Sharp R-970 Operation Manual page 57

Recipes
Meat, Fish and Poultry
Germany
Spicy Turky Pan
Total cooking time: approx. 21-26 minutes
Utensils: Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
1 120 g Rice, parboiled
1 Package Saffron
1 tsp Butter or margarine to grease the pan
1 Onions (50 g), in slices
1 Red bell peppers (100 g), in strips
1 Small Leek (100 g), cut in strips
300 g Turkey breast, diced
Pepper, Paprika powder
2 tbsps Butter or margarine (20 g)
250 ml Meat stock
Preparation
1. Mix rice and saffron, put into greased casserole pan.
Mix onions, bell pepper, leek and turkey breast,
season to taste. Place on top of rice. Distribute
butter in flakes on top.
2. Pour meat stock over, cover and cook.
5-7 Min.
16-19 Min.
After baking, let stand for about 5 minutes.
Tip:
You can use chicken breast instead of turkey breast.
France
Chicken with Curry
"Poulet au curry"
Total cooking time: approx. 26-30 minutes
Utensils: Bowl with cover (3 l contents)
Ingredients
1 Chicken (1000 g)
1 tsp Butter or margarine to grease the pan
2 Carrots (200 g), finely diced
1 1 Stick celery (150 g), finely diced
1 Garlic clove
1 Apple, peeled (125 g), finely diced
1 Onion (50 g), finely chopped
Salt, pepper
1-2 tbsps Curry
1 tbsp Flour
150 ml Water (1 cup)
3 Tomatoes (200 g), peeled
for 2 servings
100 P
20 P
Preparation
1. Wash the chicken, pat dry and divide into 8 portions.
2. Grease the pan. Place chicken pieces in pan, add
vegetables and season with salt and pepper. Dust
with curry and flour, mix well. Add water and
peeled, crushed tomatoes. Cover and cook on
low rack. After half of cooking time, stir once and
continue cooking, uncovered.
26-30 Min.
After baking, let stand for about 3 minutes.
Tip:
Serve with rice, some shaved coconut, mango
chutney and banana slices to soften the spiciness.
Austria
Stuffed Chicken
"Gefülltes Brathendl"
Total cooking time: approx. 27
Utensils:
Ingredients
1 Chicken (1000 g)
Salt
Rosemary, ground
Marjoram, ground
1 Old, hard bread roll (40 g)
Salt
1 Bunch of Parsley, finely chopped (10 g)
1 pinch Nutmeg
2 tbsps Butter or margarine (20 g)
1 Egg yolk
3 tbsps Butter or margarine (30 g)
1 tbsp Paprika
Salt
Preparation
1. Wash the chicken, pat dry and rub inside with salt,
rosemary and marjoram.
2. To prepare the filling, soak the bread roll in cold
water for about 10 minutes, squeeze excess
moisture out. Mix with salt, parsley, nutmeg, butter
and egg yolk, fill the chicken with this mixture. Tie
the opening closed using kitchen string.
3. PLace the butter into the bowl, cover and heat.
approx. ½-1 Min.
Mix paprika, salt and melted butter, brush the
chicken.
4. Place the chicken with breast side down onto the
low rack, cook. ½ of the thawing time.
27-30 Min.
After cooking, let the filled chicken stand for about
5 minutes.
GB-57
60 P/220°C
-31 minutes
½
Small bowl with cover
Kitchen string
100 P
50 P/200°C
for 2 servings