RECIPES

Serves 2 or 4

50g margarine

50g fresh brown breadcrumbs

50g cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste

5ml (1 tsp) fresh parsley, chopped 2 large ripe avocados

15ml (1 tbsp) lemon juice (see tip, page 88) 50g cheese, grated

fresh parsley spring to garnish

Serves 2 or 4

6oml (4 tbsp) white wine 15ml (1 tbsp) hot chilli sauce 30ml (2 tbsp) garlic puree

30ml (2 tbsp) dried parsley (see tip, page 63) 650g prawns, cooked and peeled

Serves 4 - 8

4 medium open cap mushrooms or 6 smaller mushrooms

50g leek, chopped

1 cloves garlic, crushed (see tip, page 67)

75g cooked rice

25g bacon, chopped

50g cheddar cheese, grated

Serves 4 - 6

150g dried crispy onions

15ml (1 tbsp) honey dijon mustard 15ml (1 tbsp) coarse ground mustard 1 egg (small)

225g skinless chicken fillets

AVOCADO AU GRATIN

1 Place the margarine in a bowl and heat on 100% for 30 seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley, cook on 100% for 2 minutes.

2 Cut the avocados in half, remove the stone and brush the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.

3 Place the avocadosin a large flan dish and sprinkle with the grated cheese.

4Place the dish on the high rack, use sequence programming to cook on 100% for 21/2 minutes, then on GRILL for 5 minutes until brown and crispy.

SPICY PRAWNS

1Place all ingredients, expect the prawns, into a medium bowl. Mix well, then stir in the prawns.

2Cover the bowl and place in the refrigerator overnight to marinate.

3 Preheat the oven to CONVECTION 250°C.

4Remove cover and place the prawns into a 25cm (10") flan dish.

5Place dish on the low rack and cook on DUAL CONVECTION, 250°C, 10% for 20 minutes.

STUFFED MUSHROOMS

1Remove the mushroom stalks. Place the mushroom caps in a 25cm (10") flan dish open side up.

2 Mix the leeks, garlic, rice and bacon in a bowl.

3 Fill mushrooms with equal amounts of the mixture then sprinkle with cheese.

4Place the dish on the high rack and cook on DUAL GRILL, 50% for 8 minutes.

CRISPY CHICKEN FINGERS 1 Place onions in a flan dish.

2 In a small bowl, mix mustards and egg together.

3 Cut the chicken fillets into a long thin strips like fingers.

4Dip the chicken into the mustard mixture, then into the onions, turning to coat them evenly.

5Grease a 25cm (10") flan dish and cover with the chicken fingers.

6Place on the high rack and cook on DUAL GRILL, 70% for 5 minutes.

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Sharp R-959(SL)M-AA manual Avocado AU Gratin, Spicy Prawns, Stuffed Mushrooms

R-959(SL)M-AA specifications

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