Sharp R-247 Operation Manual With Cookbook page 28

INDONESIAN SALMON
Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 200g each)
FISH RISOTTO
Serves 4
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
1
1.25ml ( / tsp) cayenne pepper
4
1
2.5ml ( / tsp) ground cumin
2
75g canned sweetcorn, drained
200g white long grain rice
1
750ml (1 / pint) hot fish stock
4
salt and pepper to taste
BEEF CASSEROLE
Serves 4
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
50g margarine
200g carrots, sliced
150g courgettes, sliced
75g onions, sliced
250g potatoes, par-boiled and cubed
3
450ml ( / pint) hot beef stock
4
1
150ml ( / pint) red wine
4
30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepeer to taste
30ml (2 tbsp) cornflour blended with water
RECIPES
1 Mix all the ingredients together in a bowl,
except the cream and salmon.
2 Place a quarter of this mixture into another
bowl, cut a slit into each fillet lengthways and
then place equal amounts of the mixture into
each slit.
3 Place the fillets into a flan dish and cook on
70P for 10 minutes.
4 Stir the cream into the remaining mixture to
make the sauce, keep refrigerated until required
1 Place all ingredients into a 2.5 litre (approx. 4
pint) casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 35 minutes, stir 2-3 times
during cooking.
1 Mix together the flour, salt and pepper, then
toss the steak in the seasoned flour until well
coated.
2 Heat the margarine in a 2.5 litre (approx. 4
pint) casserole dish on 100P for 30 seconds.
Stir in the steak, carrots, courgettes, onions
and potatoes.
3 Add the beef stock, wine, tomato purée,
worcestershire sauce, seasoning and blended
cornflour, stir well.
4. Cook using sequence programming on 50P
for 35 minutes then 70P for 20 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.
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