Sharp R-247E - Инструкция по эксплуатации - Страница 62

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A35662,Russia R247E O/M,EN

A35662,Russia R247E O/M,EN

SHEPHERD’S PIE

2 large potatoes

1 tablespoon butter

1 tablespoon milk

salt and pepper

500 g minced beef

1 onion, chopped

1 tablespoon gravy powder

1/2 cup tomato sauce

1 tablespoon Worcestershire sauce

(A hot sauce containing soy sauce, vineger,

molasses, chilis and tropical fruits and spices)

1 tomato, chopped

2 tablespoons parsley

1 egg, beaten

1. Peel and cut potatoes into 2.5 cm cubes. Add 2

tablespoons water; cover and cook for 12-14
minutes on 100% or until tender. Drain.

2. Mash potatoes; add butter, milk, salt and pep-

per.

3. In a large bowl, combine mince and onion and

cook for 9-11 minutes on 70%, stirring every 2
minutes. Drain juices from meat.

4. Add gravy powder, tomato sauce, Worcester-

shire sauce, tomato and parsley. Mix well.

5. Spoon mixture into a 3-litre casserole dish.
6. Spread mashed potato evenly over top of

mixture. Brush with beaten egg.

7. Cook for 18-19 minutes on 70%.
8. Allow to stand for 10 minutes before serving.

Serves 4-6

SPRINGTIME LAMB CASSEROLE

1 packet (30 g) French onion soup

1/4 cup plain flour

750 g lamb, cubed

4 spring onions, quartered

2 carrots, thinly sliced

1 cup chicken stock

310 g can corn kernels, drained

2 sticks celery, finely chopped

300 mL carton sour cream

1. Combine French onion soup mix and flour in a

2-3 litre casserole dish. Toss the lamb in flour
mixture, coating thoroughly.

2. Add onions and carrots, stir in chicken stock

and mix well.

3. Cover and cook for 24-26 minutes on 50%,

stirring during cooking.

4. Add corn, celery and sour cream. Mix well.
5. Cook a further 11-13 minutes on 50%.

Serves 4

LASAGNE

MEAT SAUCE

30 g butter

1 onion, chopped

1 kg topside mince

1/4 cup tomato paste

240 g jar bolognese sauce

(pasta sauce made from

minced meat and tomato)

200 g can champignons, drained
1 clove garlic, crushed (optional)

CHEESE SAUCE

90 g butter

1/3 cup flour

1 3/4 cups milk

125 g tasty cheese, grated

200 g packet instant lasagne noodles

100 g mozzarella cheese, grated

(An Italian unripened curd cheese

with a mild, creamy taste)

MEAT SAUCE

1. Place butter and onion in a Pyrex bowl. Cook

for 2-3 minutes on 100%.

2. Stir in mince. Cook, uncovered, for 11-13 min-

utes on 70%, stirring every 2 minutes. Drain
excess fat.

3. Stir in tomato paste, bolognese sauce, champi-

gnons and garlic.

CHEESE SAUCE

1. Melt butter for 40-50 seconds on 100%. Stir in

flour; cook for further 1 minute on 100%.

2. Gradually stir in milk, Cook for 4-5 minutes on

100%, stirring every minute.

3. Stir in tasty cheese.

TO ASSEMBLE

1. Cover base of a 26 cm round dish with meat

sauce. Dip lasagne noodles in hot water then
place a layer of lasagne noodles on top. Spoon
in one-third of remaining meat sauce. Spread
with one-third of cheese sauce.

2. Repeat process, ending with cheese sauce.
3. Sprinkle with mozzarella cheese.
4. Cook for 18-21 minutes on 70%.
5. Allow to stand 10 minutes before serving.
6. Serve with a fresh garden salad and bread.

Serves 8

MEAT

Russia R247E,En,P21-31

03.10.23, 3:04 PM

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