R-209 (serv.man2). With cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 25

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Serves 4          
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper

Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (

1

/

2 

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the magarine, turkey, mushrooms, leeks, salt

and pepper into a 2.5 litre (approx. 4 pint) casserole
dish and cook on HIGH (100%) for 10 minutes.

2 To make sauce, place margarine in a bowl and

heat on HIGH (100%) for 30 seconds until
melted.

3 Stir in the flour, cayenne pepper, mustard

powder and creamed coconut.

4 Whisk in the milk and cook on HIGH

(100%) for 5 minutes, stir every 2 minutes
until thick and smooth. Season with salt and
pepper.

5 Mix the mascarpone cheese into the sauce and

pour the sauce over the turkey mixture. Mix well.

6 Place on the turntable and cook on MEDIUM

HIGH (70%) for 20 minutes.

Serves 4          
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2 

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4 

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

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

pour over the chicken.

3 Cook on MEDIUM HIGH (70%) for 30

minutes then HIGH (100%) for 5 minutes.
Turnover and coat the chicken with the sauce
3-4 times during cooking.

Serves 4          
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (

1

/

4 

pint) hot beef stock

15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
300ml (

1

/

2 

pint) cheese sauce (See Page 26)

extra grated cheese to sprinkle

1 Place onion, garlic and mushrooms in a dish.

Cook on MEDIUM HIGH (70%) for 3
minutes.

2 Add beef, tomato purée, tomatoes, beef

stock, cornflour and seasoning.  Cook on
MEDIUM HIGH (70%) for 20 minutes, stir
2 - 3 times.

3 Cover the base of a deep, square 20.4cm (8’’)

dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.

4 Cook on MEDIUM HIGH (70%) for 30

minutes.

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