Sharp R-959M-A Operation Manual With Cookbook page 58

p55_cre 8/28/06 11:38:58 AM
Serv
225g onion, sliced
100g balti curry paste
30ml (2 tbsp) plain flour
300ml ( / pint) hot lamb stock
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900g lamb, cubed
300g courgette, cut into cubes
300g canned chickpeas, drained
Serves
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 61)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 57)
300ml ( / pint) red wine
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300ml ( / pint) hot beef stock
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2
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
Serv
450g lean minced lamb
125g onion, chopped
150g carrot, sliced
30ml (2 tbsp) tomato puree
450ml ( / pint) hot lamb stock
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4
30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed
RECIPES
L
AMB BALTI
1 Place the onions and paste into a 3.5 litre (approx. 6
pint) casserole dish, mix well.
2 Place on the turntable and cook on 100% for 3 minutes.
3 Mix in the flour, then gradually add the stock, then the
lamb.
4 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 50% for 20 minutes, stir twice
during cooking.
5 Add the courgette and chickpeas, mix well.
6 Place on low rack and cook on DUAL CONVECTION,
200ºC, 50% for 10 minutes, stir once during cooking.
B
OLOGNESE SAUCE
1 Place oil, onion, celery, garlic and bacon into a large
bowl, mix well. Cover and cook on 100% for 6 minutes.
2 Add the bay leaf, tomatoes, purée and minced beef to
the vegetable mixture. Cook on 100% for 8 minutes,
stir 2 - 3 times during cooking.
3 Add herbs, wine, stock and blended cornflour.
Season, mix well. Cover and cook on 100% for 5
minutes, then for 20 - 22 minutes on 50% until sauce is
thick. Stir 2 - 3 times during cooking.
Serve hot with spaghetti.
Chilli con carne: Make as above, omit wine and herbs.
At Stage 3 add 450g canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli
powder, to taste.
S
HEPHERDS PIE
1 Place the lamb, onion, carrot, tomato puree and stock
in a large bowl, stir well.
2 Cook on 50% for 20 minutes, stir twice during
cooking.
3 Stir in the blended cornflour and seasoning. Cook on
100% for 5 minutes.
4 Pour into a deep, 24cm (9
potato over the lamb mixture; score across the potato
with a fork, giving a spiky effect.
5 Place on the low rack and cook on DUAL
CONVECTION, 250ºC, 50% for 20 minutes.
56
/ ") flan dish. Spread the
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