Sharp R-247

29
RECIPES
CHICKEN CACCIATORE
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (approx. 200g each)
1 Place mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes. Stir and coat
the chicken twice during cooking.
Serve with rice or jacket potatoes.
BEAN CASSEROLE
Serves 4
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds
300ml (
1
/2
pint) hot vegetable stock
salt and pepper to taste
1
Place the cougettes, leeks, garlic and mushrooms
in a 2.5 litre (4 pint) casserole dish, mix well.
2 Add the tomatoes, beans, sweetcorn, fennel and
stock. Season and mix well.
3 Cook on 70P for 15 minutes, then on 100P
for 15 minutes, stir 2-3 times during cooking.
Serve with rice or baked potatoes.
CHEESY JACKETS
Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste
1
Prick each potato in several places. Cook on 100P
for 10 minutes. Halve each potato and scoop the
flesh into a bowl, add the ham, cheese, chives and
mushrooms. Mix well and season.
2 Pile mixture back into the potato skins and
place in a flan dish, on the turntable.
3 Cook on 50P for 14 minutes.
CHEESE & POTATO LAYER
Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 30)
250g cheddar cheese, grated
1
Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre
(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients.
3 Cook on 70P for 30 minutes.
UK R-247 O/M,P25- 07.2.18 2:51 PM Page 29 (1,1)