Sharp R959slm Manual
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Page 51
RECIPES 5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon 2.5ml ( 1/2tsp) salt 4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 81) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water Serve with new potatoes and fresh vegetables. 1 Mix 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 30 minutes - 1...
Page 52
50 RECIPES Serves 4 swordfish steaks (approx. 150g each) 30ml (2 tbsp) orange juice (see tip, page 81) 15ml (1 tbsp) lime juice (see tip, page 81) 15ml (1 tbsp) lemon juice (see tip, page 81) grated rind of 1/2orange grated rind of 1/2lime grated rind of 1/2lemon 3 cloves garlic, crushed (see tip, page 60) 125g pineapple juice, unsweetened 15ml (1 tbsp) olive oil 100g red pepper, chopped 100g red onion, chopped 1 jalapéno chilli, seeded and finely chopped handful fresh coriander, chopped 100g canned...
Page 53
RECIPES Serves 300g hoisin sauce 45ml (3 tbsp) red wine 1.6kg pork spare ribs, separated 1 quantity sweet and sour sauce (see page 93) 1 Place hoisin sauce and wine in a large bowl, mix well.Coat the ribs with the sauce and leave in bowl to marinate overnight. 2 Preheat oven to CONVECTION 200ºC 3 Place ribs on two baking trays. Place one tray on the upper shelf and the other on the lower shelf. Cook for 55 minutes on CONVECTION 200ºC. Rotate the trays 180º after half the cooking time. 4 Place cooked...
Page 54
RECIPES Serves 150g coarse liver pâté 100g mushroom, finely chopped 800g fillet of beef 450g puff pastry 1 egg (medium), beaten to glaze 1 Preheat the oven to CONVECTION 220ºC. 2 Combine the pâté and mushroom in a bowl. 3 Roll out pastry to make a square 28cm (11) or sizesuited to the meat. Spread pâté and mushroom mixture over the surface. Place meat in centre. 4 Fold pastry over meat and seal edges. Place seam side down on a greased baking tray. Glaze with egg. 5 Place on the lower shelf, bake on...
Page 55
RECIPES Serves 225g self raising flour pinch of salt 100g shredded suet 150ml ( 1/4pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze 1 Sift the flour and salt into a large mixing bowl and stir in the suet. 2 Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, divide in half and roll out a base and lid large...
Page 56
RECIPES Serv1.2 kg pork loin joint 60ml (4 tbsp) tomato ketchup 15ml (1 tbsp) sugar 15ml (1 tbsp) white wine or water 60ml (4 tbsp) hoisin sauce 1 clove garlic, crushed (see tip, page 60) 1 Trim the fat from the pork. Place in a 25cm (10”) flandish. 2 Mix the remaining ingredients together and pour over the pork. Turn the pork over to coat with the marinade. 3 Cover the dish and refrigerate overnight to marinate. Remove the cover before cooking. 4 Place on the low rack and cook on DUAL CONVECTION,...
Page 57
RECIPES Serves 45ml (3 tbsp) vegetable oil 150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, crushed (see tip, page 60) 75g bacon, finely chopped 1 bay leaf 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef 15ml (1 tbsp) dried mixed herbs (see tip, page 56) 300ml ( 1/2pint) red wine 300ml (1/2pint) hot beef stock 30ml (2 tbsp) cornflour blended with 30ml water salt and pepper to taste 1 Place oil, onion, celery, garlic and bacon into a large bowl, mix...
Page 58
RECIPES Serves MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 81) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 60) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers 1 Place all the marinade ingredients in a large bowl, mixwell. 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 GRILL, 70% for 12 - 15 minutes....
Page 59
RECIPES Serves 2 red chillies, deseeded and chopped 2 cloves garlic, chopped (see tip, page 60) 4 shallots, chopped handful fresh coriander zest half lime 5ml (1 tsp) demerara sugar 10ml (2 tsp) thai fish sauce 4 skinless chicken fillets (approx. 175g each) 165ml can of coconut milk 1 Blend the chillies, garlic, shallots, coriander and zest in afood processor, add the sugar and fish sauce to form a paste. 2 Score the chicken 4 times on each breast. Divide the paste into two bowls, set one aside. 3...
Page 60
RECIPES Serves 225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 60) 60ml (4 tbsp) tomato purée 300ml ( 1/2pint) red wine 5ml (1 tsp) dried oregano (see tip, page 56) 5ml (1 tsp) dried parsley (see tip, page 56) salt and pepper to taste 4 chicken portions 1 Place the mushrooms, onion and garlic in a 2.5 litre (approx. 4 pint) casserole dish. Cook on 100% for 4 minutes. 2 Stir in remaining ingredients except the chicken, mix well. 3 Add chicken portions and turn to coat...