Sharp R-247 Operation Manual With Cookbook page 30

BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
1
150ml ( / pint) red wine
4
1
300ml ( / pint) hot beef stock
2
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
Bolognese Sauce- Variations:
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
1
300ml ( / pint) milk
2
salt and pepper
250g mascarpone cheese
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
1
2.5 ml ( / tsp) dried tarragon
2
30ml (2 tbsp) tomato purée
1
150ml ( / pint) chicken stock
4
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
RECIPES
1 Place oil, onion, celery and garlic into a 2.5
litre (approx. 4 pint) dish and mix well.
2 Cook on 70P for 4 minutes.
3 Add all the remaining ingredients, mix
thoroughly.
4 Cook on 70P for 25 minutes, untill sauce is
thick. Stir 2-3 times during cooking.
Serve hot with spaghetti.
1 Place the magarine, turkey, mushrooms, leeks,
salt and pepper into a 2.5 litre (approx. 4 pint)
casserole dish and cook on 100P for 10
minutes.
2 To make sauce, place margarine in a bowl and
heat on 100P for 30 seconds until melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4 Whisk in the milk and cook on 100P for 5
minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and
pour the sauce over the turkey mixture. Mix well.
6 Place on the turntable and cook on 70P for 20
minutes.
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and
pour over the chicken.
3 Cook on 70P for 35 minutes. Turnover and
coat the chicken with the sauce 3-4 times
during cooking.
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