R-24STM (serv.man8) - Sharp Home Appliance User Guide / Operation Manual. Page 29

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Serves 4          
Preparation time  - 12 minutes
45ml (3 tbsp) vegetable oil
150g (5

1

/

2

oz) onion, finely chopped

100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1 tbsp) dried mixed herbs
300ml (

1

/

2

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P for
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 5 minutes, stir 2 - 3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine, stock and blended

cornflour and mix thoroughly.  Cook on 70P for
20 - 22 minutes, stir 2 - 3 times during cooking
until the sauce has thickened. Season to taste
and serve hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (1

1

/

2

lb)

mashed potatoes. Heat on 100P for 5 - 6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.  

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1 tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

450g (1lb) cooked turkey, chopped
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream.  Cook on 100P for 5 -
6 minutes, stirring every minute, until smooth and
thickened.

4 Add the turkey and seasoning. Cook on 100P for

13 minutes. Stir 2 - 3 times.

Garnish with parsley to serve.

Serves 4          
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2 

tsp) dried tarragon

15ml (1 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 Cover and cook on 70P for 25 minutes.

Turnover and coat the chicken with the sauce
several times during cooking.

R-24STM O/M + CkBk  5/4/01  8:40 am  Page 27