Sharp R-353M Operation Manual With Cookbook page 40

R-353M O/M & C/B 05/02/2000
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.
08:53 Page 38
1 Place the chicken in a bowl, stir in the yogurt,
2 Place the butter in a large bowl and heat on
3 Add chicken and marinade, mix well. Stir in the
4 Rearrange the chicken pieces and cook on 50P
5 Combine the cornflour with the cream, stir into the
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
3 Cook on 100P (HIGH) for 12 minutes.
1 Place rice, onion, salt and water in a large bowl.
2 Melt remaining butter in a large bowl on 100P
3 Heat on 100P (HIGH) for 4 minutes, stir every
4 Cook on 70P (MEDIUM HIGH) for 18 mins, until
38
RECIPES
garlic, creamed coconut and turmeric. Cover
and leave to marinate for at least 1 hour in the
refrigerator.
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.
cloves and cinnamon, cover and cook on 100P
(HIGH) for 10 minutes, stir halfway through
cooking.
(MEDIUM) for 8 minutes.
chicken and cook on 100P (HIGH) for 6 minutes.
Sprinkle with roasted cashew nuts to serve
over the chicken. Salt and pepper to taste.
Rearrange and coat the chicken with the sauce
twice during cooking.
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.
(HIGH) for 40 seconds, stir in flour, mustard, salt
and pepper. Gradually stir in milk.
minute, until sauce has thickened and smooth. Stir
in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.
evenly set.