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35

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

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
175g (6oz) onion, chopped
175g (6oz) 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

salt and pepper to taste
150ml (

1/

4

pint) double cream

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on 100P for 5 minutes.

2 Stir in the flour to form a paste. Gradually add

the milk and the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100P for 9 minutes, stir after 5 minutes.

4 Blend the soup and add the cream. Cook on

100P for 7 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

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

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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37

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

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  10 - 12 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

30ml (2tbsp) cornflour blended with 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, stock and wine in a casserole dish. Cover
and cook on 50P for 30 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 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 stock

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

1/2

pint) cheese sauce (See Page 38)

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 30
sec. Stir in meat, mix well and cook on 100P for 4-5
minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P for 8 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 4 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.

5 Pour the sauce over the aubergines and sprinkle

with the cheese.

6 Cook on 50P for 15 minutes and DUAL GRILL

50P for 10 minutes.

Serves 4          
Preparation time  -  15 minutes
60ml (4tbsp) plain flour
7.5ml (1

1/2

tsp) salt

7.5ml (1

1/2

tsp) pepper

15ml (1tbsp) dried mixed herbs
500g (1lb2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole)
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced

1 Mix together the flour, salt, pepper and herbs.

Toss the beef and bacon in the seasoned flour
until well coated.

2 Heat the butter in a casserole dish on 100P for

30 seconds. Stir in the braising steak, bacon,
carrot and onions.

3 Add the beef stock, wine and mushrooms. Stir

well and cover. Cook on 30P for 50 minutes.
Leave to stand for 5 minutes before serving, so
that the meal relaxes to improve the texture.

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38

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

Help Line: 08705 274277 (office hours)

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 & pepper to taste
15ml (1tbsp) fresh parsley chopped to garnish 

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

30 seconds.

2 Stir in the onion and 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
thickened.

4 Add the turkey and seasoning.  Cook on 100P

for 13 minutes, stir every 2-3 minutes.
Garnish with fresh parsley.

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 25 minutes. Turn

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

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add the chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

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 the chicken breasts in a shallow flan dish and

cook on 100P for 9-10 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 5 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. Place on the
turntable.

5 Cook for 10 minutes on 70P, then 9-10 minutes on

DUAL GRILL 50P.

Serves 4           
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
45ml (3tbsp) water
600ml (1 pint) white sauce (see page 38)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

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