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1 Cook the onion, mushrooms and butter together in

a bowl on HIGH for 3 minutes.

2 Stir in the flour to form a paste, gradually add the

stock.

3 Stir in the marjoram, salt and pepper to taste. Cook

on HIGH for 8 minutes, stir after 4 minutes.

4 Blend and add the milk, cook on HIGH for 6 minutes.

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 10 

MINUTES

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 8 

MINUTES

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 6 

MINUTES

S

ERVES

 4                                                 P

REPARATION

 

TIME

 - 8 

MINUTES

1 Place oil, onion and broccoli in a large bowl, mix

well. Cover and cook on HIGH for 5 minutes.

2 Add the stock, mix well. Cover and cook on HIGH

for 10 minutes.

3 Blend in a food processor. Return to bowl, stir in

yoghurt and cheese. Season. Heat on MEDIUM
HIGH for 8 minutes, stir every 2 minutes.

1 Combine the olive oil, onion and garlic together in

a large bowl and heat on HIGH for 2 minutes.

2 Add the carrot and celery, mix well. Cook on HIGH

for 3 minutes.

3 Add the lentils, thyme, marjoram, tomatoes and

stock, season and mix well.

4 Cook on HIGH for 5 minutes and then on MEDIUM

for  25 minutes or until the lentils are tender. Stir
every 5 minutes.

1 Melt the butter in a large bowl on HIGH for 30

seconds.

2 Add the onion, carrot and potato and heat on HIGH

for 6 minutes, stir after 3 minutes.

3 Add the tomatoes, orange juice, orange rind and

stock. Season to taste, mix thoroughly. Cover the
bowl and cook on HIGH for 18 minutes or until the
vegetables are tender.

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S

ERVES

 6                                                 P

REPARATION

 

TIME

 - 8 

MINUTES

1 Add 60ml (4tbsp) water to the fish. Cover and

cook on HIGH for 4 minutes. Drain. Remove
skin, bones and flake the fish. Stir in the lemon
juice and rind. Season.

2 Place the butter in a small bowl and melt on HIGH

for 30 seconds. Stir the butter into the fish. Add
the chives and cream cheese, mix well.

3 Place equal quantities of pâté into six ramekin

dishes. Chill for approximately 2-3 hours before
serving.

Suitable starter for a dinner party, serve with
melba toast and crudités.

Serve with French Dressing

1 Place the courgettes, red and green pepper,

aubergine and olive oil in a large bowl, cook on
MEDIUM HIGH for 6 minutes or until the
vegetables have softened. Stir after half the
cooking time.

2 Stir in the remaining ingredients and cook on

MEDIUM HIGH for a further 5 minutes. Toss
gently and transfer to a serving dish, chill before
serving.

S

ERVES

 2 - 4                                            P

REPARATION

 

TIME

 - 8 

MINUTES

Ideal for buffets or special occasions.

1 Preheat the oven to CONVECTION 220

°

C.

2 Place vol-au-vent cases on two large, greased

flan dishes and brush with milk. Place one dish
on the high rack and the other on the low rack.

3 Bake in preheated oven on CONVECTION 220

°

C

for 15-16 minutes until golden. Cool.

4 Place chicken, spring onions, mushrooms,

parsley, salt and pepper in a bowl, mix well.
Cover and cook on HIGH for 3 minutes.

5 To prepare the sauce, melt butter in a small bowl

on HIGH for 30 seconds, stir in the flour and
gradually add the milk. Cook on HIGH for 4
minutes, stir every minute until smooth and thick.
Stir in the nutmeg and chicken mixture.

6 Fill vol-au-vent cases with chicken mixture and

sprinkle with the chives. Chill before serving.

S

ERVES

 8 - 1

0

P

REPARATION

 

TIME

 - 12 

MINUTES

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S

ERVES

 

4

P

REPARATION

 

TIME

 - 18 

MINUTES

1 Place the salmon, cream cheese, asparagus, seasoning

and dill in a bowl, mix well. Cook for 2 minutes on
MEDIUM HIGH, stirring once. Leave to cool.

2 Preheat the oven to 200

O

C.

3 Roll out and cut pastry into four 15.3cm (7") squares.
4. Divide salmon and mixture into 4 and place in the centre

of each square. Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to form a
raisedd edge. Brush with egg. Place in two large, greased
flan dishes or round baking trays.

5. Place one dish on the low rack, the other on the high rack.

Cook on 200

O

C for 20 minutes. Swap over the trays and

cook for a further 10 minutes until golden.
Fresh chives, chopped to garnish.

1 Remove and chop mushroom stalks. Place

mushroom caps in a large flan dish open side up.

2 Heat butter with garlic on HIGH for 1 minute, stir

in chopped mushroom stalks and breadcrumbs.
Fill mushrooms with mixture, sprinkle with cheese.

3 Place dish on the high rack and cook on DUAL

GRILL, MEDIUM for 6 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 6 

MINUTES

Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

Salmon and Cheese parcels (page 14); Crispy Stuffed Mushrooms (page 14); Salad Provencale (page 13)

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Fish Kebabs (page 16); Cheesy Goujons (page 16); Fish and Bulgar Wheat Salad (page 15).

S

ERVES

 

4

P

REPARATION

 

TIME

 - 15 

MINUTES

1 Place bulgar wheat in a large bowl, add boiling

water, mix well and heat on MEDIUM for 7
minutes. Leave to stand, do not drain.

2 Place 30ml (2tbsp) of the olive oil and onion in a

bowl, heat on HIGH for 1 minute. Add celery and
courgettes, mix well and cook on HIGH for 3
minutes.

3 Add the stock. Cook on MEDIUM for 6 minutes.

Add cabbage, beans, tomatoes and fish, mix well.
Season with coriander, salt and pepper. Cook on
MEDIUM for 8 minutes until fish is cooked.

4 Drain and rinse bulgar wheat in boiling water, stir

in the olive oil, mint, lemon juice and lemon rind.
Stir in the fish mixture. Allow to chill before
serving.

Most of the remaining juice will be absorbed whilst
chilling.

A 

VERY

 

REFRESHING

 

AND

 

COMPLIMENTARY

 

WAY

 

TO

 

SERVE

 

FISH

.

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