Sharp R-959M, R-98STM-A Recipes, Serves, Cook onion and bacon in oil for 2 minutes on 100%

p53_cre 8/28/06 11:32:37 AM

RECIPES

Serves

225g self raising flour pinch of salt

100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped

150g back bacon, diced

225g leek, thinly sliced

150g stilton, crumbled 90ml (6 tbsp) single cream seasoning

1 egg yolk, beaten egg white to glaze

Serv

5ml (1 tsp) each of fresh oregano, tarragon and thyme, chopped

2 bay leaves

2 cloves garlic, roughly chopped (see tip, page 60) 7.5ml (11/2 tsp) paprika

5ml (1 tsp) plain flour

45ml (3 tbsp) spanish medium dry sherry 30ml (2 tbsp) olive oil

1.8kg leg of lamb sea salt

Serv

25g plain flour

salt and pepper to taste

800g stewing steak, cut into cubes

450g potato, peeled and chopped

225g onion, chopped

450ml (1/2 pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml (2 tbsp) water

225g shortcrust or puff pastry

1 egg (medium), beaten to glaze

BACON & STILTON PIE

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, divide in half and roll out a base and lid large enough to fit a 20cm (8”) flan dish. Line the greased flan dish with the base.

3Cook onion and bacon in oil for 2 minutes on 100%.

4Add leeks and cook for 5 minutes on 100%.

5Stir in the stilton, cream, seasoning and egg yolk.

6Put the filling on the pastry.

7Seal the pie with the lid and brush with egg white.

8Place on the low rack and bake on DUAL CONVECTION, 250ºC, 30% for 25 minutes.

GARLIC ROASTED LAMB

1In a small bowl, crush the herbs, bay leaves, garlic, paprika and flour together, mix in the sherry and oil.

2Place the lamb in a 25cm (10”) flan dish and score all over, brush with half of the sauce and sprinkle with sea salt.

3Place on the low rack and cook on DUAL CONVECTION, 160ºC, 30% for 72 minutes, turn over halfway through cooking and brush with the remaining sauce.

MEAT & POTATO PIE

1Place the flour, salt and pepper in a 2.5 litre (approx. 4 pint) casserole dish, Add the meat and turn to coat with the flour. Add the potatoes, onion and stock, mix well.

2Cook on 70% for 30 minutes, stir twice during cooking.

2Stir in the cornflour, mixing well. Leave to one side.

3Preheat the oven to CONVECTION 220ºC.

4Roll out the pastry to make a lid for the casserole dish. Place the lid over the meat pinching the edges. Brush with egg to glaze.

5Place on the lower shelf and cook on CONVECTION 220ºC for 22 minutes.

Rotate the dish 180º after half the cooking time.