RECIPES
CHEESY FISH GOUJONS
Serves 4
450g (1lb) white fish fillets
100g (4oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
sunflower oil
1 Cut fish into thin strips approx. 6.4cm (2.5")
long.
2 Combine cheese and seasoning.
3 Dip fish strips first into the egg, then into the
cheese mixture, coat evenly.
4 Brush the turntable with oil and spread the
coated fish in a single layer over the base.
5 Cook on GRILL - 3 for 12 minutes. Turn over after
7 minutes.
GARLIC PRAWNS
Serves 6
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 51)
250g (9oz) tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped
Variation:
Garlic Mushrooms: Substitute prawns with 250g (9oz)
mushrooms cut into quarters.
1 Heat the butter on 100% for 30 seconds. Stir in
the garlic and cook on 100% for a further minute.
2 Stir in the prawns and cook on 50% for 8
minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with French bread.
TURKEY FEUILLETES
Serves 6
25g (1oz) butter
6 rashers rindless, streaky bacon, sliced
75g (3oz) onion, finely chopped
50g (2oz) mushrooms, thinly sliced
450g (1lb) turkey, diced
25g (1oz) plain flour
300ml (
1
/
2
pint) hot chicken stock
salt and pepper
50g (2oz) creme fraiche or double cream
15ml (1 tbsp) parsley, finely chopped
550g (1lb 4oz) puff pastry
1 egg (size 3), beaten
1 Melt the butter for 30 seconds on 100%. Add
the bacon, onion, mushroom and turkey and
cook for 8 minutes on 100%.
2 Stir in the flour and gradually whisk in the chicken
stock and seasoning. Cook for 10 minutes on
100%. Stir twice.
3 Stir in the creme fraiche or double cream and
parsley. Leave until completely cooled.
4 Roll out 6 squares of pastry measuring 7” x 7”.
Divide the filling into six and place in the centre.
5 Brush the edges with egg. Pull up opposite
corners to meet in the centre, then pinch the
seams together carefully.
6 Brush all over with egg and place on a greased
baking tray and cook on convection 200°C for
20 minutes.
SALMON AND CHEESE PARCELS
Serves 4
200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g (1lb) 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 convection 200°C.
3 Divide pastry into four and roll out to 18cm (7”)
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 or on baking trays.
5 Place one dish on the low rack, the other on the
high rack. Cook on convection 200°C for 20
minutes. Swap the trays over and cook for a
further 20 minutes until golden.
46
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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 46
