16
16
FRIDAY
Steamed Halibut with Lemon & Thyme
Dressing.
Preparation time:
15 minutes
Cooking time:
35 minutes
Serves:
4
Ingredients:
•
4 x 125g (5oz) halibut fillets, skinned (or use Pacific
cod)
•
15g (
1
/
2
oz) butter
•
4 small thyme sprigs
•
Salt and freshly ground black pepper
Vegetables:
•
750g (1lb 11oz) small new potatoes
•
2 leeks, thinly sliced
•
1 large carrot, sliced into fine strips
•
150g (6oz) fine green beans, trimmed and halved
Sauce:
•
50g (2oz) butter
•
Finely grated zest and juice of 1 lemon
•
1 tbsp fresh thyme leaves
Method:
1
Arrange fish fillets in the back container. Place a
small knob of butter on top of each one and
arrange thyme sprigs on top. Season with a little
salt and pepper.
2
Position the divider wall in the front container. Put
potatoes into one compartment. Mix vegetables
together and put in the remaining compartment.
3
For the sauce, put butter, lemon zest, lemon juice
and thyme leaves into the rice tray and position
above the fish.
4
Set time for the fish and sauce using the fish pre-
set (20 mins). Set time for the potatoes using the
root vegetables pre-set (35 mins). Set time for the
vegetables using the leaf and pod vegetables pre-
set (15 mins).
Cooks tip:
•
If you prefer crunchier vegetables, adjust the pre-
set time.
•
Fish can be wrapped and cooked in cooking foil to
retain juices and prevent surface protein.
SATURDAY
Hoisin Duck with Egg Noodles and
Steamed Chinese-spiced Vegetables.
Preparation time:
10 minutes, plus marinating
Cooking time:
27 minutes
Serves:
4
Ingredients:
•
4 skinless duck breasts, thinly sliced
•
4 tbsp hoisin sauce
Noodles:
•
180g (3 sheets) medium egg noodles
Vegetables:
•
350g pack fresh stir-fry vegetables
•
2 heads pak choi, broken into separate leaves
•
1 tbsp toasted sesame oil
•
Pinch of Chinese 5-spice powder
•
1 tsp sesame seeds
To garnish:
•
4 spring onions, thinly sliced
Method:
1
Toss sliced duck breasts in hoisin sauce. Cover
and refrigerate for at least 30 minutes.
2
Tip the duck breasts and any marinade into the
back container. Position the rice tray above the
duck and add noodles and 250 ml (9 fl oz) of cold
water.
3
Remove the divider wall from front container. In a
large bowl, toss the stir-fry vegetables, pak choi,
toasted sesame oil and Chinese
5-spice powder together and tip into the front
container.
4
Set time for the duck and noodles using the
chicken pre-set (27 mins). Set time for the
vegetables (using the front dual heater button)
using the leaf and pod vegetable pre-set (15 mins).
5
Serve sprinkled with sesame seeds and garnish
with spring onions.
Cooks tip:
•
Stir noodles before serving.
•
Duck can be wrapped and cooked in cooking foil
to retain juices and prevent surface protein.
48780MCZ-Rev1:48751 rev1
12/9/08
15:53
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