R-21FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 35

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200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 14 minutes, until the rice is
tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 70P for 15 minutes,
stir 2 - 3 times during cooking.

4 salmon steaks (approx. 175g each)
rind of 1 lemon
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
5ml (1 tsp) dried dill
all purpose seasoning

1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over

the salmon.

3 Cover and leave to marinate in the refrigerator

overnight.

4 Remove the cover and place on the turntable.

Cook on 70P for 12 minutes.

2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g fresh breadcrumbs
100g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score the

flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.

3 Place the onion in a bowl and cook on 100P for 2

minutes until soft.

4 Add the tomato purée, garlic purée, basil, tuna and

breadcrumbs.

5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well.

6 Pile the mixture into each aubergine half and sprinkle

with cheese.

7 Place the dish on the turntable and cook on 70P for 6

minutes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 33