User manual SHARP R-953M COOK-BOOK

[. . . ] COOKERY BOOK SHARP ELECTRONICS (U. K. ) Ltd Sharp House, Thorp Road, Newton Heath, Manchester, M10 9BE, United Kingdom. TCADCA008URRO Printed in the United Kingdom. INTRODUCTION CONTENTS Cooking Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Defrosting (Microwave) (Meat, Poultry, Fish, Fruit, General) . . . . . . . . . . Recipes: Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] 2 In a separate bowl mix the chilli powder, turmeric, coriander and garam masala. Stir the paste into the rice, add the cauliflower, quorn, red and green pepper, mix well. 3 Drain the tomatoes and reserve the juice. Add the tomatoes to the rice mixture, mix well. 4 Add enough boiling water to the tomato juice to make 600ml (1 pint) of liquid, pour into the rice mixture, mix well. Cook on MEDIUM HIGH for 25 minutes, stir every 5 minutes. 5 Stir in yoghurt and serve with poppadums. See Tip, page 34. 33 VEGETARIAN POTATO & TOFU PASTIES SERVES 4-6 pastry: 275g (10oz) mashed potato 25g (1oz) butter, melted salt and pepper to taste 175g (6oz) plain flour 2. 5ml (1/2tsp) baking powder 1 egg (size 3), beaten a little milk 1 egg (size 3), beaten to glaze filling: 15ml (1tbsp) olive oil 1 small onion, finely chopped 1 clove garlic, crushed (see Tip, page 29) 2. 5ml (1/2tsp) fresh ginger, peeled and grated 2. 5ml (1/2tsp) mustard seeds 2. 5ml (1/2tsp) ground coriander 2. 5ml (1/2tsp) chilli powder 100g (4oz) spring cabbage, finely sliced 2 medium carrots, grated 125g (5oz) tofu, drained and mashed salt and pepper to taste Microwave Tip: Cooking poppadums Place 2-4 poppadums on the turntable leaving space between them. Heat on HIGH for 30 seconds to 1 minute until puffed and bubbly. Allow to stand for 1020 seconds. PREPARATION TIME -25 MINUTES 1 To prepare pastry, place potato, butter, salt and pepper in a bowl, mix well. Stir in the flour, baking powder, egg and enough milk to make a firm dough. 2 To prepare filling, place oil, onion, garlic, ginger, mustard seeds, coriander and chilli powder in a bowl, mix well. Add the cabbage, carrots, tofu, salt and pepper, mix well. 4 Divide dough into 6 equal sized pieces and roll into 17. 8cm (7") circles. Place 45ml (3tbsp) of tofu mixture into the centre of each pastry circle and spread out a little. Brush edges with a little beaten egg, then gather over the filling and pinch to make a raised ridge. 5 Place the pasties into two large, greased flan dishes and brush with egg to glaze. 6 Place one dish on low rack and the other on the high rack. Bake in a preheated oven CONVECTION 220°C for 22 minutes until brown. VEGETABLE CHILLI SERVES 4-6 30ml (2tbsp) olive oil 2 medium onions, chopped 2 cloves garlic, crushed (see Tip, page 29) 225g (8oz) small carrots, chopped 1 large red pepper, seeded and sliced 100g (4oz) mushrooms, cut into quarters 5ml (1tsp) ground cumin 5ml (1tsp) dried oregano 10ml (2tsp) mild chilli powder 2. 5ml (1/2tsp) cayenne pepper 225g (8oz) canned tomatoes 75g (3oz) tomato purée 225g (8oz) canned haricot beans 225g (8oz) canned red kidney beans 1 bay leaf 300ml (1/2 pint) hot vegetable stock salt and pepper to taste PREPARATION TIME - 20 MINUTES 1 Place the oil, onion and garlic in a large bowl, heat on HIGH for 2 minutes. 2 Add the carrots, red pepper and mushrooms, mix well. 3 Stir in the remaining ingredients, mix well. Cook on MEDIUM HIGH for 22 minutes, stir 3-4 times during cooking. [. . . ] Stir in the peanuts, cook on MEDIUM HIGH for 4-5 minutes, stir every minute until hard crack* stage is reached. 3 Pour the mixture into a greased, square 15. 3cm (6") dish, chill to set before breaking. T RUFFLES MAKES 12 50g (2oz) plain chocolate, broken into pieces 25g (1oz) butter 75g (3oz) sponge cake, crumbled 25g (1oz) icing sugar 15ml (1tbsp) rum 100g (4oz) plain chocolate, to coat 100g (4oz) dark chocolate vermicelli, to coat Microwave Tip: Toasting coconut Spread 100g (4oz) desiccated coconut on a plate. Heat on HIGH for 2-3 minutes, stir every minute . PREPARATION TIME - 20 MINUTES 1 Place chocolate and butter in a bowl. Heat on HIGH for 1 minute, stir until melted. [. . . ]