Sharp 209H Dokumentacja Pobierz pdf (Strona 48)

RECIPES

Serves 4

200g white long grain rice

600ml (1 pint) hot chicken stock

2.5ml (

/2 tsp) turmeric

salt and pepper to taste

1 red pepper, seeded and sliced

100g prawns, peeled and cooked

100g peas

100g cockles, cooked

100g mussels, cooked

100g whole baby corn

225g 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.

PAELLA

Serves 4

200g canned asparagus, chopped

350g salmon fillet, cooked, flaked

200g cream cheese and chives (see tip, page 51)

salt and pepper to taste

15ml (1 tbsp) fresh dill, chopped

450g 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 17cm 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.

SALMON & CHEESE PARCELS

Serves 6

50g butter

3 cloves garlic, crushed (see tip, page 48)

250g tiger prawns, cooked and peeled

5ml (1 tsp) 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.

GARLIC PRAWNS

Serves 4

4 salmon steaks (approx. 200g each

45ml (3 tbsp) dry white wine

300ml (

/2 pint) mustard sauce (see page 61)

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.

POACHED SALMON WITH MUSTARD SAUCE

Garlic mushrooms: Substitute prawns with 250g mushrooms, cut into quarters.

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