Sharp R-246 Operation Manual With Cookbook page 30

UK R-246 O/M,P25 03.6.18 10:00 AM Page 28
BOLOGNESE SAUCE
Serves 4
Preparation time - 12 minutes
45ml (3tbsp) vegetable oil
1
150g (5 / oz) onion, finely chopped
2
100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs
1
300ml ( / pint) red wine
2
1
300ml ( / pint) hot beef stock
2
salt and pepper to taste
30ml (2tbsp) cornflour blended with 30ml water
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (1
mashed potatoes. Heat on 100P for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
1
2.5ml ( / tsp) dried mixed herbs
2
3
450ml ( / pint) hot beef stock
4
30ml (2tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
1
2.5ml ( / tsp) salt
2
5ml (1tsp) baking powder
100g (4oz) suet
1
approximately 150ml ( / pint) cold water
4
15ml (1tbsp) milk
RECIPES
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P
for 6 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Add the
herbs, wine, stock and blended cornflour and
mix thoroughly.
3 Cook on 70P for 30 minutes, stir 2-3 times
during cooking until the sauce has thickened.
Season to taste and serve hot with spaghetti.
1 Place steak, kidney, onion, herbs and stock in
a large casserole dish. Cover and cook on
70P for 30 minutes. Stir halfway through
cooking and add the cornflour to thicken.
2 To make the pastry, place the flour, salt,
baking powder and suet in a bowl and mix
well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out
3
line a 1 litre (1
with this pastry. Roll out the remaining pastry
and cut a circle large enough to cover the
surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit
in centre to allow steam to escape.
5 Cover with cling film, pierce and cook on 100P
for 15 minutes.
28
TINSEA945WRRZ-K32 UK R246
A39887,R246 O/M
1
/ lb)
2
2
/ of the pastry and
3
/ pint) greased pudding basin
4