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44

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

Help Line: 08705 274277 (office hours)

Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see Tip, page 48)

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

Preparation Time - 20 Minutes

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
50% 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, pierce and cook on
100% for 13 - 14 minutes.

Serves 4
Pastry:
250g (9oz) plain flour
100g (4oz) margarine
cold water to mix
Filling:
100g (4oz) celery, sliced
100g (4oz) mushrooms, chopped
75g (3oz) onion, finely chopped
350g (13oz) low fat sausages, skinned 
and mashed
10ml (2tsp) mild curry paste
2.5ml (

1

/

2

tsp) dried basil (see Tip, page 48)

salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle

Preparation Time - 25 Minutes

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.

2 Place celery, mushrooms and onion in a bowl.

Cook on 100% 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

(12 x 9"). Spoon sausage mixture down the
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.

6 Place on turntable, cook at 160˚C for 35 - 40

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
150ml (

1

/

4

pint) soured cream

Preparation Time - 10 Minutes

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 50% for 50 - 55 minutes, stir 2 - 3
times during cooking.

3 Stir in mushrooms, cook on 50% for 6 - 7

minutes. 

4 Stir in the cream before serving.

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45

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Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.

Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 41)
60ml (4tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 46)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see Tip, page 48)

Preparation 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 Thread the chicken onto skewers leaving no

wood exposed. Place in a large flan dish on the
rack. Cook on DUAL GRILL-1, 70% for 12 - 14
minutes. Turn over and rearrange skewers every
3 - 4 minutes.

Serves 4
4 large chicken breast fillets, skinned 
(approximately 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
75g (3oz) cheddar cheese, grated

Preparation Time - 12 Minutes

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 the flan dish on the rack.
5 Cook on DUAL GRILL-1 70% for 18 minutes, turn

over and add cheese after 8 minutes.

Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 46)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
10ml (2tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) roasted cashew nuts

Preparation 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.

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

30 seconds, until melted. Add the onion and
cook on 100% for 2 minutes. Stir in the ginger,
chilli powder and coriander, cook on 100% for
1 minute.

3 Add the chicken and marinade, mix well. Stir in

the cumin and cinnamon. Season. Cover and
cook on 100% for 8 minutes, stirring after
4 minutes.

4 Rearrange the chicken pieces and cook on 50%

for 10 minutes. Stir halfway through cooking
time.

5 Combine the cornflour with the cream and stir

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

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46

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Help Line: 08705 274277 (office hours)

Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
4 chicken fillets (approximately 200g (7oz) each)
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

15ml (1tbsp) corn flour
salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated

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

1

/

2

tsp) dried tarragon (see Tip, page 48)

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour
salt and pepper

Preparation Time - 6 Minutes

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

over the chicken.

3 Cook on 70% for 22 minutes.  Coat the chicken

with the sauce several times during cooking.

Serves 4
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

1

/

2

cucumber, cut into 5cm (2") fingers

120ml (4floz) hoi sin sauce

Preparation Time - 15 Minutes

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 rack and brush with soy sauce.

2 Cook on 100% for the calculated cooking time.

Turn the duck over halfway through cooking,
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. 

4 Place on the rack and cook using GRILL-1 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 70% for 3 minutes.

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

Preparation Time - 12 Minutes

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, pepper and corn flour, mix well. Heat on
100% for 5 minutes, stirring every minute until
thickened.

4 Spoon tomato mixture over the chicken breasts.
5 Place on the turntable, cook for 50 minutes at

160˚C. 

6 Rearrange the chicken pieces twice whilst

cooking.

7 Sprinkle generously with grated cheese, 15

minutes before the end of cooking.

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47

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Help Line: 08705 274277 (office hours)

Serves 4 - 6
75g (3oz) butter
225g (8oz) mushrooms, sliced
1 vegetable stock cube, crumbled
900g (2lb) frozen spinach
2.5ml (

1

/

2

tsp) ground nutmeg

325g (12oz) Roulé (soft cheese)
salt and pepper to taste
12 sheets of lasagne
600ml (1pint) cheese sauce (see page 58)
100g (4oz) Cheddar or Parmesan cheese, grated

Preparation Time - 30 Minutes

1 Place 50g (2oz) butter in a bowl, heat on 100%

for 30 seconds. Add mushrooms and stock cube,
mix well. Cook on 100% for 2 minutes.

2 Heat spinach on 100% for 10 minutes, stir 2 - 3

times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.

3 Line the base of a deep, square 25.4cm (10")

dish with a layer of lasagne, followed by a layer
of spinach mixture, cheese sauce and another
layer of lasagne. Layer until all ingredients have
been used, ensuring the final layer is lasagne,
with enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.

4 Place on the turntable, cook at 130˚C for 40

minutes.

Serves 4
500g (1lb 2oz) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 57)

Preparation Time - 12 Minutes

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, place in a large flan dish. Pour in sauce. 

3 Place on turntable, cook on 50% for 12 - 14

minutes.

Serves 4 - 6
30ml (2tbsp) olive oil
175g (5oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) tomato purée
225g (8oz) 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, chopped tomatoes
225g (8oz) canned haricot beans, drained
400g (14oz) canned red kidney beans in chilli sauce
300 ml (

1

/

2

pint) hot vegetable stock

15ml (1tbsp) cornflour blended with water

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

1/

2

-  2  minutes until warm. Spoon in filling as

preferred.

75g (3oz) butter, 2 cloves garlic, crushed, one
small French stick, sliced. Mix butter and garlic
together and spread onto the sliced bread. Wrap
the stick in kitchen paper and heat on 50% for 1 -
2 minutes until butter has melted.

Preparation Time - 20 Minutes

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

large bowl, heat on 100% for 2 minutes.

2 Add the carrots, red and green peppers and

sweetcorn, mix well. Cover and cook on 100%
for 3 minutes. 

3 Stir in the remaining ingredients (apart from the

cornflour), mix well. Cook on 70% for 20
minutes, stir 3 - 4 times during cooking. 

4 Add the blended cornflour, mix well and cook on

100% for 5 minutes.

R-774M O/M  21/03/2001  15:06  Page 47