Sharp R-778K(S) Operation Manual page 19

Fish Kebabs
[ Ingredients ]
4 wooden skewers
450g firm fleshed fish skinned and cut into
8 cubes
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
4 slices of orange
2 medium tomatoes, halved
1 tsp. fresh dill, chopped
50g butter
Chicken Satay
[ Ingredients ]
4 wooden skewers
450g chicken fillets, cubed
[ Seasonings ]
1 tbsp. groundnut oil
1 tbsp. lemon juice
2 tbsp. satay sauce
1 clove garlic, crushed
Tabasco sauce to taste
Vegetable Loaf
[ Ingredients ]
(A)
175g fresh breadcrumbs
1 large carrot, grated
2 small courgettes, sliced
1 large potato, grated
3 sticks of celery, sliced
4 rashers bacon, chopped
125g Cheddar cheese, grated
2 eggs, beaten
salt and pepper to taste
(B)
75g Cheddar cheese, grated to sprinkle
1 tbsp. fresh parsley, chopped
[ Method ]
1. Arrange all ingredients onto each skewer in a regular se-
quence. Leave no wood exposed.
2. Heat the dill and butter in a small bowl on 100% (HIGH) for 1
minute. Brush kebabs with the dill butter, place in a flan dish
on the high rack.
3. Press GRILL MIX pad once (HIGH with Top Heater) and cook
for 11-13 minutes. Turn over and rearrange the kebabs every
3 minutes.
(NOTE: To remove food easily from wooden skewers, soak
the skewers in water for 30 minutes prior to using them.)
[ Method ]
1. Place all the seasonings 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. Press GRILL MIX
pad once (HIGH with Top Heater) and cook for 10'30" -
12'00". Turn over and rearrange skewers every 3 minutes.
(NOTE: To remove food easily from wooden skewers, soak
the skewers in water for 30 minutes prior to using them.)
[ Method ]
1. Combine (A), mix well.
2. Pour mixture into a greased 1.5 litre loaf dish, cover with (B).
3. Place on turntable, cook on 50% (MEDIUM) for 15 - 16
minutes. Then press GRILL MIX pad once (HIGH with Top
Heater) and cook for 6 - 8 minutes.
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