Read Sharp R-21FBSTM (serv.man2) User Guide / Operation Manual online
32
RECIPES
Serves 2 - 4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and
membranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients
except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on 70P for 12
4 Place dish on the turntable and cook on 70P for 12
minutes.
S
TUFFED PEPPERS
Serves 2 - 4
200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets
1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat
with the mustard mixture, then with the onions.
4 Place the goujons into a 25cm (10”) flan dish, place
on the turntable.
5 Cook on 70P for 8 minutes. Turn the goujons over,
halfway through cooking.
C
RISPY CHICKEN GOUJONS
Serves 6
50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered
3 cloves garlic, crushed
250g mushrooms, quartered
1 Heat the margarine on 100P for 30 seconds. Stir in
the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and cook on 100P for 4
minutes, stir halfway through cooking.
G
ARLIC MUSHROOMS
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (see page 37)
10ml (2 tsp) dried dill
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 20 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.
enough to mash. Mash with margarine, milk and
seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.
into the sauce. Add the dill and mix well.
3 Pour into a casserole dish, spread the potato on top.
4 Cook on 70P for 18 minutes.
4 Cook on 70P for 18 minutes.
F
ISH PIE
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 32
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