the aubergines and cube the flesh. Put into a large bowl or dish and mix in the salt and boiling water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 14 minutes. Allow to stand for 2 minutes. Drain thoroughly, then place in a blender or food processor and process to a purée. Thoroughly grease a shallow dish. Mix together the aubergine purée, onion, beef, half the breadcrumbs, the pepper sauce and salt and freshly ground black pepper to taste. Spread into the casserole. Sprinkle with the remaining breadcrumbs, then dot with flakes of butter. Cook, uncovered, on Full for 10 minutes. Flash briefly under a hot grill (broiler) before serving, if liked, to crisp the top. Serve with the rice.
Meatball Curry
Serves 8
675 g/1½ lb/6 cups lean minced (ground) beef
50 g/2 oz/1 cup fresh white breadcrumbs
1 garlic clove, crushed
1 large egg, beaten
300 ml/10 fl oz/1 can condensed tomato soup
6 tomatoes
10 ml/2 tsp soy sauce
15–30 ml/1–2 tbsp mild curry powder
15 ml/1 tbsp tomato purée (paste)
1 beef stock cube
75 ml/5 tbsp mango chutney
Boiled rice or mashed potato, to serve
Mix together the beef, breadcrumbs, garlic and egg. Shape into 16 balls and arrange round the edge of a deep 25 cm/10 in diameter dish. Mix together the remaining ingredients and spoon over the meatballs. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 18 minutes, turning the dish four times. Allow to stand for 5 minutes. Uncover and baste the meatballs with the sauce. Leave uncovered and reheat on Full for a further 1½–2 minutes. Serve with boiled rice or mashed potato.
Italian Meatballs
Serves 4
15 ml/2 tbsp olive oil
1 onion, grated
2 garlic cloves, crushed
450 g/1 lb/4 cups lean minced (ground) beef
75 ml/5 tbsp fresh white breadcrumbs
1 egg, beaten
10 ml/2 tsp salt
400 g/14 oz/1¾ cups passata (sieved tomatoes)
10 ml/2 tsp dark soft brown sugar
5 ml/1 tsp dried basil or oregano
Pour the oil into a deep 20 cm/8 in diameter dish. Add the onion and garlic. Cook, uncovered, on Full for 4 minutes. Combine the meat with the breadcrumbs, egg and half the salt. Shape into 12 small balls. Add to the dish and cook, uncovered, on Full for 5 minutes, turning the meatballs half-way through the cooking time. Stand while mixing together the passata, sugar, oregano and remaining salt. Pour over the meatballs. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish three times. Allow to stand for 3 minutes before serving.
Speedy Paprika Meatballs
Serves 4–6
This is good with plain boiled potatoes, or microwaved chips (fries) if you’re really in a hurry!
450 g/1 lb/4 cups lean minced (ground) beef
50 g/2 oz/1 cup fresh white breadcrumbs
1 garlic clove, crushed
1 large egg, beaten
300 ml/½ pt/1¼ cups passata (sieved tomatoes)
300 ml/½ pt/1¼ cups boiling water
30 ml/2 tbsp dried red and green (bell) pepper flakes
10 ml/2 tsp paprika
5 ml/1 tsp caraway seeds (optional)
10 ml/2 tsp dark soft brown sugar
5 ml/1 tsp salt
150 ml/5 oz/2/3 cup soured (dairy sour) cream
Mix together the meat, breadcrumbs, garlic and egg. Shape into 12 balls. Arrange round the edge of a deep 20 cm/8 in diameter dish. Combine the passata with the water. Stir in the pepper flakes, paprika, caraway seeds, if using, and sugar. Spoon over the meatballs. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Allow to stand for 5 minutes, then uncover and stir in the salt and soured cream. Reheat, uncovered, on Full for 2 minutes.
Herbed Beef Buffet Slice
Serves 8
900 g/2 lb/8 cups minced (ground) beef
2 large eggs, beaten
1 beef stock cube
1 small onion, finely grated
60 ml/4 tbsp plain (all-purpose) flour
45 ml/3 tbsp tomato ketchup (catsup)
10 ml/2 tsp dried mixed herbs
10 ml/2 tsp soy sauce
Mint leaves and peeled orange slices, to garnish
Thoroughly combine all the ingredients except the soy sauce. Spread into a 1¼ litre/2 pt/5 cup greased rectangular dish shaped like a loaf tin (pan). Brush the top with the soy sauce. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, then allow to stand in the microwave for 5 minutes. Cook on Defrost for a further 12 minutes, turning the dish four times. Allow to stand for 5 minutes, then uncover and carefully drain off the surplus fat and juices, which can be used for sauces and gravies. Leave until cold, then carefully transfer to a serving dish and garnish with the mint leaves and orange slices. Serve sliced.
