Sharp R-895M Operation Manual With Cookbook page 54

R-895M New CkBk
200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (
salt and pepper to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, peeled and cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) whole baby corn
225g (8oz) chicken, cooked and chopped
4 salmon steaks (approx. 200g (7oz) each
45ml (3 tbsp) dry white wine
300ml (
sprig of fresh rosemary to garnish
200g (7oz) canned asparagus, chopped
350g (13oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives (see
tip, page 57)
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg, to glaze
50g (2oz) butter
3 cloves garlic, crushed (see tip, page 54)
250g (9oz) tiger prawns, cooked and peeled
5ml (1tsp) fresh parsley, chopped
Garlic mushrooms:
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4/8/02 8:31 AM
Serves 4
1
/ tsp) turmeric
2
Serves 4
1 / pint) mustard sauce (see page 67)
2
Serves 4
Serves 6
Substitute prawns with 250g (9oz) mushrooms, cut into quarters.
Page 52
RECIPES
P
AELLA
1 Place the rice in a large bowl and add the stock,
turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.
2 Stir in the red pepper, prawns, peas, cockles, mussels,
baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.
P
OACHED SALMON WITH MUSTARD SAUCE
1 Place the salmon steaks in a flan dish, pierce in
several places and add the wine. Cover and cook on
70% for 12 minutes. Allow to stand whilst preparing
the sauce.
2 Place salmon steaks in a serving dish, reheat on 70%
for 2 minutes. Serve the sauce separately.
S &
ALMON CHEESE PARCELS
1 Drain asparagus, place in a bowl with the salmon,
cream cheese, seasoning and dill, mix well.
2 Preheat the oven to convection 200°C.
3 Divide pastry into four and roll out to 17.8cm (7")
squares.
4 Place equal amounts of mixture into the centre of
each square. Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to
form a raised edge. Brush with egg. Place in two
large, greased flan dishes.
5 Place one dish on the low rack, the other on the high
rack. Cook on convection 200°C for 20 minutes.
Swap the trays over and cook for a further 20
minutes until golden.
G
ARLIC PRAWNS
1 Heat the butter on 100% for 30 seconds. Stir in the
garlic and cook on 100% for a further minute.
2 Stir in the prawns and cook on 50% for 7 minutes,
stirring every minute. Sprinkle with parsley to serve.
Serve in ramekin dishes with French bread.
52