Sharp R-941(BK)W Operation Manual With Cookbook page 187

Meat, Fish and Poultry
Germany
Beef Fillet in Puff Pastry
Total cooking time: approx. 34-41 minutes
Utensils: Bowl with cover (2 l contents)
Casserole dish (approx. 26 cm long)
Ingredients
300 g Puff pastry, frozen
1 tbsp Butter or margarine
150 g Marbled bacon, diced
4-5 Spring onions (150 g), sliced in rings
300 g Mushrooms, in slices,
1 kg Beef fillet
1 tbsp Vegetable oil
1 tbsp Parsley, finely chopped
1 Garlic clove, crushed
1 Egg
Salt
Pepper
1-2 tbsps Milk
Preparation
1. Thaw the puff pastr y according to package
directions. Distribute butter in the bowl, add bacon,
onions and mushrooms, cover and steam. Stir once
during cooking.
4-6 Min. 100 P
Drain the fluid.
2. Wash the beef fillet, pat dry with paper towels, and
rub with oil. Place onto the high rack and bake. Stir
once during cooking.
15-17 Min. 30 P
3. Mix the parsley and garlic clove with the steamed
vegetables, season with salt and pepper.
4. With a rolling pin, roll the puff pastry into a square
(35 x 35 cm). Reserve some dough for garnish.
5. Separate the egg. Baste the egg onto the edges of
the dough, place half of the vegetable mixture on
the center of the dough.
6. Season the meat with salt and pepper and place on
top of the vegetables. Evenly distribute the rest of
the vegetable mixture on top of the meat. Fold the
puff pastry over the meat-vegetable-mix and push
the edges closed. Pierce the dough several times
with a fork.
7. Rinse the casserole dish with cold water, place the
puff pastry into the casserole dish with the closed
edge on the bottom.
8. For garnish, cut out shapes from the rest of the puff
pastry and decorate.
9. Mix the egg yolk and milk, baste the dough with
this mixture and bake on the low rack in the pre-
heated microwave oven.
15-18 Min. 50 P/230°C
After cooking, let the beef fillet in puff pastry stand for
10 minutes.
China
Prawn Chili
Total cooking time: approx. 6-8 minutes
Utensils: Bowl with cover (1 l contents)
Bowl with cover (2 l contents)
Ingredients
6 Prawn (240 g without shell)
45 ml White wine
2 Small leek (200 g)
1-2 Chili pepper, hot
20 g Ginger
1 tbsp Food starch
2 tbsps Vegetable oil (20 g)
1½ tbsps Soy sauce (20 ml)
1 tbsp Sugar
1 tbsp Vinegar
Preparation
1. Wash the prawns. Remove the shell and tail. Cut
the backside and remove the veins. Cut each prawn
into 2 or 3 pieces. Place one shallow cut into each
piece, so that the prawn won't shrink. Place the
prawn into a bowl, sprinkle with white wine, cover
and marinate.
2. Wash the leek and chili peppers, pat dry. Cut leek
into 5 cm long pieces, cut chili peppers in half and
remove seeds. Peel the ginger and cut into slices.
3. Remove the prawn from the wine marinade, sprinkle
with food starch.
4. Put oil, leek, chili peppers and ginger slices into the
bowl, cover and heat.
approx. 2 Min.
5. Add the prawns. Season with soy sauce, sugar and
vinegar, stir, cover and cook.
4-6 Min.
After baking, let stand for about 1-2 minutes. Serve
hot.
GB-49
Recipes
Makes 2 servings
100 P
100 P