Sharp R-393M Operation Manual With Cookbook page 51

R-393M O/M & C/B 08/06/2000
PICNIC PASTIES
Makes 4
200g (7oz) bacon, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely chopped
4-6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) hard margarine
cold water to mix
1 egg (size 3) beaten with a little milk, to brush
MOUSSAKA
Serves 6
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13oz) minced lamb
150ml ( pint) hot beef stock
1/
4
2 large fresh tomatoes, peeled and quartered
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml ( pint) white sauce (See Page 59)
1/
2
200g (7oz) cheese, grated
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49
RECIPES
1 Place bacon, margarine, mushrooms, spring
onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly. Cook on 100% for 3
minutes. Stir in the cheese and allow to cool.
2 To make the pastry mix both flours, herbs and
salt and pepper together in a bowl. Rub in the
margarine until the mixture resembles
breadcrumbs. Add enough cold water to form a
soft dough. Roll out the pastry on a lightly
floured surface and cut out four 20.4cm (8")
circles of pastry (use a plate as a template).
Dampen the outer edge with milk or water.
3 Spoon mixture into centre of pastry circle. Fold
the pastry over to form a semi-circle shaped
pasty. Pinch the down brush surface with egg
and milk mixture.
4 Place two pasties in a greased flan dish and
cook on 70% for 8 minutes. Repeat for the
remaining pasties.
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
100% for 1 minute. Stir in meat, mix well and
cook on 100% for 7 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100% for 6 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100% for 5-6 minutes.
4 Use of the aubergines to cover bottom and
2/
3
sides of a 3 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 50% for 25 minutes.