44
RECIPES
Serves 2 - 4
4 wooden skewers (see tip, page 50)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1 tsp) fresh dill, chopped
50g 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 100% for
30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the rack.
3 Cook on DUAL COOK - 1, 50% for 18 minutes.
Turn over and rearrange the kebabs every 6 minutes.
F
ISH KEBABS
Serves 4
200g canned asparagus, chopped
225g salmon fillet, cooked, flaked
200g cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g puff pastry
1 egg, to glaze
1 Drain asparagus, place in a bowl with the salmon,
cream cheese, seasoning and dill, mix well.
2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 18cm
squares.
4 Place equal amounts of mixture into 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.
5 Place one dish on the rack. Cook at 160°C for 45
minutes until golden. Repeat for the other flan dish.
S
ALMON PARCELS
Serves 4
450g white fish fillets (Cod or Haddock)
50g butter
275g courgettes, sliced
100g mushrooms, sliced
450ml (
3
/
4
pint) white sauce (see tip, page 59)
2.5ml (
1
/
2
tsp) dried tarragon (see tip, page 50)
2.5ml (
1
/
2
tsp) dried basil (see tip, page 50)
10ml (2 tsp) English mustard powder
TOPPING:
900g potato, peeled and quartered
300ml (
1
/
2
pint) water
100g margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g cheddar cheese, grated
1 Arrange fish in a single layer in a flan dish.
Cover and cook on 100% for 7 minutes.
2 Place butter, courgettes and mushrooms in a 2.5 litre
(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.
3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (
1
/
2
pint)
water and cook on 100% for 20 minutes, stirring twice.
7 Drain the potatoes and mash with butter, milk and
seasoning.
8 Spread over the fish mixture and sprinkle with the
cheese.
9 Place on the rack and cook at 130°C for 45 minutes.
F
ISH PIE
R-798M Cookbook 23/06/2004 15:19 Page 44
