Sharp R-254M Operation Manual With Cookbook page 35

R-254M O/M + CkBk 13/3/01
Website: http://www.sharp.co.uk/support
MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
1
150ml ( / pint) hot stock
4
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
1
300ml ( / pint) white sauce (See Page 36)
2
200g (7oz) cheese, grated
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.
11:13 am Page 33
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1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P for 4 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P for 4 minutes.
2
4 Use / of the aubergines to cover bottom and
3
sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on 50P for 25 - 28 minutes.
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. Cook on
100P for 5 minutes, stir 2 - 3 times during cooking
to break up the mince as it cooks.
3 Add the herbs, wine, stock and blended
cornflour, mix thoroughly. Cook on 70P for
20 - 22 minutes, stir 2 - 3 times during cooking
until the sauce has thickened. Season to taste
and serve hot with spaghetti.
33
RECIPES
1
/ lb)
2