DOWNLOAD Sharp R-383 (serv.man7) Service Manual ↓ Size: 1.41 MB | Pages: 56 in PDF or view online for FREE

35

Serves 4    

50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs & 1 bay leaf
300ml (

1/

2

pint) dry red wine

300ml (

1/

2

pint) beef stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) 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 (HIGH) for 8 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 100P (HIGH) for 5 minutes, then on
50P (MEDIUM) for a further 20 minutes, stir 2-3
times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.

Serves 4     

450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) 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 (MEDIUM) 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 and cook on 100P (HIGH) for 12 mins.

Serves 4    

1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3/

4

pint) hot beef stock

150ml (

1/

4

pint) red wine

30ml (2tbsp) 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 red wine in a casserole
dish. Cover and cook on 50P (MEDIUM) for 40
minutes.

3 Stir in cornflour and mushrooms. Cook on 50P

(MEDIUM) for 6 minutes. Stir in the cream to
serve.
Ideal served on a bed of tagliatelle or rice.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in  dish, top with 700g (1

1/

2

lb)

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

R-383M O/M & C/B  28/04/2000  11:41  Page 35

36

Makes 4     

200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely chopped
4-6  spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) hard margarine
cold water to mix
1 egg (size 3) beaten with a little milk, to brush

1 Place ham, margarine, mushrooms, spring

onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly.  Cook on 100P (HIGH) for 2
minutes.  Stir in the cheese and allow to cool.

2 To make the pastry mix both flours, herbs and

salt and pepper together in a bowl. Rub  in  the
margarine until the mixture resembles
breadcrumbs. Add enough cold water to form a
soft dough.  Roll out the pastry on a lightly
floured surface and cut out four 20.4cm (8”)
circles of pastry (use a plate as a template).
Dampen the outer edge with milk or water.

3 Spoon mixture into centre of pastry circle. Fold

the pastry over to form a semi-circle shaped
pasty.  Pinch the down brush surface with egg
and milk mixture.

4 Place two pasties in a greased flan dish and

cook on 70P (MEDIUM HIGH) for 8 minutes.
Repeat for the remaining pasties.

Serves 6     

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

1/

4

pint) hot beef stock

2 large fresh tomatoes, peeled and quartered
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (

1/

2

pint) white sauce (See Page 46) 

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 (HIGH) for 1 minute. Stir in meat, mix well
and cook on 100P (HIGH) for 7 minutes, stirring
twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) 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 (HIGH) 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 (MEDIUM) for 25 minutes.

R-383M O/M & C/B  28/04/2000  11:41  Page 36

37

Serves 4     

50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (

1/

2

pint) milk

300ml (

1/

2

pint) single cream

2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (

1/

2

tsp) grated nutmeg

salt and pepper to taste
sprigs of fresh parsley to garnish

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for 2

minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100P (HIGH) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.  Cook

on 70P (MEDIUM HIGH) for 15 minutes, stir
every 3 minutes.
Garnish with fresh parsley sprigs to serve.

Serves 4     

225g (8oz) mushrooms, sliced
1 medium 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 portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 4
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on 70P (MEDIUM HIGH) for 30 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

Serves 4     

450g (1lb) boneless chicken breasts, skinned
225g (8oz) broccoli florets
45ml (3tbsp) water
300ml (

1/

2

pint) white sauce (page 46)

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 (HIGH) 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 (HIGH) 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 (MEDIUM HIGH) for 10 minutes.

R-383M O/M & C/B  28/04/2000  11:41  Page 37

38

Serves 4     

900g (2lb) chicken, cut into small chunks 
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (

1/

2

tsp) chilli powder

5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5 whole cloves
5ml (1tsp) cinnamon
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 (HIGH) for 30 seconds, until melted. Add
the onion and cook on 100P (HIGH) for 2
minutes. Stir in the ginger, chilli powder and
coriander.  Cook on 100P (HIGH) for 1 minute.

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

cloves and cinnamon, cover and cook on 100P
(HIGH) for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

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

Serves 4     

4 chicken breasts
30ml (2tbsp) 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

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

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 12 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4      

200g (7oz) long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
200g (7oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (

1/

2

pint) milk

50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped

1 Place rice, onion, salt and water in a large bowl.

Cook on 70P (MEDIUM HIGH) for 14 minutes,
until tender, stir 2-3 times during cooking. Drain.
Stir 50g (2oz) of butter together with egg into rice
and press mixture onto the base and sides of a
greased 25.4cm (10”) shallow flan dish. Spread
salmon over rice base.

2 Melt remaining butter in a large bowl on 100P

(HIGH) for 40 seconds, stir in flour, mustard, salt
and pepper. Gradually stir in milk.

3 Heat on 100P (HIGH) for 4 minutes, stir every

minute, until sauce has thickened and smooth. Stir
in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.

4 Cook on 70P (MEDIUM HIGH) for 18 mins, until

evenly set.

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

R-383M O/M & C/B  28/04/2000  11:41  Page 38