p55_cre 8/28/06 11:38:58 AM

RECIPES

Serv

225g onion, sliced

100g balti curry paste 30ml (2 tbsp) plain flour 300ml (1/2 pint) hot lamb stock 900g lamb, cubed

300g courgette, cut into cubes

300g canned chickpeas, drained

LAMB BALTI

1Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well.

2Place on the turntable and cook on 100% for 3 minutes.

3Mix in the flour, then gradually add the stock, then the lamb.

4Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 20 minutes, stir twice during cooking.

5Add the courgette and chickpeas, mix well.

6Place on low rack and cook on DUAL CONVECTION, 200ºC, 50% for 10 minutes, stir once during cooking.

Serves

45ml (3 tbsp) vegetable oil

150g onion, finely chopped

100g celery, finely chopped

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

75g bacon, finely chopped

1 bay leaf

400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef

15ml (1 tbsp) dried mixed herbs (see tip, page 56) 300ml (1/2 pint) red wine

300ml (1/2 pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml water salt and pepper to taste

Serv

450g lean minced lamb

125g onion, chopped

150g carrot, sliced

30ml (2 tbsp) tomato puree 450ml (3/4 pint) hot lamb stock

30ml (2 tbsp) cornflour, blended with water salt and pepper

900g potato, cooked and mashed

BOLOGNESE SAUCE

1Place oil, onion, celery, garlic and bacon into a large bowl, mix well. Cover and cook on 100% for 6 minutes.

2Add the bay leaf, tomatoes, purée and minced beef to the vegetable mixture. Cook on 100% for 8 minutes, stir 2 - 3 times during cooking.

3Add herbs, wine, stock and blended cornflour. Season, mix well. Cover and cook on 100% for 5 minutes, then for 20 - 22 minutes on 50% until sauce is thick. Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

Chilli con carne: Make as above, omit wine and herbs. At Stage 3 add 450g canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.

SHEPHERDS PIE

1Place the lamb, onion, carrot, tomato puree and stock in a large bowl, stir well.

2Cook on 50% for 20 minutes, stir twice during cooking.

3Stir in the blended cornflour and seasoning. Cook on 100% for 5 minutes.

4Pour into a deep, 24cm (91/2”) flan dish. Spread the potato over the lamb mixture; score across the potato with a fork, giving a spiky effect.

5Place on the low rack and cook on DUAL CONVECTION, 250ºC, 50% for 20 minutes.

Page 56 Page 58
Page 57
Image 57
Sharp R-959M, R-98STM-A operation manual Serve hot with spaghetti, Lamb Balti, Bolognese Sauce, Shepherds PIE
Page 56 Page 58

R-959M, R-98STM-A specifications

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