Sharp Carousel R-2V58 Operation Manual And Cooking Manual page 18

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CRUSTYROSEMARYLAMB
LASAGNE
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l/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
Combine brown sugar, mustard, lemon juice and rosemary. Spread
over leg of lamb.
Place fat side down on a rack.
Cook for 44-46 minutes (for medium) or 50-52 minutes on 70% (for well
done).
Turn over halfway through cooking, shielding shank with foil to prevent
overcooking.
Allow to stand for 10 minutes, covered with aluminium foil before
serving.
Serves 4-6
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SHEPHERD'S PIE
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MEAT SAUCE METHOD
2 large potatoes
1
tablespoon butter
1 tablespoon milk
salt and pepper
500 g minced beef
1 onion, chopped
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Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on 100%.
Stir in mince. Cook, uncovered, for 12-15 minutes on 70%, stirring every
2 minutes. Drain excess fat.
Stir in tomato paste, bolognese sauce, champignons and garlic.
1 tablespoon gravy powder
l/2
cup tomato sauce
CHEESE SAUCE METHOD
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten
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Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1
minute on 100%.
Gradually stir in milk. Cook for 5-6 minutes on lOO%, stirring every
minute.
Stir in tasty cheese.
Peel and cut potatoes into cubes. Place into a large bowl. Add 2 table-
spoons water. Cover and cook for IO-12 minutes on 100% or until
tender. Drain.
mash potatoes; add butter, milk, salt and pepper. Stand aside.
In another large bowl, combine mince and onion and cook for lo-12
minutes on 70%, stirring every 2 minutes. Drain juices from meat.
TO mince and onion, add gravy powder, tomato sauce, Worcestershire
sauce, tomato and parsley. Mix well.
Spoon mince mixture into a large casserole dish.
Spread mashed potato evenly over top of mixture. Brush with beaten egg.
Cook for 20-22 minutes on 70%.
Allow to stand for 10 minutes before serving.
TO COMBINE
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Use a 20 x 20 cm deep casserole dish.
Dip lasagne sheets in hot water, then cover base of dish.
Spoon over sheets one-third of meat sauce. Cover with one-third of
cheese sauce.
Repeat the process 3 times, ending with the cheese sauce.
Sprinkle with mozzarella cheese.
Cook for 20-24 minutes on 70%.
Allow to stand 10 minutes before serving.
Serve with a fresh garden salad and bread.
Serves 4-6
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Serves 4-6
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
j/4
cup tomato paste
240 g jar bolognese sauce
200 g can champignons, drained
1 clove garlic, crushed (optional)
CHEESE SAUCE INGREDIENTS
90 g
butter
l/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne sheets
50 g mozzarella cheese, grated