Sharp Carousel R-340R Operation Manual And Cookbook page 30

POULTRY
TANDOORI CHICKEN
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1 / teaspoon black pepper
2
3 teaspoons ground coriander
2 whole cloves
1. In a Food Processor, purée chillies, onion, garlic, ginger and lemon juice until
smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and
paprika in a small microwave safe glass bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf
and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a microwave safe roasting rack, cook for 19-21 minutes on MEDIUM
HIGH. Turn over halfway through cooking.
7. Serve with boiled rice.
ROAST CHICKEN
1.5 kg chicken (approximately)
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a microwave safe roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 14-16 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 14-16 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
R-340R CKBK [10-14].indd 10 R-340R CKBK [10-14].indd 10
Serves 4-6
1
/ teaspoon cinnamon
4
1 bay leaf
1 / teaspoon turmeric
2
1 / teaspoon nutmeg
2
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
Serves 4
SEAFOOD
CHEESY SALMON CANNELLONI
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon,
drained with bones removed
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and
lemon juice and mix well.
2. Place spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow casserole dish.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon to
ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
SEAFOOD LAKSA
1 tablespoon lemon grass, fi nely sliced
270 mL coconut cream
2 fi sh fi llets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large microwave safe glass bowl cook Laksa paste, oil, lemon grass, and
garlic for 1 minute on HIGH stirring once during cooking.
2. Add fi sh sauce, fi sh stock and cook for 3 minutes on HIGH.
3. Add cubed fi sh and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or
until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion fl akes.
10
Serves 4-6
2 teaspoons lemon juice
2 tablespoons fresh
parsley, chopped
2 tablespoons of extra
cheddar cheese
375 g jar pasta sauce
Serves 4-6
1 tablespoon fi sh sauce
1 packet of bean shoots
2 cloves garlic minced
1 packet of vermicelli noodles
1,125 mL Fish Stock
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