R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 43

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450g aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (

1

/

4

pint) hot beef stock

400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (see page 51)

200g 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 100% for 1
minute. Stir in meat, mix well and cook on 100% for
7 minutes, stirring twice.

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

and cook on 100% 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 100% 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 50% for 25 minutes.

450g stewing steak, chopped
100g kidney, chopped
1 medium onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk to glaze

1 Place steak, kidney, onion, mixed herbs and stock in a

casserole dish. Cover and cook on 50% for 40 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 litre greased pudding basin. Roll out the
remaining pastry and cut a circle large enough to cover
the surface.

4 Fill the basin with the meat mixture, top with pastry

circle and brush with milk. Make a slit in centre to
allow steam to escape.

5 Cover with clingfilm and cook on 100% for 12 minutes.

4 boneless chicken breasts (approx. 200g each)
30ml (2 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

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 100% for 12 minutes. Turnover

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

R-35STM Cookbook  1/14/05  9:54 AM  Page 41