RECIPES

Serves 4 - 6

900g red skinned potato, unpeeled & washed

150g red onion, coarsely chopped

50g vegetable oil

30ml (2 tbsp) fresh rosemary, chopped

4 cloves garlic, finely chopped (see tip, page 67) salt & pepper to taste

50g parmesan cheese freshly grated or shredded

Serves 4

4 beef tomatoes

125g dried white, long grain rice, cooked

50g cooked ham, chopped

50g peas

15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste

75g mozzarella cheese, chopped

15ml (1 tbsp) fresh oregano, chopped to garnish

PARMESAN POTATOES

1Preheat the oven to CONVECTION 250ºC.

2 Cut the potato into approx. 3cm pieces.

Put the potato, onion, oil, rosemary, garlic, salt and pepper in a large bowl and stir to coat.

3 Turn out into a greased 25cm (10”) flan dish and arrange in a single layer.

4 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 25 minutes.

5 Turn the potatoes over and sprinkle with the cheese.

6 Return to the oven and cook on DUAL CONVECTION, 250ºC, 30% for a further 10 minutes.

STUFFED TOMATOES

1Slice the top off each tomato and scoop out the flesh into a bowl, stir in the rice, ham, peas, oregano, salt and pepper.

2Fill each tomato shell with the rice mixture and place in a large flan dish. Sprinkle generously with the mozzarella cheese and oregano.

3Place the on the low rack, cook on DUAL GRILL, 50% for 10 minutes until the tomatoes are tender and the cheese is brown and crispy.

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Sharp R-959(SL)M-AA manual Parmesan Potatoes, Stuffed Tomatoes

R-959(SL)M-AA specifications

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