Malaysian-style Peanut Beef with Coconut
Serves 4
2 onions, finely chopped
1 garlic clove, crushed
450 g/1 lb/4 cups extra lean minced (ground) beef
125 g/4 oz/½ cup crunchy peanut butter
45 ml/3 tbsp desiccated (shredded) coconut
2.5 ml/½ tsp hot pepper sauce
15 ml/1 tbsp soy sauce
2.5 ml/½ tsp salt
300 ml/½ pt/1¼ cups boiling water
175 g/6 oz/1½ cups rice, boiled
Oriental pickles, to garnish (optional)
Place the onions, garlic and beef into a 1.5 litre/2½ pt/6 cup casserole dish (Dutch oven). Mix together well with a fork, making sure the beef is thoroughly broken up. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish twice. Uncover and stir in all the remaining ingredients except the rice. Cover as before and cook on Full for a further 8 minutes, turning the dish three times. Allow to stand for 3 minutes. Uncover and stir, then serve with the boiled rice and oriental pickles, if wished.
Speedy Beef and Mayonnaise Loaf
Serves 6
A super dinner party main course, more luxurious than you would expect from a dish so quick to prepare.
750 g/1½ lb/6 cups lean minced (ground) beef
15 ml/1 tbsp dried red and green (bell) pepper flakes
15 ml/1 tbsp finely chopped parsley
7.5 ml/1½ tsp onion salt
30 ml/2 tbsp plain (all-purpose) flour
60 ml/4 tbsp thick mayonnaise
7.5 ml/1½ tsp mustard powder
5 ml/1 tsp soy sauce
Thoroughly grease a deep 20 cm/8 in diameter dish. Combine the beef with all the remaining ingredients and spread smoothly into the dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish four times. Allow to stand for 5 minutes, then lift the loaf out of the dish with two spatulas, leaving the fat behind. Transfer to a warmed serving plate and cut into six wedges to serve.
Beef Cooked in Red Wine
Serves 4
A smart and stylish dish, especially when served with Classic Macaroni Cheese or Savoyard Potatoes and perhaps canned artichoke hearts, warmed through in a little butter.
30 ml/2 tbsp butter or margarine
2 large onions, grated
1 garlic clove, crushed
125 g/4 oz button mushrooms, thinly sliced
450 g/1 lb rump (tip) steak, cut into small cubes
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp chopped parsley
15 ml/1 tbsp cornflour (cornstarch)
5 ml/1 tsp strong made mustard
300 ml/½ pt/1¼ cups dry red wine
5 ml/1 tsp salt
Put the butter or margarine in a 20 cm/8 in diameter casserole dish (Dutch oven). Melt, uncovered, on Defrost for 1–1½ minutes. Stir in the onions, garlic and mushrooms. Cook, uncovered, on Full for 5 minutes. Stir in the steak, then move the mixture to the edge of the dish to form a ring, leaving a small hollow in the centre. Cover with a plate and cook on Full for 5 minutes. Meanwhile, mix together the tomato purée, parsley, cornflour and mustard. Blend smoothly with a little of the red wine, then stir in the remainder. Mix gently into the steak mixture. Cover with a plate and cook on Full for 5 minutes, stirring twice. Allow to stand for 3 minutes. Stir in the salt, then serve.
Belgian-style Beef in Beer
Serves 4
Prepare as for Beef Cooked in Red Wine, but substitute strong beer for the wine. Add 15 ml/1 tbsp dark soft brown sugar to the cornflour (cornstarch) mixture and stir in 45 ml/3 tbsp soft white breadcrumbs just before serving.
Braised Beef and Vegetables
Serves 4
30 ml/2 tbsp butter or margarine, at kitchen temperature
1 large onion, grated
3 carrots, thinly sliced
75 g/3 oz mushrooms, thinly sliced
450 g/1 lb rump (tip) steak, cut into small cubes
1 beef stock cube
15 ml/1 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups hot water or beef stock
Freshly ground black pepper
5 ml/1 tsp salt
Put the butter or margarine into a 20 cm/8 in diameter casserole dish (Dutch oven). Melt on Defrost for 45 seconds. Add the vegetables and steak and mix well. Cook, uncovered, on Full for 3 minutes. Crumble in the stock cube and stir in the flour and hot water or stock. Move the mixture to the edge of the dish to form a ring, leaving a small hollow in the centre. Sprinkle with pepper. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 9 minutes, turning the dish once. Allow to stand for 5 minutes, then season with the salt and serve.
