Sharp Carousel R-331Y Manual de instrucciones - Página 33
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ITALIAN SPAGHETTI SAUCE
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
½ cup tomato paste
1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and
basil.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
INDIAN CURRY LAMB
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-litre
casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and
cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
Serves 4-6
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
Serves 4-6
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
CHILLI CON CARNE
1 kg mince
1 large onion, fi nely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM
HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and
kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
HONEY ROAST LAMB
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand for
10 minutes covered with foil before carving.
Serves 4-6
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
Serves 4-6