Exican tacos, Olognese sauce, Acon and stilton pie – Sharp R82STMA User Manual

Page 46

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44

M

EAT

S

ERVES

4

P

REPARATION

TIME

- 15

MINUTES

M

EXICAN TACOS

Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on HIGH for 7-8 minutes, stir twice.

2 Stir in chillies, tomatoes and beans. Cook on

HIGH for 18 minutes. Place taco shells on kitchen
paper on turntable. Heat on HIGH for 2 minutes.
Fill with chilli bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large

casserole or flan dish. Place on turntable, cook on
DUAL GRILL-1 (see page 11), MEDIUM LOW
for 7-8 minutes.

225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 47)
1 small onion, chopped
2 fresh, green chillies, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated

50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 47)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced meat
30ml (2tbsp) dried mixed herbs (see Tip, page 49)
300ml (

1

/

2

pint) dry red wine

300ml (

1

/

2

pint) hot stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on HIGH for

1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 7-8 minutes.

2 Add the bay leaf, tomatoes, purée and minced

meat to the vegetable mixture. Cook on HIGH for
9-10 minutes, stir 2-3 times during cooking.

3 Add herbs, wine, stock. Season, mix well. Cover

and cook on HIGH for 5 minutes, then for 21-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.

B

OLOGNESE SAUCE

S

ERVES

4

P

REPARATION

TIME

- 12

MINUTES

Shepherd's Pie:

Make as above, omit wine. Place

in a dish and top with 700g (1

1

/

2

lb) mashed potato.

Place on turntable and cook on DUAL GRILL-1
(see page 12), MEDIUM HIGH for 9-10 minutes until
evenly brown.

Chilli con carne:

Make as above. At Stage 3 add

450g (1lb) canned red kidney beans (drained) and
5-15ml (1-3tsp) chilli powder, to taste.

S

ERVES

6

P

REPARATION

TIME

- 15

MINUTES

B

ACON AND STILTON PIE

175g self raising flour
pinch of salt
88g shredded suet
1 tbsp olive oil
1 small onion, chopped
100g back bacon, diced
225g leeks, thinly sliced
75g stilton, crumbled
4 tbsp single cream
seasoning
beaten egg to glaze

1 Sift the flour and salt into a large mixing bowl and

stir in the suet.

2 Gradually mix in 150ml water until you have a

soft dough, knead lightly on a floured work
surface, roll out a bottom and top.

3 Cook onion and bacon in oil for 3 minutes on

HIGH.

4 Add leeks and cook for 5 minutes on HIGH.
5 Stir in the Stilton, the cream and seasoning.
6 Put the filling on the pastry.
7 Seal the pie with the top and brush with egg.
8 Bake for 15 minutes on DUAL COOK MEDIUM

LOW 250

°

C.

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