Sharp R-959M-A Operation Manual With Cookbook page 75

p72 8/15/06 4:14:11 PM
Serves
30ml (2 tbsp) olive oil
125g onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g beef fillet, thinly sliced into
5cm (2") strips
2.5ml ( / tsp) cayenne pepper
1
2
5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
Serves
150g cauliflower, cut into small florets
225g red onion, sliced
200g carrot, sliced
150g celery, sliced
15ml (1 tbsp) vegetable oil
225g dried white, long grain rice
900ml (1 / pints) hot vegetable stock
1
2
150g broccoli, cut into small florets
300ml ( / pint) cheese sauce
1
2
75g mature cheddar cheese, grated
Serves
225g dried fettuccine
600ml (1 pint) boiling water
225g button mushroom, halved
75g onion, finely chopped
4 rashers bacon, chopped
25g margarine
300ml ( / pint) single cream
1
2
1 egg (medium), beaten
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
RECIPES
B
EEF RISOTTO
1 Place the oil, onion, celery, red and green pepper in a
large bowl, mix well. Heat on 100% for 2 minutes. Stir
in the beef and cook on 100% for 5 - 6 minutes, stir
halfway through cooking.
2 Stir in the remaining ingredients and cook on 70% for
20 minutes until the rice is tender and all the beef
stock has been absorbed, stir 2 - 3 times during
cooking.
V
EGETABLE RICE GRATIN
1 Place the cauliflower, onion, carrot, celery and oil in a
3.5 litre (approx. 6 pint) casserole dish and cook on
100% for 3 minutes.
2 Add the rice and stock, stir well, place on the low rack.
3 Cook on DUAL CONVECTION, 200ºC, 70% for 15
minutes, stir once during cooking.
4 Stir in the broccoli and cook on DUAL CONVECTION,
200ºC, 70% for a further 5 minutes.
5 Pour the cheese sauce over the rice mixture.
Do not stir . Sprinkle the cheese on top.
6 Place on the low rack and cook on DUAL GRILL, 10%
for 10 minutes.
F
ETTUCCINE CARBONARA
1 Place the Fettuccine in a large bowl. Add the boiling
water and cook on 70% for 10 - 12 minutes until the
pasta is tender, drain.
2 Place the mushroom, onion, bacon and margarine in a
bowl. Cook on 100% for 5 minutes. Stir well.
3 Beat the cream, egg and oregano together, add the
mushroom mixture and season with salt and pepper.
4 Pour the sauce over the fettuccine, mix together, and
heat on 100% for 5 minutes, stir twice during cooking.
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