User Manual

17
F
ISH
1 Place the rice in a large bowl and add the stock,
turmeric and seasoning. Cook on MEDIUM HIGH
for 14-15 minutes, until the rice is tender, stir 2-
3 times during cooking. Drain.
2 Stir in the pepper, prawns, peas, cockles,
mussels, baby corn and chicken. Cook on HIGH
for 6 minutes ,stirring halfway through cooking.
AELLA
P
SERVES 4PREPARATION TIME - 6 MINUTES
200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (
1
/2tsp) turmeric
salt and pepper to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, peeled and cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) whole baby corn
225g (8oz) chicken, cooked and chopped
2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds
1 Wash the trout. Discard heads and tails and pat
dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.
2 Place on low rack, cook on DUAL GRILL,
MEDIUM for 9-10 minutes. Turn over halfway
through cooking.
SERVES 2PREPARATION TIME - 6 MINUTES
T
ROUT WITH ORANGE & ALMONDS
Garnish with slices of orange to serve.
4 fresh red Mullet
salt and pepper to taste
25g (1oz) butter
150ml (
1
/4 pint) Hollandaise sauce (see page 65)
fresh fennel to garnish
SERVES 4PREPARATION TIME - 18 MINUTES
ED MULLET WITH HOLLANDAISE SAUCE
R
1 Rinse the fish under cold water, pat dry with
kitchen paper. Season with salt & pepper. Place
in a large flan dish, pierce the fish in several
places. Dot with butter. Cover and cook on HIGH
for 6-7 minutes per 450g (1lb).
2 Prepare the sauce.
3 Place the fish in a warm serving dish, reheat on
HIGH for 1 minute, garnish with fennel.
Serve the sauce separately.
Serve with fresh vegetables, new potatoes and
Hollandaise sauce.