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Sharp R-960N Manual

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Recipes
56
Meat, Fish and Poultry
Germany
Beef Fillet in Puff Pastry
Total cooking time: approx. 36-42 minutes
Utensils: Bowl with cover (2 l contents)
Casserole dish (approx. 26 cm long)
Ingredients
300 g Puff pastry, frozen
1 tbsp Butter or margarine
150 g Marbled bacon, diced
4-5 Spring onions (150 g), sliced in rings
300 g Mushrooms, in slices,
1 kg Beef fillet
1 tbsp Vegetable oil
1 tbsp Parsley, finely chopped
1 Garlic clove, crushed
1 Egg
Salt
Pepper
1-2 tbsps Milk
Preparation
1. Thaw the puff pastry according to package directions.
Distribute butter in the bowl, add bacon, onions and
mushrooms, cover and steam. Stir once during cooking.
4-6 Min. 100P
Drain the fluid.
2. Wash the beef fillet, pat dry with paper towels, and
rub with oil. Place onto the high rack and bake.
Stir once during cooking.
15-17 Min.
30P
3. Mix the parsley and garlic clove with the steamed
vegetables, season with salt and pepper.
4. With a rolling pin, roll the puff pastry into a square
(35 x 35 cm). Reserve some dough for garnish.
5. Separate the egg. Baste the egg onto the edges of the
dough, place half of the vegetable mixture on the center
of the dough.
6. Season the meat with salt and pepper and place on
top of the vegetables. Evenly distribute the rest of the
vegetable mixture on top of the meat. Fold the puff
pastry over the meat-vegetable-mix and push the edges
closed. Pierce the dough several times with a fork.
7. Rinse the casserole dish with cold water, place the puff
pastry into the casserole dish with the closed edge on
the bottom.
8. For garnish, cut out shapes from the rest of the puff
pastry and decorate.
9. Mix the egg yolk and milk, baste the dough with this
mixture and bake on the low rack in the pre-heated
microwave oven.
17-19 Min.
50P/230°C
After cooking, let the beef fillet in puff pastry stand for
10 minutes.
China
Prawn Chili
Makes 2 servings
Total cooking time: approx. 6-8 minutes
Utensils: Bowl with cover (1 l contents)
Bowl with cover (2 l contents)
Ingredients
6 Prawn (240 g without shell)
45 ml White wine
2 Small leek (200 g)
1-2 Chili pepper, hot
20 g Ginger
1 tbsp Food starch
2 tbsps Vegetable oil (20 g)
1
1
/
2
tbsps Soy sauce (20 ml)
1 tbsp Sugar
1 tbsp Vinegar
Preparation
1. Wash the prawns. Remove the shell and tail. Cut the
backside and remove the veins. Cut each prawn into 2 or
3 pieces. Place one shallow cut into each piece, so that
the prawn won’t shrink. Place the prawn into a bowl,
sprinkle with white wine, cover and marinate.
2. Wash the leek and chili peppers, pat dry. Cut leek into
5 cm long pieces, cut chili peppers in half and remove
seeds. Peel the ginger and cut into slices.
3. Remove the prawn from the wine marinade, sprinkle
with food starch.
4. Put oil, leek, chili peppers and ginger slices into the bowl,
cover and heat.
approx. 2 Min.
100P
5. Add the prawns. Season with soy sauce, sugar and
vinegar, stir, cover and cook.
4-6 Min.
100P
After baking, let stand for about 1-2 minutes. Serve hot.
R-960N_48-75.indd 56
R-960N_48-75.indd 56
4/28/08 4:32:09 PM
4/28/08 4:32:09 PM
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