p59_cre 8/28/06 11:59:42 AM

RECIPES

Serves

900g chicken, cut into large pieces

175g natural yoghurt

2 cloves garlic, crushed (see tip, page 60)

50g creamed coconut 10ml (2 tsp) turmeric 25g margarine

125g onion, sliced

5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder

5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin

5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour 150ml (1/4 pint) single cream 25g roasted cashew nuts

Serves

100g yellow pepper, sliced

125g onion, finely chopped

2 rashers bacon, chopped

50g sun-dried tomato, sliced

15 black olives, halved

400g canned, chopped tomatoes 30ml (2 tbsp) red wine

2.5ml (1/2 tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped

4 chicken fillets (approx. 200g each)

Serves

125g onion, chopped

100g celery, sliced

100g green pepper, seeded and sliced

100g red pepper, seeded and sliced

225g turkey, cut into chunks 2.5ml (1/4 tsp) cayenne pepper 5ml (1 tsp) ground cumin grated rind of 1 lemon

100g canned sweetcorn, drained

200g white long grain rice

700ml (11/4 pint) hot chicken stock salt and pepper to taste

CHICKEN KORMA

1Place chicken in a bowl, stir in yoghurt, garlic, creamed coconut and turmeric. Cover and marinate overnight in the refrigerator.

2Place margarine in a large bowl, heat on 100% for 30 seconds, until melted. Add the onion and cook on 100% for 2 minutes. Stir in the ginger, chilli powder and coriander, cook on 100% for 1 minute.

3Add the chicken and marinade, mix well. Stir in the cumin and cinnamon. Season. Cover and cook on 100% for 8 minutes, stirring after 4 minutes.

4Rearrange the chicken pieces and cook on 50% for 10 minutes. Stir halfway through cooking time.

5Combine the cornflour with the cream and stir into the chicken. Cook on 100% for 6 minutes, stir after 3 minutes. Sprinkle with cashew nuts.

MEDITERRANEAN CHICKEN

1Place the pepper, onion and bacon into a 2.5 litre (approx. 4 pint) casserole dish, cook on 100% for 3 minutes.

2Stir in the remaining ingredients except for the chicken and mix well.

3Add the chicken fillets and stir to coat with the sauce.

4Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes. Rearrange the chicken and coat with the sauce twice during cooking.

TURKEY RISOTTO

1Place all the ingredients in the order given into a 2.5 litre (approx. 4 pint) casserole dish and mix well.

2Place on the low rack and cook on DUAL CONVECTION, 180ºC, 70% for 20 minutes, stir twice during cooking.

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Sharp R-959M, R-98STM-A operation manual Chicken Korma, Mediterranean Chicken, Turkey Risotto
Page 60 Page 62

R-959M, R-98STM-A specifications

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