Sharp R-393M Operation Manual With Cookbook page 50

R-393M O/M & C/B 08/06/2000
RECIPES
CHILLI CON CARNE
Serves 4
45ml (3tbsp) vegetable oil
150g (5oz) onions, finely chopped
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
450g (1lb) canned red kidney beans
5-15ml (1-3 tsp) chilli powder
30ml (2tbsp) dried mixed herbs
300ml ( 1 / pint) red wine
2
300ml ( 1 / pint) hot beef stock
2
30ml (2 tbsp) cornflour blended with 30ml (2tbsp) of
water
salt and pepper to taste
STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml ( 3/ pint) hot beef stock
4
45ml (3tbsp) cornflour, mixed with a little water
pastry:
225g (8oz) self raising flour
2.5ml ( tsp) salt
1/
2
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (
15ml (1tbsp) milk
BEEF STROGANOFF
Serves 4
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml ( pint) hot beef stock
3/
4
150ml ( 1/ pint) red wine
4
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml ( 1/ pint) soured cream
4
16:08 Page 48
pint) cold water
1/
4
1 Heat the oil in a large bowl on 100% for 1 minute.
Stir in the onion, celery, garlic and bacon. Cover
and cook on 100% for 7 minutes.
2 Add the bay leaf, tomatoes, purée and minced beef
to the vegetable mixture. Cook on 100% for 8
minutes, stir 2-3 times during cooking.
3 Add kidney beans, chilli powder, herbs, wine, stock
and blended cornflour. Season, mix well. Cover
and cook on 100% for 5 minutes, then for 20
minutes on 50% until sauce is thick. Stir 2-3 times
during cooking. Serve hot with rice.
1 Place steak, kidney, onion, herbs and hot beef
stock in a large casserole dish. Cover and cook
on 50% for 40 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
1 litre (1 3/ 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 and cook on 100% for 12 mins.
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, beef stock and red wine in a casserole
dish. Cover and cook on 50% for 40 minutes.
3 Stir in cornflour and mushrooms. Cook on 50%
for 6 minutes. Stir in the cream to serve.
Ideal served on a bed of tagliatelle or rice.
48
2/ of the pastry and line a
3