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29

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2

/

3

pint) hot fish stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2

/

3

pint) hot vegetable stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2

/

3

pint) hot beef stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2

/

3

pint) hot chicken stock

salt and pepper to taste

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30

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Cover with a lid and place on the turntable.
3 Cook using MEAL IN ONE “Casserole” key.
4 Stir when the oven indicates and again at the end of cooking.

Serves 4   
300g (11oz) canned mixed beans
100g (4 oz) carrots, sliced
100g (4 oz) courgettes, sliced
75g (3 oz) onions, chopped
5ml (1 tsp) dried mixed herbs
200g (7 oz) potatoes, chopped
300ml (

1

/

2

pint) hot vegetable stock

150ml (

1

/

4

pint) red wine

salt and pepper to taste
30ml (2tbsp) cornflour blended with water 

Serves 4   
300g (11oz) braising steak, diced
100g (4 oz) carrots, sliced
100g (4 oz) courgettes, sliced
75g (3 oz) onions, chopped
5ml (1 tsp) dried mixed herbs
200g (7 oz) potatoes, chopped
300ml (

1

/

2

pint) hot beef stock

150ml (

1

/

4

pint) red wine

salt and pepper to taste
30ml (2tbsp) cornflour blended with water 

Serves 4   
300g (11oz) chicken fillet, diced
100g (4 oz) carrots, sliced
100g (4 oz) courgettes, sliced
75g (3 oz) onions, chopped
5ml (1 tsp) dried mixed herbs
200g (7 oz) potatoes, chopped
300ml (

1

/

2

pint) hot chicken stock

150ml (

1

/

4

pint) white wine

salt and pepper to taste
30ml (2tbsp) cornflour blended with water 

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31

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4   
Preparation time  -  10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1

3

/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 medium orange
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30

seconds.

2 Add the onion, carrot and potato and heat on

100P for 6 minutes. Stir halfway through
cooking. 

3 Add the tomatoes, orange juice, orange rind and

stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P for 15 minutes, stir 2 - 3 times during
cooking, until the vegetables are tender.

4 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

Serves 4    
Preparation time  -  6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2

tsp) dried marjoram

2.5ml (

1

/

2

tsp) dried basil

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Cook the onion, mushrooms and butter together

in a bowl on 100P for 5 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste.  Cook on 100P for 9 minutes, stir after 5
minutes.

4 Blend the soup and add the cream. Cook on

100P for 7 minutes. 

Serves 2 or 4
Preparation time  -  8 minutes
50g (2oz) butter
50g (2oz) fresh breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100P for

30 seconds. Stir in the breadcrumbs and ham.
Add enough cream to bind the mixture.  Season
with salt and pepper to taste and stir in the
parsley. Cook on 100P for 3 - 4 minutes.  

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.         

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.  

4 Cook on 100P for 1 minute, until the cheese has

melted. Garnish with sprigs of fresh parsley. 

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32

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See Page 36)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, pierce

in several places and add the wine. Cover and
cook on 70P for 8 minutes.  Allow to stand whilst
preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P for 2 minutes. Serve the sauce
separately.

Serves 4          
Preparation time  -  18 minutes
675g (1

1

/

2

lb) potatoes, peeled and chopped

75ml (5tbsp) water
25g (1oz) butter
30 - 60ml (2 - 4tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (See Page 36)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on 100P for 14 minutes,
until soft enough to mash.  Mash with butter, milk
and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on 70P for 7 minutes. Flake the fish and
mix with the parsley sauce. Pour into a flan or
casserole dish. Spread the potatoes on top and
sprinkle with the grated cheese.

3 Cook on 70P for 7 minutes, until the cheese has

melted.

Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1tbsp) cornflour blended water
100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and white wine in a casserole dish.
Cover and cook on 50P for 30 minutes. Stir 2 - 3
times during cooking.

3 Stir in cornflour, mushrooms and cream. Cook,

uncovered, on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

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