Beef Stew
Serves 4
450 g/1 lb lean stewing steak, cut into small cubes
15 ml/1 tbsp plain (all-purpose) flour
250 g/9 oz unthawed frozen vegetable stewpack
300 ml/½ pt/1¼ cups boiling water
1 beef stock cube
Freshly ground pepper
2.5–5 ml/½–1 tsp salt
Put the steak in a 23 cm/9 in diameter casserole dish (Dutch oven), not too deep. Sprinkle with the flour, then toss well to coat. Spread out loosely into a single layer. Break up the vegetables, then arrange round the meat. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Pour the water over the meat and crumble in the stock cube. Season to taste with pepper and stir thoroughly. Cover as before, then cook on Full for 10 minutes, turning the dish three times. Allow to stand for 5 minutes, then stir round, season with the salt and serve.
Beef and Vegetable Hot-pot
Serves 4
450 g/1 lb potatoes
2 carrots
1 large onion
450 g/1 lb lean stewing steak, cut into small cubes
1 beef stock cube
150 ml/¼ pt/2/3 cup hot beef or vegetable stock
30 ml/2 tbsp butter or margarine
Cut the potatoes, carrots and the onion into transparent wafer-thin slices. Separate the onion slices into rings. Thoroughly grease a 1.75 litre/3 pt/7½ cup dish. Fill with alternate layers of the vegetables and meat, beginning and ending with the potatoes. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Crumble the stock cube into the hot stock and stir until dissolved. Pour gently down the side of the dish so it flows through the meat and vegetables. Top with flakes of the butter or margarine. Cover as before and cook on Full for 15 minutes, turning the dish three times. Allow to stand for 5 minutes. Brown under a hot grill (broiler), if liked.
Beef Curry
Serves 4–5
An Anglicised version of a medium-hot curry. Serve with basmati rice and sambals (side dishes) of plain yoghurt, sliced cucumber sprinkled with chopped fresh coriander (cilantro), and chutney.
450 g/1 lb lean stewing beef, cut into small cubes
2 onions, chopped
2 garlic cloves, crushed
15 ml/1 tbsp sunflower or corn oil
30 ml/2 tbsp hot curry powder
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp plain (all-purpose) flour
4 green cardamom pods
15 ml/1 tbsp garam masala
450 ml/¾ pt/2 cups hot water
5 ml/1 tsp salt
Arrange the meat in a single layer in a deep 25 cm/10 in diameter dish. Cover with a plate and cook on Full for 15 minutes, stirring twice. Meanwhile, fry (sauté) the onions and garlic conventionally in the oil in a frying pan (skillet) over a medium heat until pale golden. Stir in the curry powder, tomato purée, flour, cardamom pods and garam masala, then gradually blend in the hot water. Cook, stirring, until the mixture comes to the boil and thickens. Remove the dish of meat from the microwave and stir in the contents of the frying pan. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish twice. Allow to stand for 5 minutes before serving.
Basic Mince
Serves 4
450 g/1 lb/4 cups lean minced (ground) beef
1 onion, grated
30 ml/2 tbsp plain (all-purpose) flour
450 ml/¾ pt/2 cups hot water
1 beef stock cube
5 ml/1 tsp salt
Place the meat in a deep 20 cm/8 in diameter dish. Thoroughly mix in the onion and flour with a fork. Cook, uncovered, on Full for 5 minutes. Break up the meat with a fork. Add the water and crumble in the stock cube. Stir well to mix. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Allow to stand for 4 minutes. Add the salt and stir round before serving.
Cottage Pie
Serves 4
1 quantity Basic Mince
675 g/1½ lb freshly cooked potatoes
30 ml/2 tbsp butter or margarine
60–90 ml/4–6 tbsp hot milk
Cool the Basic Mince to lukewarm and transfer to a greased 1 litre/1¾ pt/4¼ cup pie dish. Cream the potatoes with the butter or margarine and enough of the milk to make a light and fluffy mash. Pipe over the meat mixture or spread smoothly then rough up with a fork. Reheat, uncovered, on Full for 3 minutes. Alternatively, brown under a hot grill (broiler).
Cottage Pie with Cheese
Serves 4
Prepare as for Cottage Pie, but add 50–75 g/2–3 oz/½–¾ cup grated Cheddar cheese to the potatoes after creaming with the butter and hot milk.
Mince with Oats
Serves 4
Prepare as for Basic Mince, but add 1 carrot, grated, with the onion. Substitute 25 g/1 oz/½ cup porridge oats for the flour. Cook for the first time for 7 minutes.
Chilli con Carne
Serves 4–5
450 g/1 lb/4 cups lean minced (ground) beef
1 onion, grated
2 garlic cloves, crushed
5–20 ml/1–4 tsp chilli seasoning
400 g/14 oz/1 large can chopped tomatoes
5 ml/1 tsp Worcestershire sauce
400 g/14 oz/1 large can red kidney beans, drained
5 ml/1 tsp salt
Jacket Potatoes or boiled rice, to serve
Put the beef into a 23 cm/9 in diameter casserole dish (Dutch oven). Stir in the onion and garlic with a fork. Cook, uncovered, on Full for 5 minutes. Break up the meat with a fork. Work in all the remaining ingredients except the salt. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Allow to stand for 4 minutes. Season with the salt before serving with jacket potatoes or boiled rice.
