43
225g (8oz) salmon fillet, chopped
225g (8oz) canned asparagus, chopped
225g (8oz) cream cheese and chives
Salt and pepper to taste
15ml (1tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg to glaze
Fresh chives, chopped to garnish
F
ISH KEBABS
S
ERVES
4
P
REPARATION
TIME
- 10
MINUTES
F
4 wooden skewers (see Tip, page 49)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut
into 8 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter
1 Thread pieces of courgette, mushroom, fish,
orange and tomato onto each skewer in a regular
sequence. Leave no wood exposed.
2 Heat the dill and butter in a small bowl on HIGH
for 1 minute. Brush kebabs with the dill butter,
place in a flan dish on the high rack.
3 Cook on DUAL GRILL-1 (see page 11), MEDIUM
for 12 minutes. Turn over and rearrange the
kebabs every 3-4 minutes.
ISH
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
2 small courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
300ml (
1
/
2
pint) white sauce (see Page 58)
2.5ml (
1
/
2
tsp) dried marjoram (see Page 49)
2.5ml (
1
/
2
tsp) dried thyme (see Page 49)
salt and pepper to taste
crumble:
125g (5oz) plain flour
75g (3oz) jumbo oats
100g (4oz) margarine
50g (2oz) cheese, grated
1.25ml (
1
/
4
tsp) dried marjoram (see page 49)
salt and pepper to taste
1 Arrange fish in a single layer in a large flan dish.
Cover and cook on HIGH for 5-6 minutes.
2 Place butter, courgette, mushrooms and peas in
a 2.5 litre (approx. 4 pint) casserole dish. Cover
and cook on HIGH for 2-3 minutes. Stir in flaked
fish.
3 Stir herbs into sauce. Season. Add to fish mixture.
4 To prepare crumble, place the flour and oats in a
bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over
the fish mixture and sprinkle generously with
cheese and marjoram. Season.
5 Place on the low rack and bake on DUAL
CONVECTION, 200
°
C, MEDIUM for 20 minutes.
ISH CRUMBLE PIE
F
ALMON AND CHEESE PARCELS
S
ERVES
4
P
REPARATION
TIME
- 18
MINUTES
1 Place the salmon, cream cheese, asparagus,
seasoning and dill in a bowl, mix well. Cook for
2 minutes on MEDIUM HIGH, stirring once. Leave
to cool.
2 Preheat the oven to 200
°
C.
3 Roll out and cut pastry into four 15.3cm (7
"
) squares.
4 Divide salmon and mixture into 4 and place in the
centre of each square. Brush edges with egg.
Form parcels by folding the corners over the
filling. Pinch edges to form a raised edge. Brush
with egg. Place in two large, greased flan dishes
or round baking trays.
5 Place one dish on the low rack, the other on the
high rack. Cook on 200
°
C for 20 minutes. Swap
over the trays and cook for a further 10 minutes
until golden.
S
ES
R-83STM Ck Bk Pt 2
12/1/2000, 12:15
43