Sharp R-795M Operation Manual With Cookbook page 52

R-795M New CkBk
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (
450ml (
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (
5ml (1 tsp) baking powder
100g (4oz) suet
150ml (
15ml (1 tbsp) milk to glaze
225g (8oz) carrots, diced
150g (5oz) celery, sliced
175g (6oz) onion, finely chopped
600g (1lb 5oz) pork, cubed
400g (14oz) chopped tomatoes, canned
400g (14oz) canned apricot halves, drained
2 cloves garlic, crushed (see tip, page 52)
juice and rind of half a lemon
150ml (
salt and pepper to taste
800g (1
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
150ml (
100g (4oz) mushrooms, thinly sliced
150ml (
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Serves 4
1
/ tsp) dried mixed herbs (see tip, page 54)
2
3
/ pint) beef stock
4
1
/ tsp) salt
2
1
/ pint) cold water
4
Serves 4 - 6
1
/ pint) hot stock
4
Serves 4
3
/ lb) rump steak, cut into strips
4
3
/ pint) hot beef stock
4
1 / pint) white wine
4
1
/ pint) soured cream
4
Page 50
RECIPES
S &
TEAK KIDNEY PUDDING
1 Place steak, kidney, onion, mixed herbs and stock in a
casserole dish. Cover and cook on 70% for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough. Roll
2 /
out of the pastry and use it to line the base and
3
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat leaving room for the
pastry lid. Roll out remaining pastry, cut out a circle
to cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 14 minutes.
C
ITRUS PORK CASSEROLE
1 Place the carrots, celery and onion into a 2.5 litre
casserole dish and cook on 100% for 4 minutes.
2 Add the remaining ingredients and stir thoroughly.
3 Place the dish on the rack and cook on
50% for 45 minutes.
B
EEF STROGANOFF
1 Place the steak, flour, salt and pepper in a 2.5 litre
(approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine. Cover and
cook on 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.
3 Stir in mushrooms, cook on 50% for 6 - 7 minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
50