Sharp R-86STM-A Operation Manual With Cookbook page 53

Serves 4
200g white long grain rice
600ml (1 pint) chicken stock
200g red pepper, seeded, sliced
150g onion, chopped
200g chicken breast, cubed
100g Chorizo, diced
2 cloves garlic, peled, crushed
10ml (2 tsp) of paprika
5ml (1 tsp) tumeric
250g tomatoes, skinned and chopped
250g raw tiger prawns
100g peas
Serves 4
4 salmon steaks (approx. 200g each)
45ml (3 tbsp) dry white wine
1
300ml ( / pint) mustard sauce (see page 66)
2
sprig of fresh rosemary to garnish
Serves 4
200g canned asparagus, chopped
350g salmon fillet, cooked, flaked
200g cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g puff pastry
1 egg, to glaze
Serves 4
300g king prwans
50g butter
3 gloves garlic, crushed
5ml (1 tsp) fresh parsley
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RECIPES
P P
AELLA AELLA
1 Place the rice in the bowl, add stock, paprika,
tumeric.
2 Stir in the chicken, prawns, peas, onion, peppers,
tomatoes, garlic, cayenne pepper. Cook on 70% for
40 minutes, stir 3 times during cooking.
P P
OACHED SALMON WITH MUSTARD SAUCE 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 17cm 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 21
minutes. Swap the trays over and cook for a further
21 minutes until golden.
G
ARLIC PRAWNS
1 Place the butter and garlic into a bowl and cook on
100% for 1 minute.
2 Stir in the prawns and cook on 50% for 5 minutes,
stirring every minute. Sprinkle with parsley to serve.
Serve in ramekin dishes with French bread.
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