35
RECIPES
Serves 4
200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (
1
/
2
tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped
1 Place the rice in a large bowl, add the stock, turmeric
and salt. Cook on 70P for 13 - 14 minutes, until the
rice is tender, stir 2 - 3 times during cooking. Drain.
2 Stir in red pepper, prawns, peas, cockles, mussels,
baby corn and chicken. Cook on 100P for 8 minutes,
stirring after 4 minutes.
P
AELLA
Serves 4
4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (
1
/
2
pint) mustard sauce (See page 46)
1 sprig of fresh rosemary to garnish
1 Place the salmon steaks in a large flan dish, pierce in
several places and add the wine. Cover and cook on
70P for 8 minutes. Allow to stand whilst preparing
the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 100P for 1 minute. Serve the sauce
separately.
Garnish with a sprig of fresh rosemary.
P
OACHED SALMON WITH MUSTARD SAUCE
Serves 4
675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30ml (2 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) parsley sauce (see page 46)
25g cheese, grated
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 12 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
with the parsley sauce. Pour into a flan or casserole
dish. Spread the potatoes on top and sprinkle with
the grated cheese.
3 Cook on 70P for 7 - 8 minutes, until the cheese has
melted.
F
ISH PIE
R-32FBSTM Cookbook 24/06/2004 09:02 Page 35