Sharp R-210D operation manual Meat, Crusty Rosemary Lamb, Shepherds Pie, Malaysian Curry

MEAT

CRUSTY ROSEMARY LAMB

1/4 cup brown sugar

2 tablespoons seeded mustard

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

1.5kg leg lamb

1.Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.

2.Place fat side down on a rack.

3.Cook for 15 minutes (medium) 20 minutes (well done) on 70%.

4.Turn over shield shank with foil to prevent overcooking. Spread combined ingredients over leg of lamb and cook for a further 15 minutes (medium) 20 minutes (well done) on 70%.

5.Allow to stand for 10 minutes, covered with foil before serving.

Serves 4-6

SHEPHERD'S PIE

4 large potatoes

2 tablespoons butter

2 tablespoons milk salt and pepper

500 g minced beef

1 onion, chopped

2 tablespoons gravy powder

420 g can minestrone soup

1 tablespoon Worcestershire sauce

1 tomato, chopped

2 tablespoons parsley

1/4 cup grated cheese

1.Peel and cut potatoes into cubes. Place into a large bowl. Add 2 tablespoons water. Cover and cook for 15-20 minutes on 100% or until tender. Drain.

2.Mash potatoes; add butter, milk, salt and pepper. Stand aside.

3.In another large bowl, combine mince and onion and cook for 10-12 minutes on 70%, stirring every 2 minutes. Drain juices from meat.

4.To mince and onion, add gravy powder, minestrone soup, Worcestershire sauce, tomato and parsley. Mix well.

5.Spoon mince mixture into a large casserole dish.

6.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

7.Cook for 20 minutes on 70%.

8.Allow to stand for 10 minutes before serving.

Serves 4-6

MALAYSIAN CURRY

4 slices bacon, chopped

2 onions, roughly chopped

2 sticks celery, sliced

30 g butter

2 cloves garlic, crushed

1 tablespoon oil

1 kg blade steak, cubed

1/4 cup flour

2 teaspoons curry paste

1 tablespoon brown sugar

2 beef stock cubes

1-11/2cups boiling water

1 apple, peeled and diced

1 tablespoon lemon juice

1/3 cup cream

1 tablespoon fresh chopped coriander

1 cup boiling water

1.In a 3-litre casserole dish, sauté bacon, onions, celery, butter, garlic and oil for 3-4 minutes on 100%.

2.Stir in meat, flour, curry paste, sugar, stock cubes and boiling water.

3.Cover and cook for 30 minutes on 50%. Stir and cook for a further 10 minutes on 50%.

4.Add apple and cook a further 2-3 minutes on 50%.

5.Stir in lemon juice, cream and coriander.

6.Serve hot with boiled rice.

Serves 4-6

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