R-209 (serv.man2). With cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 23

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Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 200g each)

1

Mix all the ingredients together in a bowl,
except the cream and salmon.

2 Place a quarter of this mixture into another

bowl, cut a slit into each fillet lengthways and
then place equal amounts of the mixture into
each slit.

3 Place the fillets into a flan dish and cook on

MEDIUM HIGH (70%) for 10 minutes.

4 Stir the cream into the remaining mixture to

make the sauce, keep refrigerated until required.

Serves 4          
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
50g margarine
200g carrots, sliced
150g courgettes, sliced
75g onions, sliced
250g potatoes, par-boiled and cubed
450ml (

3

/

4 

pint) hot beef stock

150ml (

1

/

4 

pint) red wine

30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepeer to taste
30ml (2 tbsp) cornflour blended with  water

1 Mix together the flour, salt and pepper, then

toss the steak in the seasoned flour until well
coated.

2 Heat the margarine in a 2.5 litre (approx. 4

pint) casserole dish on HIGH (100%) for 30
seconds. Stir in the steak, carrots, courgettes,
onions and potatoes.

3 Add the beef stock, wine, tomato purée,

worcestershire sauce, seasoning and blended
cornflour, stir well.

4. Cook on MEDIUM (50%) for 30 minutes,

then MEDIUM HIGH (70%) for 25 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.

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