R-795M (serv.man28). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 13

48

4 wooden skewers (see tip, page 54)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1 tsp) fresh dill, chopped
50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.
Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100% for

30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the rack.

3 Cook on DUAL GRILL - 1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6 minutes.  

200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm (7”)

squares.

4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to
form a raised edge. Brush with egg. Place in two
large, greased flan dishes.

5 Place one dish on the rack.  Cook at 160°C for 45

minutes  until golden. Repeat for the other flan dish.

450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
275g (9oz) courgettes, sliced
100g (4oz) mushrooms, sliced
450ml (

3

/

4

pint) white sauce (see tip,  page 63)

2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 54)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 54)

10ml (2 tsp) English mustard powder
TOPPING:
900g (2lb) potato, peeled and quartered
300ml (

1

/

2

pint) water

100g (4oz) margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g (4oz) cheddar cheese, grated

1 Arrange fish in a single layer in a flan dish.

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.

3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (

1

/

2

pint)

water and cook on 100% for 20 minutes, stirring twice.

7 Drain the potatoes and mash with butter, milk and

seasoning.

8 Spread over the fish mixture and sprinkle with the

cheese.

9 Place on the rack and cook at 130°C for 45 minutes.

R-795M New CkBk  4/8/02  8:30 AM  Page 48