Sharp R-771M (serv.man3) User Manual / Operation Manual ▷ View online
39
M
EAT
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
M
EXICAN TACOS
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
Guacamole, soured cream and crisp salad.
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on HIGH for 7-8 minutes, stir twice.
2 Stir in chillis, tomatoes and beans. Cook on HIGH
for 18 minutes. Place taco shells on kitchen paper
on turntable. Heat on HIGH for 2 minutes. Fill with
chilli bean mixture, sprinkle with cheese.
on turntable. Heat on HIGH 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-1 (see page 9), MEDIUM LOW
for 7-8 minutes.
DUAL GRILL-1 (see page 9), MEDIUM LOW
for 7-8 minutes.
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 42)
1 small 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
2 cloves garlic, crushed (see Tip, page 42)
1 small 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
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 42)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced meat
30ml (2tbsp) dried mixed herbs (see Tip, page 44)
300ml (
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 42)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced meat
30ml (2tbsp) dried mixed herbs (see Tip, page 44)
300ml (
1
/
2
pint) dry red wine
300ml (
1
/
2
pint) hot stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on HIGH for
1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 7-8 minutes.
bacon. Cover and cook on HIGH for 7-8 minutes.
2 Add the bay leaf, tomatoes, purée and minced
meat to the vegetable mixture. Cook on HIGH for
9-10 minutes, stir 2-3 times during cooking.
9-10 minutes, stir 2-3 times during cooking.
3 Add herbs, wine, stock. Season, mix well. Cover
and cook on HIGH for 5 minutes, then for 21-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.
B
OLOGNESE SAUCE
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES
Shepherd's Pie:
Make as above, omit wine. Place
in a dish and top with 700g (1
1
/
2
lb) mashed potato.
Place on turntable and cook on DUAL GRILL-1
(see page 9), MEDIUM HIGH for 9-10 minutes until
evenly brown.
(see page 9), MEDIUM HIGH for 9-10 minutes until
evenly brown.
Chilli con carne:
Make as above. At Stage 3 add
450g (1lb) canned red kidney beans (drained) and
5-15ml (1-3tsp) chilli powder, to taste.
5-15ml (1-3tsp) chilli powder, to taste.
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
P
ICNIC PASTIES
200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely sliced
4-6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs (Tip , page 44)
salt and pepper to taste
100g (4oz) margarine
cold water to mix
1 egg (size 3), beaten to glaze
25g (1oz) margarine
100g (4oz) button mushrooms, finely sliced
4-6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs (Tip , page 44)
salt and pepper to taste
100g (4oz) margarine
cold water to mix
1 egg (size 3), beaten to glaze
1 Combine ham, margarine, mushrooms, onion,
herbs and seasoning. Cook on HIGH for 2-3
minutes. Stir in cheese, allow to cool.
minutes. Stir in cheese, allow to cool.
2 To make pastry mix flour, herbs and seasoning.
Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.
3 Spoon ham mixture into the centre of each pastry
circle. Fold pastry over to form a semi-circle pasty.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.
4 Place on turntable and cook at 130
o
C for 20
minutes until brown and crispy. Repeat for the
remaining two pasties.
remaining two pasties.
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39
40
M
EAT
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/
4
pint) hot beef stock
150ml (
1
/
4
pint) red wine
100g (4oz) mushrooms, thinly sliced
150ml (
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 MEDIUM for 50-55 minutes,
stir 2-3 times during cooking.
stir 2-3 times during cooking.
3 Stir in mushrooms, cook on MEDIUM for 6-7
minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
B
EEF STROGANOFF
S
ERVES
4
P
REPARATION
TIME
- 10
MINUTES
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs (see Tip, page 44)
450ml (
3
/
4
pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
pastry:
225g (8oz) self-raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
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
MEDIUM for 65-70 minutes. Stir after half the
cooking time and add the cornflour to thicken.
MEDIUM for 65-70 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 HIGH for 13-14 minutes.
with milk. Make a slit in the centre. Cover with
cling film, cook on HIGH for 13-14 minutes.
