Sharp R-82STM manual Vegetable Loaf, Vegetable Layer, Stir Fried Vegetables

VEGETABLES

VEGETABLE LOAF

SERVES 4-6

175g (6oz) fresh wholemeal breadcrumbs

1 large carrot, grated

2 small courgettes, sliced

1 large potato, grated

3 sticks of celery, sliced

4 rashers bacon, chopped (optional)

125g (5oz) Cheddar cheese, grated

2 eggs (size 3), beaten

salt and pepper to taste

75g (3oz) Cheddar cheese, grated to sprinkle

15ml (1tbsp) fresh parsley, chopped

PREPARATION TIME - 20 MINUTES

1Combine breadcrumbs, carrot, courgette, potato and celery. Add bacon (if using), cheese, eggs, salt and pepper, mix well.

2Pour mixture into a greased 1.5 litre (2.5 pint) loaf dish, cover with the cheese and parsley.

3Place on turntable, use sequence programming to cook on MEDIUM for 17 minutes, then on DUAL GRILL-1, MEDIUM for 7 minutes.

NOTE: For information on using the DUAL GRILL see page 12 of the operation manual

VEGETABLE LAYER

SERVES 4

450g (1lb) celeriac/courgettes

350g (12oz) carrots

350g (12oz) potatoes

75g (3oz) butter, melted

225g (8oz) mature cheddar cheese, grated

salt and pepper to taste

PREPARATION TIME - 15 MINUTES 1 Wash and peel all vegetables.

2 Rinse the potatoes thoroughly and dry well on kitchen paper.

3Roughly grate them, placing into separate bowls. Season.

4Layer the vegetables and cheese in a 1.5 litre (2.5 pint) casserole dish alternately, then arrange the rest of the potatoe on top of these layers and finish off with a sprinkling of cheese.

5Bake on DUAL CONVECTION 200°C MEDIUM, for 25 minutes.

STIR FRIED VEGETABLES

SERVES 4

15ml (1tbsp) sunflower oil

30ml (2tbsp) soy sauce

15ml (1tbsp) sherry

2.5cm (1") root ginger, peeled and finely grated 1 clove garlic, crushed (see Tip, page 47)

2 medium carrots, cut into fine strips

100g (4oz) button mushrooms, halved

50g (2oz) beansprouts

100g (4oz) mange-tout

1 red pepper, seeded and thinly sliced

4 spring onions, chopped

100g (4oz) canned water chestnuts, sliced

half a head of chinese leaves, thinly sliced

PREPARATION TIME - 12 MINUTES

1 Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl and mix well. Cover and cook on HIGH for 4-5 minutes.

2 Stir in the mushrooms, beansprouts, mange- tout, red pepper, spring onions, water chestnuts and chinese leaves. Cook on HIGH for 5-6 minutes until the vegetables are tender, stir halfway through cooking.

51