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37

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

Help Line: 08705 274277 (office hours)

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70P for 3
minutes until dry. Ensure the herbs do not become too dry. Woody herbs take a little longer to dry than
leafy herbs.

Serves 4   
100g (4oz) butter
225g (8oz) onion, finely chopped
225g (8oz) pasta
600ml (1 pint) boiling water
350g (12oz) canned Tuna, drained
600ml  (1 pint) white sauce (see page 50)
400g (14oz) canned, chopped tomatoes
225g (8oz) cooked broccoli
225g (8oz) grated cheddar cheese

1 Place butter in a large bowl, heat on 100P for 1

minute until melted. Stir in onion, cook on 100P for a
further minute. Stir in pasta and boiling water, cook
on 70P for 11 - 12 minutes until pasta is tender. Stir
2-3 times during cooking. Drain if necessary.

2 Mix the tuna, white sauce, tomatoes and broccoli

with the seasoning. Cook on 70P for 10 minutes,
stir after 5 minutes.

3 Add grated cheese, place on the turntable and cook

on DUAL GRILL, 70P for 10 minutes.

Serves 4   
450g (1lb) white fish fillets
150g (5

1

/

2

oz) fresh Parmesan cheese

salt and pepper to taste
2.5ml (

1

/

2

tsp) mustard powder

1 egg (size 3), beaten
olive oil

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine Parmesan cheese, seasoning and mustard

powder.

3 Dip fish strips first into egg, then into cheese

coating. Coat evenly.

4 Brush a large flan dish with olive oil and spread half

the coated fish in a single layer over the base.

5 Place on high rack. Use sequence programming to

cook on DUAL GRILL,10P for 12 minutes, then on
GRILL for 10 minutes, turn over after 6 minutes.
Repeat for the remaining fish.

Serves 4   
4 wooden skewers 
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular
sequence. Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100P for

1 minute. Brush kebabs with the dill butter, place in
a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P for 18 minutes. Turn over

and rearrange the kebabs every 6 minutes.  

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 37

38

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

Help Line: 08705 274277 (office hours)

Serves 4
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 40)
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 (see Tip, page 37)
450g (1lb) canned red kidney beans
5-15ml (1-3 tsps) chilli powder, to taste
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a

large bowl, mix well. Cover and cook on 100P for
7 minutes.

2 Add the bay leaf, tomatoes, purée and minced beef

to the vegetable mixture. Cook on 100P for 8
minutes, stir 2 - 3 times during cooking.

3 Add herbs, wine, kidney beans, chilli powder and

stock. Season, mix well.  Cover and cook on 100P
for 5 minutes, then for 20 minutes on  50P until
sauce is thick. Stir 2 - 3 times during cooking.

Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
175g (6oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see Tip, page 37)

450ml (

3

/

4

pint) beef stock

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

1

/

2

tsp) salt

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

1

/

4

pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, mixed herbs and stock in

a casserole dish. Cover and cook on 50P for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken. 

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

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll

out 

2

/

3

of the pastry and use it to line the base and

sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out remaining

pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P for 12 minutes.

Serves 4 
60ml (4 tbsp) plain flour
7.5ml (1

1

/

2

tsp) salt

7.5ml (1

1

/

2

tsp) pepper

15ml (1 tbsp) dried mixed herbs (see Tip, page 37)
500g (1lb 2oz) 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 Put the butter in a casserole dish and melt on

100P for 30 seconds. Stir in the braising steak,
bacon, carrot and onions.

3 Add in the beef stock, wine and mushrooms. Stir

well and cover then cook on 30P for 50 minutes. 

4 Leave to stand for 5 minutes before serving, so

that the meat relaxes to improve the texture.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 38

39

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

Help Line: 08705 274277 (office hours)

Serves 4

225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on 100P for 7 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on 100P

for 18 minutes. Place taco shells on kitchen paper
on turntable. Heat on 100P for 2 minutes. Fill with
chilli bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large

casserole or flan dish. Place on turntable, cook on
DUAL GRILL, 30P for 7 minutes. 

Serves 4
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

100g (4oz) mushrooms, thinly sliced
15ml (1tbsp) cornflour blended with a little water
150ml (

1

/

4

pint) soured cream

1 Place the steak, flour, salt and pepper in a 2.5 litre

(approx. 4 pint) casserole dish, mix well. 

2 Stir in the onion, purée, stock and wine.

Cover and cook on 50P for 40 minutes, stir 2 - 3
times during cooking.

3 Stir in mushrooms and cornflour then cook on 50P

for 6 minutes. 

4 Stir in the cream before serving.

Serves 4
45ml (3tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs (see Tip, page 37)
300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
700g (1

1

/

2

lb) mashed potato

1 Place the oil, onion, celery, garlic and bacon into a

large bowl, mix well. Cover and cook on 100P for
7 minutes.

2 Add the bay leaf, tomatoes, purée and minced beef

to the vegetable mixture. Cook on 100P for 8
minutes, stir 2 - 3 times during cooking.

3 Add herbs, wine, stock. Season, mix well.  Cover

and cook on 100P for 5 minutes, then for 20
minutes on  50P until sauce is thick. Stir 2 - 3 times
during cooking.

4 Place in a 2.5 litre casserole dish and cover with

mashed potato.

5 Place on the turntable and cook on DUAL GRILL,

50P for 10 minutes, until brown.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 39

40

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

Help Line: 08705 274277 (office hours)

Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
900g (2lb) boneless chicken breast
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2tsp) fresh oregano, chopped
300ml (

1

/

2

pint) chicken stock

salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated

1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture until
thoroughly coated, place in a 2.5 litre (approx. 4
pint) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little of

the tomato juice. Stir in the rest of the tomatoes,
garlic, oregano and chicken stock, salt and pepper,
mix well.  Heat on 100P for 3 - 4 minutes, stirring
every minute until thickened.

4 Spoon tomato mixture over the chicken breasts and

sprinkle generously with grated cheese.

5  Place on turntable, use sequence programming to

cook on 70P for 24 minutes (stir twice during
cooking), then on DUAL GRILL, 70P for 6 mins. 

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

1

/

2

tsp) dried tarragon (see Tip, page 37)

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour
salt and pepper

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

over the chicken.

3 Cook on 70P for 20 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Serves 4
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed (see Tip above)
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano (see Tip, page 37)
5ml (1tsp) dried parsley (see Tip, page 37)
salt and pepper to taste
4 chicken fillets (200g (7oz) each)

1 Place the mushrooms, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish. Cook on 100P for 3
minutes.

2 Stir in remaining ingredients except 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.

Place 3-4 cloves of garlic on the turntable. Heat on 100P for 30 seconds, squeeze at one end until the
clove pops out.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 40