Sharp R-247 Operation Manual With Cookbook page 31

CHICKEN CACCIATORE
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
1
300ml ( / pint) red wine
2
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (approx. 200g each)
BEAN CASSEROLE
Serves 4
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds
1
300ml ( / pint) hot vegetable stock
2
salt and pepper to taste
CHEESY JACKETS
Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste
CHEESE & POTATO LAYER
Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 30)
250g cheddar cheese, grated
RECIPES
1 Place mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes. Stir and coat
the chicken twice during cooking.
Serve with rice or jacket potatoes.
1 Place the cougettes, leeks, garlic and mushrooms
in a 2.5 litre (4 pint) casserole dish, mix well.
2 Add the tomatoes, beans, sweetcorn, fennel and
stock. Season and mix well.
3 Cook on 70P for 15 minutes, then on 100P
for 15 minutes, stir 2-3 times during cooking.
Serve with rice or baked potatoes.
1 Prick each potato in several places. Cook on 100P
for 10 minutes. Halve each potato and scoop the
flesh into a bowl, add the ham, cheese, chives and
mushrooms. Mix well and season.
2 Pile mixture back into the potato skins and
place in a flan dish, on the turntable.
3 Cook on 50P for 14 minutes.
1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre
(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients.
3 Cook on 70P for 30 minutes.
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