Sharp R-959(SL)M-AA Operation Manual With Cookbook page 58

Serves 4
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml ( / tsp) salt
1
2
4 fresh tuna steaks (approx. 250g each)
juice & grated rind of 2 medium oranges
(see tip, page 88)
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water
Serve with new potatoes and fresh vegetables.
Serves 4
8 wooden skewers
4 courgette, cut into 1" chunks
24 button mushrooms, stalks removed3
00g firm fleshed fish skinned and cut into 1"
cubes
8 slices of orange, halved
12 cherry tomatoes, halved
10ml (2 tsp) fresh dill, chopped
100g margarine
Serves 4
200g white long grain rice
600ml (1 pint) hot chicken stock
2.5ml ( / tsp) turmeric
1
2
salt and pepper to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped
R-959(SL)M-AA.indb 56 R-959(SL)M-AA.indb 56
RECIPES
G
RILLED TUNA STEAK WITH ORANGE
1 Mix peppercorns, tarragon and salt. Rub evenly onto the steaks
and arrange in a flan dish, add orange juice and rind. Sprinkle
generously with oil. Marinade in fridge for 30 minutes - 1 hour.
2 Place on low rack, use sequence cooking to cook on 50% for
10 minutes, then on DUAL GRILL, 50% for 8 minutes.
3 Remove fish steaks from flan dish. Stir cornflour mixture
into remaining juice. Heat on 100% for 2 - 3 minutes until
thickened, stir after 1 minute.
4 Return the fish steaks to the sauce and heat on 70% for 1
minute.
F
ISH KEBABS
1 Thread pieces of courgette, mushroom, fish, orange and
tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2 Heat the dill and margarine in a small bowl on 100% for 1
minute. Place 4 kebabs in a large flan dish and brush with the
dill butter.
3 Place on high rack and cook on DUAL GRILL, 50% for 12
minutes. Turn over and rearrange the kebabs every 4 minutes.
4 Repeat for remaining kebabs.
P
AELLA
1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish and
add the stock, turmeric and seasoning.
Cook on 70% for 14 - 15 minutes, until the rice is tender, stir
2 - 3 times during cooking. Drain any excess liquid.
2 Stir in the pepper, prawns, peas, cockles, mussels, baby corn
and chicken.
3 Place on low rack and cook on DUAL CONVECTION, 180ºC,
70% for 15 minutes. Stir twice during cooking.
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