Sharp R-380D manual HOT Curried Slaw, Squash with Yoghurt, Honey Gingered Vegetables Serves

Page 56

HOT CURRIED SLAW		Serves 6-8
1/2 large cabbage, finely shredded	salt and pepper
1 large carrot, grated	60 g butter
1/2 cup chicken stock	2 tablespoons plain flour
1 onion, peeled and halved	1 tablespoon curry powder
4 whole cloves	3/4	cup cream
2 cloves garlic	1/4	cup dry breadcrumbs
2 bay leaves	2 teaspoons butter, extra

1.In a large casserole dish, place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for 10-12 minutes on HIGH, stirring halfway through cooking.

2.Remove onion and bay leaves.

3.Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder. Cook for 45 seconds on HIGH.

4.Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread- crumbs and dot with extra butter.

5.Cook, covered for 5-6 minutes on HIGH.

6.Serve hot.

SQUASH WITH YOGHURT

Serves 4-6

500 g squash

200 g carton natural yoghurt

2 teaspoons seeded mustard ground black pepper

1.Wash and trim squash. Slice thinly, place in a pyrex pie plate.

2.Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice prior to adding yoghurt.

3.Combine yoghurt, mustard and pepper and gently fold through the squash.

4.Serve hot.

HONEY GINGERED VEGETABLES Serves 6

1/2 cup salad dressing

2 teaspoons grated ginger

2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

2 zucchinis, sliced

1/2 cup pecans

1.In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for 3-4 minutes on HIGH.

2.Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3.Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.

4.Spoon onto a serving plate. Sprinkle with pecans.

SUNSHINE BRUSSELS SPROUTS

Serves 4

500 g Brussels sprouts

30 g butter

1 small onion, finely chopped

1/2 cup milk

4 egg yolks, lightly beaten (ensure all yolks have broken) 2 tablespoons lemon juice

salt and pepper

1.Place Brussels sprouts into a pie plate.

2.Cover and cook for 3-5 minutes on HIGH.

3.Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.

4.Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick, stirring every minute.

5.Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.

32

Image 56

Contents Model R-380D J During Normal Business Hours Or contact our web siteContact Your Selling DEALER/RETAILER Contents Page Special Notes DON’TInstallation Instructions Oven DiagramTouch Control Panel Layout Operation of Touch Control PanelControl Panel Display Clock Setting To Cancel a Programme During CookingBefore Operating Getting StartedD I U M Manual OperationsMicrowave Time Cooking Within 3 minutes of closing the door Sequence CookingInstant Cook N S O R Slow CookT E R Automatic Operations Sensor Instant ReheatU P N S O R H E a TSensor Cook R N E DExpress Defrost I C K E NL L E T S L L E T S A R T E C E SEasy Defrost OVER, Shield WarmT O Other Convenient FeaturesHelp Feature Child Lock Demonstration Mode M O D EM O E S E TLess/More Setting Step Procedure Pad Order Display Press the Less padR E Press the Sensor Instant REIncreasing or Decreasing Time During a Cooking Programme Timer AlarmSpecifications Care and CleaningService Call Check Feature Quick Operation Guide Quick Reference GuideCooking Guides Helpful Hints Utensil Use Advice Cookware and Utensil GuideSensor Instant Reheat Menu Guide Weight Menu InitialRange PieSensor Cook Menu Guide MenuFrozen Vegetables Jacket PotatoFresh Soup ServesMenu Initial Procedure Standing Weight White RiceDry Pasta Fresh PastaPorridge Seasoned Roast Roast LambRoast Chicken Fish Fillets Meat Recipes Seasoning SauceServe Serves Sausages / Minced Meat Menu Quantity ProcedureChicken Fillets Easy Defrost Menu Guide Recipes Crusty Rosemary Lamb Shepherds PIELasagne Tablespoon Worcestershire sauceSpringtime Lamb Casserole Golden Curry SausagesBeef Stroganoff Corned MeatVeal À LA Medallion Herbed Loin of LambVeal and Aubergine Italian Spaghetti SauceChinese Beef Indian Curry LambMinted Picnic Loaf Chilli CON CarneHoney Roast Lamb Kg leg lamb Tablespoons honey Tablespoon Dijon mustardChicken Penne Salad Chicken in a POTChicken Fricassee Chicken Provencale Chicken TerrineSeasoned Chicken Parcels Tandoori ChickenChicken and Macaroni Bake Serves Apricot ChickenLemon and Herb Chicken Legs Serves Honey Chicken LegsChicken Cacciatore Crunchy Camembert Chicken ServesChicken Fillet Burgers Roast ChickenGarlic Prawns PaellaCheesy Salmon Cannelloni Serves Thai Scallops with Vercamilli Noodles Seafood LaksaSmoked Salmon Tagliatelle Prawn CreoleSeafood Lasagne Sesame PrawnsCrab Mornay Garlic MusselsBouillabaisse Squid in Tomato and Wine Sauce ServesAvocardo Scallops Cauliflower AU Gratin Easy HOME-MADE Rice Risotto ServesScalloped Potatoes Honey CarrotsChokos with Sour Cream and Bacon MinestroneStuffed Baked Potatoes Serves Butter Cups beef stock Onions, peeled and choppedHOT Curried Slaw Squash with YoghurtHoney Gingered Vegetables Serves Sunshine Brussels SproutsPumpkin Salad Potatoes PizzaiolaCauliflower Polonaise Californian Apple Crunch Australian Fruit CakeBaked Apples Chocolate CakeChocolate SELF-SAUCING Pudding Caramel Rice PuddingBread and Butter Pudding Chocolate MousseDefrosting Frozen Foods Defrosting Times and Techniques For Meat and PoultryDefrosting Times and Techniques For SEAFOOD, Bread and Pies PoultryMicrowave Oven Roasting Chart Fresh Vegetable Chart Beans 500 g 41/2-5 minutesGuide to Cooking Eggs Scrambled EGG Guide Frozen Vegetable ChartRice and Pasta Cooking Chart Reheating Convenience Food Chart Defrosting Convenience MediumGlossary of Terms General InformationCommonly Asked Questions and Answers Points to RememberHints