R-22FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 37

35

1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed

1 Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over

the pork. Turn over to coat with the marinade.

3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover, place on the turntable and cook on

70P for 54 minutes, turnover halfway through cooking.

450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
25g margarine
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (

1

/

2

pint) milk

salt and pepper
250g mascarpone cheese

1 Place the turkey, mushrooms, leeks, salt and pepper

into a 2.5 litre (approx. 4 pint casserole dish with
margarine and cook on 100P for 6 minutes.

2 To make sauce, place margarine in a bowl and heat on

100P for 30 seconds until melted.

3 Stir in the flour cayenne pepper nd mustard powder.
4 Whisk in the milk and cook on 100P for 6 minutes,

stir every 2 minutes until thick and smooth.

5 Mix the mascarpone cheese into the sauce and pour

the sauce over the chicken mixture. Mix well.

6 Place on the turntable and cook on 100P for 14

minutes.

4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Mix all the ingredients, except the chicken, together in

a 2.5 litre (approx. 4 pint) casserole dish.

2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.

Turn the chicken over and re-arrange in the sauce
several times during cooking.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 35