Sharp R-32FBSTM Operation Manual With Cookbook page 42

R-32FBSTM Cookbook
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
1
300ml ( / pint) red wine
2
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (200g each)
Serves 4
450g boneless chicken breasts, skinned
225g broccoli florets
45ml (3 tbsp) water
1
300ml ( / pint) white sauce (see page 46)
2
5ml (1 tsp) dried thyme
5ml (1 tsp) dried marjoram
salt and pepper to taste
25g fresh breadcrumbs
25g cheese, grated
Serves 4
600g par-boiled potatoes, thinly sliced
225g cheddar cheese, thinly sliced
125g onion, sliced
300g leeks, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see page 46)
50g cheese, grated
24/06/2004 09:02
RECIPES
C
HICKEN CACCIATORE
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 4 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes. Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
C
HICKEN
1 Place the chicken breasts in a shallow flan dish and
cook on 100P for 10 minutes. Allow to cool slightly
and cut into small pieces
2 Place the broccoli in a bowl with 45ml (3tbsp) water,
cover and cook on 100P for 4 minutes. Drain.
3 To the white sauce, add the thyme, marjoram, salt
and pepper, mix well.
4 Place the broccoli and chicken in a casserole dish.
Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese.
5 Cook on 70P for 10 minutes.
C
HEESE
1 Place alternate layers of potato, cheese, onion, leek,
ham and white sauce in a casserole dish until all
ingredients are used. Top with grated cheese.
2 Cook on 70P for 25 minutes.
Page 40
&
BROCCOLI BAKE
&
POTATO LAYER
40