R-269SLM (serv.man15) - Sharp Home Appliance User Guide / Operation Manual. Page 34

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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.

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7/23/08   11:02:21 AM

7/23/08   11:02:21 AM