R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 99

97

125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 67)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

 pint) hot chicken stock

50g soft dark brown sugar

1  Place the onion, green pepper, garlic and margarine in a bowl, 

mix well. Cook on 100% for 2 minutes.

2  Stir in the flour, gradually add the vinegar, soy sauce, stock 

and sugar. Cook on 100% for 3 - 4 minutes, stir every minute 
until the mixture has thickened.

  Blend in a food processor for a smoother sauce.

  Serve with spare ribs (page 58).

100g blue stilton cheese, finely chopped
300ml (

1

/

2

 pint) soured cream

150ml (

1

/

4

 pint) white wine

15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

1  Place the cheese, cream, wine, cornflour and parsley in a 

bowl, mix well. Season.

2  Heat on 100% for 8 minutes.

3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
800g canned, chopped tomatoes
300ml (1/2 pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree

1  Place bacon, carrot, onion and garlic in a large bowl, cover 

and heat on 100% for 3 minutes.

2  Add all other ingredients to bacon mixture and mix well. 

Cook on 70% for 35 minutes.

3  Blend in a food processor until smooth, return to bowl and 

cook on 70% for 3 minutes.

125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped

1  Combine all ingredients in a bowl, heat on 70% for 4 - 5 

minutes, stir every minute until sugar has dissolved and the 
mixture is thick and glossy.

  Serve hot with ice-cream.

R-959(SL)M-AA.indb   97

R-959(SL)M-AA.indb   97

2/13/13   2:50:22 PM

2/13/13   2:50:22 PM