Sharp R-774M, Руководство по эксплуатации с кулинарной книгой

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RECIPES
43
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MEXICAN TACOS
Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
Preparation Time - 15 Minutes
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on 100% for 7 - 8 minutes, stir twice.
2 Stir in chillis, tomatoes and beans. Cook on
100% for 18 minutes. Place taco shells on
kitchen paper on turntable. Heat on 100% for 2
minutes. Fill with chilli bean mixture, sprinkle with
cheese.
3 Pack tacos together, open end up in a large
casserole or flan dish. Place on turntable, cook
on DUAL GRILL-1, 30% for 7 - 8 minutes.
PICNIC PASTIES
Serves 4
200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely sliced
4 - 6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
Pastry:
225g (8oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs (Tip , page 48)
salt and pepper to taste
100g (4oz) margarine
cold water to mix
1 egg (size 3), beaten to glaze
Preparation Time - 15 Minutes
1 Combine ham, margarine, mushrooms, onion,
herbs and seasoning. Cook on 100% for 2 - 3
minutes. Stir in cheese, allow to cool.
2 To make pastry mix flour, herbs and seasoning.
Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough and divide into 4. Roll out pastry, cut out
four 20.4cm (8") circles of pastry and dampen
edge with water.
3 Spoon ham mixture into the centre of each pastry
circle. Fold pastry over to form a semi-circle
pasty. Pinch edges together and brush surface
with egg. Place two pasties in a greased flan
dish.
4 Place on turntable and cook at 130˚C for 30
minutes then at 160°C for 10 minutes until brown
and crispy. Repeat for the remaining two pasties.
CHILLI CON CARNE
Serves 4
45ml (3tbsp) vegetable oil
150g (5
1
/
2
oz) onion, finely chopped
100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs (see Tip, page 48)
300ml (
1
/
2
pint) red wine
450g (1lb) canned, red kidney beans
5-15ml (1 - 3tsp) chilli powder, to taste
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
Preparation Time - 12 Minutes
1 Place the oil, onion, celery, garlic and bacon in
a large bowl, mix well. Cover and cook on
100% for 7 - 8 minutes.
2 Add the bay leaf, tomatoes, purée and minced
beef to the vegetable mixture. Cook on 100% for
9 - 10 minutes, stir 2- 3 times during cooking.
3 Add herbs, wine, kidney beans, chilli powder
and stock. Season, mix well. Cover and cook on
100% for 5 minutes, then for 21 - 22 minutes on
50% until sauce is thick. Stir 2 - 3 times during
cooking. Serve hot with spaghetti.
Shepherd's Pie: Make as above, omit wine.
Place in a dish and top with 700g (1
1
/
2
lb) mashed
potato. Place on turntable and cook on DUAL
GRILL-1, 70% for 9 - 10 minutes until evenly brown.
R-774M O/M 28/03/2001 15:21 Page 43
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