RECIPES
Serves 4
200g white long grain rice 600ml (1 pint) chicken stock
200g red pepper, seeded, sliced
150g onion, chopped
200g chicken breast, cubed
100g Chorizo, diced
2 cloves garlic, peled, crushed 10ml (2 tsp) of paprika
5ml (1 tsp) tumeric
250g tomatoes, skinned and chopped
250g raw tiger prawns
100g peas
Serves 4
4 salmon steaks (approx. 200g each) 45ml (3 tbsp) dry white wine
300ml (1/2 pint) mustard sauce (see page 64) sprig of fresh rosemary to garnish
Serves 4
200g canned asparagus, chopped
350g salmon fillet, cooked, flaked
200g cream cheese and chives salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped 450g puff pastry
1 egg, to glaze
Serves 4
300g king prwans
50g butter
3 gloves garlic, crushed 5ml (1 tsp) fresh parsley
PAELLA
1Place the rice in the bowl, add stock, paprika, tumeric.
2Stir in the chicken, prawns, peas, onion, peppers, tomatoes, garlic, cayenne pepper. Cook on 70% for 40 minutes, stir 3 times during cooking.
POACHED SALMON WITH MUSTARD SAUCE
1Place the salmon steaks in a flan dish, pierce in several places and add the wine. Cover and cook on 70% for 12 minutes. Allow to stand whilst preparing the sauce.
2Place salmon steaks in a serving dish, reheat on 70% for 2 minutes. Serve the sauce separately.
SALMON & CHEESE PARCELS
1Drain asparagus, place in a bowl with the salmon, cream cheese, seasoning and dill, mix well.
2Preheat the oven to Convection 200°C.
3Divide pastry into four and roll out to 17cm squares.
4Place equal amounts of mixture into the centre of each square. Brush edges with egg. Form parcels by folding the corners over the filling. Pinch edges to form a raised edge. Brush with egg. Place in two large, greased flan dishes.
5Place one dish on the low rack, the other on the high rack. Cook on Convection 200°C for 21 minutes. Swap the trays over and cook for a further 21 minutes until golden.
GARLIC PRAWNS
1Place the butter and garlic into a bowl and cook on 100% for 1 minute.
2Stir in the prawns and cook on 50% for 5 minutes, stirring every minute. Sprinkle with parsley to serve.
Serve in ramekin dishes with French bread.
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