Sharp R-959(SL)M-AA - Page 64

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RECIPES
Serves 4 - 6
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
1 Place the onions and paste into a 3.5 litre (approx. 6 pint)
casserole dish, mix well.
2 Place on the turntable and cook on 100% for 3 minutes.
3 Mix in the flour, then gradually add the stock, then the lamb.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 50% for 20 minutes, stir twice during cooking.
5 Add the courgette and chickpeas, mix well.
6 Place on low rack and cook on DUAL CONVECTION,
200ºC, 50% for 10 minutes, stir once during cooking.
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 67)
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 63)
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
BOLOGNESE SAUCE
1 Place oil, onion, celery, garlic and bacon into a large bowl, mix
well. Cover and cook on 100% for 6 minutes.
2 Add the bay leaf, tomatoes, purée and minced beef to the
vegetable mixture. Cook on 100% for 8 minutes, stir 2 - 3
times during cooking.
3 Add 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.
Serves 4 - 6
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
SHEPHERDS PIE
1 Place the lamb, onion, carrot, tomato puree and stock in a
large bowl, stir well.
2 Cook on 50% for 20 minutes, stir twice during cooking.
3 Stir in the blended cornflour and seasoning. Cook on 100%
for 5 minutes.
4 Pour into a deep, 24cm (9
1
/2”) flan dish. Spread the potato
over the lamb mixture; score across the potato with a fork,
giving a spiky effect.
5 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 50% for 20 minutes.
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