User Manual

16
F
ISH
G
RILLED TUNA STEAK WITH TARRAGON
5ml (1tsp) green peppercorns, crushed
15ml (1tbsp) fresh tarragon
2.5ml (
1
/2tsp) salt
4 fresh tuna steaks (approx. 250g (9oz) each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1tbsp) cornflour mixed with
15ml (1tbsp) 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.
2 Place on low rack, use sequence cooking to cook
on MEDIUM for 10 minutes, then on DUAL
GRILL, MEDIUM for 8 minutes.
3 Remove fish steaks from flan dish. Stir cornflour
mixture into remaining juice. Heat on HIGH for 3
minutes until thickened, stir after 1 minute.
4 Return the fish steaks to the sauce and heat on
MEDIUM HIGH for 1 minute.
SERVES 4PREPARATION TIME - 35 MINUTES
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 4PREPARATION TIME - 8 MINUTES
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. Cook on DUAL GRILL, LOW
for 12 minutes, turn over after 7 minutes. Repeat
for the remaining fish.
ISH KEBABS
SERVES 4PREPARATION TIME - 10 MINUTES
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 HIGH
for 1 minute. Brush kebabs with the dill butter,
place in a flan dish on the high rack.
3 Cook on DUAL GRILL, MEDIUM for 12 minutes.
Turn over and rearrange the kebabs every 4
minutes.
C
HEESY GOUJONS
K
350g (12oz) smoked Haddock
100g (4oz) butter
1 large onion, finely chopped
225g (8oz) white long grain rice
600ml (1 pint) boiling water
150ml (
1
/4 pint) single cream
4 hard boiled eggs (size 3), chopped
salt and pepper to taste
1 Arrange haddock in a single layer in a large flan
dish, cover. Cook on HIGH for 5 minutes. Remove
any skin and bones from fish, flake flesh.
2 Place butter in a large bowl, heat on HIGH for 30
seconds until melted. Stir in onion, cook on HIGH
for a further 30 seconds. Stir in rice and boiling
water, cook on MEDIUM HIGH for 14-15 minutes
until rice is tender. Stir 2-3 times during cooking.
Drain if necessary.
3 Add fish, cream,eggs, seasoning, mix well. Cook
on HIGH for 4-5 minutes, stir after 2 minutes.
EDGEREE
SERVES 4PREPARATION TIME - 8 MINUTES
Garnish with parsley to serve.