Sharp R-82STM manual Bacon And Stilton Pie, Bolognese Sauce, Mexican Tacos, Meat

MEAT

BACON AND STILTON PIE

SERVES 6

175g self raising flour

pinch of salt

88g shredded suet

1 tbsp olive oil

1 small onion, chopped

100g back bacon, diced

225g leeks, thinly sliced

75g stilton, crumbled

4 tbsp single cream

seasoning

beaten egg to glaze

PREPARATION TIME - 15 MINUTES

1Sift the flour and salt into a large mixing bowl and stir in the suet.

2Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, roll out a bottom and top.

3Cook onion and bacon in oil for 3 minutes on HIGH.

4Add leeks and cook for 5 minutes on HIGH.

5Stir in the Stilton, the cream and seasoning.

6Put the filling on the pastry.

7Seal the pie with the top and brush with egg.

8Bake for 15 minutes on DUAL COOK MEDIUM LOW 250°C.

BOLOGNESE SAUCE

SERVES 4 PREPARATION TIME - 12 MINUTES

50g (2oz) butter

45ml (3tbsp) vegetable oil

2 small onions, finely chopped

2 sticks of celery, finely chopped

2 cloves garlic, crushed (see Tip, page 47)

3 rashers of bacon, finely chopped

1 bay leaf

400g (14oz) canned, chopped tomatoes

30ml (2tbsp) tomato purée

450g (1lb) lean minced meat

30ml (2tbsp) dried mixed herbs (see Tip, page 49)

300ml (1/2 pint) dry red wine

300ml (1/2 pint) hot stock

salt and pepper to taste

MEXICAN TACOS

1Melt the butter and oil in a large bowl on HIGH for 1 minute. Stir in the onion, celery, garlic and bacon. Cover and cook on HIGH for 7-8 minutes.

2Add the bay leaf, tomatoes, purée and minced meat to the vegetable mixture. Cook on HIGH for 9-10 minutes, stir 2-3 times during cooking.

3Add herbs, wine, stock. Season, mix well. Cover and cook on HIGH for 5 minutes, then for 21-22 minutes on MEDIUM until sauce is thick. Stir 2-3 times during cooking. Serve hot with spaghetti.

Shepherd's Pie: Make as above, omit wine. Place in a dish and top with 700g (11/2lb) mashed potato. Place on turntable and cook on DUAL GRILL-1 (see page 12), MEDIUM HIGH for 9-10 minutes until evenly brown.

Chilli con carne: Make as above. At Stage 3 add 450g (1lb) canned red kidney beans (drained) and 5-15ml (1-3tsp) chilli powder, to taste.

SERVES 4 PREPARATION TIME - 15 MINUTES

225g (8oz) lean minced beef, pork or lamb

2 cloves garlic, crushed (see Tip, page 47)

1 small onion, chopped

2 fresh, green chillies, chopped

225g (8oz) canned, chopped tomatoes

100g (4oz) canned, red kidney beans

8 taco shells, pre-cooked

175g (6oz) Cheddar cheese, grated

Mexican dish of spicy filled corn tortillas. Serve with Guacamole, soured cream and crisp salad.

1 Place the mince, garlic and onion in a bowl, mix well. Cook on HIGH for 7-8 minutes, stir twice.

2 Stir in chillies, tomatoes and beans. Cook on HIGH for 18 minutes. Place taco shells on kitchen paper on turntable. Heat on HIGH for 2 minutes. Fill with chilli bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large casserole or flan dish. Place on turntable, cook on DUAL GRILL-1 (see page 11), MEDIUM LOW for 7-8 minutes.

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