Read Sharp R-32STM (serv.man2) User Guide / Operation Manual online
41
TURKEY FRICASSEE
Serves 4
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2 pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
sprigs of fresh parsley to garnish
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2 pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
sprigs of fresh parsley to garnish
1 Melt the butter in a large bowl on 100%
(HIGH) for 1 minute.
2 Stir in the onion and cook on 100% (HIGH) for
2 minutes.
3 Stir in the flour and gradually add the milk and
cream. Cook on 100% (HIGH) for 5 minutes,
stirring every minute, until smooth and thickened.
stirring every minute, until smooth and thickened.
4 Allow to cool slightly before stirring in the egg
yolks.
5 Add peas, turkey, nutmeg and seasoning.
Cook on 70% (MEDIUM HIGH) for 15 minutes,
stir every 3 minutes.
Garnish with fresh parsley sprigs to serve.
stir every 3 minutes.
Garnish with fresh parsley sprigs to serve.
CHICKEN CACCIATORE
Serves 4
Chicken Cacciatore is a tasty, colourful dish.
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken portions
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken portions
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100% (HIGH) for 4
minutes.
minutes.
2 Stir in all remaining ingredients apart from the
chicken. Finally add the chicken and coat with
the sauce.
the sauce.
3 Cook on 70% (MEDIUM HIGH) for 30 minutes.
Stir and coat the chicken twice during cooking.
Serve with rice or jacket potatoes.
CHICKEN & BROCCOLI BAKE
Serves 4
450g (1lb) boneless chicken breasts, skinned
225g (8oz) broccoli florets
45ml (3tbsp) water
300ml (1/2 pint) white sauce (page 50)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated
225g (8oz) broccoli florets
45ml (3tbsp) water
300ml (1/2 pint) white sauce (page 50)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt and pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated
1 Place the chicken breasts in a shallow flan dish
and cook on 100% (HIGH) for 10 minutes.
Allow to cool slightly and cut into small pieces
Allow to cool slightly and cut into small pieces
2 Place the broccoli in a bowl with 45ml (3tbsp)
water, cover and cook on 100% (HIGH) for 4
minutes. Drain.
minutes. Drain.
3 To the white sauce, add the thyme, marjoram,
salt and pepper, mix well.
4 Place the broccoli and chicken in a casserole
dish. Pour the sauce over the top. Sprinkle with
the breadcrumbs and grated cheese.
the breadcrumbs and grated cheese.
5 Cook on 70% (MEDIUM HIGH) for 10 minutes.
RECIPES
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