Sharp AX-1100 Meat, Fish and Poultry, Fresh Tuna with Vegetables, Mushroom with Rosemary

RECIPES

Meat, Fish and Poultry

FRESH TUNA WITH VEGETABLES

France : Thon frais braisé aux tomates et aux poivrons

Total cooking time: approx. 15 - 17 minutes

Utensils: Shallow oval gratin dish with lid (approx. 26 cm diameter)

Ingredients

500 g	Fresh tuna, in slices
2 tbsp	Lemon juice
	Salt
1 tsp	Vegetable oil to grease the dish
1/2	Green pepper (125 g), cut into strips
2	Onions (125 g), finely chopped
1	Carrot (50 g), sliced
1-2	Tomatoes (125 g), diced
40 ml	White wine

1Clove of garlic Bouquet garni Salt and pepper

MUSHROOM WITH ROSEMARY

Spain : Champinones rellenos al romero

Total cooking time: approx. 13 - 19 minutes

Utensils: Bowl with lid (1 Iitre capacity) Shallow round dish (approx. 22 cm diameter)

Ingredients

8	Large mushrooms (approx. 300 g), whole
2 tbsp	Butter or margarine (20 g)

1Onion (50 g), finely chopped

50g Bacon, finely diced Black pepper, ground Fresh rosemary, bruised

125 ml	Dry white wine
125 ml	Cream
2 tbsp	Flour (20 g)

COURGETTE AND MACARONI BAKE

Germany : Zucchini-Nudel-Auflauf

Total cooking time: approx. 33 - 38 minutes

Utensils: Bowl with lid (2 Iitre capacity) Gratin dish (approx. 26cm diameter)

Ingredients

500 ml	Water
1/2 tsp	Oil
80 g	Macaroni
400 g	Tinned tomatoes, chopped

3Onions (150 g), finely chopped Basil, thyme, salt, pepper

1 tbsp	Oil to grease the dish
450 g	Courgettes, sliced
150 g	Sour cream
2	Eggs
100 g	Grated cheddar cheese

Procedure

1.Wash the tuna, pat dry and sprinkle with lemon juice. Allow the fish to stand for approximately 15 minutes, then pat dry again and add salt.

2.Spread oil on the bottom of the dish and lay the tuna in it. Arrange the vegetables on top of the fish. Add the white wine, the clove of garlic and the bouquet garni and season. Cover the dish, place the dish on

the centre of the oven floor (position 1) and cook.

15 - 17 min. MICRO 70P

Allow the fish to stand for approximately 2 minutes after cooking. Remove the bouquet garni and the clove of garlic before serving.

Tip: A bouquet garni is made of: a sprig of parsley, a bunch of herbs and vegetables for making soup , lovage, thyme and a few bay leaves.

Procedure

1.Remove the stalks from the mushrooms and chop the stalks into small pieces.

2.Spread the butter on the bottom of the dish. Add the onions, the diced bacon and the mushroom stalks. Season with pepper and rosemary, cover and cook on the centre of the oven floor (position 1).

3- 5 min. MICRO 100P Leave to cool.

3.Heat 100 ml of the wine and cream in the other dish with its lid on. Place the dish on the centre of the oven floor (position 1).

1- 3 min. MICRO 100P

4.Mix the remaining wine with the flour, stir into the hot liquid and cook with the lid on. Stir once during cooking.

approx. 1 min. MICRO 100P

5.Fill the mushrooms with the bacon mixture and place in the sauce. Place the dish into the glass tray in lower position (position 2) and cook.

8- 10 min. COMBI HIGH 50P

Allow the mushrooms to stand for approximately 2 minutes once cooked.

Procedure

1.Put the water, oil and salt in the dish and bring to the bowl on the centre of the oven floor (position 1) with the lid on.

3 - 4 min. MICRO 100P

2.Break the macaroni into pieces, add to the dish, stir and allow to swell.

9 - 11 min. MICRO 30P

Drain the macaroni and allow to cool.

3.Mix the tomatoes with the onions and season well. Grease the gratin dish. Put the macaroni in it and pour the tomato sauce over it. Arrange the courgette slices on the top.

4.Beat the sour cream with the eggs and pour over the mixture in the dish. Sprinkle the grated cheese over the top. Place the gratin dish into the glass tray in lower position (position 2).

21 - 23 min. COMBI LOW 50P

Allow the dish to stand for 5-10 minutes after cooking.

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10.11.12 2:07:57 PM