R-895M (serv.man20) - Sharp Home Appliance User Guide / Operation Manual. Page 54

52

200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt and pepper to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, peeled and cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) whole baby corn
225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl and add the stock,

turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.

2 Stir in the red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.

200g (7oz) canned asparagus, chopped
350g (13oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives (see
tip, page 57)
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 convection 200°C.
3 Divide pastry into four and roll out to 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 low rack, the other on the high

rack.  Cook on convection 200°C for 20 minutes.
Swap the trays over and cook for a further 20
minutes until golden.

50g (2oz) butter
3 cloves garlic, crushed (see tip, page 54)
250g (9oz) tiger prawns, cooked and peeled
5ml (1tsp) fresh parsley, chopped

1 Heat the butter on 100% for 30 seconds. Stir in the

garlic and cook on 100% for a further minute.

2 Stir in the prawns and cook on 50% for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with French bread.

4 salmon steaks (approx. 200g (7oz) each
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (see page 67)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a flan dish, pierce in

several places and add the wine. Cover and cook on
70% for 12 minutes. Allow to stand whilst preparing
the sauce.

2 Place salmon steaks in a serving dish, reheat on 70%

for 2 minutes. Serve the sauce separately.

Substitute prawns with 250g (9oz) mushrooms, cut into quarters.

R-895M New CkBk  4/8/02  8:31 AM  Page 52