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41

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

Help Line: 08705 274277 (office hours)

Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 40)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1sp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.

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

minute, 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 the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.

4 Rearrange the chicken pieces and cook on 50P for

6 minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100P for 6 minutes,  stir after
3 minutes. Sprinkle with cashew nuts.

Serves 4
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

tsp) dried parsley

salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the mixture at one end of each breast. Roll up tight
and secure with cocktail sticks. Ensure no filling is
visible.

3 Place the breasts, seam-side upwards in a flan dish.
4 Place on the low rack and cook on DUAL GRILL,

70P for 18 minutes, turn over and add cheese after
8 minutes.

Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
60ml (4tbsp) satay sauce
1 clove crushed garlic
Tobasco sauce to taste
4 Wooden skewers
450g (1lb) chicken fillets, cubed

1 Place all the marinade ingredients in a large bowl,

mix well.  Stir in the chicken, refrigerate for 2 hours
to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed.  Place in a large flan dish on the high
rack.

3 Cook on DUAL GRILL, 70P for 12 - 15 minutes. Turn

over and rearrange the skewers 2 - 3 times.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 41

42

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
30ml (2tbsp) olive oil
175g (6oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
75g (3oz) tomato purée
225g (8oz) small carrots, chopped
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
150g (5

1

/

2

oz) fresh baby sweetcorn, chopped

4 sticks celery, sliced
225g (8oz) courgettes, sliced
5ml (1tsp) ground cumin
10ml (2tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper 

400g (14oz) canned tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300ml (

1

/

2

pint) hot vegetable stock

15ml (1tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100P for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn. Mix well, cover and cook on 100P for 5
minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 30
minutes, stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100P for 5 minutes.

Serves 4 - 6
10ml (2tsp) olive oil
125g (5oz) onion, chopped
1 clove garlic, crushed (see Tip, page 40)
225g (8oz) leeks, sliced
100g (4oz) mushrooms, thickly sliced
10ml (2tsp) chopped fresh basil
10ml (2tsp) chopped fresh oregano
175g (6oz) red split lentils
800g (1

3

/

4

lb) canned, chopped tomatoes

450ml (

3

/

4

pint) hot vegetable stock

1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
600ml (1 pint) cheese sauce (see page 50)
50g cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on

100P for 2 minutes.

2 Add the leeks, mushrooms, basil, oregano and

lentils and then cook on 100P for 5 minutes. 

3 Stir in the tomatoes with the vegetable stock and the

bay leaf.

4 Cover and cook on 70P for 25 minutes.
5 Season and remove the bay leaf.
6 Put a layer of the lentil mixture into the base of a

deep 25cm (10”) square dish. Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add the
grated cheese.

7 Place on the low rack and cook on 50P for 12

minutes and then on DUAL GRILL, 50P for 8
minutes.

Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100P for
1

1

/

2

- 2  minutes until warm. Spoon in filling as

preferred.

Serves 4
600g (1lb 5oz)par-boiled potatoes, thinly sliced.
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
300g (11oz) leeks, sliced
100g (4oz) cooked ham, chopped
600ml (1 pint) white sauce (see page 50)
50g (2oz) cheese, grated

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

ham and white sauce in a 2.5 lt (4pt) casserole dish
until all ingredients are used.  Top with grated
cheese.

2 Place the casserole dish on the turntable, use

sequence programming to cook at 70P for 14
minutes then on DUAL GRILL, 70P for 10 minutes.

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43

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
15ml (1tbsp) oil
450g (1lb) cauliflower, cut into florets
225g (8oz) parsnips, cut into strips
225g (8oz) carrots, cut into strips
225g (8oz) courgettes, sliced
100g (4oz) celery, sliced
100g (4oz) leeks, sliced
100g (4oz) apple, sliced
50g (2oz) sultanas
75g (3oz) plain flour
30-45ml (2-3tbsp) curry powder to taste
5ml (1tsp) tumeric
5ml (1tsp) English mustard powder
900ml (1

1

/

2

pt) vegetable or chicken stock

1 Place the cauliflower, carrots, parsnips and oil in a

large dish.  Cook on 100P for 5 minutes.  Stir once.

2 Stir in the flour, curry powder, tumeric and

seasoning.

