R-33STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 44

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Serves 4     

900g (2lb) chicken, cut into small chunks 
175g (6oz) natural yogurt
2 cloves garlic, crushed
25g (1oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
1 large onion, sliced
5cm (2”) piece of fresh ginger, finely chopped
2.5ml (1/2tsp) chilli powder
5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon
5 whole cloves
10ml (2tsp) cornflour
150ml (1/4 pint) single cream
roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic, creamed coconut and turmeric.  Cover
and leave to marinate for at least 1 hour in the
refrigerator.

2 Place the butter in a large bowl and heat on

100% (HIGH) for 30 seconds, until melted. Add
the onion and cook on 100% (HIGH) for 2
minutes. Stir in the ginger, chilli powder and
coriander.  Cook on 100% (HIGH) for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cloves and cinnamon, cover and cook on 100%
(HIGH) for 10 minutes, stir halfway through
cooking.

4 Rearrange the chicken pieces and cook on 50%

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100% (HIGH) for 6 minutes.
Sprinkle with roasted cashew nuts to serve

Serves 4     

4 chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on 100% (HIGH) for 12 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4      

200g (7oz) long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g (3oz) butter
1 egg (size 3), beaten
200g (7oz) canned salmon, drained & flaked
25g (1oz) plain flour
5ml (1tsp) dry mustard
300ml (1/2 pint) milk
50g (2oz) grated cheese, & extra grated to sprinkle
2 eggs (size 3), lightly beaten
5ml (1tsp) fresh parsley, chopped

1 Place rice, onion, salt and water in a large

bowl.  Cook on 70% (MEDIUM HIGH) for 14
minutes, until tender, stir 2-3 times during
cooking. Drain. Stir 50g (2oz) of butter together
with egg into rice and press mixture onto the
base and sides of a greased 25.4cm (10”)
shallow flan dish. Spread salmon over rice base.

2 Melt remaining butter in a large bowl on 100%

(HIGH) for 40 seconds, stir in flour, mustard,
salt and pepper. Gradually stir in milk.

3 Heat on 100% (HIGH) for 4 minutes, stir every

minute, until sauce has thickened and smooth.
Stir in cheese, eggs and parsley. Pour sauce over
salmon. Cover surface with cheese and parsley.

4 Cook on 70% (MEDIUM HIGH) for 18 mins, until

evenly set.

Make as above, substitute salmon for either crab or tuna.

2. R-33STM  COOK BOOK  12/1/2000  11:19  Page 42