Sharp R-959(SL)M-AA Spanish Omelette, Cheesy Jackets, Cheese & Sweetcorn, HAM & Stilton Tart

RECIPES

Serves 4 - 6

15ml (1 tbsp) olive oil 6 spring onions, sliced

1 small red pepper, seeded and sliced

1 small green pepper, seeded and sliced

175g potato, cooked and sliced

5 eggs (medium), beaten salt and pepper to taste

75g cheddar cheese, grated

15ml (1 tbsp) fresh parsley, chopped

Serves 4

2 baking potatoes (approx. 250g each)

100g cooked ham, chopped

200g double gloucester cheese, grated 15ml (1 tbsp) chives, chopped

100g mushroom, finely chopped salt and pepper to season

SPANISH OMELETTE

1Place the oil in a 25cm (10") flan dish together with the spring onion, red and green pepper, mix well.

Cook on 100% for 3 - 4 minutes until tender.

2Add the potato, ensuring the mixture is evenly distributed over the base of the flan dish, pour in the beaten egg. Season with salt and pepper, sprinkle with cheese and parsley.

3Place on low rack, cook on DUAL GRILL, 50% for 10 - 12 minutes until evenly brown and crispy.

CHEESY JACKETS

1Pierce each potato in several places. Place on turntable and bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes until brown and crispy.

2Halve each potato and scoop the flesh into a bowl, add the ham, cheese, chives and mushroom, mix well.

Season. Pile the mixture back into the potato skins.

3Place the filled potatoes in a flan dish on the high rack. Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown and crispy.

CHEESE & SWEETCORN:	Omit the double gloucester cheese, chives and mushrooms.
	Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.
Serves 4 - 6			HAM & STILTON TART
		1		Sift the flour and salt into a large mixing bowl and stir in the
PASTRY:				suet.
225g self raising flour		2		Gradually mix in 150ml water until a soft dough is formed.
100g shredded suet				Knead lightly, roll out a base large enough to fit a 20cm (8”)
150ml (1/4 pint) water				flan dish.
FILLING:		3		Grease the flan dish and line with the pastry base, set aside
25g margarine				whilst preparing the filling.
6 spring onions, sliced		4		Place the margarine, onion and mushroom in a bowl, cook on
125g mushroom, sliced				100% for 3 minutes. Stir in the flour to form a paste.
25g plain flour			5 Gradually stir in the stock, cream and mustard.
120ml (8 tbsp) hot chicken stock		6		Cook on 100% for 3 minutes, then stir in the ham, cheeses
142ml (5 fl.oz) single cream				and egg.
10ml (2 tbsp) whole grain mustard		7		Preheat the oven to CONVECTION 220ºC.
250g cooked ham, chopped		8		Pour the filling into the pastry base.
125g stilton cheese, crumbled		9		Place on the low rack and cook on DUAL CONVECTION,
75g mature cheddar cheese, grated				220ºC, 10% for 25 minutes.
1 egg (medium)

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2/13/13 2:50:19 PM