3 Add the remaining ingredients, and stir in the stock.
4  Cover and cook on 70P for 20 minutes stirring

twice. 

Serves 4
450g (1lb) tofu, drained
100g (4oz) Mozarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 50)

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced cheese
and place in a large flan dish. Pour in the sauce.

3 Place on the turntable and cook on 50P for 12 - 14

minutes.

Serves 4
125g (5oz) white self raising flour
125g (5oz) granary flour
2.5ml (

1

/

2

tsp) salt

5ml (1tsp) baking powder
45ml (3tbsp) olive oil
150ml (

1

/

4

pint) milk

90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce
15ml (1tbsp) fresh oregano 
75g (3oz) salami snack sausages, sliced
75g (3oz) mushrooms, sliced

1

/

2

green pepper, thinly sliced

2 medium tomatoes, sliced
200g (7oz) Mozzarella cheese, grated
salt and pepper to taste

1 Place flours, salt and baking powder in a large

bowl, mix well. Blend oil and milk together, stir into
the flour to make a firm dough.

2 Roll out to make a 25.4cm (10") circle. Place in a

greased 25.4cm (10") flan dish.

3 Place on the low rack and cook on DUAL GRILL,

30P for 5 minutes. Carefully turn over, cover with
topping.

3 To prepare the topping, combine the tomato relish,

Worcestershire sauce and 5ml (1tsp) of oregano.
Spread evenly over the uncooked side of the pizza
base. Arrange the salami, mushrooms, green
pepper and tomatoes on top and sprinkle with the
Mozzarella and remaining oregano. Season with
salt and pepper.

4 Place on low rack, cook on DUAL GRILL, 70P for 10

minutes until the vegetables are tender and the
cheese is brown and crispy.

Variations:
Tuna and olive: Substitute salami with 200g (7oz) canned tuna, chopped and top with 8 whole black olives.
Ham and pineapple: Substitute salami with 100g (4oz) chopped, cooked ham, add 3 pineapple rings.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 43

44

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

Help Line: 08705 274277 (office hours)

Serves 4 - 6
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
225g (8oz) brown Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
15ml (1tbsp) water
1 medium cauliflower, cut into small florets
175g (6oz) quorn, cut into 2cm (

3

/

4

") cubes

1

/

2

a red pepper, seeded and cut into strips

1

/

2

a green pepper, seeded and cut into strips

400g (14oz) canned chopped tomatoes
60ml (4tbsp) natural yoghurt

1 Place oil, mustard and sesame seeds in a large

bowl, heat on 100P for 1 minute. Add rice, mix
well. Cook on 100P for 2 minute.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.

3 Drain the tomatoes and reserve the juice. Add the

tomatoes to the rice mixture, mix well.

4 Add enough boiling water to the tomato juice to

make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well.  Cook on 70P for 24 minutes, stir
every 5 minutes. 

5 Stir in yoghurt and serve with poppadums.

Serves 4 - 6
225g (8oz) pasta, e.g. Farfalle (pasta bows)
600ml (1pint) boiling water
50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 50)
15ml (tbsp) fresh parsley, chopped to garnish

1 Place pasta in a large bowl add boiling water and

cook at 70P for 10 - 11 minutes until tender, drain.

2 Add the pinenuts and mix well.  Place in a warm

serving dish and cover with sauce.

Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of lasagne
300ml (

1

/

2

pint) cheese sauce (see page 50)

extra grated cheese to sprinkle
15ml (1tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a bowl, heat on

100P for 3 minutes. Add the mince, cook on 70P
for 8 minutes, stir twice during cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70P for 20 minutes until
thickened, stir every 5 - 6 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100P for 4 minutes until
tender enough to bend. Remove from water, dry on
kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end

of a piece of lasagne, roll up and place seam side
down in a deep, square 25cm (10") dish. Repeat
for remaining lasagne. Place any
remaining meat around the filled lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and parsley.

6 Place on turntable, use sequence programming to

cook on 70P for 12 minutes, then on DUAL GRILL,
70P for 8 minutes until brown and crispy.

Place half a lemon in a bowl, add 300ml (

1

/

2

pint) water and heat on 100P for 10 - 12 minutes.
Wipe the oven using a dry cloth.

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