Sharp R-26ST manual Ricipes for Express Menu, 157/GB-13, Mince and Onion C1-2

7. R-26ST English 27.01 27/1/06 4:59 PM Page 14

RICIPES FOR EXPRESS MENU

CHICKEN PAN WITH VEGETABLES (C1-1) Spicy chicken fricassee

Ingredients

0,5 kg	1,0 kg	1,5 kg
60 g	120 g	180 g	long grain rice (parboiled)
1	1	1	sachet saffron
25 g	50 g	75 g	onion (sliced)
50 g	100 g	150 g	red pepper (in strips)
50 g	100 g	150 g	leek (in strips)
150 g	300 g	450 g	fillet of chicken breast (cubed)
			pepper, paprika powder
10 g	20 g	30 g	butter
150 ml	300 ml	450 ml	meat stock

MINCE AND ONION (C1-2)

Ingredients

0,5 kg	1,0 kg	1,5 kg
150 g	300 g	450 g	minced meat (1/2 beef, 1/2 pork)
50 g	100 g	150 g	onion (finely chopped)
1/2	1	11/2	egg
15 g	30 g	45 g	white breadcrumbs
			salt and pepper
115 ml	230 ml	345 ml	meat stock
20 g	40 g	60 g	tomato purée
65 g	125 g	190 g	potatoes (finely chopped)
65 g	125 g	190 g	carrots (finely chopped)
1/2 tbsp	1 tbsp	11/2 tbsp	chopped parsley

FISH FILLET WITH SAUCE (C2-1)

Fish fillet with piquant sauce

Ingredients

0,5 kg	1,0 kg	1,5 kg
175 g	350 g	525 g	canned tomatoes (drained)
50 g	100 g	150 g	corn
5 g	10 g	15 g	chilli sauce
15 g	30 g	45 g	onion (finely chopped)
1 tsp	1-2 tsp	2-3 tsp	red wine vinegar
			mustard, thyme, cayenne pepper
250 g	500 g	750 g	fish fillet
			salt

FISH FILLET WITH SAUCE (C2-1)

Fish fillet with curry sauce

Ingredients

0,5 kg	1,0 kg	1,5 kg
250 g	500 g	750 g	fish fillet
			salt
50 g	100 g	150 g	banana (sliced)
200 g	400 g	600 g	ready-made curry sauce

Preparation

1.Mix the rice and saffron and place in the greased dish.

2.Mix the onions, red pepper, leek and chicken. Season and place on the rice.

3.Put butter on the top.

4.Pour the stock over and cover with microwave foil and cook on EXPRESS MENU C1-1“Chicken Pan with Vegetables”.

5.After cooking, let stand for 5 minutes.

Preparation

1.Mix together the minced meat, onion, egg and the breadcrumbs. Season with salt and pepper. Place the meat dough into a bowl.

2.Mix the meat stock with the tomato purée.

3.Add the liquid, potatoes, carrots and parsley to the meat, mix it up well.

4.Cover and cook on EXPRESS MENU C1-2“Mince and Onion”.

5.When the oven stops and the audible signals sound, stir and re-cover.

6.After cooking, stir and stand for approx. 5 minutes. Sprinkle with parsley and serve.

Preparation

1.Mix ingredients for the sauce.

2.Place the fish fillet (e.g. Rosefish fillet) in a gratin dish with the thin ends toward the centre and sprinkle with salt.

3.Mix a sauce from tomatoes, corn, chilli sauce, onion, vinegar and spices and spread the sauce on the fish fillet.

4.Cover with microwave foil and cook on EXPRESS MENU C2-1, “Fish Fillet with Sauce”.

5.After cooking, let stand for approx. 2 minutes.

Preparation

1.Place the fish fillet in a gratin dish with the thin ends toward the centre and sprinkle with salt.

2.Spread the banana and the ready-made curry sauce on the fish fillet.

3.Cover with microwave foil and cook on EXPRESS MENU C2-1, “Fish Fillet with Sauce”.

4.After cooking, let stand for approx. 2 minutes.

157/GB-13