Sharp R-772M Operation Manual With Cookbook page 42

S
TARTERS
V
OL-AU-VENTS
S 8 - 1
0
ERVES
16 medium vol-au-vent cases
milk to glaze
100g (4oz) cooked chicken, finely chopped
3 spring onions, finely sliced
75g (3oz) mushrooms, finely chopped
5ml (1tsp) fresh parsley, chopped
salt and pepper to taste
sauce:
50g (2oz) butter
50g (2oz) plain flour
300ml ( 1 / pint) milk
2
1
2.5ml ( / tsp) nutmeg, grated
2
fresh chives, chopped to garnish
Ideal for buffets or special occasions.
C
HEESY FISH GOUJONS
S 4
ERVES
450g (1lb) white fish fillets
100g (4oz) fresh white breadcrumbs
75g (3oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
sunflower oil
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan
dish, cut side down. Heat on HIGH for 2 minutes.
P
OACHED SALMON WITH MUSTARD SAUCE
S 4
ERVES
4 salmon steaks (approx. 200g (7oz) each)
45ml (3tbsp) dry white wine
300ml ( 1 / pint) mustard sauce (see page 56)
2
sprig of fresh rosemary to garnish
Garnish with rosemary and serve with Mange-tout
with Baby Sweetcorn, see page 49.
G
ARLIC PRAWNS
S 6
ERVES
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 45)
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
Variation:
Garlic Mushrooms: Substitute prawns with 175g
(6oz) mushrooms cut into quarters.
R-772M RECIPES
P
REPARATION TIME
1 Preheat the oven to 160°C (See page 13).
2 Place 8 vol-au-vent cases on a large, greased
flan dish and brush with milk.
3 Bake for 15 minutes on the turntable until golden.
4 Repeat for remaining vol-au-vent cases.
5 Place chicken, spring onions, mushrooms,
parsley, salt and pepper in a bowl, mix well.
Cover and cook on HIGH for 4 minutes.
6 To prepare the sauce, melt butter in a small bowl
on HIGH for 1 minute, stir in the flour and gradually
add the milk. Cook on HIGH for 4 minutes, stir
every minute until smooth and thick. Stir in the
nutmeg and chicken mixture.
7 Fill vol-au-vent cases with chicken mixture and
sprinkle with the chives.
P
REPARATION TIME
1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into breadcrumb
mixture, coat evenly.
4 Brush a large flan dish with sunflower oil and
spread the coated fish in a single layer over the
base.
5 Cook on turntable using the UPPER AND LOWER
GRILLS for 10 minutes. Turn over half way through
cooking.
P
REPARATION TIME
1 Place the salmon steaks in a flan dish, pierce in
several places. Add the wine. Cover and cook on
HIGH for 8-9 minutes. Allow to stand whilst
preparing the sauce.
2 Prepare the Mustard Sauce, see page 56.
3 Place salmon steaks in a serving dish, reheat on
HIGH for 1 minute. Serve the sauce separately.
P
REPARATION TIME
1 Heat the butter on HIGH for 1 minute. Stir in the
garlic and cook on HIGH for a further minute.
2 Stir in the prawns and cook on MEDIUM for 7
minutes, stirring every minute. Sprinkle with
parsley to serve.
French bread.
40
40
- 12
MINUTES
- 8
MINUTES
- 6
MINUTES
- 4
MINUTES
Serve in ramekin dishes with
28/6/99, 10:43 am