p62_cre 8/28/06 12:07:06 PM

RECIPES

Serv

175g carrot, sliced

225g leek, sliced

100g celery, sliced

75g onion, chopped

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

225g dried red lentils

200g canned chickpeas, drained

200g canned flageolet beans, drained

400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced

125g mature cheddar cheese, grated

Serves

3 medium courgettes, cut in 2.5cm (1") chunks

1 red pepper, cut in 2.5cm (1") pieces

1 yellow pepper, cut in 2.5cm (1") pieces

1 large aubergine, cut in 2.5cm (1") cubes

16 closed cap mushrooms

16 cherry tomatoes

225g quorn, cut in 2.5cm (1") cubes

MARINADE:

150ml (1/4 pint) olive oil

3 cloves garlic, crushed (see tip, page 60) 15ml (1 tbsp) worcestershire sauce 1.25ml (1/4 tsp) allspice

1.25ml (1/4 tsp) ground ginger

15ml (1 tbsp) fresh parsley, chopped 10ml (2 tsp) fresh dill, chopped

8 wooden skewers

Serv

225g broccoli, cut into florets

375g cauliflower, cut into florets

50g margarine

50g plain flour

5ml (1 tsp) english mustard powder 600ml (1 pint) milk

225g mature cheddar cheese, grated salt and pepper to taste

LENTIL BAKE

1Place all the ingredients except for the potatoes and cheese into a 3.5 litre (approx. 6 pint) casserole dish and mix well.

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

3Arrange the potatoes over the vegetable mixture, overlapping slightly. Sprinkle the cheese over the potatoes.

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

VEGETABLE & QUORN KEBABS

1Place vegetables and quorn in a large bowl, mix well.

2To prepare the marinade, place all the ingredients in a bowl, mix well.

3Pour the marinade over the vegetables and quorn, mix well. Leave to marinate for at least an hour, stir occasionally.

4Thread the vegetables and quorn onto the skewers in a regular pattern. Leave no wood exposed, place 4 kebabs in a flan dish.

5Place on low rack, cook on DUAL GRILL, 50% for 12 minutes. Turn over and rearrange the skewers every 4 minutes until the vegetables are tender and evenly brown. Repeat with remaining kebabs.

FLORET GRATIN

1Place broccoli and cauliflower in a 2.5 litre (approx. 4 pint) casserole dish and put to one side.

2Heat the margarine in a bowl on 100% for 30 seconds until melted. Add the flour and mustard to form a paste and gradually beat in the milk.

3Cook on 100% for 6 minutes, beat twice during cooking until smooth and thick. Add the cheese (keep 50g to one side for the top) and seasoning and mix until smooth.

4Pour the sauce over the broccoli and cauliflower.

Place on the turntable and cook on 70% for 22 minutes, stirring 3 times during cooking.

5Sprinkle with remaining cheese and place on the low rack.

6Cook on DUAL GRILL, 70% for 6 - 8 minutes until golden brown.

Page 63 Page 65
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Image 64
Sharp R-98STM-A, R-959M operation manual Lentil Bake, Vegetable & Quorn Kebabs, Floret Gratin
Page 63 Page 65

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