FISH CRUMBLE PIE
Serves 4
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
300ml (
1
/2 pint) white sauce (see Page 61)
2.5ml (
1
/2 tsp) dried marjoram (see Page 53)
2.5ml (
1
/2 tsp) dried thyme (see Page 53)
salt and pepper to taste
CRUMBLE:
125g (5oz) plain flour
75g (3oz) jumbo oats
100g (4oz) margarine
50g (2oz) cheese, grated
1.25ml (
1
/4 tsp) dried marjoram (see page 53)
salt and pepper to taste
1 Arrange fish in a single layer in a large flan dish.
Cover and cook on 100% for 5 - 6 minutes.
2 Place butter, courgette, mushrooms and peas in a
2.5 litre (approx. 4 pint) casserole dish. Cover
and cook on 100% for 2 - 3 minutes. Stir in
flaked fish.
3 Stir herbs into sauce. Season. Add to fish mixture.
4 To prepare crumble, place the flour and oats in a
bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over the
fish mixture and sprinkle generously with cheese
and marjoram. Season.
5 Place on the low rack and bake on DUAL - 1,
200°C, 50% for 20 minutes.
FISH KEBABS
Serves 2 - 4
4 wooden skewers (see Tip, page 53)
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.
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 high rack.
3 Cook on DUAL - 2, 50% for 18 minutes. Turn
over and rearrange the kebabs every 6 minutes.
GRILLED TUNA STEAK WITH ORANGE
Serves 4
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (
1
/2 tsp) salt
4 fresh tuna steaks (approx. 250g (9oz) each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water
Serve with new potatoes and fresh vegetables.
1 Mix peppercorns, tarragon and salt. Rub evenly
onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with
oil. Marinade in fridge for 30 minutes to an hour.
2 Place on low rack, use sequence cooking to cook
on 50% for 10 minutes, then on DUAL - 2, 50%
for 8 minutes.
3 Remove fish steaks from flan dish. Stir cornflour
mixture into remaining juice. Heat on 100% for 2
- 3 minutes until thickened, stir after 1 minute.
4 Return the fish steaks to the sauce and heat on
70% for 1 minute.
47
RECIPES
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