Lakeland Remoska Grand 7669, User Manual

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RICE PILAF
For the Grand only
Serves 8
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Method
1. Heat half the butter in the Remoska and cook the onion until soft.
2. Add the rice, stirring well to coat, and cook for 5 minutes. Add the warm stock, cinnamon, allspice and
cloves. Season, bearing in mind that the stock may already be seasoned. Cook for around 20 minutes or
until all the liquid has been absorbed.
3. Meanwhile, in a saucepan, sauté the mixed nuts and currants in the remaining butter. Mix into the rice.
Serve with lamb or a main dish of your choice.
TIP: mix any leftovers with plain yoghurt and mayonnaise to make a delicious salad.
SALMON & ASPARAGUS IN PASTRY
Standard Grand
Serves 2 Serves 4
Method
1. Clean and trim the asparagus. Simmer in a saucepan for 5 minutes and leave to cool.
2. Split each salmon fillet in half lengthways. Pour the lemon juice over the fish and lightly season.
3. Roll out the puff pastry into 15cm x 12cm (6” x 5”) rectangles; you will need 2 for the Standard and 4 for
the Grand. Place half of the salmon fillet on the pastry, then some of the asparagus, and sandwich with the
other half of the fillet.
4. Lightly dampen the edges of the pastry and fold over to make a parcel. Brush with beaten egg, lightly score
the top of the parcel and cook in the Remoska for around 20 to 30 minutes, or until the pastry is risen and
pale gold.
Cooking times are the same for Standard and Grand.
Fresh asparagus 175g/6oz 350g/12oz
Salmon fillets 2 x 125g/5oz 4 x 125g/5oz
Lemon, juiced 1 2
Salt and black pepper
Puff pastry, frozen or fresh 350g/12oz 500g/1lb
Egg, beaten 1 1
Butter 75g/3oz
Onion, finely chopped 1 large
Long-grain rice 350g/12oz
Beef or chicken stock, warm 700ml/1¼ pints
Cinnamon, ground ½ tsp
Allspice, ground ¼ tsp
Cloves, ground ¼ tsp
Salt and black pepper
Pine nuts, pistachios and flaked almonds, mixed 75g/3oz
Currants 50g/2oz