R-774M (serv.man9). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 18

49

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Serves 4
30ml (2tbsp) groundnut oil
1 clove garlic, crushed (see Tip, page 46)
4 spring onions, sliced
100g (4oz) button mushrooms, halved
50g (2oz) peas
175g (6oz) long grain white rice, cooked
15ml (1tbsp) dark soy sauce
2 eggs (size 3), beaten
salt and pepper to taste

Preparation Time - 8 Minutes

1 Place the oil, garlic, spring onions, mushrooms

and peas in a large bowl, mix well. Heat on
100% for 2 minutes.

2 Stir in the rice and soy sauce. Heat on 100% for

6 - 7 minutes, stir every 2 - 3 minutes until the
rice is evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on 100% for 2 minutes and then break up
the egg and stir evenly into the rice. Season.

Serves 4
225g (8oz) Fettuccine or other pasta 
600ml (1pint) boiling water
225g (8oz) button mushrooms, halved
4 shallots, finely sliced
4 rashers bacon, chopped
25g (1oz) butter
300ml (

1

/

2

pint) single cream

1 egg (size 3), beaten
15ml (1tbsp) fresh oregano, chopped
100g (4oz) peas
salt and pepper to taste

Preparation Time - 10 Minutes

1 Place the Fettuccine in a large bowl. Add the

boiling water and cook on 70% for 10 - 12
minutes until the pasta is tender, drain.

2 Place the mushrooms, shallots, bacon and butter

in a bowl. Cook on 100% for 3 minutes. Drain.

3 Beat the cream, egg and oregano together, add

the mushroom mixture and peas. Season with salt
and pepper to taste.

4 Pour over the cooked Fettuccine, toss gently, and

heat on 70% for 5 minutes, stir after 3 minutes.

Serves 4
30ml (2tbsp) olive oil
125g (5oz) onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 
5cm (2") strips
2.5ml (

1

/

2

tsp) cayenne pepper

5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) canned sweetcorn, drained
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

Preparation Time - 12 Minutes

1 Place the oil, onion, celery, green and red

pepper in a large bowl, mix well. Heat on 100%
for 2 minutes. Stir in the beef and cook on 100%
for 5 - 6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on

70% for 14 - 15 minutes until the rice is tender
and all the beef stock has been absorbed, stir 2 -
3 times during cooking.

Variation:
Chicken Risotto: Substitute beef fillet for 225g
(8oz) chicken breast fillet.

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place
on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.

R-774M O/M  21/03/2001  15:06  Page 49