E – 20
Fish Kebabs
[ Ingredients ]
4 wooden skewers
450 g fi rm fl eshed fi sh skinned and cut
into 8 cubes
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
4 slices of orange
2 medium tomatoes, halved
1 tsp. fresh dill, chopped
50 g butter
Chicken Satay
[ Ingredients ]
4 wooden skewers
450 g chicken fi llets, cubed
[ Seasonings ]
1 tbsp. groundnut oil
1 tbsp. lemon juice
2 tbsp. satay sauce
1 clove garlic, crushed
Tabasco sauce to taste
Vegetable Loaf
[ Ingredients ]
(A)
175 g fresh breadcrumbs
1 large carrot, grated
2 small courgettes, sliced
1 large potato, grated
3 sticks of celery, sliced
4 rashers bacon, chopped
125 g Cheddar cheese, grated
2 eggs, beaten
Salt and pepper to taste
(B)
75 g Cheddar cheese, grated to sprinkle
1 tbsp. fresh parsley, chopped
[ Method ]
1. Combine (A), mix well.
2. Pour mixture into a greased 1.5 litre loaf dish, cover with (B).
3. Place on turntable, cook on 50% (MEDIUM) for 16 to
18 minutes. Then press GRILL MIX pad once for Grill Mix
(HIGH) and cook for 8 to 10 minutes.
[ Method ]
1. Arrange all ingredients onto each skewer in a regular
sequence. Leave no wood exposed.
2. Heat the dill and butter in a small bowl on 100% (HIGH)
for 40 seconds. Brush kebabs with the dill butter, place in
a fl an dish on the rack.
3. Press GRILL MIX pad once for Grill Mix(HIGH) and cook
for 13 to 15 minutes. Turn over and rearrange the kebabs
every 3 minutes.
(NOTE: To remove food easily from wooden skewers, soak
the skewers in water for 30 minutes prior to using them.)
[ Method ]
1. Place all the seasonings in a large bowl, mix well. Stir in
the chicken, refrigerate for 2 hours to marinate.
2. Thread the chicken onto skewers leaving no wood exposed.
Place in a large fl an dish on the rack. Press GRILL MIX
pad once for Grill Mix(HIGH) and cook for 12 to 15 minutes.
Turn over and rearrange skewers every 3 minutes.
(NOTE: To remove food easily from wooden skewers, soak
the skewers in water for 30 minutes prior to using them.)
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