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33

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 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot fish stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot vegetable stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot beef stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot chicken stock

salt and pepper to taste

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34

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Help Line: 08705 274277 (office hours)

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of a round pyrex dish (24cm diameter x 4cm).
3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the turntable and cook using MEAL IN ONE “Gratin” key.

NOTES:
• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM IN GRATIN.

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (13oz) cooked whtie fish fillet, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
225g (3oz) cooked spinach, chopped
55g (2oz) celery, sliced
55g (2oz) yellow peppers, sliced
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (12oz) cooked chicken, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

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35

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Help Line: 08705 274277 (office hours)

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 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 stock.

3 Stir in the marjoram, basil, salt and pepper to

taste. Cook on 100P for 8 minutes, stir after 4
minutes.

4 Blend and add the cream, cook on 100P for 6

minutes. 

Serves 4    
Preparation time  -  8 minutes
350g (13oz) onion, sliced
15ml (1tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on 70P for 18 minutes.
4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P for 2 minutes, until the cheese has

melted.

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of bacon
(cooked and chopped). Omit the French bread and grated cheese. 

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36

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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 38)

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 70P for 2 minutes. Serve the sauce
separately.

Serves 2          
Preparation time  -  6 minutes
2 medium trout (approx, 225g (8oz) each)
salt and pepper to taste
juice and rind of one 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.
Sprinkle with the rind and flaked almonds 2
minutes before the end of the cooking sequence.

2 Place on the rack, cook on 50P for 5 minutes,

and then DUAL GRILL 50P for 2-4 minutes.
Garnish with slices of orange.

Serves 4          
Preparation time  -  18 minutes
675g (1

1

/

2

lb) potatoes, peeled and chopped

75ml (5tbsp) water
25g (1oz) butter
30 - 60ml (2-4tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (See Page 39)

25g (1oz) cheese, grated

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

water.  Cover and cook on 100P for 14 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 DUAL GRILL 50P for 10 minutes, until

the cheese has melted.

Serves 4   
Preparation time  -  5 - 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, cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

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

turmeric and salt. Cook on 70P for 14-15 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. 

An excellent party or supper dish.

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