DOWNLOAD Sharp R-879SL (serv.man14) Service Manual ↓ Size: 5.46 MB | Pages: 64 in PDF or view online for FREE

43

200g white long grain rice
600ml (1 pint) chicken stock
200g red pepper, seeded, sliced
150g onion, chopped
200g chicken breast, cubed
100g Chorizo, diced
2 cloves garlic, peled, crushed
10ml (2 tsp) of paprika
5ml (1 tsp) tumeric
250g tomatoes, skinned and chopped
250g raw tiger prawns
100g peas

1 Place the rice in the bowl, add stock, paprika, tumeric.
2 Stir in the chicken, prawns, peas, onion, peppers, 

tomatoes, garlic, cayenne pepper. Cook on 70% for
40 minutes, stir 3 times during cooking.

200g canned asparagus, chopped
350g salmon fillet, cooked, flaked
200g cream cheese and chives
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 21 minutes.
Swap the trays over and cook for a further 21
minutes until golden.

300g king prwans
50g butter
3 gloves garlic, crushed
5ml (1 tsp) fresh parsley

1 Place the butter and garlic into a bowl and cook on

100% for 1 minute.

2 Stir in the prawns and cook on 50% for 5 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with French bread.

4 salmon steaks (approx. 200g each)
45ml (3 tbsp) dry white wine
300ml (1/2 pint) mustard sauce (see page 58)
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.

R-879 [En] Cookbook 34-49.qxd  4/26/07  6:00 PM  Page 43

44

900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (1/2 pint) white sauce (see page 58)
10ml (2 tsp) fresh dill

1  Place the potatoes in a bowl and add the water.

Cover and cook on 100% for 15 minutes. Mash with
margarine, milk and seasoning.

2  Place fish in a flan dish in a single layer, cover and

cook on 70% for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.

3  Pour into a 2.51 casserole dish, spread the potato on

top.

4  Cook using sequence programming on 50% for 15

minutes then on COMBI - 2 (MICROWAVE & TOP
GRILL), 50% for 10 minutes,
until golden brown.

10ml (2 tsp) fresh green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (1/2 tsp) salt
4 tuna steaks (150g/1piece)
juice and grated rind of 2 oranges
30ml (2 tbsp) olive oil
15ml (1 tbsp) cornflour mixed with 2 tbsp
water

1 Mix together peppercorns, tarragon and salt. Rub

evenly onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with oil.
Marinade in fridge for 2 - 3 hours.

2 Remove fish from the marinade and place in a flan dish.
3 Place on the turntable on COMBI - 2 (MICROWAVE &

TOP GRILL), 50% for 7 minutes.

4  After cooking, stir in the cornflour and cook on 100%

for a further 2 minutes.

Serve with new potatoes and fresh vegetables.

R-879 [En] Cookbook 34-49.qxd  4/26/07  6:00 PM  Page 44

45

225g carrots, diced
150g celery, sliced
175g onion, finely chopped
600g pork, cubed
400g chopped tomatoes, canned
400g canned apricot halves, drained
2 cloves garlic, crushed (see tip below)
juice and rind of half a lemon
15ml (1 tbsp) cornflour mixed with 30ml
(2 tbsp) water
30ml (2 tbsp) dried mixed herbs

1 Place all ingredients into a 2.5 litre casserole dish and

cook on COMBI - 1 (CONVECTION &
MICROWAVE), 180°C, 50 % for 30 minutes, stir
twice during cooking.

2 Stir the cornflour mixture into the casserole and

cook on COMBI - 1, 180°C, 50% for 5 minutes.

30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g smoked streaky bacon, chopped
2 bay leaves
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
500g lean minced beef
150ml (1/4 pint) red wine
150ml (1/4 pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml
(2 tbsp) water
salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a 2.5

litre (approx. 4 pint) dish, mix well.

2 Cook on 100% for 5 minutes.
3 Add all the remaining ingredients, mix thoroughly.
4 Cook on 70% for 25 minutes, stir twice during

cooking.

Serve hot with spaghetti.

225g lean minced beef
2 cloves garlic, crushed (see tip above)
75g onion, chopped
2 fresh green chills, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
2.5ml (1/2 tsp) cumin powder
30ml (2 tbsp) tomato puree
8 taco shells, pre-cooked
175g Cheddar cheese, grated

1  Place the mince, garlic, onion, chillies, tomato puree,

tomatoes, kidney beans and cumin into a 2.5l
casserole dish, mix well. Cook on 100% for 16
minutes, stir twice during cooking.

2 Fill the tacos with the chilli, and sprinkle with cheese.
3 Place dish on the turntable and cook on COMBI - 2

(MICROWAVE & TOP GRILL), 30% for 6 minutes.

Make as above.
At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.

Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until
the clove pops out.

R-879 [En] Cookbook 34-49.qxd  4/26/07  6:00 PM  Page 45

46

450g braising steak
175g mushrooms
15ml (1 tbsp) mixed herbs
300ml (1/2 pint) beef stock
15ml (1 tbsp) tomato puree
15ml (1 tbsp) cornflour
15ml (1 tbsp) water

1 Place steak, onion, mixed herbs and stock in a

casserole dish. Cover and cook on 70% for 30
minutes. Stir three times during cooking and add the
cornflour to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll

out 2/3 of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat leaving room for the

lid. Roll out remaining pastry, cut out a circle to
cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on 70%
for 8 minutes.

30g plain flour
salt & pepper to taste
500g braising steak, diced
25g margarine
100g smoked streaky bacon, chopped
200g carrot, sliced
75g peas
150g mushrooms, halved
100g onion, chopped
300g potatoes, cubed
15ml (1 tbsp) Worcester sauce
300ml (1/2 pint) hot beef stock
150ml (1/4 pint) red wine
15ml (1 tbsp) cornflour blended with water

1 Mix together the flour, salt and pepper in a dish.
2 Toss the steak in the seasoned flour until well coated.
3 Put all of the remaining ingredients (except cornflour)

into a 2.5l casserole dish, add the steak and stir well.

4 Cover with a lid and cook on COMBI-1, 50% for 30

minutes, stir twice, then stir in the cornflour and
cook on 50% for a further 10 minutes.

R-879 [En] Cookbook 34-49.qxd  4/26/07  6:00 PM  Page 46