RECIPES
39
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MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (
1
/
4
pint) hot beef stock
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (
1
/
2
pint) white sauce (See Page 48)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain
on kitchen paper for 30 minutes. Heat 15ml
(1tbsp) olive oil, onions, parsley and garlic on
100P for 1 minute. Stir in meat, mix well and
cook on 100P for 7 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P for 6 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 5-6 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 3 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 minutes.
TUNA PASTA BAKE
Serves 4
Preparation time - 20 minutes
225g (8oz) aubergine, cubed
225g (8oz) canned tuna, drained
15ml (1tbsp) olive oil
5ml (1tsp) tarragon
5ml (1tsp) basil
225g (8oz) spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (
1
/
2
pint) cheese sauce (See Page 48)
100g (4oz) Cheddar cheese, grated
1 Place aubergine cubes, tuna, oil and herbs in a
bowl. Mix well and cook on 100P for 3 minutes.
2 Place the fusilli in a large bowl and add the
boling water. Cook on 70P for 10 - 12 minutes
until tender. Do not drain until the rest of the dish
is prepared.
3 Pour the cheese sauce into the tuna mixture and
add the drained pasta, mix well.
4 Sprinkle with the grated cheese, place on the
turntable and cook on 70P for 15 minutes.
CHEESY SALMON PIE
Serves 4
Preparation time - 18 minutes
175g (6oz) long grain white rice
125g (5oz) onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
600g (1lb 5oz) canned salmon, drained
25g (1oz) plain flour
5ml (1tsp) mustard powder
300ml (
1
/
2
pint) milk
100g (4oz) Wensleydale cheese, grated
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped
50g (2oz) Wensleydale cheese, grated to sprinkle
1 Place rice, onion, salt and water in a large
bowl. Cook on 70P for 14 minutes, until tender,
stir 2 - 3 times during cooking. Drain. Stir the
egg and 50g (2oz) of the butter into the rice.
Press the mixture onto the base and sides of a
greased 25cm x 5cm (10” x 2”) dish. Spread
salmon evenly over rice base.
2 Melt remaining butter in a large bowl on 100P
for 40 seconds, stir in flour, mustard powder,
salt and pepper. Gradually stir in milk.
3 Heat on 100P for 4 minutes, stir every minute,
until sauce has thickened and is smooth. Stir in
cheese, eggs and parsley. Pour sauce over
salmon and sprinkle generously with cheese.
4 Cook on 70P for 18 minutes, until evenly set.
Variations:
Make as above, substitute salmon for either crab
or tuna.
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