Sharp R98STM-AA Operation Manual With Cookbook page 54

p52_cre p52_cre 8/28/06 8/28/06 11:29:45 AM 11:29:45 AM
Serves
75g soy sauce
150g red wine
1 clove garlic, crushed (see tip, page 60)
675g lean steak, cut into 1" cubes
2 large green peppers, seeded and cut into
chunks
4 medium tomatoes, cut into quarters
16 fresh pineapple chunks
Serv
125g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml ( / pint) hot beef stock
1
4
15ml (1 tbsp) cornflour blended with 15ml
(1 tbsp) water
salt and pepper to taste
12 sheets of spinach lasagne
600ml (1 pint) cheese sauce (see page 92)
50g mushroom, sliced
15ml (1 tbsp) fresh oregano, chopped
Serves
150g coarse liver pâté
100g mushroom, finely chopped
800g fillet of beef
450g puff pastry
1 egg (medium), beaten to glaze
RECIPES
S
TEAK KEBABS
1 In a medium bowl, mix the soy sauce, wine and garlic.
Add the steak cubes and stir to coat. Cover the bowl
and refrigerate for at least 4 hours or overnight.
2 Remove the steak cubes from the marinade.
Thread the steak cubes and vegetables alternately onto
8 wooden skewers.
3 Place equal skewers into two 25cm (10") flan dishes.
4 Place the dish on high rack and cook on DUAL GRILL,
50% for 12 minutes, turning over halfway through
cooking. Repeat for the second dish.
L
ASAGNE
1 Place the onion, garlic, mince, mushrooms, purée,
tomatoes, stock, cornflour and seasoning in a large
bowl. Mix well.
2 Cook on 70% for 20 minutes until thickened, stir twice
during cooking.
3 Cover the base of a deep, square 20cm (8") dish with
half of the meat mixture, followed by a layer of lasagne
sheets. Cover with half of the cheese sauce.
Repeat, using the remaining ingredients, finishing with
the cheese sauce. Sprinkle generously with the sliced
mushrooms and oregano.
4 Place on the low rack and cook on DUAL
CONVECTION, 220ºC, 70% for 20 minutes.
B
EEF WELLINGTON
1 Preheat the oven to CONVECTION 220ºC.
2 Combine the pâté and mushroom in a bowl.
3 Roll out pastry to make a square 28cm (11") or size
suited to the meat. Spread pâté and mushroom
mixture over the surface. Place meat in centre.
4 Fold pastry over meat and seal edges. Place seam side
down on a greased baking tray. Glaze with egg.
5 Place on the lower shelf, bake on CONVECTION
220ºC for 60 - 65 minutes until golden.
Rotate the tray 180º after half the cooking time.