Sharp Carousel R-210D Operation Manual - Page 19
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CRUSTY ROSEMARY LAMB
1
/
cup brown sugar
4
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on a rack.
3. Cook for 15 minutes (medium) 20 minutes (well done) on 70%.
4. Turn over shield shank with foil to prevent overcooking. Spread combined
ingredients over leg of lamb and cook for a further 15 minutes (medium) 20
minutes (well done) on 70%.
5. Allow to stand for 10 minutes, covered with foil before serving.
SHEPHERD'S PIE
4 large potatoes
2 tablespoons butter
2 tablespoons milk
salt and pepper
500 g minced beef
1 onion, chopped
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1
/
cup grated cheese
4
1. Peel and cut potatoes into cubes. Place into a large bowl. Add 2 tablespoons
water. Cover and cook for 15-20 minutes on 100% or until tender. Drain.
2. Mash potatoes; add butter, milk, salt and pepper. Stand aside.
3. In another large bowl, combine mince and onion and cook for 10-12 minutes
on 70%, stirring every 2 minutes. Drain juices from meat.
4. To mince and onion, add gravy powder, minestrone soup, Worcestershire
sauce, tomato and parsley. Mix well.
5. Spoon mince mixture into a large casserole dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20 minutes on 70%.
8. Allow to stand for 10 minutes before serving.
MEAT
4 slices bacon, chopped
2 onions, roughly chopped
2 sticks celery, sliced
30 g butter
2 cloves garlic, crushed
1 tablespoon oil
1 kg blade steak, cubed
1
/
cup flour
4
2 teaspoons curry paste
1 tablespoon brown sugar
2 beef stock cubes
1-1
1
/
cups boiling water
2
1 apple, peeled and diced
Serves 4-6
1 tablespoon lemon juice
1
/
cup cream
3
1 tablespoon fresh chopped coriander
1 cup boiling water
1. In a 3-litre casserole dish, sauté bacon, onions, celery, butter, garlic and oil
for 3-4 minutes on 100%.
2. Stir in meat, flour, curry paste, sugar, stock cubes and boiling water.
3. Cover and cook for 30 minutes on 50%. Stir and cook for a further 10 minutes
on 50%.
4. Add apple and cook a further 2-3 minutes on 50%.
5. Stir in lemon juice, cream and coriander.
6. Serve hot with boiled rice.
Serves 4-6
8
MALAYSIAN CURRY
Serves 4-6