R-61FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 40

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200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 14 minutes, until the rice is
tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 70P for 15 minutes,
stir 2 - 3 times during cooking.

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
150ml (

1

/

4

pint) red wine

300ml (

1

/

2

pint) hot beef stock

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

1 Place oil, onion, celery, garlic and bacon into a 2.5

litre (approx. 4 pint) dish, mix well.

2 Cook on 100P for 6 minutes.
3 Add all the remaining ingredients, mix thoroughly.
4 Cook on 70P for 20 minutes, until sauce is thick.

Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

: Make as above.

At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.

45ml (3 tbsp) plain flour
salt & pepper to taste
350g braising steak, diced
25g margarine
225g carrot, sliced
125g courgette, sliced
75g onion, chopped
200g potato, chopped
15ml (1 tbsp) worcestershire sauce
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) red wine

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

1 Mix together the flour, salt and pepper.

Toss the steak in the seasoned flour until well coated.

2 Heat the margarine in a casserole dish on 100P for

30 seconds. Stir in the steak, carrot, courgette,
onion, potato and worcestshire sauce.

3 Add the beef stock, wine and seasoning, stir well.
4 Cook using sequence programming on 50P for 35

minutes then 70P for 15 minutes. Add the cornflour
10 minutes before the end of cooking.
Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 38