48
RECIPES
Serves 2 - 4
4 wooden skewers (see tip, page 54)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) 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 (2oz) butter
1 Thread pieces of courgette, mushroom, fish, orange
and tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2Heat 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 GRILL - 1, 50% for 18 minutes.
Turn over and rearrange the kebabs every 6 minutes.
FISH KEBABS
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.
2Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm (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.
5Place one dish on the rack. Cook at 160°C for 45
minutes until golden. Repeat for the other flan dish.
SALMON PARCELS
Serves 4
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
275g (9oz) courgettes, sliced
100g (4oz) mushrooms, sliced
450ml (
3
/4 pint) white sauce (see tip, page 63)
2.5ml (
1
/2 tsp) dried tarragon (see tip, page 54)
2.5ml (
1
/2 tsp) dried basil (see tip, page 54)
10ml (2 tsp) English mustard powder
TOPPING:
900g (2lb) potato, peeled and quartered
300ml (
1
/2 pint) water
100g (4oz) margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g (4oz) cheddar cheese, grated
1Arrange fish in a single layer in a flan dish.
Cover and cook on 100% for 7 minutes.
2Place butter, courgettes and mushrooms in a 2.5 litre
(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.
3Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5Add 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.
7Drain the potatoes and mash with butter, milk and
seasoning.
8 Spread over the fish mixture and sprinkle with the
cheese.
9Place on the rack and cook at 130°C for 45 minutes.
FISH PIE
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