33
S
TARTERS
ALAD PROVENCALE
225g (8oz) courgettes, sliced
1
/2 red pepper, seeded and sliced
1
/2 green pepper, seeded and sliced
1 small aubergine, sliced
60ml (4tbsp) olive oil
8 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 42)
30ml (2tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste
1 Place the courgettes, red and green pepper,
aubergine and olive oil in a large bowl, cook on
70P (MEDIUM HIGH) for 6-7 minutes or until the
vegetables have softened. Stir after half the
cooking time.
2 Stir in the remaining ingredients and cook on 70P
(MEDIUM HIGH) for a further 4-5 minutes. Toss
gently and transfer to a serving dish, chill before
serving.
SERVES 2 - 4
S
F
ISH
C
450g (1lb) white fish fillets
100g (4oz) fresh white breadcrumbs
50g (2oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
olive oil
SERVES 4
1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into breadcrumb
mixture, coat evenly.
4 Brush a large flan dish with olive oil and spread
half the coated fish in a single layer over the base.
5 Place on high rack. Use sequence programming
to cook on DUAL GRILL,10P ( LOW) for 11-12
minutes, then on GRILL for 9 minutes, turn over
after 6 minutes. Repeat for the remaining fish.
ISH KEBABS
SERVES 4
F
4 wooden skewers
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut
into 8 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) 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 100P
(HIGH) for 1 minute. Brush kebabs with the dill
butter, place in a flan dish on the high rack.
3 Cook on DUAL GRILL, 50P (MEDIUM) for 12-13
minutes. Turn over and rearrange the kebabs
every 3-4 minutes.
HEESY GOUJONS
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