Sharp R-21FBSTM Operation Manual With Cookbook page 38

R-21+22FBSTM Operation Manual
Serves 4
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
1
2.5ml ( / tsp) caster sugar
2
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
Serves 4 - 6
15ml (1 tbsp) olive oil
75g onion, chopped
2 cloves garlic, crushed
50g tomato purée
125g carrots, chopped
1
/ red pepper, seeded and sliced
2
1
/ green pepper, seeded and sliced
2
75g fresh baby sweetcorn, chopped
2 sticks celery, sliced
125g courgettes, sliced
1
2.5ml ( / tsp) ground cumin
2
5ml (1 tsp) mild chilli powder
1
2.5ml ( / tsp) cayenne pepper
2
300g canned, chopped tomatoes
125g canned, haricot beans, drained
300g canned, red kidney beans in chilli sauce
1
200ml ( / pint) hot vegetable stock
3
15ml (1 tbsp) cornflour blended with water
Serves 4
200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
1
300ml ( / pint) hot vegetable stock
2
5ml (1 tsp) fennel seeds
salt and pepper to taste
24/07/2003 09:30
RECIPES
M
EDITERRANEAN CHICKEN
1 Place the pepper, onion and bacon into a 2.5 litre
(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.
2 Stir in the remaining ingredients except for the
chicken and mix well.
3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30
minutes, stir 2 - 3 times during cooking.
V
EGETABLE CHILLI
1 Place the oil, onion, garlic and tomato purée in a large
bowl. Heat on 100P for 2 minutes.
2 Add the carrots, red and green pepper and sweetcorn.
Mix well, cover and cook on 100P for 3 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70P for 20 minutes,
stir 3 - 4 times during cooking.
4 Add the blended cornflour, mix well and cook on 100P
for 5 minutes.
Serve hot with rice or as a filling for tacos.
B
EAN CASSEROLE
1 Place the courgette, leek, garlic, tomatoes, beans,
mushrooms and sweetcorn in a 3 litre casserole dish.
2 Pour over the stock and season with fennel seeds,
salt and pepper, mix thoroughly.
3 Cook using sequence programming on 70P for 15
minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.
Serve with rice or baked potatoes.
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