Sharp R-959(SL)M-AA - Page 81

79
RECIPES
Serves 4
30ml (2 tbsp) olive oil
125g onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/2 tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
BEEF RISOTTO
1 Place the oil, onion, celery, red and green pepper in a large
bowl, mix well. Heat on 100% for 2 minutes. Stir in the beef
and cook on 100% for 5 - 6 minutes, stir halfway through
cooking.
2 Stir in the remaining ingredients and cook on 70% for 20
minutes until the rice is tender and all the beef stock has
been absorbed, stir 2 - 3 times during cooking.
Serves 4
150g cauliflower, cut into small florets
225g red onion, sliced
200g carrot, sliced
150g celery, sliced
15ml (1 tbsp) vegetable oil
225g dried white, long grain rice
900ml (1
1
/2 pints) hot vegetable stock
150g broccoli, cut into small florets
300ml (
1
/2 pint) cheese sauce
75g mature cheddar cheese, grated
VEGETABLE RICE GRATIN
1 Place the cauliflower, onion, carrot, celery and oil in a 3.5
litre (approx. 6 pint) casserole dish and cook on 100% for 3
minutes.
2 Add the rice and stock, stir well, place on the low rack.
3 Cook on DUAL CONVECTION, 200ºC, 70% for 15 minutes,
stir once during cooking.
4 Stir in the broccoli and cook on DUAL CONVECTION,
200ºC, 70% for a further 5 minutes.
5 Pour the cheese sauce over the rice mixture.
Do not stir. Sprinkle the cheese on top.
6 Place on the low rack and cook on DUAL GRILL, 10% for 10
minutes.
Serves 4
225g dried fettuccine
600ml (1 pint) boiling water
225g button mushroom, halved
75g onion, finely chopped
4 rashers bacon, chopped
25g margarine
300ml (
1
/2 pint) single cream
1 egg (medium), beaten
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
FETTUCCINE CARBONARA
1 Place the Fettuccine in a large bowl. Add the boiling water
and cook on 70% for 10 - 12 minutes until the pasta is
tender, drain.
2 Place the mushroom, onion, bacon and margarine in a bowl.
Cook on 100% for 5 minutes. Stir well.
3 Beat the cream, egg and oregano together, add the mushroom
mixture and season with salt and pepper.
4 Pour the sauce over the fettuccine, mix together, and heat on
100% for 5 minutes, stir twice during cooking.
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