p48_cre 8/28/06 10:12:40 AM

RECIPES

Serves

225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil

225g onion, chopped

50g celery, chopped

225g courgette, chopped 300ml (1/2 pint) hot fish stock 100g cabbage, shredded 100g dwarf green beans

16 cherry tomatoes

450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander

salt and pepper to taste 30ml (2 tbsp) olive oil

30ml (2 tbsp) fresh mint, chopped

juice & grated rind of 1 lemon (see tip, page 81)

Mak

2 cod loins (approx. 275g each)

100g golden breadcrumbs

50g parmesan cheese, grated salt and pepper to taste

1 egg (medium), beaten

Serves

350g smoked Haddock

100g butter

225g onion, finely chopped

225g white long grain rice 600ml (1 pint) boiling water 150ml (1/4 pint) single cream

4 hard boiled eggs (medium), chopped salt and pepper to taste

Garnish with parsley to serve.

FISH & BULGAR WHEAT SALAD

1Place bulgar wheat in a large bowl, add boiling water, mix well and heat on 50% for 7 minutes.

Leave to stand, do not drain.

2Place 30ml (2 tbsp) of the olive oil and onion in a bowl, heat on 100% for 1 minute. Add celery and courgettes, mix well and cook on 100% for 3 minutes.

3Add the stock, cabbage, beans, tomatoes and fish, mix well. Season with coriander, salt and pepper. Cook on 50% for 14 minutes until fish is cooked. Stir halfway through cooking. Drain at end of cooking.

4Drain and rinse bulgar wheat in boiling water, stir in the olive oil, mint, lemon juice and lemon rind. Stir in the fish mixture. Allow to chill before serving.

Most of the remaining juice will be absorbed whilst chilling.

CHEESY FISH CHUNKS

1Cut each loin into 3 pieces to make 6 chunks.

2Combine breadcrumbs, cheese and seasoning and place in a flan dish.

3Pour the egg into a bowl.

4Dip the fish chunks first into the egg, then into the breadcrumb mixture, turning to coat evenly.

5Place the fish chunks in a greased, 25cm (10”) flan dish.

6Place the dish on the high rack and cook on DUAL GRILL, 30% for 15 minutes.

KEDGEREE

1Arrange haddock in a single layer in a large flan dish, cover. Cook on 100% for 5 minutes. Remove any skin and bones from fish, flake flesh.

2Place butter in a large bowl, heat on 100% for 30 seconds until melted. Stir in onion, cook on 100% for a further 30 seconds. Stir in rice and boiling water, cook on 70% for 14 - 15 minutes until rice is tender. Stir 2 - 3 times during cooking. Drain if necessary.

3Add fish, cream, eggs, seasoning, mix well. Cook on 100% for 5 minutes, stir after 2 minutes.

Microwave Tip: Toasting Almonds

Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until golden.

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Sharp R-98STM-A, R-959M Mak, Garnish with parsley to serve, Leave to stand, do not drain, Microwave Tip Toasting Almonds
Page 49 Page 51

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