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| RECIPES |
STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes 800g (13/4 lb) rump steak, cut into strips 50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped 30ml (2tbsp) tomato purée 450ml (3/4 pint) hot beef stock 150ml (1/4 pint) white wine
30ml (2tbsp) cornflour blended with water 100g (4oz) mushrooms, thinly sliced 150ml (1/4 pint) soured cream
MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed
350g (13 oz) minced lamb 150ml (1/4 pint) hot stock
400g (14oz) canned chopped tomatoes 30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) cheese sauce (See Page 38) 200g (7oz) cheese, grated
CASSEROLE
Serves 4
Preparation time - 15 minutes 60ml (4tbsp) plain flour 7.5ml (11/2tsp) salt
7.5ml (11/2tsp) pepper
15ml (1tbsp) dried mixed herbs 500g (1lb2oz) braising steak, diced 3 streaky bacon rashers, chopped 25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole) 200ml (7fl.oz) hot beef stock 200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced
1Toss the steak in the flour, salt and pepper, until evenly coated.
2Place the steak, remaining flour, onion, tomato purée, stock and wine in a casserole dish. Cover and cook on 50P for 30 minutes. Stir
3Stir in cornflour, mushrooms and cream. Leave uncovered and cook on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
1Sprinkle aubergines with salt and leave to drain on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100P for 30 sec. Stir in meat, mix well and cook on 100P for
2Add stock, tomatoes, purée and seasoning. Stir well and cook on 100P for 8 minutes.
3Rinse salt from aubergines and pat dry with kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100P for 4 minutes.
4Use 2/3 of the aubergines to cover bottom and sides of a 1.5 litre casserole dish. Add meat and top with remaining aubergines.
5Pour the sauce over the aubergines and sprinkle with the cheese.
6Cook on 50P for 15 minutes and DUAL GRILL 50P for 10 minutes.
1Mix together the flour, salt, pepper and herbs. Toss the beef and bacon in the seasoned flour until well coated.
2Heat the butter in a casserole dish on 100P for 30 seconds. Stir in the braising steak, bacon, carrot and onions.
3Add the beef stock, wine and mushrooms. Stir well and cover. Cook on 30P for 50 minutes. Leave to stand for 5 minutes before serving, so that the meal relaxes to improve the texture.
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