Sharp R-757M Operation Manual With Cookbook page 51

R-757M New CkBk
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27/02/2003
Serves 6 - 8
900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 48)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
10ml (2 tsp) cornflour
1
150ml ( / pint) single cream
4
25g roasted cashew nuts
Serves 4
4 chicken fillets, skinned (approx. 200g each)
100g camembert, finely chopped
3 spring onions, finely chopped
2.5ml ( 1 / tsp) dried parsley (see tip, page 45)
2
salt and pepper to taste
cocktail sticks to secure
75 g cheddar cheese, grated
Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100P for 3 minutes, stir every
minute until golden.
Serves 4
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 60)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 48)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers
15:10 Page 49
RECIPES
C
HICKEN KORMA
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and marinate
for at least 1 hour in the refrigerator.
2 Place margarine in a large bowl, heat on 100P for 1
minute, until melted. Add the onion and cook on
100P for 2 minutes. Stir in the ginger, chilli powder
and coriander, cook on 100P for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the
cumin and cinnamon. Season, cover and cook on
100P for 8 minutes, stirring after 3 minutes.
4 Rearrange the chicken pieces and cook on 50P for 6
minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into
the chicken. Cook on 100P for 6 minutes, stir after 3
minutes. Sprinkle with cashew nuts.
Serve with rice and poppadums.
C &
HICKEN CAMEMBERT ROLLS
1 Open out chicken breasts, flatten with a rolling pin.
2 Place the camembert, onion, parsley and
in a bowl, mix well. Place a quarter of the mixture at
one end of each breast. Roll up tight and 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 DUAL GRILL,
70P for 18 minutes, turn over and add cheese after 8
minutes.
Sprinkle with toasted almonds to serve.
C
HICKEN SATAY
1 Place all the marinade ingredients in a large bowl, mix
well. Stir in the chicken, refrigerate for 2 hours 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 DUAL GRILL, 70P for 12 - 15 minutes. Turn
over and rearrange the skewers 2 - 3 times.
49
seasoning