Vegetable & Bean Soup, Stuffed Peppers, Fish PIE

RECIPES

VEGETABLE & BEAN SOUP

Serves 4-6

75g celery, sliced

125g carrots, chopped

2 cloves garlic, crushed

100g leeks, sliced

125g black eyed beans, cooked

125g chick peas, chopped

125g kidney beans, cooked

100g sweetcorn, canned

400g chopped tomatoes, canned 600ml (1 pint) hot vegetable stock salt and pepper to taste

STUFFED PEPPERS

Serves 2-4

4 large green, red or yellow peppers

225g minced pork

200g cooked rice

75g red pepper, finely chopped

75g spring onions

15ml (1 tbsp) garlic purée 5ml (1 tsp) ground cumin salt and pepper

1 egg (medium)

100g cheddar cheese, grated

FISH PIE

Serves 4

900g potatoes, peeled and chopped 135ml (9 tbsp) water

25g margarine

30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste

600g fish fillets (e.g. fresh cod)

300ml (1/2 pint) white sauce (See Page 34) 10ml (2 tsp) dried dill

INDONESIAN SALMON

Serves 4

20ml (4 tsp) indonesian curry paste 20ml (4 tsp) sweet chilli sauce 5ml (1 tsp) garlic purée

5ml (1 tsp) english mustard powder 30ml (2 tbsp) plain flour

284ml soured cream

4 salmon fillets (approx. 225g each)

1Place the celery, carrots, garlic and leeks in a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 3 minutes.

2Place the remaining ingredients into the bowl and mix well.

3Cook on 50P for 40 minutes, stirring 3-4 times during cooking.

1Cut the top off the peppers. Remove seeds and membranes. Place in a greased 25cm (10”) flan dish.

2In a medium bowl, combine all remaining ingredients except cheese. Fill each pepper with equal amounts of the mixture.

3Sprinkle the cheese over the filling.

4Place dish on the turntable and cook on 70P for 18 minutes.

1Place potatoes in a bowl, add the water. Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning.

2Place fish in a flan dish in a single layer, cover and cook on 70P for 14 minutes. Flake the fish and mix into the sauce. Add the dill and mix well.

3Pour into a casserole dish. Spread the potatoes on top.

4Cook on 70P for 20 minutes.

1Mix all the ingredients together in a bowl, except the cream and salmon.

2Place a quarter of this mixture into another bowl, cut a slit into each fillet lengthways and then place equal amounts of the mixture into each slit.

3Place the fillets into a flan dish and cook on 70P for 14 minutes.

4Stir the cream into the remaining mixture to make the sauce, keep refrigerated until required.