Sharp R-98STM-A, R-959M operation manual Recipes, Serves, Remove the steak cubes from the marinade

p52_cre 8/28/06 11:29:45 AM

RECIPES

Serves

75g soy sauce

150g red wine

1 clove garlic, crushed (see tip, page 60)

675g lean steak, cut into 1” cubes

2 large green peppers, seeded and cut into chunks

4 medium tomatoes, cut into quarters

16 fresh pineapple chunks

Serv

125g onion, chopped

2 cloves garlic, crushed (see tip, page 60)

450g lean minced beef

100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomatoes 150ml (1/4 pint) hot beef stock

15ml (1 tbsp) cornflour blended with 15ml (1 tbsp) water

salt and pepper to taste

12 sheets of spinach lasagne

600ml (1 pint) cheese sauce (see page 92) 50g mushroom, sliced

15ml (1 tbsp) fresh oregano, chopped

Serves

150g coarse liver pâté

100g mushroom, finely chopped

800g fillet of beef

450g puff pastry

1 egg (medium), beaten to glaze

STEAK KEBABS

1In a medium bowl, mix the soy sauce, wine and garlic. Add the steak cubes and stir to coat. Cover the bowl and refrigerate for at least 4 hours or overnight.

2Remove the steak cubes from the marinade.

Thread the steak cubes and vegetables alternately onto 8 wooden skewers.

3Place equal skewers into two 25cm (10”) flan dishes.

4Place the dish on high rack and cook on DUAL GRILL, 50% for 12 minutes, turning over halfway through cooking. Repeat for the second dish.

LASAGNE

1Place the onion, garlic, mince, mushrooms, purée, tomatoes, stock, cornflour and seasoning in a large bowl. Mix well.

2Cook on 70% for 20 minutes until thickened, stir twice during cooking.

3Cover the base of a deep, square 20cm (8”) dish with half of the meat mixture, followed by a layer of lasagne sheets. Cover with half of the cheese sauce.

Repeat, using the remaining ingredients, finishing with the cheese sauce. Sprinkle generously with the sliced mushrooms and oregano.

4Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.

BEEF WELLINGTON

1Preheat the oven to CONVECTION 220ºC.

2Combine the pâté and mushroom in a bowl.

3Roll out pastry to make a square 28cm (11") or size suited to the meat. Spread pâté and mushroom mixture over the surface. Place meat in centre.

4Fold pastry over meat and seal edges. Place seam side down on a greased baking tray. Glaze with egg.

5Place on the lower shelf, bake on CONVECTION 220ºC for 60 - 65 minutes until golden.

Rotate the tray 180º after half the cooking time.