R-84ST (serv.man8). R84STM, R874M R884M - Sharp Home Appliance User Guide / Operation Manual. Page 52

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 (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice 
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see Tip, page 51)
Tabasco sauce to taste
450g (1lb) chicken fillets, cubed
4 wooden skewers (see Tip, page 53)

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 high rack.
Cook on DUAL - 2, 70% for 12 - 14 minutes. Turn
over and rearrange skewers every 3 - 4 minutes.

Serves 4
4 large chicken breast fillets, skinned 
(approx. 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

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camember t, 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 on the low rack and cook on DUAL - 2, 70%

for 18 minutes, turn over and add cheese after 8
minutes.

Serves 6
900g (2lb) chicken, cut into large pieces
175g (6oz) natural yoghurt
2 cloves garlic, crushed (see Tip, page 51)
50g (2oz) creamed coconut
10ml (2 tsp) turmeric
25g (1oz) butter
125g (5oz) onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and peper to taste
10ml (2 tsp) cornflour
150ml (

1

/

4

pint) single cream

25g (1oz) roasted cashew nuts

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.

50

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 50