Sharp R-252M Operation Manual With Cookbook page 34

RECIPES
FISH PIE
Serves 4
Preparation time - 18 minutes
675g (11/2/2lb) potatoes, peeled and chopped
25g (1oz) butter
150ml (1/4pt) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 37)
25g (1oz) cheese, grated
75ml (5tbsp) water
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 37)
Garnish with a sprig of fresh rosemary
STIR FRIED VEGETABLES
Serves 4
Preparation time - 10 - 12 minutes
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1") root ginger, peeled and finely grated
1 garlic clove, crushed
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100P (HIGH) for
14-15 minutes, until soft enough to mash.
Mash with butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70P (MEDIUM HIGH) for 7 minutes.
Flake the fish and mix with the parsley sauce.
Pour into a flan or casserole dish. Spread the
potatoes on top and sprinkle with the grated
cheese.
3 Cook on 70P (MEDIUM HIGH) for 7 minutes,
until the cheese has melted.
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.
Garnish with a sprig of fresh rosemary.
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl, mix thoroughly.
2 Cover and cook on 100P (HIGH) for 5 minutes,
stirring once.
3 Add the button mushrooms, beansprouts,
mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.
4 Cook on 100P (HIGH) for 6 minutes, until the
vegetables are tender. Stir 2-3 times during
cooking.
Stir fried vegetables are ideally served with
meat or fish.
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