Sharp R-652M, Operation Manual With Cookbook

Page: 36 / 46

34
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef/lamb
30ml (2tbsp) dried mixed herbs
300ml (
1 /
2
pint) dry red wine
300ml ( 1 /
2
pint) beef stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on 100P
(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for
6 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced meat to the vegetable mixture. Cook on
100P (HIGH) for 5 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.
3 Add the herbs, wine and stock, mix thoroughly.
Cook on 70P (MEDIUM HIGH)) for 20-22
minutes. Stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, herbs and stock in a
large casserole dish. Cover and cook on 70P
(MEDIUM HIGH) for 30 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 2/
3
of the pastry and line
a 1 litre (1 3/
4
pint) greased pudding basin with
this 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 and cook on 100P (HIGH) for 15 minutes.
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 (HIGH) for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.