Sharp R-393M Operation Manual With Cookbook page 49

R-393M O/M & C/B 08/06/2000
FISH PIE
Serves 4
700g (1 lb) potatoes, peeled and chopped
1/
2
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml ( pint) parsley sauce (See Page 46)
1/
2
25g (1oz) cheese, grated
PAELLA
Serves 4
200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml ( tsp) turmeric
1/
2
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cooked
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) peas
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped
FISH & BULGAR WHEAT SALAD
Serves 4
225g (7oz) bulgar wheat or cous cous
600ml (1pint) boiling water
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
50g (2oz) celery, chopped
225g (8oz) courgettes, chopped
300ml ( 1 / pint) hot fish stock
2
100g (4oz) cabbage, shredded
100g (4oz) dwarf green beans
16 cherry tomatoes
450g (1lb) Hoki or Cod fillets, in small chunks
5ml (1tsp) ground coriander
salt and pepper to taste
30ml (2tbsp) olive oil
30ml (2tbsp) fresh mint, chopped
juice and grated rind of 1 lemon
16:08 Page 47
47
RECIPES
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100% for 12 minutes,
until soft enough to mash. Mash with butter, milk
and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 70% for 7 minutes. Flake the fish and
mix with the parsley sauce. Pour into a flan or
casserole dish. Spread the potatoes on top and
sprinkle with the grated cheese.
3 Cook on 70% for 7-8 minutes, until the cheese
has melted.
1 Place the rice in a large bowl, add the stock,
turmeric and salt. Cook on 70% for 13-14
minutes and, until the rice is tender, stir 2-3 times
during cooking. Drain.
2 Stir in red pepper, prawns, peas, cockles,
mussels, baby corn and chicken. Cook on 100%
for 8 minutes, stirring after 4 minutes.
An excellent party or supper dish.
1 Place bulgar wheat in a large bowl, add boiling
water, mix well and heat on 50% for 7 minutes.
Leave to stand, do not drain.
2 Place 30ml (2tbsp) of the olive oil and onion in a
bowl, heat on 100% for 1 minute. Add celery
and courgettes, mix well and cook on 100% for
3 minutes.
3 Add the stock, cabbage, beans, tomatoes and
fish, mix well. Season with coriander, salt and
pepper. Cook on 50% for 14 minutes until fish is
cooked. Stir halfway through cooking. Drain at
end of cooking.
4 Drain and rinse bulgar wheat in boiling water,
stir in the olive oil, mint, lemon juice and lemon
rind. Stir in the fish mixture. Allow to chill before
serving.