32
RECIPES
Serves 2 - 4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and
membranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients
except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on 70P for 12
minutes.
S
TUFFED PEPPERS
Serves 2 - 4
200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets
1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat
with the mustard mixture, then with the onions.
4 Place the goujons into a 25cm (10”) flan dish, place
on the turntable.
5 Cook on 70P for 8 minutes. Turn the goujons over,
halfway through cooking.
C
RISPY CHICKEN GOUJONS
Serves 6
50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered
1 Heat the margarine on 100P for 30 seconds. Stir in
the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and cook on 100P for 4
minutes, stir halfway through cooking.
G
ARLIC MUSHROOMS
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (see page 37)
10ml (2 tsp) dried dill
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 20 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.
3 Pour into a casserole dish, spread the potato on top.
4 Cook on 70P for 18 minutes.
F
ISH PIE
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 32
