Sharp R-555 Operation Manual With Cookbook page 45

BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
1
300ml ( / pint) red wine
2
1
300ml ( / pint) hot beef stock
2
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in a deep dish, top with 675g mashed
potatoes. Heat on 100P for 5 minutes.
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.
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
125g onion, chopped
1
2.5ml ( / tsp) dried mixed herbs
2
3
450ml ( / pint) hot beef stock
4
15ml (1tbsp) cornflour, mixed with a little water
225g self raising flour
1
2.5ml ( / tsp) salt
2
5ml (1tsp) baking powder
100g suet
1
approximately 150ml (
15ml (1tbsp) milk
BEEF STROGANOFF
Serves 4
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
3
450ml ( / pint) hot beef stock
4
1
150ml ( / pint) white wine
4
15ml (1tbsp) cornflour mixed with a little water
100g mushrooms, thinly sliced
1
150ml ( / pint) soured cream
4
/ pint) cold water
4
RECIPES
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P
for 7 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook
on 100P for 8 minutes, stir 2 - 3 times during
cooking to break up the mince as it cooks.
3 Add the wine, stock and blended cornflour,
mix thoroughly. Cook on 100P for 5 minutes
then on 70P for a further 20 minutes, stir 2 -
3 times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.
1 Place steak, kidney, onion, herbs and hot beef
stock in a large casserole dish. Cover and cook
on 50P 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
litre (1
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 with clingfilm and cook on 100P for 12
minutes.
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 white wine in a casserole
dish. Cover and cook on 50P for 40 minutes. Stir 2
- 3 times during cooking
3 Stir in cornflour, mushrooms and cream. Leave
uncovered and cook on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
43
2
/ of the pastry and line a 1
3
3
/ pint) greased pudding basin with this
4