Sharp Carousel R-350E Operation Manual And Cookbook page 39

ITALIAN SPAGHETTI SAUCE
500 g topside mince
1 onion, chopped
2 clove garlic, crushed
410 g can whole tomatoes
1
/ cup tomato paste
2
1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
INDIAN CURRY LAMB
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-
litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
Serves 4-6
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
Serves 4-6
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
CHILLI CON CARNE
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
HONEY ROAST LAMB
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10
minutes covered with foil before carving.
14
Serves 4-6
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
Serves 4-6