Sharp R-247 Operation Manual With Cookbook page 29

BEEF RISOTTO
Serves 4
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g beef fillet, thinly sliced into 5cm strips
1
1.25ml ( / tsp) cayenne pepper
4
1
2.5ml ( / tsp) ground cumin
2
75g canned sweetcorn, drained
200g white long grain rice
1
750ml (1 / pint) hot beef stock
4
salt and pepper to taste
LASAGNE
Serves 4
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
1
150ml ( / pint) hot beef stock
4
15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
1
300ml ( / pint) cheese sauce (See Page 30)
2
extra grated cheese to sprinkle
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
100g onion, chopped
3
450ml ( / pint) hot beef stock
4
30ml (2 tbsp) cornflour, mixed with a little water
225g self raising flour
1
2.5ml ( / tsp) salt
2
5ml (1tsp) baking powder
100g suet
approximately 150ml (
15ml (1 tbsp) milk
RECIPES
1
/ pint) cold water
4
1 Place all ingredients into a 2.5 litre (apporox.
4 pint) casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 35 minutes, stir 2-3 times
during cooking.
1 Place onion, garlic and mushrooms in a dish.
Cook on 70P for 3 minutes.
2 Add beef, tomato purée, tomatoes, beef
stock, cornflour and seasoning. Cook on 70P
for 20 minutes, stir 2 - 3 times.
3 Cover the base of a deep, square 20.4cm (8'')
dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.
4 Cook on 70P for 30 minutes.
1 Place steak, kidney, onion 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
litre (1 / pint) greased pudding basin with this
4
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 70P
for 15 minutes.
27
2
/ of the pastry and line a 1
3