DOWNLOAD Sharp R-32FBSTM Service Manual ↓ Size: 610.98 KB | Pages: 53 in PDF or view online for FREE

35

200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 13 - 14 minutes, until the
rice is tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 100P for 8 minutes,
stirring after 4 minutes.

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See page 46)

1 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 100P for 1 minute. Serve the sauce
separately.

Garnish with a sprig of fresh rosemary.

675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30ml (2 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 46)

25g cheese, grated

1 Place the potatoes in a bowl and add the water.

Cover and cook on 100P for 12 minutes, until soft
enough to mash. Mash with margarine, 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 - 8 minutes, until the cheese has

melted.

R-32FBSTM Cookbook  24/06/2004  09:02  Page 35

36

225g aubergine, cubed
225g canned tuna, drained
15ml (1tbsp) olive oil
5ml (1 tsp) tarragon
5ml (1 tsp) basil
225g spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (

1

/

2

pint) cheese sauce (see page 46) 

100g 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.

175g long grain white rice
125g onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g butter
1 egg (medium), beaten
600g canned salmon, drained
25g plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

100g Wensleydale cheese, grated
2 eggs (size 3), lightly beaten
5ml (1 tsp) fresh parsley, chopped
50g 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 of
the butter into the rice. Press the mixture onto the
base and sides of a greased 25cm x 5cm 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.

Variation: Make as above, substitute salmon for either crab or tuna.

2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of 1 orange
50g flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat dry.

Place in a large flan dish, pierce in several places.
Season. Pour over the orange juice and sprinkle with
the rind and flaked almonds.

2 Place on the turntable, cook on 50P for 8 - 9

minutes.

Garnish with slices of orange to serve.

R-32FBSTM Cookbook  24/06/2004  09:02  Page 36

37

450g aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (

1

/

4

pint) hot beef stock

400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (see page 46)

200g 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 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.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml dried mixed herbs
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

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

1 Place oil, onion, celery, garlic and bacon into a bowl

and mix well. Cover and cook on 100P for 7 minutes,
stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 8 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.

3 Add the herbs, wine, stock and blended cornflour,

mix thoroughly.  Cook on 100P for 5 minutes then
on 70P for a further 20 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.

Season to taste and serve hot with spaghetti.

: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml

(1 - 3 tsp) chilli powder, to taste.

Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 minutes.

R-32FBSTM Cookbook  24/06/2004  09:02  Page 37

38

450g stewing steak, chopped
100g kidney, chopped
125g 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
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

1 Place steak, kidney, onion, mixed herbs and stock in a

casserole dish. Cover and cook on 50P for 40 minutes.
Stir after half the cooking time and add the cornflour
to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll out

2

/

3

of the pastry and use it to line the base and sides of

a greased 1 litre (1

3

/

4

pint) greased pudding basin. 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 clingfilm and cook on 100P for 12 minutes.

800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1 tbsp) cornflour mixed with a little water
100g 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,

beef stock and white wine in a casserole dish. Cover
and cook on 50P for 40 minutes. Stir 2 - 3 times
during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Serve on a bed of tagliatelle or rice.

125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g 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 46)

extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a dish.  Cook on

100P for 3 minutes.

2 Add the minced beef and cook on 100P for 6

minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning. Cook on 100P for 20 minutes,
stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a deep

20cm 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.

R-32FBSTM Cookbook  24/06/2004  09:02  Page 38