Curried Mince
Serves 4
2 onions, grated
2 garlic cloves, crushed
450 g/1 lb/4 cups lean minced (ground) beef
15 ml/1 tbsp plain (all-purpose) flour
5–10 ml/1–2 tbsp mild curry powder
30 ml/2 tbsp fruity chutney
60 ml/4 tbsp tomato purée (paste)
300 ml/½ pt/1¼ cups boiling water
1 beef stock cube
Salt and freshly ground black pepper
Mash together the onions, garlic and beef. Spread into a 20 cm/8 in diameter casserole dish (Dutch oven). Form into a ring round the edge of the dish, leaving small hollow in the centre. Cover with plate and cook on Full for 5 minutes. Break up with fork. Work in the flour, curry powder, chutney and tomato purée. Gradually stir in the water, then crumble in the stock cube. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Allow to stand for 4 minutes. Season to taste, then stir round and serve.
Beef Goulash
Serves 6
40 g/1½ oz/3 tbsp butter, margarine or lard
675 g/1½ lb stewing steak, cut into small cubes
2 large onions, grated
1 medium green (bell) pepper, seeded and finely diced
2 garlic cloves, crushed
4 tomatoes, blanched, skinned and chopped
45 ml/3 tbsp tomato purée (paste)
15 ml/1 tbsp paprika
5 ml/1 tsp caraway seeds
5 ml/1 tsp salt
300 ml/½ pt/1¼ cups boiling water
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
Put the fat in a 1.75 litre/3 pt/7½ cup dish. Melt, uncovered, on Full for 1 minute. Mix in the meat, onions, peppers and garlic. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish four times. Uncover and stir in the tomatoes, tomato purée, paprika and caraway seeds. Cover as before and cook on Full for 15 minutes, turning the dish four times. Season with the salt and gently mix in the boiling water. Ladle into deep plates and top each generously with the cream.
Beef Goulash with Boiled Potatoes
Serves 6
Prepare as for Beef Goulash, but omit the cream and add 2–3 whole boiled potatoes to each serving.
Butter Bean and Beef Stew with Tomatoes
Serves 6
425 g/15 oz/1 large can butter beans
275 g/10 oz/1 can tomato soup
30 ml/2 tbsp dried onions
6 slices braising steak, about 125 g/4 oz each, beaten flat
Salt and freshly ground black pepper
Combine the beans, soup and onions in a 20 cm/8 in diameter casserole dish (Dutch oven). Cover with a plate and cook on Full for 6 minutes, stirring three times. Arrange the steaks round the edge of the dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 17 minutes, turning the dish three times. Allow to stand for 5 minutes. Uncover and season to taste before serving.
Beef and Tomato Cake
Serves 2–3
275 g/10 oz/2½ cups minced (ground) beef
30 ml/2 tbsp plain (all-purpose) flour
1 egg
5 ml/1 tsp onion powder
150 ml/¼ pt/2/3 cup tomato juice
5 ml/1 tsp soy sauce
5 ml/1 tsp dried oregano
Boiled pasta, to serve
Thoroughly grease a 900 ml/1½ pt/3¾ cup oval pie dish. Mix the beef with all remaining ingredients and spread smoothly into the dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 7 minutes, turning the dish twice. Allow to stand for 5 minutes. Cut into two or three portions and serve hot with pasta.
Beef and Mushroom Kebabs
Serves 4
24 fresh or dried bay leaves
½ red (bell) pepper, cut into small squares
½ green (bell) pepper, cut into small squares
750 g/1½ lb grilling (broiling) steak, trimmed and cut into 2.5 cm/1 in cubes
175 g/6 oz button mushrooms
50 g/2 oz/¼ cup butter or margarine, at kitchen temperature
5 ml/1 tsp paprika
5 ml/1 tsp Worcestershire sauce
1 garlic clove, crushed
175 g/6 oz/1½ cups rice, boiled
If using dried bay leaves, place in a small dish, add 90 ml/6 tbsp water and cover with a saucer. Heat on Full for 2 minutes to soften. Put the pepper squares into a dish and just cover with water. Cover with a plate and heat on Full for 1 minute to soften. Drain the peppers and bay leaves. Thread the beef, mushrooms, pepper squares and bay leaves on to twelve 10 cm/4 in wooden skewers. Arrange the kebabs like the spokes of a wheel in a deep 25 cm/10 in diameter dish. Put the butter or margarine, paprika, Worcestershire sauce and garlic in a small dish and heat, uncovered, on Full for 1 minute. Brush over the kebabs. Cook, uncovered, on Full for 8 minutes, turning the dish four times. Carefully turn the kebabs over and brush with the rest of the butter mixture. Cook on Full for a further 4 minutes, turning the dish twice. Arrange on a bed of rice and coat with the juices from the dish. Allow three kebabs per person.
