Sharp R-891M (serv.man3) User Manual / Operation Manual ▷ View online
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POULTRY RECIPES
42
HERBY DRUMSTICKS
HONEYED CHICKEN
50g Butter
5ml Tarragon
10ml Chopped chives
15ml Parsley
2 Garlic cloves, crushed
8 Chicken drumsticks
5ml Tarragon
10ml Chopped chives
15ml Parsley
2 Garlic cloves, crushed
8 Chicken drumsticks
SERVES: 4
COOKING TIME: 14 minutes
COOKING TIME: 14 minutes
30ml Honey
5ml Whole grain mustard
2.5ml Tarragon
15ml Tomato purée
150ml Chicken stock
4 Chicken breasts
5ml Whole grain mustard
2.5ml Tarragon
15ml Tomato purée
150ml Chicken stock
4 Chicken breasts
SERVES: 4
COOKING TIME: 12 minutes
COOKING TIME: 12 minutes
FESTIVE TURKEY
CHICKEN KORMA
200g Chestnut purée
50g Breadcrumbs
100g Sausage meat
25g Butter
1 Celery stick, sliced
1 Onion, chopped
1 Grated rind of orange
1 Egg
3.5kg Turkey
25g Butter
15ml Parsley
50g Breadcrumbs
100g Sausage meat
25g Butter
1 Celery stick, sliced
1 Onion, chopped
1 Grated rind of orange
1 Egg
3.5kg Turkey
25g Butter
15ml Parsley
SERVES: 6
COOKING TIME: 1 hr 11 minutes
COOKING TIME: 1 hr 11 minutes
900g Chicken, chopped
175g Natural yoghurt
2 Garlic cloves, crushed
25g Creamed coconut
10ml Turmeric
25g Butter
1 Onion, chopped
5ml Ginger, grated
2.5ml Chilli powder
5ml Coriander seed
5 Garlic cloves
5ml Cinnamon
10ml Cornflour
100g Single cream
Cashew nuts
175g Natural yoghurt
2 Garlic cloves, crushed
25g Creamed coconut
10ml Turmeric
25g Butter
1 Onion, chopped
5ml Ginger, grated
2.5ml Chilli powder
5ml Coriander seed
5 Garlic cloves
5ml Cinnamon
10ml Cornflour
100g Single cream
Cashew nuts
SERVES: 6
COOKING TIME: 23 minutes
COOKING TIME: 23 minutes
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FISH RECIPES
43
1. Press COOK key.
2. Select and press the FISH key.
3. Press the RECIPES key.
7. Follow instructions. Press the
START key.
8. Follow instructions. Press the
START key.
4. Select and press the CHEESY
GOUJONS key.
5. Press the PAGE FORWARD key.
6. Press the PAGE FORWARD key.
COOK
REHEAT
DEFROST
INFORMATION DESK
9. Ready to serve.
Below is an example of how to cook CHEESY GOUJONS, a recipe from the FISH section.
MEAT
POULTRY
FISH
VEGETABLE
COOK
RECIPES
FISH
CRUMBED FISH
FISH
CHEESY GOUJONS
FISH KEBABS
GARLIC PRAWNS
KEDGEREE
RECIPES
CHEESY GOUJONS
READ THI
\WFFFGH
\WFFFGH
FORWARD
GGSSDF
GGSSDF
READ THI
\WFFFGH
\WFFFGH
FORWARD
GGSSDF
GGSSDF
CUT 225G WHITE FISH
FILLETS INTO STRIPS.
IN A BOWL COMBINE
100G BREADCRUMBS
AND 50G PARMESAN
CHEESE, SEASON.
FILLETS INTO STRIPS.
IN A BOWL COMBINE
100G BREADCRUMBS
AND 50G PARMESAN
CHEESE, SEASON.
DIP FISH STRIPS INTO
1 BEATEN EGG AND
NEXT INTO
BREADCRUMB MIX.
PLACE FISH ONTO
GREASED TURNTABLE.
PUT IN OVEN.
1 BEATEN EGG AND
NEXT INTO
BREADCRUMB MIX.
PLACE FISH ONTO
GREASED TURNTABLE.
PUT IN OVEN.
TURN FISH OVER
4:50
PM MAY 23
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FISH RECIPES
44
CHEESY GOUJONS
FISH KEBABS
225g White fish fillets
100g Breadcrumbs
50g Parmesan cheese
1 Egg, beaten
100g Breadcrumbs
50g Parmesan cheese
1 Egg, beaten
SERVES: 4
COOKING TIME: 12 minutes
COOKING TIME: 12 minutes
2 Courgettes, chopped
450g White fish, cubed
8 Mushrooms
4 Orange slices
2 Tomatoes, halved
5ml Dill
50g Butter
450g White fish, cubed
8 Mushrooms
4 Orange slices
2 Tomatoes, halved
5ml Dill
50g Butter
SERVES: 4
COOKING TIME: 13 minutes
COOKING TIME: 13 minutes
GARLIC PRAWNS
KEDGEREE
50g Butter
3 Garlic cloves, crushed
250g Tiger prawns
3 Garlic cloves, crushed
250g Tiger prawns
SERVES: 6
COOKING TIME: 7 minutes
COOKING TIME: 7 minutes
350g Smoked haddock
100g Butter
1 Onion, chopped
225g White rice
600ml Boiling water
150ml Single cream
4 Hard boiled eggs, chopped
15ml Parsley
Seasoning
100g Butter
1 Onion, chopped
225g White rice
600ml Boiling water
150ml Single cream
4 Hard boiled eggs, chopped
15ml Parsley
Seasoning
SERVES: 4
COOKING TIME: 28 minutes
COOKING TIME: 28 minutes
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FISH RECIPES
45
PAELLA
SALMON WITH SAUCE
200g Rice
600ml Chicken stock, hot
2.5ml Turmeric
1 Pepper, sliced
100g Peas
100g Prawns
100g Cockles
100g Mussels
100g Sweetcorn
225g Chicken, cooked, chopped
600ml Chicken stock, hot
2.5ml Turmeric
1 Pepper, sliced
100g Peas
100g Prawns
100g Cockles
100g Mussels
100g Sweetcorn
225g Chicken, cooked, chopped
SERVES: 4
COOKING TIME: 22 minutes
COOKING TIME: 22 minutes
4 Salmon steaks
45ml Dry white wine
25g Butter
45ml Whole grain mustard
200ml Soured cream
15ml Parsley
45ml Dry white wine
25g Butter
45ml Whole grain mustard
200ml Soured cream
15ml Parsley
SERVES: 4
COOKING TIME: 12 minutes
COOKING TIME: 12 minutes
SALMON PARCELS
225g Poached salmon
225g Cream cheese
225g Asparagus, chopped
15ml Dill
5ml Lemon juice
450g Puff pastry
1 Egg yolk to glaze
225g Cream cheese
225g Asparagus, chopped
15ml Dill
5ml Lemon juice
450g Puff pastry
1 Egg yolk to glaze
SERVES: 4
COOKING TIME: 30 minutes
COOKING TIME: 30 minutes
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