MEXICAN TACOS
Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 51)
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.
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 - 2, 30% for 7 - 8 minutes.
BACON AND STILTON PIE
Serves 6
1 tbsp olive oil
75g (3oz) onion, chopped
150g (5
1
/
2
oz) back bacon, diced
225g (8oz) leeks, thinly sliced
150g (5
1
/
2
oz) Stilton, crumbled
900ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
225g (8oz) self raising flour
pinch of salt
100g (4oz) shredded suet
150ml (
1
/
4
pint) water
beaten egg to glaze
1. Place the oil, onion and bacon in a bowl and cook
on 100% for 2 minutes.
2. Add leeks and cook for 5 minutes on 100%.
3. Stir in the stilton, cream, seasoning and egg yolk.
Place on one side to cool.
4. Sift the flour and salt into a large mixing bowl and
stir in the suet.
5. Gradually mix in 150ml water until you have a soft
dough, knead lightly on a floured work surface, roll
out a bottom and top. Line an 8” greased flan dish
with the bottom.
6. Place the filling on the pastry bottom and seal the
pie with the top.
7. Brush with egg to glaze.
8. Place on the low rack and bake on DUAL - 1,
250°C, 30% for 25 minutes.
CHILLI CON CARNE
Serves 4
45ml (3 tbsp) vegetable oil
150g (5
1
/
2
oz) onion, finely chopped
100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 40)
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 (see Tip, page 53)
450g (1lb) canned red kidney beans
5 - 15ml (1 - 3 tsps) chilli powder, to taste
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into 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, kidney beans, chilli powder, wine
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.
Variation:
Sheperds Pie:
Make as above, omit the wine. Place
in a dish and top with 700g (1
1
/
2
lb) mashed
potato. Place on turntable and cook on DUAL - 2,
70% for 9 - 10 minutes until evenly brown.
RECIPES
48
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