STARTERS
TURKEY FEUILLETES
SERVES 6 | PREPARATION TIME - 15 MINUTES |
450g diced turkey thigh meat (1cm x 1cm)
25g (1oz) butter
6 rashers streaky bacon, rind removed & sliced
1 small onion, finely chopped
25g (1oz) flour
284ml chicken stock
50g (2oz) chestnut mushrooms, thinly sliced
55ml creme fraiche or double cream
11/2 tbsp parsley, finely chopped
550g puff pastry
1 egg size 3, beaten
CHEESY FISH GOUJONS
1 Melt the butter for 1 minute on HIGH. Add the bacon, onion and turkey and cook for 6 minutes on HIGH.
2 Sprinkle in the flour and add the chicken stock. Cook for 8 minutes on HIGH. Then add the mushrooms. Season well. Cook for 5 minutes at MEDIUM. Stir twice.
3 Stir in the creme fraiche or double cream and parsley. Leave until completely cooled.
4 Roll out 6 squares of pastry measuring 7 x 7". Divide the filling into six and place in the centre.
5 Brush the edges with the egg. Pull up opposite corners to meet in the centre, then pinch the seams together carefully.
6 Brush all over with egg and place on a greased baking tray and cook for 20 minutes on 200˚C.
SERVES 4 | PREPARATION TIME - 8 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
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down. Heat on HIGH for 2 minutes.
1Cut fish into thin strips approx. 6.4cm (2.5") long.
2Combine breadcrumbs and cheese. Season.
3Dip fish strips first into egg, then into breadcrumb mixture, coat evenly.
4Brush the turntable with olive oil and spread the coated fish in a single layer over the base.
5Cook on
POACHED SALMON WITH MUSTARD SAUCE
SERVES 4
4 salmon steaks (approx. 200g (7oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (see page 58)
sprig of fresh rosemary to garnish
Garnish with rosemary.
PREPARATION TIME - 6 MINUTES
1Place the salmon steaks in a flan dish, pierce in several places. Add the wine. Cover and cook on HIGH for
2Prepare the Mustard Sauce, see page 59.
3Place salmon steaks in a serving dish, reheat on HIGH for 1 minute. Serve the sauce separately.
GARLIC PRAWNS
SERVES 6
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 47)
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped
Variation:
Garlic Mushrooms: Substitute prawns with 175g (6oz) mushrooms cut into quarters.
PREPARATION TIME - 4 MINUTES
1Heat the butter on HIGH for 1 minute. Stir in the garlic and cook on HIGH for a further minute.
2Stir in the prawns and cook on MEDIUM for 7 minutes, stirring every minute. Sprinkle with parsley to serve. Serve in ramekin dishes with French bread.
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