Sharp R-752M Operation Manual With Cookbook page 38

M
EAT
S
TEAK AND KIDNEY PUDDING
S 4
ERVES
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
1
2.5ml ( / tsp) dried mixed herbs (see Tip, page 38)
2
3
450ml ( / pint) beef stock
4
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
1
2.5ml ( / tsp) salt
2
5ml (1tsp) baking powder
100g (4oz) suet
150ml ( 1 / pint) cold water
4
15ml (1tbsp) milk
P
OULTRY
C
HICKEN & CAMEMBERT PARCELS
S 4
ERVES
4 large chicken breast fillets, skinned
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml ( 1 / tsp) dried parsley
2
salt and pepper to taste
cocktail sticks to secure
75 g (3oz) cheddar cheese, grated
Sprinkle with toasted almonds to serve.
C
HICKEN SATAY
S 4
ERVES
450g (1lb) chicken fillets, cubed
Marinade:
15Ml (1tbsp) groundnut oil
15 ml (1tbsp) lemon juice
30ml (2tbsp) satay sauce
1 clove crushed garlic
Tobasco sauce to taste
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on 50P
(MEDIUM) for 40 minutes. Stir after half the
cooking time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough. Roll
2
out / of the pastry and use it to line the base and
3
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on 100P ( HIGH) for 12 minutes.
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 in the centre of each breast. Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.
3 Place the breasts seam side upwards in a flan dish.
4 Place on the low rack and cook on 70P (MEDIUM
HIGH), DUAL GRILL for 14 minutes, turn over
and add cheese after 8 minutes.
1 Place all the marinade ingredients in a large bowl,
mix well. Stir in the chicken, refrigerate for 2hours
to marinate.
2 Thread the chicken onto skewers leaving no
wood exposed. Place in a large flan dish on the
high rack.
3 Cook on 70P (MEDIUM HIGH), DUAL GRILL for
10-11 minutes. Turn over and rearrange the
skewers every 3 minutes.
36