48755 rev1 8/11/05 8:31 AM Page 7
Recipes
Dolmades (serves 25) | Ingredients | ||
1 | Place the chopped onion in a small saucepan | 1 | medium red oninon, finely |
| with the lemon juice and simmer for |
| chopped |
| stirring until softened. Remove from the heat and | 2 | tablespoons lemon juice |
| stir in the mint sauce, cooked white rice, ground | 1 | teaspoon unsweetened mint |
| cumin and plenty of seasoning,. Bind together |
| sauce |
| with egg yolk. | 227g/8oz cooked white rice | |
2 | Prepare 25 vine leaves as directed on the packet. | 1 | teaspoon ground cumin |
| Drain well and dry using absorbent kitchen paper. | Salt and freshly ground black pepper | |
3 | Lay each vine leaf, vein side up, on a board. | 1 | medium egg yolk 25 vine leaves. |
| Place a spoonful of rice in the middle. fold in two |
| Lemon wedges and pickled |
| parallel sides of the leaf and roll up the leaf to |
| chillies, to serve (optional) |
| encase the stuffing completely. |
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4Place in the bottom tier and cook for 10 minutes until hot. Drain and serve warm with the lemon wedges and pickled chillies, if wished.
Preparation time and cooking time Aprrox 40 minutes.
Cod in Parsley Sauce (serves 4) | Ingrediants | |
1 | Place the fish in the bottom tier of the steamer, | 4x170g/6oz skinless thick cod fillets |
| sprinkle with lemon rind, juice and black pepper. | or cod loin |
| Add the bay leaves, cover and steam for | 1 teaspoon finely grated lemon rind |
| minutes until cooked through. | Juice of 1 small lemon |
2 | Meanwhile blend the cornflour with a little of the | Salt and freshly ground black pepper |
| milk to form the paste. Pour into a saucepan with | 8 bay leaves |
| the rest of the milk and the stock. Bring to the | 2 level teaspoons cornflour |
| boil, stirring, and cook gently for 1 minute until | 142ml/1/4 pint skimmed milk |
| thickened. | 142ml/1/4 pint fish or vegetable stock |
3 | Remove from the heat and cool for 5 minutes. Stir | 113g/4oz very low fat natural fromage |
| in the fromage frais and parsley.season to taste | frais |
| and return to heat. Heat through over a low heat | 4 tablespoons freshly chopped |
| until | parsely, |
4Drain the fish and discard the bay leaves. Place on warmed plates and spoon over the sauce. Accompany with fresh vegetables.
Preparation time and cooking time 20 minutes
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