59
I
ngredients
40 g (1
1
/2
oz) butter
2 large leeks, thickly sliced
500 g (1 lb) potatoes, peeled, cut into 1cm
(
1⁄
2
”) cubes
15 ml (1 tbsp) plain flour
284 ml (
1⁄
2
pt) tub fresh fish stock
300 ml (
1⁄
2
pt) water
bay leaf
300 ml (
1⁄
2
pt) milk
250 g (9 oz) skinless cod, cut into chunks
10 tiger prawns, peeled
Dish: deep casserole dish
1. Place the butter and leeks in a dish, cover
and cook on HIGH Micro for 3 mins or until
softened. Add the potatoes and cook
covered on HIGH Micro for a further 3 mins.
2. Stir in the flour and gradually add the fish
stock, water and bay leaf. Cover and cook
on HIGH Micro for 10-12 mins or until the
potato is tender. Stir half way.
3. Stir in the milk and fish. Cover and cook on
HIGH Micro for 4-5 mins or until the fish is
cooked. Remove the bay leaf and season
to taste. Serve immediately.
Creamy Cod and Leek Chowder
Serves 4
I
ngredients
100 g (4 oz) tasty grated cheese
100 g (4 oz) smoked ham, diced
1 tomato, deseeded and chopped
60 ml (4 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
10 ml (2 tsp) wholegrain mustard
8 croissants
pepper
Stuffed Croissants
Serves 4
Oven Accessory: Panacrunch Pan + glass
turntable
1. Combine all the filling ingredients in a bowl.
2. Slit in back of each croissant and fill with
mixture.
3. Pre-heat Panacrunch pan on Combination:
GRILL 1 + MEDIUM Micro for 4 mins. Place
4 croissants on pan and cook on
Combination: GRILL 1 + SIMMER Micro for
4-5 mins. Repeat with the remaining 4
croissants.
