RECIPES
45
Website:
http://www.sharp.co.uk/support
Help Line:
08705 274277 (office hours)
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.
CHICKEN SATAY
Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 41)
60ml (4tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 46)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see Tip, page 48)
Preparation Time - 10 Minutes
1 Place all the marinade ingredients in a large
bowl, mix well. Stir in the chicken, refrigerate for
2 hours to marinate.
2 Thread the chicken onto skewers leaving no
wood exposed. Place in a large flan dish on the
rack. Cook on DUAL GRILL-1, 70% for 12 - 14
minutes. Turn over and rearrange skewers every
3 - 4 minutes.
CHICKEN & CAMEMBERT ROLLS
Serves 4
4 large chicken breast fillets, skinned
(approximately 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (
1
/
2
tsp) dried parsley
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated
Sprinkle with toasted almonds to serve.
Preparation Time - 12 Minutes
1 Open out chicken breasts, flatten with a rolling
pin.
2 Place Camembert, onions, parsley 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.
3 Place the breasts seam-side upwards in a flan
dish.
4 Place the flan dish on the rack.
5 Cook on DUAL GRILL-1 70% for 18 minutes, turn
over and add cheese after 8 minutes.
CHICKEN KORMA
Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 46)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
10ml (2tsp) cornflour
150ml (
1
/
4
pint) single cream
25g (1oz) roasted cashew nuts
Preparation Time - 1
1
/
4
Hours
1 Place chicken in a bowl, stir in yoghurt, garlic,
creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.
2 Place butter 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.
3 Add 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.
4 Rearrange the chicken pieces and cook on 50%
for 10 minutes. Stir halfway through cooking
time.
5 Combine the cornflour with the cream and stir
into the chicken. Cook on 100% for 6 minutes,
stir after 3 minutes. Sprinkle with cashew nuts.
Serve with rice and pappadums.
R-774M O/M 28/03/2001 15:21 Page 45
http://www.usersmanualguide.com/