Sharp Carousel R-350L Operation Manual page 42

1. San Choy Bau
1 tablespoon sesame oil
2 cloves garlic, grated
5 cm fresh ginger, finely chopped
500 g pork or chicken mince
100 g button mushrooms, finely diced
4 tablespoons oyster sauce
1 tablespoon finely chopped red capsicum
1 tablespoon finely chopped green capsicum
1 x 240 g can water chestnuts, drained and finely diced
3 teaspoons fish sauce
50 g bean sprouts
2 green onions, sliced
1 teaspoon chopped fresh coriander (cilantro)
12 evenly sized iceberg lettuce leaves, washed
1. Place the oil, garlic and ginger into a large microwave-safe bowl.
Cook on Quick and Easy No.1- "San choy bau"
2. When the oven has stopped and ADD MINCE is displayed, add the mince and separate
with a fork and continue cooking.
3. When the oven has stopped and STIR is displayed, stir mince and continue cooking.
4. When the oven has stopped and ADD REMAINING INGREDIENTS is displayed, add the
remaining ingredients, except the lettuce, and combine well, and continue cooking.
5. Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and roll up
to eat.
Serves 4-6
QUICK AND EASY RECIPES
2. Chicken Caesar Salad
1. To make the dressing, combine all of the ingredients in a bowl and mix well. Allow to stand
for at least 30 minutes in the refrigerator to allow the flavours to develop.
2. In a small bowl, combine the Worcestershire sauce and mustard. Stir through the chicken.
3. Place the chicken in a single layer on a microwave-safe rack.
Cook on Quick and Easy No.2- "Chicken caesar salad".
4. When the oven has stopped and TURN OVER is displayed, turn the chicken over and
continue cooking.
5. When the oven has stopped and REMOVE CHICKEN, ADD BACON is displayed, remove
the chicken. Place the bacon between pieces of paper towel and continue cooking. Allow
bacon to cool before slicing into thin strips. Set aside.
6. In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese. Toss
through the dressing to coat.
7. Serve with croutons and whole anchovy fillets if desired.
Serves 4
21
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
300 g chicken breasts, cut into thin strips
2 rashers bacon
1 Cos lettuce, washed and torn
1/2 cup grated parmesan cheese
Dressing
1/2 cup natural yogurt
1/4 cup whole egg mayonnaise
1 tablespoon Dijon mustard
2 cloves fresh garlic, crushed
2 anchovy fillets, minced