S
TEAK AND KIDNEY PUDDING
S
ERVES
4
P
REPARATION
TIME
- 20
MINUTES
pastry:
100g (4oz) plain flour
125g (5oz) plain wholemeal flour
100g (4oz) margarine
cold water to mix
filling:
3 sticks celery, sliced
100g (4oz) mushrooms, chopped
1 small onion, finely chopped
225g (8oz) low fat sausages, skinned
and mashed
10ml (2tsp) mild curry paste
2.5ml (
100g (4oz) plain flour
125g (5oz) plain wholemeal flour
100g (4oz) margarine
cold water to mix
filling:
3 sticks celery, sliced
100g (4oz) mushrooms, chopped
1 small onion, finely chopped
225g (8oz) low fat sausages, skinned
and mashed
10ml (2tsp) mild curry paste
2.5ml (
1
/
2
tsp) dried basil (see Tip, page 44)
salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle
1 Place flours in a bowl, rub in the margarine until
the mixture resembles fine breadcrumbs.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.
2 Place celery, mushrooms and onion in a bowl. Cook
on HIGH for 4-5 minutes. Stir halfway through cooking.
3 Add sausage, curry paste, basil and seasoning.
4 Roll out pastry to make a rectangle 30 x 23cm
4 Roll out pastry to make a rectangle 30 x 23cm
(12 x 9"). Spoon sausage mixture down the
centre in a band 6cm (2.4") wide.
centre in a band 6cm (2.4") wide.
5 Make diagonal cuts in pastry 1cm (
1
/
2
") apart down
each side of the filling and brush with a little of the
beaten egg. Fold end of pastry over the meat, fold
pastry strips alternately from each side over the
filling to create a plait. Place plait in a greased flan
dish, brush with egg. Sprinkle with sunflower seeds.
beaten egg. Fold end of pastry over the meat, fold
pastry strips alternately from each side over the
filling to create a plait. Place plait in a greased flan
dish, brush with egg. Sprinkle with sunflower seeds.
6 Place on turntable, cook at 160
o
C for 20 minutes.
S
ERVES
4
P
REPARATION
TIME
- 25
MINUTES
AUSAGE & CELERY PLAIT
S
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40
41
C
HICKEN SATAY
S
ERVES
4
P
REPARATION
TIME
- 10
MINUTES
1 Place all the marinade ingredients in a large
bowl, mix well. Stir in the chicken, refrigerate for
2 hours to marinate.
2 hours to marinate.
2 Thread the chicken onto skewers leaving no
wood exposed. Place in a large flan dish on
the low rack. Cook on DUAL GRILL-1 (see
page 9), MEDIUM HIGH for 11-12 minutes. Turn
over and rearrange skewers every 3 minutes.
the low rack. Cook on DUAL GRILL-1 (see
page 9), MEDIUM HIGH for 11-12 minutes. Turn
over and rearrange skewers every 3 minutes.
marinade:
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 37)
30ml (2tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 42)
Tabasco sauce to taste
4 wooden skewers (see Tip, page 44)
450g (1lb) chicken fillets, cubed
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 37)
30ml (2tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 42)
Tabasco sauce to taste
4 wooden skewers (see Tip, page 44)
450g (1lb) chicken fillets, cubed
C
HICKEN & CAMEMBERT PARCELS
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
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
cocktail sticks to secure
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of
the mixture in the centre of each breast. Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.
the mixture in the centre of each breast. Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.
3 Place the breasts seam-side upwards in a flan
dish.
4 Place the flan dish on the low rack.
5 Cook on DUAL GRILL-1 (see page 9) HIGH for
5 Cook on DUAL GRILL-1 (see page 9) HIGH for
12 minutes, turn over after 6 minutes.
Sprinkle with toasted almonds to serve.
C
AMEMBERT
AND
SPRING
ONION
ENCASED
IN
TENDER
CHICKEN
FILLETS
.
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 42)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 42)
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece fresh ginger, grated
2.5ml (
1
/
2
tsp) chilli powder
5ml (1tsp) coriander seeds
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
5 whole cloves
5ml (1tsp) cinnamon
10ml (2tsp) cornflour
100g (4oz) single cream
25g (1oz) roasted cashew nuts
A
MILD
FLAVOURED
,
CREAMY
I
NDIAN
DISH
. S
ERVE
WITH
RICE
AND
POPPADUMS
(
SEE
T
IP
,
PAGE
45).
C
HICKEN KORMA
S
ERVES
6
P
REPARATION
TIME
- 1
1
/
4
HOURS
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.
marinate for at least 1 hour in the refrigerator.
