R-774M (serv.man9). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 14

45

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Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir
every minute until golden.

Serves 4
MARINADE:
15ml (1tbsp) groundnut oil
15ml (1tbsp) lemon juice (see Tip, page 41)
60ml (4tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 46)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see Tip, page 48)

Preparation Time - 10 Minutes

1 Place all the marinade ingredients in a large

bowl, mix well.  Stir in the chicken, refrigerate for
2 hours to marinate.

2 Thread the chicken onto skewers leaving no

wood exposed. Place in a large flan dish on the
rack. Cook on DUAL GRILL-1, 70% for 12 - 14
minutes. Turn over and rearrange skewers every
3 - 4 minutes.

Serves 4
4 large chicken breast fillets, skinned 
(approximately 200g (7oz) each)
100g (4oz) Camembert, finely chopped
3 spring onions, finely chopped
2.5ml (

1

/

2

tsp) dried parsley

salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated

Preparation Time - 12 Minutes

1 Open out chicken breasts, flatten with a rolling

pin.

2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the  mixture  at one end of each breast. Roll up
tight and secure with cocktail sticks. Ensure no
filling is visible.

3 Place the breasts seam-side upwards in a flan

dish.

4 Place the flan dish on the rack.
5 Cook on DUAL GRILL-1 70% for 18 minutes, turn

over and add cheese after 8 minutes.

Serves 4
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 46)
50g (2oz) creamed coconut
10ml (2tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1tsp) chilli powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin
5ml (1tsp) cinnamon
salt and pepper to taste
10ml (2tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) roasted cashew nuts

Preparation Time - 1

1

/

4

Hours

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and
marinate for at least 1 hour in the refrigerator.

2 Place butter in a large bowl, heat on 100% for

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

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

the cumin and cinnamon. Season. Cover and
cook on 100% for 8 minutes, stirring after
4 minutes.

4 Rearrange the chicken pieces and cook on 50%

for 10 minutes. Stir halfway through cooking
time.

5 Combine the cornflour with the cream and stir

into the chicken. Cook on 100% for 6 minutes,
stir after 3 minutes. Sprinkle with cashew nuts.

R-774M O/M  21/03/2001  15:06  Page 45