Stuffed Lamb
Serves 4
A slightly Middle Eastern approach here. Serve the lamb with warm pitta bread and a green salad dotted with olives and capers.
4 pieces neck of lamb fillet, about 15 cm/6 in long and 675 g/½ lb each
3 large slices white bread with crusts, cubed
1 onion, cut into 6 wedges
45 ml/3 tbsp toasted pine nuts
30 ml/2 tbsp currants
2.5 ml/½ tsp salt
150 g/5 oz/2/3 cup thick Greek plain yoghurt
Ground cinnamon
8 button mushrooms
15 ml/1 tbsp olive oil
Trim the fat from the lamb. Make a lengthways slit in each piece, taking care not to cut right through the meat. Grind up the bread cubes and onion pieces together in a food processor or blender. Scrape out into a bowl and mix in the pine nuts, currants and salt. Spread equal amounts into the lamb pieces and secure with wooden cocktail sticks (toothpicks). Arrange in a square in a deep 25 cm/10 in diameter dish. Smear with all the yoghurt and dust lightly with cinnamon. Stud randomly with the mushrooms and coat thinly with the oil. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 16 minutes, turning the dish four times. Allow to stand for 5 minutes, then serve.
Minted Lamb Kebabs
Serves 6
900 g/2 lb neck of lamb fillet, trimmed
12 large mint leaves
60 ml/4 tbsp thick plain yoghurt
60 ml/4 tbsp tomato ketchup (catsup)
1 garlic clove, crushed
5 ml/1 tsp Worcestershire sauce
6 pitta breads, warmed
Lettuce leaves, tomato and cucumber slices
Cut the meat into 2.5 cm/1 in cubes. Thread on to six wooden skewers alternately with the mint leaves. Arrange like the spokes of a wheel in a deep 25 cm/10 in diameter dish. Thoroughly combine the yoghurt, ketchup, garlic and Worcestershire sauce and brush half the mixture over the kebabs. Cook, uncovered, on Full for 8 minutes, turning the dish twice. Turn the kebabs over and brush with the remaining baste. Cook on Full for a further 8 minutes, turning the dish twice. Allow to stand for 5 minutes. Warm the pitta breads briefly under the grill (broiler) until they puff up, then slice along the long edge to make a pocket. Remove the meat from the skewers and discard the bay leaves. Pack the lamb into the pittas, then add a good helping of the salad to each.
Classic Lamb Kebabs
Serves 6
900 g/2 lb neck of lamb fillet, trimmed
12 large mint leaves
30 ml/2 tbsp butter or margarine
5 ml/1 tsp garlic salt
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp soy sauce
2.5 ml/½ tsp paprika
6 pitta breads, warmed
Lettuce leaves, tomato and cucumber slices
Cut the meat into 2.5 cm/1 in cubes. Thread on to six wooden skewers alternately with the mint leaves. Arrange like the spokes of a wheel in a deep 25 cm/10 in diameter dish. Melt the butter or margarine on Full for 1 minute, then add the garlic salt, Worcestershire sauce, soy sauce and paprika and mix together thoroughly. Brush half the mixture over the kebabs. Cook, uncovered, on Full for 8 minutes, turning the dish twice. Turn the kebabs over and brush with the remaining baste. Cook on Full for a further 8 minutes, turning the dish twice. Allow to stand for 5 minutes. Warm the pitta breads briefly under the grill (broiler) until they puff up, then slice along the long edge to make a pocket. Remove the meat from the skewers and discard the bay leaves. Pack the lamb into the pittas, then add a good helping of the salad to each.
Middle Eastern Lamb with Fruit
Serves 4–6
This delicately spiced and fruited lamb dish is understated elegance, enhanced by its coating of toasted pine nuts and flaked almonds. Serve with yoghurt and buttery rice.
675 g/1½ lb boned lamb, as lean as possible
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground cloves
30 ml/2 tbsp light soft brown sugar
1 onion, chopped
30 ml/2 tbsp lemon juice
10 ml/2 tsp cornflour (cornstarch)
15 ml/1 tbsp cold water
7.5–10 ml/1½–2 tsp salt
400 g/14 oz/1 large can peach slices in natural or apple juice, drained
30 ml/2 tbsp toasted pine nuts
30 ml/2 tbsp flaked (slivered) almonds
Cut the lamb into small cubes. Place in a 1.75 litre/3 pt/7½ cup casserole dish (Dutch oven). Mix together the spices, sugar, onion and lemon juice and add to the dish. Cover with a plate and cook on Full for 5 minutes, then allow to stand for 5 minutes. Repeat three times, stirring well each time. Mix together the cornflour and water to make a smooth paste. Drain the liquid from the lamb and add the cornflour mixture and salt. Pour over the lamb and stir well to mix. Cook, uncovered, on Full for 2 minutes. Stir in the peach slices and cook, uncovered, on Full for a further 1½ minutes. Sprinkle with the pine nuts and almonds and and serve.
