User Manual

18
F
ISH
F
ISH FILLET WITH LEEK-CHEESE-SAUCE
3 leeks, cut into rings
50g (2oz) butter or margarine
175g (6oz) spring onion, cut in rings
1
/2 tsp (2.5ml) dried marjoram
40g (
3
/4 oz) flour
500ml (
3
/4 pint) milk
100g (4oz) grated gruyere
salt, pepper
1
1
/2 tbsp (7.5ml) chopped parsley
800g (1
3
/4 lb) fish fillet (e.g. cod)
1 Put leeks, butter, onions and marjoram in a
casserole and heat for 3-4 mins on HIGH.
2 Stir in the flour and add the milk. Stir to a smooth
sauce.
3 Cook for 3-4 mins on HIGH uncovered.
4 Stir in the cheese and taste for seasoning.
5 Place fish fillet in a large bowl and pour the sauce
over.
6 Cook on HIGH for 25 minutes.
7 After cooking take out the fish and stir in the sauce
well. Garnish with chopped parsley.
SERVES 4PREPARATION
F
ISH FILLET WITH PIQUANT SAUCE
1 tin (825g) canned tomatoes, drain
1 tin (280g) corn
2-3tsp (30-45ml) chili sauce
40g (1
3
/4 oz) onion, finely chopped
3 tsp (45ml) red wine vinegar
1
/4 tsp (1.25ml) mustard
1 tsp (5ml) thyme
1 tsp (5ml) cayenne pepper
800g (1
3
/4 lb) fish fillet (e.g. salmon)
1 Mix ingredients of sauce together.
2 Place fish fillet (e.g. rosefish fillet) in a bowl and
spread the sauce on the fish fillet.
3 Cook on MEDIUM HIGH for 25 minutes.
SERVES 4PREPARATION
ASSEROLE
C
4tbsp (60ml) plain flour
1
1
/2tsp (7.5ml) salt
1
1
/2tsp (7.5ml) pepper
3tsp (15ml) mixed herbs
500g (1lb 2oz) braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g (1oz) butter
100g (4oz) carrot (sliced thinly)
100g (4oz) baby onions (whole)
200g (7oz) potatoes, peeled and chopped
1 beef stock cube
200ml hot water
200ml red wine
50g (2oz) button mushrooms (sliced)
SERVES 6 PREPARATION TIME - 15 MINUTES
1 Mix together the flour, salt, pepper and herbs and
toss the beef and bacon in the seasoned flour
until well coated.
2 Put the butter in the microwave bowl and melt on HIGH
for 40-60 seconds. Stir in the beef, bacon, carrot,
onions and potatoes.
3 Pour in the beef stock and wine, add the mush-
rooms, cover loosely and cook on MEDIUM LOW
for 45 minutes. Leave to stand for 5 minutes
before serving, so that the meat relaxes to im-
prove the temperature.