Sharp R-82STM manual Egg Fried Rice, Beef Risotto, Fettuccine Carbonara, Rice & Pasta

RICE & PASTA

EGG FRIED RICE

SERVES 4

30ml (2tbsp) groundnut oil

1 clove garlic, crushed (see Tip, page 47)

4 spring onions, sliced

100g (4oz) button mushrooms, halved

50g (2oz) peas

175g (6oz) long grain white rice, cooked

15ml (1tbsp) dark soy sauce

2 eggs (size 3), beaten

salt and pepper to taste

BEEF RISOTTO

PREPARATION TIME - 8 MINUTES

1 Place the oil, garlic, spring onions, mushrooms and peas in a large bowl, mix well. Heat on HIGH for 2 minutes.

2Stir in the rice and soy sauce. Heat on HIGH for 6-7 minutes, stir every 2-3 minutes until the rice is evenly hot.

3Pour egg over the rice, do not stir into the rice. Cook on HIGH for 2 minutes and then break up the egg and stir evenly into the rice. Season.

Microwave Tip: Cooking poppadums

Place 2-4 poppadums on the turntable leaving space between them. Heat on HIGH for 30 seconds to 1 minute until puffed and bubbly. Allow to stand for 10- 20 seconds.

SERVES 4

30ml (2tbsp) olive oil

1 medium onion, finely chopped

1 stick celery, finely sliced

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

175g (6oz) beef fillet, thinly sliced into 5cm (2") strips

2.5ml (1/2tsp) cayenne pepper 5ml (1tsp) ground cumin grated rind of 1 lemon

75g (3oz) peas

225g (8oz) white long grain rice

600ml (1 pint) hot beef stock salt and pepper to taste

PREPARATION TIME - 12 MINUTES

1Place the oil, onion, celery, red and green pepper in a large bowl, mix well. Heat on HIGH for 2 minutes. Stir in the beef and cook on HIGH for 5-6 minutes, stir halfway through cooking.

2Stir in the remaining ingredients and cook on MEDIUM HIGH for 14-15 minutes until the rice is tender and all the beef stock has been absorbed, stir 2-3 times during cooking.

Variation: Make chicken risotto by substituting beef fillet for 225g (8oz) chicken breast fillet.

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on HIGH for 1 minute. Allow to cool before peeling.

FETTUCCINE CARBONARA

SERVES 4

225g (8oz) Fettuccine or other pasta

600ml (1pint) boiling water

225g (8oz) button mushrooms, halved

4 shallots, finely sliced

4 rashers bacon, chopped

25g (1oz) butter

300ml (1/2 pint) single cream

1 egg (size 3), beaten

15ml (1tbsp) fresh oregano, chopped

100g (4oz) peas

salt and pepper to taste

PREPARATION TIME - 10 MINUTES

1 Place the Fettuccine in a large bowl. Add the boiling water and cook on MEDIUM HIGH for 10-12 minutes until the pasta is tender, drain.

2Place the mushrooms, shallots, bacon and butter in a bowl. Cook on HIGH for 3 minutes. Drain.

3Beat the cream, egg and oregano together, add the mushroom mixture and peas. Season with salt and pepper to taste.

4Pour over the cooked Fettuccine, toss gently, and heat on MEDIUM HIGH for 5 minutes, stir after 3 minutes.

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