Sharp R-259 operation manual Creamy Turkey Casserole, Honeyed Chicken, Chicken Korma, Recipes

RECIPES

CREAMY TURKEY CASSEROLE

Serves 4

25g margarine

600g turkey, cubed

200g button mushrooms, sliced

300g leeks, sliced salt and pepper

Sauce:

50g margarine

50g plain flour

5ml (1 tsp) cayenne pepper

30ml (2 tbsp) english mustard powder 100g creamed coconut

300ml (1/2 pint) milk salt and pepper

250g mascarpone cheese

HONEYED CHICKEN

Serves 4

4 boneless chicken breasts (approx. 200g each) 75ml (5 tbsp) clear honey

30ml (2 tbsp) honey mustard

2.5ml (1/2 tsp) dried tarragon 30ml (2 tbsp) tomato purée 150ml (1/4 pint) chicken stock

15ml (1 tbsp) cornflour blended with water salt and pepper to taste

1Place the margarine, turkey, mushrooms, leeks, salt and pepper into a 2.5 litre (approx. 4 pint) casserole dish and cook on 100P for 10 minutes.

2To make sauce, place margarine in a bowl and heat on 100P for 30 seconds until melted.

3Stir in the flour, cayenne pepper, mustard powder and creamed coconut.

4Whisk in the milk and cook on 100P for 5 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.

5Mix the mascarpone cheese into the sauce and drain the juice from the turkey into the sauce.

6Pour the sauce over the turkey mixture. Mix well. Place on the turntable and cook on 70P for 25 minutes, stir 1-2 times during cooking.

1Place the chicken breasts in a casserole dish.

2Mix all remaining ingredients together and pour over the chicken.

3Cook on 70P for 30 minutes. Turnover and coat the chicken with the sauce 3-4 times during cooking.

CHICKEN KORMA

Serves 4

225g korma paste* 15ml (1 tbsp) cornflour

150ml (1/4 pint) hot chicken stock 125g onion, chopped

900g Chicken, diced

300g (1/2 pint) coconut cream

50g creaned coconut

1Mix the paste and cornflour together in a 2.5 litre (approx. 4 pints) casserole dish, gradually stirring in the stock.

2Add all the other ingredients, stirring well.

3Place on the turntable. Do not cover.

4Cook on 70P for 30 minutes.

5Stir 2-3 times during cooking.

Note

*Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste, using a seive with kitchen paper in it to remove the remaining excess oil.

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