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39

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

Help Line: 08705 274277 (office hours)

Serves 6     
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (

1

/

4

pint) hot beef stock

400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (See Page 48) 

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain

on kitchen paper for 30 minutes. Heat 15ml
(1tbsp) 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.

Serves 4     
Preparation time  -  20 minutes 
225g (8oz) aubergine, cubed
225g (8oz) canned tuna, drained
15ml (1tbsp) olive oil
5ml (1tsp) tarragon
5ml (1tsp) basil
225g (8oz) spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (

1

/

2

pint) cheese sauce (See Page 48) 

100g (4oz) 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.

Serves 4      
Preparation time  -  18 minutes 
175g (6oz) long grain white rice
125g (5oz) onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
600g (1lb 5oz) canned salmon, drained
25g (1oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

100g (4oz) Wensleydale cheese, grated
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped
50g (2oz) 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 (2oz) of the butter into the rice.
Press the mixture onto the base and sides of a
greased 25cm x 5cm (10” x 2”) 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.

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

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40

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

Help Line: 08705 274277 (office hours)

Serves 4     
Preparation time  -  20 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (

1

/

4

pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and hot beef

stock in a large  casserole  dish. Cover and cook
on 50P for 40 minutes. Stir halfway through
cooking and add the cornflour to thicken.

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

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2

/

3

of the pastry and line

a 1 litre (1

3

/

4

pint) greased pudding basin with

this pastry. 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 mins.

Serves 4    
Preparation time  -  10 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 mixed with a little 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, 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.

Ideal served on a bed of tagliatelle or rice.

Serves 4          
Preparation time  -  12 minutes
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onions, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed
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
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

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

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.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P for 5 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained, canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.  

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41

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

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  25 minutes
125g (5oz) onion, chopped
2 cloves garlic, crushed
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) 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 48)

extra grated cheese to sprinkle
15ml (1tbsp) 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 (8”) 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.

Serves 4     
Preparation time  -  1

1

/

4

hours

900g (2lb) chicken, cut into small chunks 
175g (6oz) natural yogurt
2 cloves garlic, crushed
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
5ml (1tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
10ml (2tsp) cornflour
150ml (

1

/

4

pint) single cream

roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic, creamed coconut and turmeric.  Cover
and leave to marinate for at least 1 hour in the
refrigerator.

2 Place the butter in a large bowl and heat on

100P for 30 seconds, until melted. Add the onion
and cook on 100P for 2 minutes. Stir in the
ginger, chilli powder and coriander.  Cook on
100P for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook
on 100P for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50P

for 8 minutes, stir halfway through cooking.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100P for 6 minutes.
Sprinkle with roasted cashew nuts to serve.

Serves 4     
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour blended with water
salt and pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken.

3 Cover and cook on 70P for 20 minutes. Turnover

and coat the chicken with the sauce several times
during cooking.

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42

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

Help Line: 08705 274277 (office hours)

Serves 4     
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts, skinned
225g (8oz) broccoli florets
45ml (3tbsp) water
300ml (

1

/

2

pint) white sauce (page 48)

5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated 

1 Place the chicken breasts in a shallow flan dish

and cook on 100P for 10 minutes.  Allow to cool
slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100P for 4 minutes.
Drain.

3 To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish.  Pour the sauce over the top. Sprinkle with
the breadcrumbs and grated cheese.

5 Cook on 70P for 10 minutes.

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream.  Cook on 100P for 5-6
minutes, stirring every minute, until smooth and
thick.

4 Add the turkey and seasoning. Cook on 100P for

12 minutes. Stir 2-3 times.

Garnish with parsley to serve.

Serves 4
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P  for 4 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

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