Mock Irish Stew
Serves 4
675 g/1½ lb cubed stewing lamb
2 large onions, coarsely grated
450 g/1 lb potatoes, finely diced
300 ml/½ pt/1¼ cups boiling water
5 ml/1 tsp salt
45 ml/3 tbsp chopped parsley
Trim away any excess fat from the lamb. Place the meat and vegetables in a single layer in a deep 25 cm/10 in diameter dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish twice. Mix the water and salt and pour over the meat and vegetables, stirring thoroughly to combine. Cover as before and cook on Full for 20 minutes, turning the dish three times. Allow to stand for 10 minutes. Uncover and sprinkle with the parsley before serving.
Farmer’s Wife Lamb Chops
Serves 4
3 cold cooked potatoes, thinly sliced
3 cold cooked carrots, thinly sliced
4 lean lamb chops, 150 g/5 oz each
1 small onion, grated
1 cooking (tart) apple, peeled and grated
30 ml/2 tbsp apple juice
Salt and freshly ground black pepper
15 ml/1 tbsp butter or margarine
Arrange the potato and carrot slices in a single layer over the base of a deep 20 cm/8 in diameter dish. Arrange the chops on top. Sprinkle with the onion and apple and pour the juice over. Season to taste and dot with flakes of the butter or margarine. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish twice. Allow to stand for 5 minutes before serving.
Lamb Hot-pot
Serves 4
675 g/1½ lb potatoes, very thinly sliced
2 onions, very thinly sliced
3 carrots, very thinly sliced
2 large celery stalks, cut diagonally into thin strips
8 best end of neck lamb chops, about 1 kg/2 lb in all
1 beef stock cube
300 ml/½ pt/1¼ cups boiling water
5 ml/1 tsp salt
25 ml/1½ tbsp melted butter or margarine
Arrange half the prepared vegetables in layers in a lightly greased 2.25 litre/4 pt/10 cup casserole dish (Dutch oven). Place the chops on top and cover with the remaining vegetables. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 15 minutes, turning the dish three times. Remove from the microwave and uncover. Crumble the stock cube into the water and add the salt. Pour gently down the side of the casserole. Trickle the butter or margarine over the top. Cover as before and cook on Full for 15 minutes. Allow to stand for 6 minutes before serving.
Lamb Loaf with Mint and Rosemary
Serves 4
450 g/1 lb/4 cups minced (ground) lamb
1 garlic clove, crushed
2.5 ml/½ tsp dried crumbled rosemary
2.5 ml/½ tsp dried mint
30 ml/2 tbsp plain (all-purpose) flour
2 large eggs, beaten
2.5 ml/½ tsp salt
5 ml/1 tsp brown table sauce
Grated nutmeg
Lightly grease a 900 ml/1½ pt/3¾ cup oval pie dish. Mix together all the ingredients except the nutmeg and spread smoothly into the dish. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8 minutes, turning the dish twice. Allow to stand for 4 minutes, then uncover and sprinkle with nutmeg. Cut into portions to serve.
Lamb Bredie with Tomatoes
Serves 6
Prepare as for Chicken Bredie with Tomatoes, but substitute boned and coarsely chopped lamb for the chicken.
Lamb Biriani
Serves 4–6
5 cardamom pods
30 ml/2 tbsp sunflower oil
450 g/1 lb trimmed neck of lamb fillet, cut into small cubes
2 garlic cloves, crushed
20 ml/4 tsp garam masala
225 g/8 oz/1¼ cups easy-cook long-grain rice
600 ml/1 pt/2½ cups hot chicken stock
10 ml/2 tsp salt
125 g/4 oz/1 cup flaked (slivered) almonds, toasted
Split the cardamom pods to remove the seeds, then crush the seeds with a pestle and mortar. Heat the oil in a 1.5 litre/3 pt/7½ cup casserole dish (Dutch oven) on Full for 1½ minutes. Add the lamb, garlic, cardamom seeds and garam masala. Mix well, then arrange round the edge of the dish, leaving a small hollow in the centre. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes. Uncover and mix in the rice, stock and salt. Cover as before and cook on Full for 15 minutes. Allow to stand for 3 minutes, then spoon out on to warmed plates and sprinkle each portion with the almonds.
