Sharp R-959SLMAA - Manual (Page 61)

59
RECIPES
Serves 4
75g soy sauce
150g red wine
1 clove garlic, crushed (see tip, page 67)
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
S TEAK KEBABS
1 In 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.
2 Remove the steak cubes from the marinade.
Thread the steak cubes and vegetables alternately onto
8 wooden skewers.
3 Place equal skewers into two 25cm (10”) flan dishes.
4 Place the dish on high rack and cook on DUAL GRILL, 50%
for 12 minutes, turning over halfway through cooking. Repeat
for the second dish.
Serves 4 - 6
125g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
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 96)
50g mushroom, sliced
15ml (1 tbsp) fresh oregano, chopped
L ASAGNE
1 Place the onion, garlic, mince, mushrooms, purée, tomatoes,
stock, cornflour and seasoning in a large bowl. Mix well.
2 Cook on 70% for 20 minutes until thickened, stir twice
during cooking.
3 Cover 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.
4 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 70% for 20 minutes.
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