RECIPES
27
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BOLOGNESE SAUCE
Serves 4
Preparation time - 12 minutes
45ml (3 tbsp) vegetable oil
150g (5
1
/
2
oz) onion, 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 (2 tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1 tbsp) dried mixed herbs
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P for
6 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
100P for 5 minutes, stir 2 - 3 times during
cooking to break up the mince as it cooks.
3 Add the herbs, wine, stock and blended
cornflour and mix thoroughly. Cook on 70P for
20 - 22 minutes, stir 2 - 3 times during cooking
until the sauce has thickened. Season to taste
and serve hot with spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (1
1
/
2
lb)
mashed potatoes. Heat on 100P for 5 - 6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
TURKEY FRICASSEE
Serves 4
Preparation time - 10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1 tsp) mustard powder
300ml (
1
/
2
pint) milk
300ml (
1
/
2
pint) single cream
450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish
1 Place the butter in a large bowl and heat on
100P for 30 seconds.
2 Stir in the onion and leeks. Cook on 100P for 3
minutes.
3 Stir in the flour and mustard powder, gradually
add the milk and cream. Cook on 100P for 5 -
6 minutes, stirring every minute, until smooth and
thickened.
4 Add the turkey and seasoning. Cook on 100P for
13 minutes. Stir 2 - 3 times.
Garnish with parsley to serve.
HONEYED CHICKEN
Serves 4
Preparation time - 6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (
1
/
2
tsp) dried tarragon
15ml (1 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cover and cook on 70P for 25 minutes.
Turnover and coat the chicken with the sauce
several times during cooking.
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