R-269A. Tentative - Sharp Home Appliance User Guide / Operation Manual. Page 34

32

Serves 4          
25g margarine
600g turkey, cubed
200g button mushrooms, sliced
300g leeks, sliced
salt and pepper

Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (

1

/

2

 pint) milk

salt and pepper
250g mascarpone cheese

1 Place the margarine, turkey, mushrooms, 

leeks, salt and pepper into a 2.5 litre (approx. 
4 pint) casserole dish and cook on 100P for 
10 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, mustard 

powder and creamed coconut.

4 Whisk in the milk and cook on 100P for 

5 minutes, stir every 2 minutes until thick and 
smooth. Season with salt and pepper.

5 Mix the mascarpone cheese into the sauce and 

drain the juice from the turkey into the sauce.

6 Pour the sauce over the turkey mixture. 

Mix well. Place on the turntable and cook on 
70P for 25 minutes, stir 1-2 times during 
cooking. 

Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 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 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and 

pour over the chicken.

3 Cook on 70P for 30 minutes. Turnover and 

coat the chicken with the sauce 3-4 times 
during cooking.

Serves 4
225g korma paste*
15ml (1 tbsp) cornflour
150ml (

1

/

4

 pint) hot chicken stock

125g onion, chopped
900g Chicken, diced
300g (

1

/

2

 pint) coconut cream

50g creaned coconut

1 Mix the paste and cornflour together in a

2.5 litre (approx. 4 pints) casserole dish, 
gradually stirring in the stock.

2 Add all the other ingredients, stirring well.
3 Place on the turntable. 

Do not cover. 

4 Cook on 70P for 30 minutes.
5 Stir 2-3 times during cooking.

Note 
 

* Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste,  
using a seive with kitchen paper in it to remove the remaining excess oil.

R-269-A [EN].indd   32

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6/25/09   11:15:15 AM

6/25/09   11:15:15 AM