Sharp R-244M Operation Manual With Cookbook page 26

R-244M O/MAN & C/BK 1/30/01
Website: http://www.sharp.co.uk/support
RECIPES
FISH PIE
Serves 4
Preparation time - 18 minutes
1
675g (1 / lb) potatoes, peeled and chopped
2
75ml (5tbsp) water
25g (1oz) butter
30-60ml (2-4tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
1
300ml ( / pint) parsley sauce (See Page 29)
2
25g (1oz) cheese, grated
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
1
300ml ( / pint) mustard sauce (See Page 29)
2
sprig of fresh rosemary to garnish
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
/ head of chinese leaves, thinly sliced
4
4:14 PM Page 24
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100P for 14 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 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 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 for 8 minutes. Allow to stand whilst
preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 70P for 2 minutes. Serve the sauce
separately.
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl, mix thoroughly.
2 Cover and cook on 100P 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 for 6 minutes, until the
vegetables are tender. Stir 2-3 times during
cooking.
Stir fried vegetables are ideally served with meat
or fish.
24
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