Ornate Biriani
Serves 4–6
Prepare as for Lamb Biriani, but arrange the biriani on a warmed serving dish and garnish with chopped hard-boiled (hard-cooked) eggs, tomato wedges, coriander (cilantro) leaves and fried (sautéed) chopped onion.
Moussaka
Serves 6–8
You require a little patience to prepare this multi-layered lamb-based Greek classic but the results are well worth the effort. Poached aubergine (eggplant) slices makes this less rich and easier to digest than some versions.
For the aubergine layers:
675 g/1½ lb aubergines
75 ml/5 tbsp hot water
5 ml/1 tsp salt
15 ml/1 tbsp fresh lemon juice
For the meat layers:
40 g/1½ oz/3 tbsp butter, margarine or olive oil
2 onions, finely chopped
1 garlic clove, crushed
350 g/12 oz/3 cups cold cooked minced (ground) lamb
125 g/4 oz/2 cups fresh white breadcrumbs
Salt and freshly ground black pepper
4 tomatoes, blanched, skinned and sliced
For the sauce:
425 ml/¾ pt/scant 2 cups full- cream milk
40 g/1½ oz/3 tbsp butter or margarine
45 ml/3 tbsp plain (all-purpose) flour
75 g/3 oz/¾ cup Cheddar cheese, grated
1 egg yolk
Salt and freshly ground black pepper
To make the aubergine layer, wash and dry the aubergines, top and tail them, then slice thinly. Transfer to a large bowl and add the water, salt and lemon juice. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 12 minutes. Remove from the microwave and allow to stand for 20 minutes, then drain thoroughly.
To make the meat layer, put the butter, margarine or oil into a deep 2.25 litre/4 pt/10 cup dish. Heat, uncovered, on Full for 1 minute. Stir in the onions and garlic. Cook, uncovered, on Full for 3 minutes. Add the meat and breadcrumbs and stir in gently with a fork. Season to taste. Brush a deep 25 cm/10 in diameter dish with a little oil. Fill with alternate layers of aubergine slices and the meat mixture. Cover with the tomato slices.
To make the sauce, warm the milk and butter or margarine in a jug on Full for 4–4½ minutes. Put the flour into a medium-sized basin and gradually stir in the warm milk and butter mixture. Cook, uncovered, on Full for 4–5 minutes until thickened and bubbling, whisking every minute to ensure smoothness. Mix in the cheese and egg yolk and season to taste. Spoon over the tomatoes. Cover with clingfilm and slit it twice to allow steam to escape. Cook on Full for 12 minutes, turning the dish four times. Allow to stand for 8 minutes before serving.
Moussaka with Potatoes
Serves 6–8
Prepare as for Moussaka, but substitute sliced cooked potatoes for the aubergines (eggplants).
Quick Moussaka
Serves 3–4
A quick alternative with an acceptable flavour and texture.
1 aubergine (eggplant), about 225 g/8 oz
15 ml/1 tbsp cold water
300 ml/½ pt/1¼ cups cold milk
300 ml/½ pt/1¼ cups water
1 packet instant mashed potato to serve 4
225 g/8 oz/2 cups cold cooked minced (ground) lamb
5 ml/1 tsp dried marjoram
5 ml/1 tsp salt
2 garlic cloves, crushed
3 tomatoes, blanched, skinned and sliced
150 ml/¼ pt/2/3 cup thick Greek plain yoghurt
1 egg
Salt and freshly ground black pepper
50 g/2 oz/½ cup Cheddar cheese, grated
Top and tail the aubergine and halve it lengthways. Place in a shallow dish, cut sides uppermost and sprinkle with the cold water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5½–6 minutes until tender. Allow to stand for 2 minutes, then drain. Pour the milk and water into a bowl and stir in the dried potato. Cover with a plate and cook on Full for 6 minutes. Stir well, then mix in the lamb, marjoram, salt and garlic. Slice the unpeeled aubergine. Arrange alternate layers of aubergine slices and the potato mixture in a 2.25 litre/4 pt/10 cup greased casserole dish (Dutch oven), using half the tomato slices to form a ‘sandwich filling’ in the centre. Cover with the remaining tomato slices. Beat together the yoghurt and egg and season to taste. Spoon over the tomatoes and sprinkle with the cheese. Cover with clingfilm as before. Cook on Full for 7 minutes. Uncover and brown under a hot grill (broiler) before serving.
Lamb Mince
Serves 4
Prepare as for Basic Mince, but substitute minced (ground) lamb for the minced beef.
Shepherd’s Pie
Serves 4
Prepare as for Basic Mince, but substitute lamb mince for beef. Cool to lukewarm, then transfer to a 1 litre/1¾ pt/4½ cup greased pie dish. Top with 750 g/1½ lb hot mashed potato creamed with 15–30 ml/1–2 tbsp butter or margarine and 60 ml/4 tbsp hot milk. Season well with salt and freshly ground black pepper. Spread over the meat mixture, then rough up with a fork. Reheat, uncovered, on Full for 2–3 minutes or brown under a hot grill (broiler).
