143
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salmon, ginger and chilli fishcakes
serves 2
250g salmon fillet
200g mashed potato
1 t
ginger paste
1 red chilli, chopped
4
spring onions, chopped
1 T
coriander, chopped
75g breadcrumbs
50g plain flour
2
E
Preheat at 180. Put the fish in the basket. Cook for 5 minutes. Leave to cool for 10 minutes. Mix
the fish, potato, ginger, chilli, spring onions and coriander in a bowl. Season with salt and
pepper. Shape the mixture into 4 patties. Mix the breadcrumbs, parsley and lemon zest in a
bowl. Sift the flour into a bowl. Beat the eggs in a bowl. Coat the patties in flour, then in egg,
then in breadcrumbs. Put the patties in the basket. Cook for 15 minutes. Turn the food half way
through cooking. Serve with lemon wedges and salad.
classic Victoria sponge cake
150g unsalted butter
150g caster sugar
2
E
150g self raising flour
1
p
salt
1 t
vanilla extract
2 t
milk
to serve:
150g raspberry jam
200ml double cream
2 T
icing sugar
Preheat at 170. Grease a 16 cm round cake tin. Mix the butter and caster sugar till pale and fluffy,
then beat in the eggs. Sift the flour and salt into a bowl. Fold into the mixture. Mix the vanilla
and milk. Fold into the mixture. Pour the mixture into the cake tin. Cook for 50 minutes. A skewer
inserted into the cake should come out clean. Cool on a wire rack. Whisk the cream and icing
sugar to soft peaks. When the cake is cold, cut it in half horizontally. Cover the top of the bottom
half with rasperry jam, then the whisked cream. Lay the upper half on top, dust with icing sugar
and serve.
C
COOKING TIMES & FOOD SAFETY
•
Use these times purely as a guide.
•
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till
the flesh is opaque throughout.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
f
t
T
(min)
shake/turn the food half way through
cooking
potatos & fries
thin frozen fries
200 9-16 fries shold be packed loosely, to let air flow
between them
thick frozen fries
200 11-20
home-made fries (8×8mm)
200 10-16 rinse, towel dry, toss in salt, pepper, and 1
tsp oil
home-made potato wedges
180 18-22
home-made potato cubes
180 12-18
jacket potatoes
180 30-40 for a crispy jacket, rub with oil
roast potatoes
180 25-35
rinse, towel dry, toss in salt, pepper, crushed
rosemary (optional) and 1 tsp oil
rosti
180 15-18
potato gratin
200 15-18
frozen onion rings
180 10-15
fish
frozen fishcakes, large
180 20-25
frozen fishcakes, small
180 15-20
fishcakes, large
180 15-20
fishcakes, small
180
10
frozen scampi
180 10-15