10
Place them on a grease-proof tray and
put them in the oven at a temperate of
200 for 25 minutes. Cook using function
3, as described on page 6.
Rub the chicken breast with the
rosemary and thyme, and sprinkle with
lemon juice. Leave to marinade for as
long as you wish, although the longer the
better.
Preheat the pan on top of the hob, and
add a dash of olive oil for frying.
If the chicken breast is big, butterfly it or
cut it into smaller pieces in order for it to
cook quicker.
Fry the chicken for 15-20 minutes, or
until it’s cooked all the way through.
Serve the chicken along with the roast
vegetables and season to taste.
Steamed salmon with green beans,
cauliflower and mushrooms
Ingredients
100g green beans
50g mushrooms
50g cauliflower
1 salmon fillet
Juice of 1/2 lemon
Cajan spice to taste
Method
Place the salmon in the middle of a large
sheet for tin foil.
Half the mushrooms and cauliflower
florets and place them around the
salmon, along with the green beans.
Squeeze half a lemon over the veg and
fish, and sprinkle the Cajun spice over
the top.
Fold the sides of the tin foil into the
middle of the parcel and roll up the
ends, make sure there is enough space
between the food and the top of the
foil parcel to allow the air to circulate
during cooking.
Place the tin foil parcel in the oven,
make sure to preheat it for 10-15
minutes first before hand, at 180
degrees for 20-25 minutes on functions
three.
Sun-dried tomato, mozzarella and
basil burger
Ingredients
500g mince (makes 4 – 5 burgers)
1/2 large onion
5 sun dried tomatoes
10 basil leaves
5 mozzarella slices
Method
Knead the mince and onion together
until they have been bound together,
then split into five burgers patties.
