R-358M (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 44

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45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g 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 7 minutes,
stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture.  Cook on
100P for 8 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.

3 Add the herbs, wine, stock and blended cornflour,

mix thoroughly.  Cook on 100P for 5 minutes then
on 70P for a further 20 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.

Season to taste and serve hot with spaghetti.

: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml

(1 - 3 tsp) chilli powder, to taste.

Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 minutes.

225g aubergine, cubed
225g canned tuna, drained
15ml (1 tbsp) olive oil
5ml (1 tsp) tarragon
5ml (1 tsp) basil
225g spinach fusilli (pasta twists)
600ml (1 pint) boiling water
300ml (

1

/

2

pint) cheese sauce (see page 50) 

100g Cheddar cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1 tbsp)
olive oil, onions, parsley and garlic on 100P for 1
minute. Stir in meat, mix well and cook on 100P for 7
minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir well

and cook on 100P for 6 minutes.

3 Rinse salt from aubergines and pat dry with kitchen

paper. Place in a bowl with remaining oil. Cover and
cook on 100P for 5 - 6 minutes. 

4 Use 

2

/

3

of the aubergines to cover bottom and sides

of a 3 litre casserole dish. Add meat and top with
remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25 minutes.

2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of 1 orange
50g flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat dry.

Place in a large flan dish, pierce in several places.
Season. Pour over the orange juice and sprinkle with
the rind and flaked almonds.

2 Place on the turntable, cook on 50P for 8 - 9 minutes.

Garnish with slices of orange to serve.

R-358M Cookbook  03/05/2005  15:23  Page 42