Sharp R-959(SL)M-AA Operation Manual With Cookbook page 65

Serves 4
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 88)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 67)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes
until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
Serves 4
4 chicken breast fillets, skinned
(approx. 200g each)
150g blue stilton, finely chopped
50g leek, finely chopped
50g sun-dried tomatoes, finely chopped
100g bacon, finely chopped
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated
Serves 4
600g turkey, cubed
225g button mushroom, sliced
225g leek, sliced
salt and pepper
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml ( / pint) milk
1
2
salt and pepper
250g mascarpone cheese
R-959(SL)M-AA.indb 63 R-959(SL)M-AA.indb 63
RECIPES
C
HICKEN SATAY
1 Place all the marinade ingredients in a large bowl, mix well.
Stir in the chicken, refrigerate for 2 hours to marinate.
2 Thread the chicken onto skewers leaving no wood exposed.
Place in a large flan dish on the high rack.
Cook on DUAL GRILL, 70% for 12 - 15 minutes.
Turn over and rearrange skewers 2 - 3 times.
C
HICKEN & STILTON ROLLS
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Stilton, leeks, tomatoes, bacon and seasoning in a bowl,
mix well. Place a quarter of the mixture at one end of each
breast. Roll up tight and secure with cocktail sticks. Ensure
no filling is visible.
3 Place the breasts seam-side upwards in a flan dish.
4 Place the flan dish on the low rack.
5 Use sequence programming to cook on 100% for 5 minutes
then DUAL GRILL, 100% for 12 minutes.
6 Turn over and add cheese halfway through DUAL GRILL
cooking time.
C
REAMY TURKEY CASSEROLE
1 Place the turkey, mushrooms, leeks, salt and pepper into a 2.5
litre (approx. 4 pint) dish and cook on 100% for 8 minutes
stirring twice during cooking.
Drain off excess liquid.
2 To make the sauce, place the margarine in a bowl and heat
on 100% for 30 seconds until melted.
3 Stir in the flour, cayenne pepper and mustard powder mixing
well.
4 Whisk in the milk and cook on 100% for 6 minutes, stir
every 2 minutes until thick and smooth.
Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and stir into the
chicken mixture.
6 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 50% for 20 minutes, stir halfway through cooking.
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