Sharp R-27STM-A manual Tuna Stuffed Aubergines, Fish Risotto, Beef Casserole

RECIPES

TUNA STUFFED AUBERGINES

Serves 4

2 medium aubergines salt

25g margarine

150g onion, chopped

50g mushroom, chopped 30ml (2 tbsp) tomato purée 15ml (1 tbsp) garlic purée 250g canned tuna, drained 75g canned sweetcorn

75g cheddar cheese, grated

FISH RISOTTO

Serves 4

75g onion, chopped

75g celery, sliced

75g green pepper, seeded and sliced

75g red pepper, seeded and sliced

300g fish fillet, chunks

250g uncooked prawns

1.25ml (1/4 tsp) cayenne pepper 2.5ml (1/2 tsp) ground cumin

75g canned sweetcorn, drained

200g white long grain rice 750ml (11/4 pint) hot fish stock salt and pepper to taste

BEEF CASSEROLE

Serves 4

45ml (3 tbsp) plain flour salt and pepper

500g braising steak, diced 450ml (3/4 pint) hot beef stock 150ml (1/4 pint) red wine 30ml (2 tbsp) tomato purée 30ml (2 tbsp) worcestershire sauce salt and pepper to taste

30ml (2 tbsp) cornflour blended with water 200g carrots, sliced

100g onions, sliced

400g potatoes, par-boiled and cubed

1Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.

2Scoop out the flesh from the aubergines and finely chop.

3Place the aubergine, onion and mushroom in a bowl and cook on 70P for 3 minutes until soft.

4Add the tomato purée, garlic purée, tuna and sweetcorn.

5Pile the mixture into each aubergines half and sprinkle with cheese.

6Place in a flan dish and cook on 70P for 10 minutes.

1Place all ingredients into a 2.5 litre (approx. 4 pint) casserole dish and mix well.

2Place on the turntable. Do not cover.

3Cook on 70P for 35 minutes, stir 2-3 times during cooking.

1Mix together the flour, salt and pepper, then toss the steak in the seasoned flour until well coated.

2Pour the beef stock, wine, tomato puree, worcestershire sauce, seasoning and blended cornflour into a 2.5 litre (4 pint) casserole dish and stir well.

3Stir in the steak, carrots, onions and potatoes.

4Cook using sequence programming on 50P for 35 minutes then 70P for 20 minutes.

Leave to stand for 5 minutes before serving, so that the meat relaxes to improve texture.

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7/3/09 5:31:08 PM