R-64 (serv.man7) - Sharp Home Appliance User Guide / Operation Manual. Page 31

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Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1 tsp) mustard powder
300ml (

1

/

2 

pint) milk

300ml (

1

/

2

pint) single cream

450g (1lb) cooked turkey, chopped
salt & pepper to taste
15ml (1 tbsp) fresh parsley chopped to garnish 

1 Melt the butter in a large bowl on 100P for

30 seconds.

2 Stir in the onion and cook on 100P for

3 minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream.  Cook on 100P for 5 - 6
minutes, stirring every minute, until smooth and
thickened.

4 Add the turkey and seasoning.  Cook on 100P

for 13 minutes, stir every 2 - 3 minutes.
Garnish with fresh parsley.

serves 4           
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5 ml (

1

/

2 

tsp) dried tarragon

15ml (1 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 Cover and cook on 70P for 25 minutes. Turn

chicken over and coat with the sauce several
times during cooking.

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add the chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

Serves 4           
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)

1 Place the chicken breasts in a shallow flan dish

and cook on 100P for 9 - 10 minutes. Allow to
cool slightly and cut into small pieces.

2 Place the broccoli in a bowl with 45ml (3 tbsp)

water, cover and cook on 100P for 5 minutes. Drain.

3 Add the thyme, marjoram, salt and pepper to the

white sauce, 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. Place on
the turntable.

5 Use sequence cooking to cook for 10 minutes on

70P, then 9 - 10 minutes on DUAL GRILL 50P.

Serves 4           
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
45ml (3 tbsp) water
5ml (1 tsp) dried thyme
5ml (1 tsp) dried marjoram
salt & pepper to taste
600ml (1 pint) white sauce (see page 32)
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated

R-64STM O/M & C/B  5/4/01  8:54 am  Page 29