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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

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.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 42