Sharp R82STMA User Manual
4 salmon steaks (approx. 200g (7oz) each)
45ml (3tbsp) dry white wine
pint) mustard sauce (see page 58)
sprig of fresh rosemary to garnish
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 47)
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
1 Heat the butter on HIGH for 1 minute. Stir in the
garlic and cook on HIGH for a further minute.
2 Stir in the prawns and cook on MEDIUM for 7
minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with
Garlic Mushrooms: Substitute prawns with 175g
(6oz) mushrooms cut into quarters.
450g diced turkey thigh meat (1cm x 1cm)
25g (1oz) butter
6 rashers streaky bacon, rind removed & sliced
1 small onion, finely chopped
25g (1oz) flour
284ml chicken stock
50g (2oz) chestnut mushrooms, thinly sliced
55ml creme fraiche or double cream
tbsp parsley, finely chopped
550g puff pastry
1 egg size 3, beaten
1 Melt the butter for 1 minute on HIGH. Add the
bacon, onion and turkey and cook for 6 minutes
2 Sprinkle in the flour and add the chicken stock.
Cook for 8 minutes on HIGH. Then add the
mushrooms. Season well. Cook for 5 minutes at
MEDIUM. Stir twice.
3 Stir in the creme fraiche or double cream and
parsley. Leave until completely cooled.
4 Roll out 6 squares of pastry measuring 7 x 7".
Divide the filling into six and place in the centre.
5 Brush the edges with the egg. Pull up opposite
corners to meet in the centre, then pinch the
seams together carefully.
6 Brush all over with egg and place on a greased
baking tray and cook for 20 minutes on 200˚C.
450g (1lb) white fish fillets
100g (4oz) fresh white breadcrumbs
50g (2oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into breadcrumb
mixture, coat evenly.
4 Brush the turntable with olive oil and spread the
coated fish in a single layer over the base.
5 Cook on GRILL-3 (top and bottom grill) for 12
minutes. Turn over after 7 minutes.
HEESY FISH GOUJONS
OACHED SALMON WITH MUSTARD SAUCE
Garnish with rosemary.
1 Place the salmon steaks in a flan dish, pierce in
several places. Add the wine. Cover and cook on
HIGH for 8-9 minutes. Allow to stand whilst
preparing the sauce.
2 Prepare the Mustard Sauce, see page 59.
3 Place salmon steaks in a serving dish, reheat on
HIGH for 1 minute. Serve the sauce separately.
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan
dish, cut side down. Heat on HIGH for 2 minutes.