Sharp R-959M-A Operation Manual With Cookbook page 59

p56_cre 8/28/06 11:42:16 AM
Serves
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 82)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 61)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3
minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
Serves
4 chicken breast fillets, skinned
(approx. 200g each)
150g blue stilton, finely chopped
50g leek, finely chopped
50g sun-dried tomatoes, finely chopped
100g bacon, finely chopped
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated
Serves
600g turkey, cubed
225g button mushroom, sliced
225g leek, sliced
salt and pepper
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml ( / pint) milk
1
2
salt and pepper
250g mascarpone cheese
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 high rack.
Cook on DUAL GRILL, 70% for 12 - 15 minutes.
Turn over and rearrange skewers 2 - 3 times.
C &
HICKEN STILTON ROLLS
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Stilton, leeks, tomatoes, bacon 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 the flan dish on the low rack.
5 Use sequence programming to cook on 100% for 5
minutes then DUAL GRILL, 100% for 12 minutes.
6 Turn over and add cheese halfway through DUAL
GRILL cooking time.
C
REAMY TURKEY CASSEROLE
1 Place the turkey, mushrooms, leeks, salt and pepper
into a 2.5 litre (approx. 4 pint) dish and cook on 100%
for 8 minutes stirring twice during cooking.
Drain off excess liquid.
2 To make the sauce, place the margarine in a bowl and
heat on 100% for 30 seconds until melted.
3 Stir in the flour, cayenne pepper and mustard powder
mixing well.
4 Whisk in the milk and cook on 100% for 6 minutes,
stir every 2 minutes until thick and smooth.
Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and stir
into the chicken mixture.
6 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 50% for 20 minutes, stir
halfway through cooking.
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