DOWNLOAD Sharp R-358M (serv.man2) Service Manual ↓ Size: 1.09 MB | Pages: 56 in PDF or view online for FREE

43

1 medium onion, chopped
1 clove garlic, crushed
25g butter
450g 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 50)

extra grated cheese to sprinkle

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

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.

450g stewing steak, cubed
100g kidney, cubed
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
225g self raising flour
2.5ml (

1

/

2

tsp) salt

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

1

/

4

pint) cold water

15ml (1 tbsp) 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

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 minutes.

R-358M Cookbook  03/05/2005  15:23  Page 43

44

4 boneless chicken breasts (approx. 200g each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2

tsp) dried tarragon

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour mixed with a little 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.

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

1

/

4

pint) single cream

roasted cashew nuts

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.

50g butter
125g onion, finely chopped
125g leeks, sliced
50g plain flour
5ml (1 tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) 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.

R-358M Cookbook  03/05/2005  15:23  Page 44

45

450g boneless chicken breasts, skinned
225g broccoli florets
45ml (3 tbsp) water
300ml (

1

/

2

pint) white sauce (see page 51)

5ml (1 tsp) dried thyme
5ml (1 tsp) dried marjoram
salt and pepper to taste
25g fresh breadcrumbs
25g 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 (3 tbsp) 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.

225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (approx. 200g 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.

600g par-boiled potatoes, thinly sliced
225g Cheddar cheese, thinly sliced
125g onion, sliced
300g leeks, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (See Page 50)
50g cheese, grated 

1 Place alternate layers of potato, cheese, onion, leek,

ham and white sauce in a casserole dish, until all
ingredients are used. Top with grated cheese. 

2 Cook on 70P for 25 minutes.

R-358M Cookbook  03/05/2005  15:23  Page 45

46

600g canned, chopped tomatoes
150g red pesto
150g sun-dried tomatoes, chopped
salt and pepper to taste
500g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (See page 50)
150g Mozzarella cheese, grated 

1 Empty the tomatoes into a large bowl and cook on

100P for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with the

tomatoes and season.

3 Spread 

1

/

3

of this mixture over the base of a greased

25cm square dish, then place a single layer of ravioli
on top. Next, spread 

1

/

3

of the cheese sauce over the

ravioli. Layer until all the ingredients have been used,
the last layer being cheese sauce.

4 Sprinkle the Mozzarella over the top and place on the

turntable. Cook on 50P for 50 minutes.

175g canned, chesnut purée
225g fresh brown breadcrumbs
100g Double Gloucester cheese, grated
125g onion, finely chopped
100g mushrooms, finely sliced
10ml (2 tsp) fresh parsley, chopped
90ml (6 tbsp) milk
4 eggs (medium), beaten
15ml (1 tbsp) mustard powder
salt and pepper to taste
225g frozen spinach
225g Roulé (soft cheese)
50g Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre loaf dish and line the base with

greaseproof paper.  

2 Blend the chesnut purée, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs, mustard powder and
seasoning together using a food processor.

3 Place spinach in a separate bowl and heat on 100P for

3 minutes, drain thoroughly.

4 Place half of the nut mixture in the base of the loaf

dish and smooth the surface.

5 Spread the Roulé over this layer, followed by the

spinach and the remaining nut mixture. Smooth the
surface, sprinkle with cheese.

6 Cook on 50P for 25 minutes, until a skewer comes out

clean. 

2 baking potatoes, (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste 

1 Prick each potato in several places. Cook on 100P for

11 - 12 minutes. Halve each potato and scoop the flesh
into a bowl, add the butter, cheese, chives and
mushrooms. Mix well and season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the turntable. 

3 Cook on 50P for 8 - 9 minutes. 

R-358M Cookbook  03/05/2005  15:23  Page 46