2 Place butter in a large bowl, heat on HIGH for 1
minute, until melted. Add the onion and cook on
HIGH for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on HIGH for 1 minute.
HIGH for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on HIGH for 1 minute.
3 Add the chicken and marinade, mix well. Stir in
the cloves and cinnamon. Cover and cook on
HIGH for 8-9 minutes, stirring after 3 minutes.
HIGH for 8-9 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on
MEDIUM for 6-7 minutes.
5 Combine the cornflour with the cream and stir
into the chicken. Cook on HIGH for 6 minutes, stir
after 3 minutes. Sprinkle with cashew nuts
after 3 minutes. Sprinkle with cashew nuts
P
OULTRY
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.
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41
42
P
1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into
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.
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 HIGH for 3-4 minutes, stirring
every minute until thickened.
garlic, oregano and chicken stock, salt and pepper,
mix well. Heat on HIGH for 3-4 minutes, stirring
every minute until thickened.
4 Spoon tomato mixture over the chicken breasts.
5 Place on the turntable, cook for 45-50 minutes at
5 Place on the turntable, cook for 45-50 minutes at
160
o
C.
6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15
7 Sprinkle generously with grated cheese, 15
minutes before the end of cooking.
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
675g (1
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
675g (1
1
/
2
lb) boneless chicken breasts
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2tsp) fresh oregano, chopped
300ml (
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
50g (2oz) Cheddar or Parmesan cheese, grated
I
DEAL
SERVED
WITH
NEW
POTATOES
,
CRISP
VEGETABLES
AND
A
GLASS
OF
RED
WINE
.
C
HICKEN BREASTS PARMESAN
S
ERVES
6
P
REPARATION
TIME
- 12
MINUTES
OULTRY
Microwave Tip: Peeling garlic easily
Place 3-4 cloves of garlic on the turntable. Heat on
HIGH for 30 seconds, squeeze at one end until clove
pops out.
Place 3-4 cloves of garlic on the turntable. Heat on
HIGH for 30 seconds, squeeze at one end until clove
pops out.
4 chicken breasts
30ml (2tbsp) clear honey (See Tip, opposite)
5ml (1tsp) whole grain mustard
2.5ml (
30ml (2tbsp) clear honey (See Tip, opposite)
5ml (1tsp) whole grain mustard
2.5ml (
1
/
2
tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
150ml (
1
/
4
pint) chicken stock
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on MEDIUM HIGH for 11-12 minutes. Coat
the chicken with the sauce several times during
cooking.
cooking.
H
S
ERVES
4
P
REPARATION
TIME
- 6
MINUTES
ONEYED CHICKEN
2kg (4
1
/
2
lb) oven ready duckling
soy sauce to brush
To serve:
32 ready made Chinese pancakes
1 bunch spring onions, cut into 5cm (2") fingers
To serve:
32 ready made Chinese pancakes
1 bunch spring onions, cut into 5cm (2") fingers
1
/
2
cucumber, cut into 5cm (2") fingers
120ml (4floz) hoi sin sauce
1 Wash the duck and pat dry with kitchen paper.
Calculate the cooking time at 10-11 minutes per
450g (1lb). Place the duck breast side down on
the low rack and brush with soy sauce.
450g (1lb). Place the duck breast side down on
the low rack and brush with soy sauce.
2 Cook on HIGH for the calculated cooking time.
Turn the duck over halfway through cooking,
pierce lightly with a fork and brush with soy sauce.
pierce lightly with a fork and brush with soy sauce.
3 After cooking, cut the duck (including the skin)
into small pieces. Place in a large flan dish sprinkle
generously with soy sauce, toss to coat evenly.
generously with soy sauce, toss to coat evenly.
4 Place on low rack and GRILL for 12-14 minutes until
evenly crispy, stir 2-3 times during cooking.
5 To reheat the pancakes, stack in a clean, damp
tea towel, heat on MEDIUM HIGH for 3 minutes.
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
C
RISPY PEKING DUCK
Serve each person with 8 pancakes and some of the
duckling including the skin. Serve onion, cucumber and
sauce separately. Spread a little of the sauce on a pancake,
top with onion, cucumber and duck. Roll up and eat.
duckling including the skin. Serve onion, cucumber and
sauce separately. Spread a little of the sauce on a pancake,
top with onion, cucumber and duck. Roll up and eat.
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.
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42
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