Country Liver in Red Wine
Serves 4
25 g/1 oz/2 tbsp butter or margarine
2 onions, grated
450 g/1 lb lambs’ liver, cut into narrow strips
15 ml/1 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups red wine
15 ml/1 tbsp dark soft brown sugar
1 beef stock cube, crumbled
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper
Buttered boiled potatoes and lightly cooked shredded cabbage, to serve
Put the butter or margarine in a deep 25 cm/10 in diameter dish. Melt, uncovered, on Defrost for 2 minutes. Stir in the onions and liver. Cover with a plate and cook on Full for 5 minutes. Mix in all the remaining ingredients except the salt and pepper. Cover with a plate and cook on Full for 6 minutes, stirring twice. Allow to stand for 3 minutes. Season to taste and serve with buttered boiled potatoes and cabbage.
Liver and Bacon
Serves 4–6
2 onions, grated
8 bacon rashers (slices), coarsely chopped
450 g/1 lb lambs’ liver, cut into small cubes
45 ml/3 tbsp cornflour (cornstarch)
60 ml/4 tbsp cold water
150 ml/¼ pt/2/3 cup boiling water
Salt and freshly ground black pepper
Put the onions and bacon in a 1.75 litre/3 pt/7½ cup casserole dish (Dutch oven). Cook, uncovered, on Full for 7 minutes, stirring twice. Mix in the liver. Cover with a plate and cook on Full for 8 minutes, stirring three times. Mix the cornflour with the cold water to make a smooth paste. Stir into the liver and onions, then gradually blend in the boiling water. Cover with a plate and cook on Full for 6 minutes, stirring three times. Allow to stand for 4 minutes. Season to taste and serve.
Liver and Bacon with Apple
Serves 4–6
Prepare as for Liver and Bacon, but substitute 1 eating (dessert) apple, peeled and grated, for one of the onions. Substitute apple juice at room temperature for half the boiling water.
Kidneys in Red Wine with Brandy
Serves 4
6 lambs’ kidneys
30 ml/2 tbsp butter or margarine
1 onion, finely chopped
30 ml/2 tbsp plain (all-purpose) flour
150 ml/¼ pt/2/3 cup dry red wine
2 beef stock cubes
50 g/2 oz mushrooms, sliced
10 ml/2 tsp tomato purée (paste)
2.5 ml/½ tsp paprika
2.5 ml/½ tsp mustard powder
30 ml/2 tbsp chopped parsley
30 ml/2 tbsp brandy
Skin and halve the kidneys, then cut out and discard the cores with a sharp knife. Slice very thinly. Melt half the butter, uncovered, on Defrost for 1 minute. Stir in the kidneys and set aside. Put the remaining butter and the onion in a 1.5 litre/2½ pt/6 cup dish. Cook, uncovered, on Full for 2 minutes, stirring once. Mix in the flour, then the wine. Cook, uncovered, on Full for 3 minutes, stirring briskly every minute. Crumble in the stock cubes, then stir in the mushrooms, tomato purée, paprika, mustard and the kidneys with the butter or margarine. Mix thoroughly. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 5 minutes, turning the dish once. Allow to stand for 3 minutes, then uncover and sprinkle with the parsley. Warm the brandy in a cup on Full for 10–15 seconds. Pour over the kidney mixture and ignite. Serve when the flames have subsided.
Venison Steaks with Oyster Mushrooms and Blue Cheese
Serves 4
Salt and freshly ground black pepper
8 small venison steaks
5 ml/1 tsp juniper berries, crushed
5 ml/1 tsp herbes de Provence
30 ml/2 tbsp olive oil
300 ml/½ pt/1¼ cups dry red wine
60 ml/4 tbsp rich beef stock
60 ml/4 tbsp gin
1 onion, chopped
225 g/8 oz oyster mushrooms, trimmed and sliced
250 ml/8 fl oz/1 cup single (light) cream
30 ml/2 tbsp redcurrant jelly (clear conserve)
60 ml/4 tbsp blue cheese, crumbled
30 ml/2 tbsp chopped parsley
Season the venison to taste, then work in the juniper berries and herbes de Provence. Heat the oil in a browning dish on Full for 2 minutes. Add the steaks and cook, uncovered, on Full for 3 minutes, turning once. Add the wine, stock, gin, onion, mushrooms, cream and redcurrant jelly. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Medium for 25 minutes, turning the dish four times. Mix in the cheese. Cover with a heatproof plate and cook on Full for 2 minutes. Allow to stand for 3 minutes, then uncover and serve garnished with the parsley.