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35

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   
450g (1lb) canned mixed beans
150g (5

1

/

2

oz) carrots, sliced

150g (5

1

/

2

oz) courgettes, sliced

120g (5oz) onions, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g (11oz) potatoes, chopped
350ml (13fl.oz) hot vegetable stock
150ml (

1

/

4

pint) red wine

salt and pepper to taste
60ml (4tbsp) cornflour blended with water

Serves 4   
450g (1lb) braising steak, diced
150g (5

1

/

2

oz) carrots, sliced

150g (5

1

/

2

oz) courgettes, sliced

120g (5 oz) onions, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g (11oz) potatoes, chopped
350ml (13fl.oz) hot beef stock
150ml (

1

/

4

pint) red wine

salt and pepper to taste
60ml (4tbsp) cornflour blended with water 

Serves 4   
450g (1lb) chicken fillet, diced
150g (5

1

/

2

oz) carrots, sliced

150g (5

1

/

2

oz) courgettes, sliced

120g (5oz) onions, chopped
7.5ml (1

1

/

2

tsp) dried mixed herbs

300g (11oz) potatoes, chopped
350ml (13fl.oz) hot chicken stock
150ml (

1

/

4

pint) white wine

salt and pepper to taste
60ml (4tbsp) cornflour blended with water 

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36

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Help Line: 08705 274277 (office hours)

Serves 4   
Preparation time  -  5 minutes
50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Heat the butter in a large bowl on 100P for 1

minute.

2 Add leeks and potatoes and mix well. Cover and

cook on 100P for 5 minutes, stir after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are

tender, stir every 5 minutes. Season with salt &
pepper.

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 3 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 8 minutes, stir after 4
minutes.

4 Blend in a food processor, return to the bowl and

add the cream. Cook on 100P for 6 minutes. 

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Help Line: 08705 274277 (office hours)

Serves 4    
Preparation time  -  4 minutes 
50g (2oz) butter
3 cloves garlic, crushed
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir

in the garlic and cook on 100P for a further 1
minute.

2 Stir in the prawns and parsley then cook on 50P

for 7 minutes, stirring 2 - 3 times.
Sprinkle with parsley to serve.
Serve in ramekin dishes with garlic bread.

Garlic mushrooms:  Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

Serves 2 - 4   
Preparation time  -  8 minutes
225g (8oz) courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g (8oz) aubergine, cubed
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook on
70P for 6 minutes or until the vegetables have
softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70P for 5 minutes. Toss gently, transfer to a
serving dish and chill before serving.

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 2 - 3 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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38

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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 48)

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.

Serves 4    
Preparation time  -  6 minutes 
200g (7oz) 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 (4oz) prawns, peeled and cooked
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) peas
100g (4oz) whole baby corn, halved
225g (8oz) 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 and, 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.

Serves 2    
Preparation time  -  6 minutes 
2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) 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.

Serves 4          
Preparation time  -  18 minutes 
700g (1

1

/

2

lb) potatoes, peeled and chopped

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

1

/

2

pint) parsley sauce (See Page 48)

25g (1oz) cheese, grated

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

water.  Cover and cook on 100P for 12 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 7-8 minutes, until the cheese

has melted.

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