Sharp R-890SLM operation manual Recipes, Place the rice in the bowl, add stock, paprika, tumeric

Models: R-890SLM

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1Place the rice in the bowl, add stock, paprika, tumeric.

RECIPES

Serves 4

200g white long grain rice 600ml (1 pint) chicken stock

200g red pepper, seeded, sliced

150g onion, chopped

200g chicken breast, cubed

100g Chorizo, diced

2 cloves garlic, peled, crushed 10ml (2 tsp) of paprika

5ml (1 tsp) tumeric

250g tomatoes, skinned and chopped

250g raw tiger prawns

100g peas

Serves 4

4 salmon steaks (approx. 200g each) 45ml (3 tbsp) dry white wine

300ml (1/2 pint) mustard sauce (see page 64) sprig of fresh rosemary to garnish

Serves 4

200g canned asparagus, chopped

350g salmon fillet, cooked, flaked

200g cream cheese and chives salt and pepper to taste

15ml (1 tbsp) fresh dill, chopped 450g puff pastry

1 egg, to glaze

Serves 4

300g king prwans

50g butter

3 gloves garlic, crushed 5ml (1 tsp) fresh parsley

PAELLA

1Place the rice in the bowl, add stock, paprika, tumeric.

2Stir in the chicken, prawns, peas, onion, peppers, tomatoes, garlic, cayenne pepper. Cook on 70% for 40 minutes, stir 3 times during cooking.

POACHED SALMON WITH MUSTARD SAUCE

1Place the salmon steaks in a flan dish, pierce in several places and add the wine. Cover and cook on 70% for 12 minutes. Allow to stand whilst preparing the sauce.

2Place salmon steaks in a serving dish, reheat on 70% for 2 minutes. Serve the sauce separately.

SALMON & CHEESE PARCELS

1Drain asparagus, place in a bowl with the salmon, cream cheese, seasoning and dill, mix well.

2Preheat the oven to Convection 200°C.

3Divide pastry into four and roll out to 17cm squares.

4Place equal amounts of mixture into the centre of each square. Brush edges with egg. Form parcels by folding the corners over the filling. Pinch edges to form a raised edge. Brush with egg. Place in two large, greased flan dishes.

5Place one dish on the low rack, the other on the high rack. Cook on Convection 200°C for 21 minutes. Swap the trays over and cook for a further 21 minutes until golden.

GARLIC PRAWNS

1Place the butter and garlic into a bowl and cook on 100% for 1 minute.

2Stir in the prawns and cook on 50% for 5 minutes, stirring every minute. Sprinkle with parsley to serve.

Serve in ramekin dishes with French bread.

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Page 51
Image 51
Sharp R-890SLM operation manual Recipes, Place the rice in the bowl, add stock, paprika, tumeric