Sharp R-352M Operation Manual With Cookbook page 44

RECIPES
CHICKEN KORMA
Serves 4
900g (2lb) chicken, cut into small chunks
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2") piece of fresh ginger, finely chopped
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5 whole cloves
10ml (2tsp) cornflour
150ml (1/4 pint) single cream
roasted cashew nuts to serve
HONEYED CHICKEN
Serves 4
4 chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
CHEESY SALMON PIE
Serves 4
200g (7oz) long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
200g (7oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (1/2 pint) milk
50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped
Variations:
Make as above, substitute salmon for either crab or tuna.
1 Place the chicken in a bowl, stir in the yogurt,
garlic, creamed coconut and turmeric. Cover
and leave to marinate for at least 1 hour in the
refrigerator.
2 Place the butter in a large bowl and heat on
100P (HIGH) for 30 seconds, until melted. Add
the onion and cook on 100P (HIGH) for 2
minutes. Stir in the ginger, chilli powder and
coriander. Cook on 100P (HIGH) for 1 minute.
3 Add chicken and marinade, mix well. Stir in the
cloves and cinnamon, cover and cook on 100P
(HIGH) for 10 minutes, stir halfway through
cooking.
4 Rearrange the chicken pieces and cook on 50P
(MEDIUM) for 8 minutes.
5 Combine the cornflour with the cream, stir into the
chicken and cook on 100P (HIGH) for 6 minutes.
Sprinkle with roasted cashew nuts to serve
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken. Salt and pepper to taste.
3 Cook on 100P (HIGH) for 12 minutes.
Rearrange and coat the chicken with the sauce
twice during cooking.
1 Place rice, onion, salt and water in a large
bowl. Cook on 70P (MEDIUM HIGH) for 14
minutes, until tender, stir 2-3 times during
cooking. Drain. Stir 50g (2oz) of butter together
with egg into rice and press mixture onto the
base and sides of a greased 25.4cm (10")
shallow flan dish. Spread salmon over rice base.
2 Melt remaining butter in a large bowl on 100P
(HIGH) for 40 seconds, stir in flour, mustard,
salt and pepper. Gradually stir in milk.
3 Heat on 100P (HIGH) for 4 minutes, stir every
minute, until sauce has thickened and smooth.
Stir in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.
4 Cook on 70P (MEDIUM HIGH) for 18 mins, until
evenly set.
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