Sharp R-653M Operation Manual With Cookbook page 36

R-653M O/M & C/B
STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
1kg (2lb) rump steak or lean pork, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml ( 3 /
150ml ( 1 /
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml ( /
1
MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
salt
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (
1 /
400g can of chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (
1 /
100g (4oz) cheese, grated
CANNELLONI
Serves 4
Preparation time - 25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (
1 /
salt and pepper to taste
10ml (2 tsp) cornflour, mixed with 20ml (4tsp) water
12 pieces of cannelloni
300ml (
1 /
extra grated cheese to sprinkle
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RECIPES
pint) hot stock
4
pint) white wine
4
pint) soured cream
4
pint) hot stock
4
pint) cheese sauce (See Page 39)
2
pint) hot stock
4
pint) cheese sauce (See Page 39)
2
Page 34
1 Toss the meat in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, stock and white wine in a casserole dish.
Cover and cook on 70P (MEDIUM HIGH) for 30
minutes.
3 Stir in cornflour and mushrooms. Cook on 70P
(MEDIUM HIGH) for 5 minutes. Stir in the cream
to serve.
Ideal served on a bed of tagliatelle or rice.
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P (HIGH)
for 30 sec. Stir in meat, mix well and cook on 100P
(HIGH) for 4-5 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P (HIGH) for 8 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 4 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.
5 Pour the sauce over the aubergines and sprinkle
with the cheese.
6 Cook on 50P (MEDIUM) for 15 minutes and
DUAL GRILL 50P (MEDIUM) for 10 minutes.
1 Place onion, garlic and butter in a dish. Cook
on 100P (HIGH) for 2-3 minutes.
2 Add the minced meat and cook on 100P (HIGH)
for 8 minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, meat
stock and seasoning. Add 2 tsp cornflour mixed
with 4tsp water. Cook on 100P (HIGH) for 15
minutes, stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8") square dish. Place any
remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 10 minutes and DUAL GRILL 50P
(MEDIUM) for 10 minutes.
34