Sharp R-795M Operation Manual With Cookbook page 53

R-795M New CkBk
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Serves 4
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 52)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see tip, page 54)
Serves 4
4 large chicken breast fillets, skinned
(approx. 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
1
2.5ml ( / tsp) dried parsley
2
salt and pepper to taste
cocktail sticks to secure
75g (3oz) Cheddar cheese, grated
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.
Serves 6 - 8
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see tip, page 52)
50g (2oz) creamed coconut
10ml (2 tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and peper to taste
10ml (2 tsp) cornflour
1
150ml ( / pint) single cream
4
25g (1oz) roasted cashew nuts
Page 51
RECIPES
C
HICKEN SATAY
1 Place all the marinade ingredients in a large bowl, mix
well. Stir in the chicken, refrigerate for 2 hours to
marinate.
2 Thread the chicken onto skewers leaving no wood
exposed. Place in a large flan dish on the rack.
Cook on DUAL GRILL - 1, 70% for 12 - 14 minutes.
Turn over and rearrange skewers every 3 - 4 minutes.
C &
HICKEN CAMEMBERT ROLLS
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and
seasoning in a bowl, mix well. Place a quarter of the
mixture at one end of each breast. Roll up tight and
secure with cocktail sticks. Ensure no filling is visible.
3 Place the breasts seam side upwards in a flan dish.
4 Place on the rack and cook on DUAL GRILL - 1, 70%
for 18 minutes, turn over and add cheese after 8
minutes.
Sprinkle with toasted almonds to serve.
C
HICKEN KORMA
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.
2 Place butter in a large bowl, heat on 100% for 30
seconds, until melted. Add the onion and cook on
100% for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100% for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season. Cover and cook on
100% for 8 minutes, stirring after 4 minutes.
4 Rearrange the chicken pieces and cook on 50% for
10 minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into
the chicken. Cook on 100% for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.
Serve with rice and poppadums.
51