Sharp R-959M, R-98STM-A operation manual Serve with new potatoes and fresh vegetables, Recipes

p49_cre 8/28/06 11:25:06 AM

RECIPES

5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon

2.5ml (1/2 tsp) salt

4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 81)

olive oil to sprinkle

15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water

Serve with new potatoes and fresh vegetables.

8 wooden skewers

4 courgette, cut into 1" chunks

24 button mushrooms, stalks removed

300g firm fleshed fish skinned and cut into 1" cubes

8 slices of orange, halved

12 cherry tomatoes, halved 10ml (2 tsp) fresh dill, chopped 100g margarine

200g white long grain rice 600ml (1 pint) hot chicken stock 2.5ml (1/2 tsp) turmeric

salt and pepper to taste

1 red pepper, seeded and sliced

100g prawns, peeled and cooked

100g peas

100g cockles, cooked

100g mussels, cooked

100g whole baby corn, halved

225g chicken, cooked and chopped

GRILLED TUNA STEAK WITH ORANGE

1Mix peppercorns, tarragon and salt. Rub evenly onto the steaks and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil. Marinade in fridge for 30 minutes - 1 hour.

2Place on low rack, use sequence cooking to cook on 50% for 10 minutes, then on DUAL GRILL, 50% for 8 minutes.

3Remove fish steaks from flan dish. Stir cornflour mixture into remaining juice. Heat on 100% for 2 - 3 minutes until thickened, stir after 1 minute.

4Return the fish steaks to the sauce and heat on 70% for 1 minute.

FISH KEBABS

1Thread pieces of courgette, mushroom, fish, orange and tomato onto each skewer in a regular sequence. Leave no wood exposed.

2Heat the dill and margarine in a small bowl on 100% for 1 minute. Place 4 kebabs in a large flan dish and brush with the dill butter.

3Place on high rack and cook on DUAL GRILL, 50% for 12 minutes. Turn over and rearrange the kebabs every 4 minutes.

4Repeat for remaining kebabs.

PAELLA

1Place the rice in a 2.5 litre (approx. 4 pint) casserole dish and add the stock, turmeric and seasoning.

Cook on 70% for 14 - 15 minutes, until the rice is tender, stir 2 - 3 times during cooking. Drain any excess liquid.

2Stir in the pepper, prawns, peas, cockles, mussels, baby corn and chicken.

3Place on low rack and cook on DUAL CONVECTION, 180ºC, 70% for 15 minutes. Stir twice during cooking.