Sharp R-24STM, Руководство по эксплуатации с кулинарной книгой

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RECIPES
26
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MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g (8oz) onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (
1
/
4
pint) hot stock
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (
1
/
2
pint) white sauce (See Page 29)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1 tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P for 4 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P for 4 minutes.
4 Use
2
/
3
of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on 50P for 25 - 28 minutes.
CANNELLONI
Serves 4
Preparation time - 25 minutes
125g (5oz) onion, chopped
2 cloves garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1 tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (
1
/
4
pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (
1
/
2
pint) cheese sauce (See Page 29)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on 100P for 2 minutes.
2 Add the minced meat and cook on 100P for 8
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 15
minutes, stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20
minutes.
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
450ml (
3
/
4
pint) hot beef stock
15ml (1 tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1 tsp) baking powder
100g (4oz) suet
approximately 150ml (
1
/
4
pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion, herbs and stock in a
large casserole dish. Cover and cook on 70P 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 with cling film, pierce and cook on 100P
for 15 minutes.
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