R-21FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 38

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100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (

1

/

2

tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.

2 Stir in the remaining ingredients except for the

chicken and mix well.

3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30

minutes, stir 2 - 3 times during cooking.

15ml (1 tbsp) olive oil
75g onion, chopped
2 cloves garlic, crushed
50g tomato purée
125g carrots, chopped

1

/

2

red pepper, seeded and sliced

1

/

2

green pepper, seeded and sliced

75g fresh baby sweetcorn, chopped
2 sticks celery, sliced
125g courgettes, sliced
2.5ml (

1

/

2

tsp) ground cumin

5ml (1 tsp) mild chilli powder
2.5ml (

1

/

2

tsp) cayenne pepper

300g canned, chopped tomatoes
125g canned, haricot beans, drained
300g canned, red kidney beans in chilli sauce
200ml (

1

/

3

pint) hot vegetable stock

15ml (1 tbsp) 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 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 20 minutes,
stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on 100P

for 5 minutes.

Serve hot with rice or as a filling for tacos.

200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (

1

/

2

pint) hot vegetable stock

5ml (1 tsp) fennel seeds
salt and pepper to taste

1 Place the courgette, leek, garlic, tomatoes, beans,

mushrooms and sweetcorn in a 3 litre casserole dish.

2 Pour over the stock and season with fennel seeds,

salt and pepper, mix thoroughly.

3 Cook using sequence programming on 70P for 15

minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.

Serve with rice or baked potatoes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 36