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41

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

Help Line: 08705 274277 (office hours)

Serves 4   
450g (1lb) white fish fillets
100g (4oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
sunflower oil

Preparation Time - 8 Minutes

1 Cut fish into thin strips approximately 6.4cm

(2.5”) long.

2 Combine cheese and seasoning.
3 Dip fish strips first into egg, then into the cheese

mixture. Coat evenly.

4 Brush the turntable with oil and spread the

coated fish in a single layer over the base.

5 Cook on GRILL-3 for 12 minutes. Turn over after

7 minutes.

Serves 6
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 46)
250g (9oz) tiger prawns, cooked and peeled
5ml (1tsp) fresh parsley, chopped

Preparation Time - 4 Minutes

1 Heat the butter on 100% for 30 seconds. Stir in

the garlic and cook on 100% for a further
minute.

2 Stir in the prawns and cook on 50% for 7

minutes, stirring every minute. Sprinkle with
parsley to serve. 

Serve in ramekin dishes with French bread.

Serves 2 - 4   
225g (8oz) courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g (8oz) augergine, cubed
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 46)
15ml (1tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice (see Tip below)
salt and pepper to taste

Preparation Time - 8 Minutes

1 Place the courgettes, red and yellow peppers,

aubergine and olive oil in a large bowl, cook on
70% for 6 minutes or until the vegetables have
softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70% for a further 5 minutes. Toss gently and
transfer to a serving dish. 

Chill before serving.

Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down. Heat on 100% for 
2 minutes.

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42

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Serves 4   
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8 oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
2.5ml (

1

/

2

tsp) dried marjoram (see Page 48)

2.5ml (

1

/

2

tsp) dried thyme (see Page 48)

300ml (

1

/

2

pint) white sauce (see Page 57)

salt and pepper to taste
CRUMBLE:
175g (6oz) plain flour
100g (4oz) jumbo oats
100g (4oz) margarine
100g (4oz) cheese, grated
1.25ml (

1

/

4

tsp) dried marjoram (see page 48)

salt and pepper to taste

Preparation Time - 12 Minutes

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on 100% for 5 - 6 minutes.

2 Place butter, courgette, mushrooms and peas in a

2.5 litre (approx. 4 pint) casserole dish. Cook on
100% for 2 - 3 minutes. Stir in flaked fish.

3 Stir herbs into white sauce. Season. Add to fish

mixture.

4 To prepare crumble, place the flour and oats in a

bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over the
fish mixture and sprinkle generously with cheese
and marjoram. Season.

5 Place on the turntable and bake at 130°C for 30

minutes, then 160°C for 10 minutes until brown.

Serves 4
200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg to glaze

Preparation Time - 18 Minutes

1 Drain asparagus, place in a bowl with the

salmon, cream cheese, seasoning and dill, mix
well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm

(7”) squares.

4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels
by folding the corners over the filling. Pinch
edges to form a raised edge. Brush with egg.
Place in two large, greased flan dishes or on
baking trays.

5 Place one dish on the rack.  Cook for 45 minutes

on 160°C until golden. Repeat for the other flan
dish.

Serves 2 - 4   
4 wooden skewers (see Tip, page 48)
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, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

Preparation Time - 10 Minutes

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 100%

for 30 seconds. Brush kebabs with the dill butter,
place in a flan dish on the rack.

3 Cook on DUAL GRILL-1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6
minutes.  

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43

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Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 46)
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

Preparation Time - 15 Minutes

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on 100% for 7 - 8 minutes, stir twice.

2 Stir in chillis, tomatoes and  beans. Cook on

100% for 18 minutes. Place taco shells on
kitchen paper on turntable. Heat on 100% 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, 30% for 7 - 8 minutes. 

Serves 4
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:
225g (8oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs (Tip , page 48)
salt and pepper to taste
100g (4oz) margarine          
cold water to mix
1 egg (size 3), beaten to glaze

Preparation Time - 15 Minutes

1 Combine ham, margarine, mushrooms, onion,

herbs and seasoning. Cook on 100% for 2 - 3
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 and divide into 4. 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.     

4 Place on turntable and cook at 130˚C for 30

minutes then at 160°C for 10 minutes until brown
and crispy. Repeat for the remaining two pasties.

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 46)
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 48)
300ml (

1

/

2

pint) red wine

450g (1lb) canned, red kidney beans
5-15ml (1 - 3tsp) chilli powder, to taste
300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

Preparation Time - 12 Minutes

1 Place the oil, onion, celery, garlic and bacon in

a large bowl, mix well. Cover and cook on
100% for 7 - 8 minutes.

2 Add the bay leaf, tomatoes, purée and minced

beef to the vegetable mixture. Cook on 100% for
9 - 10 minutes, stir 2- 3 times during cooking.

3 Add herbs, wine, kidney beans, chilli powder

and stock. Season, mix well.  Cover and cook on
100% for 5 minutes, then for 21 - 22 minutes on
50% until sauce is thick. Stir 2 - 3 times during
cooking. Serve hot with spaghetti.

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, 70% for 9 - 10 minutes until evenly brown.

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44

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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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