Sharp R-98STM-A, R-959M operation manual Microwave Tip Drying herbs, Recipes, Serves

p56_cre 8/28/06 11:42:16 AM

RECIPES

Serves

MARINADE:

15ml (1 tbsp) groundnut oil

15ml (1 tbsp) lemon juice (see tip, page 81) 60ml (4 tbsp) satay sauce

1 clove garlic, crushed (see tip, page 60) tabasco sauce to taste

450g chicken fillets, cubed

4 wooden skewers

CHICKEN SATAY

1Place all the marinade ingredients in a large bowl, mix well. Stir in the chicken, refrigerate for 2 hours to marinate.

2Thread the chicken onto skewers leaving no wood exposed. Place in a large flan dish on the high rack. Cook on DUAL GRILL, 70% for 12 - 15 minutes.

Turn over and rearrange skewers 2 - 3 times.

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

Serves

4 chicken breast fillets, skinned (approx. 200g each)

150g blue stilton, finely chopped

50g leek, finely chopped

50g sun-dried tomatoes, finely chopped

100g bacon, finely chopped salt and pepper to taste cocktail sticks to secure

75g (3oz) cheddar cheese, grated

Serves

600g turkey, cubed

225g button mushroom, sliced

225g leek, sliced salt and pepper

SAUCE:

25g margarine

25g plain flour

5ml (1 tsp) cayenne pepper

30ml (2 tbsp) english mustard powder 300ml (1/2 pint) milk

salt and pepper

250g mascarpone cheese

CHICKEN & STILTON ROLLS

1Open out chicken breasts, flatten with a rolling pin.

2Place Stilton, leeks, tomatoes, bacon and seasoning in a bowl, mix well. Place a quarter of the mixture at one end of each breast. Roll up tight and secure with cocktail sticks. Ensure no filling is visible.

3Place the breasts seam-side upwards in a flan dish.

4Place the flan dish on the low rack.

5Use sequence programming to cook on 100% for 5 minutes then DUAL GRILL, 100% for 12 minutes.

6Turn over and add cheese halfway through DUAL GRILL cooking time.

CREAMY TURKEY CASSEROLE

1Place the turkey, mushrooms, leeks, salt and pepper into a 2.5 litre (approx. 4 pint) dish and cook on 100% for 8 minutes stirring twice during cooking.

Drain off excess liquid.

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

3Stir in the flour, cayenne pepper and mustard powder mixing well.

4Whisk in the milk and cook on 100% for 6 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.

5Mix the mascarpone cheese into the sauce and stir into the chicken mixture.

6Place on the low rack and cook on DUAL CONVECTION, 180ºC, 50% for 20 minutes, stir halfway through cooking.