Sharp R-959SLMAA - Manual (Page 68)

66
RECIPES
Serves 6
900g chicken, cut into large pieces
175g natural yoghurt
2 cloves garlic, crushed (see tip, page 67)
50g creamed coconut
10ml (2 tsp) turmeric
25g margarine
125g onion, sliced
5cm (2") piece fresh ginger, grated
5ml (1 tsp) chilli powder
5ml (1 tsp) coriander seeds
5ml (1 tsp) cumin
5ml (1 tsp) cinnamon
salt and pepper to taste
10ml (2 tsp) cornflour
150ml (
1 /
4
pint) single cream
25g roasted cashew nuts
C HICKEN KORMA
1 Place chicken in a bowl, stir in yoghurt, garlic, creamed
coconut and turmeric. Cover and marinate overnight in the
refrigerator.
2 Place margarine in a large bowl, heat on 100% for 30 seconds,
until melted. Add the onion and cook on 100% for 2 minutes.
Stir in the ginger, chilli powder and coriander, cook on 100%
for 1 minute.
3 Add the chicken and marinade, mix well. Stir in the cumin
and cinnamon. Season. Cover and cook on 100% for 8
minutes, stirring after 4 minutes.
4 Rearrange the chicken pieces and cook on 50% for 10
minutes. Stir halfway through cooking time.
5 Combine the cornflour with the cream and stir into the
chicken. Cook on 100% for 6 minutes, stir after 3 minutes.
Sprinkle with cashew nuts.
Serves 4
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomato, sliced
15 black olives, halved
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1 /
2
tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
M EDITERRANEAN CHICKEN
1 Place the pepper, onion and bacon into a 2.5 litre (approx. 4
pint) casserole dish, cook on 100% for 3 minutes.
2 Stir in the remaining ingredients except for the chicken and
mix well.
3 Add the chicken fillets and stir to coat with the sauce.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 70% for 30 minutes.
Rearrange the chicken and coat with the sauce twice during
cooking.
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g turkey, cut into chunks
2.5ml (
1 /
4
tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1 /
4
pint) hot chicken stock
salt and pepper to taste
T URKEY RISOTTO
1 Place all the ingredients in the order given into a 2.5 litre
(approx. 4 pint) casserole dish and mix well.
2 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 70% for 20 minutes, stir twice during cooking.
R-959(SL)M-AA.indb 66 R-959(SL)M-AA.indb 66 2/13/13 2:50:18 PM 2/13/13 2:50:18 PM