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35

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

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 an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round ‘Pyrex’ dish

(26.5cm diameter x 4.5cm).

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 low rack 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   
75g (3oz) onion, chopped
2 cloves garlic, crushed
450g (1lb) cooked fish fillet, chopped
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

Serves 4   
75g (3oz) onion, chopped
2 cloves garlic, crushed
300g (11oz) cooked spinach, chopped
75g (3oz) celery, sliced
75g (3oz) yellow peppers, sliced
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

Serves 4   
75g (3oz) onion, chopped
2 cloves garlic, crushed
450g (1lb) cooked chicken, chopped
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

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36

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

Help Line: 08705 274277 (office hours)

Serves 2-4   
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish 

1 Place the butter in a bowl and heat on 100P for 1

minute. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with
salt and pepper to taste and stir in the parsley,
cook on 100P for 2 - 3 minutes.

2 Cut the avocados in half, remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture. 

3 Place the avocados in a large flan dish and

sprinkle with the grated cheese. 

4 Place the dish on the high rack, use sequence

programming to cook on 100P for 2 minute, then
on GRILL for 6 minutes until brown and crispy.

Serves 4   
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 (see Tip, page 37)

2.5ml (

1

/

2

tsp) dried basil (see Tip, page 37)

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 4 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 - 10 minutes, stir after
4 minutes.

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

minutes

Serves 4   
15ml (1tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g (8oz) Double Gloucester cheese, grated
salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl,

mix well. Cover and cook on 100P for 5 minutes.

2 Stir in the flour to form a paste, add the stock,

milk and cheese, mix well. Cover and cook on
100P for 10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70P for 18 minutes, stir 3 - 4
times.

Serves 2 - 3   
6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 40)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

1 Remove and chop mushroom stalks. Place

mushroom caps in a large flan dish open side up.

2 Heat butter with garlic on 100P for 1 minute, stir

in chopped mushroom stalks and breadcrumbs.
Fill mushrooms with mixture, sprinkle with cheese.  

3 Place dish on the high rack and cook on DUAL

GRILL, 50P for 6 minutes.

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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.  

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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.

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