Sharp R82STMA - Manual (Page 45)

43
225g (8oz) salmon fillet, chopped
225g (8oz) canned asparagus, chopped
225g (8oz) cream cheese and chives
Salt and pepper to taste
15ml (1tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg to glaze
Fresh chives, chopped to garnish
F
ISH KEBABS
S
ERVES
4 P
REPARATION TIME
- 10
MINUTES
F
4 wooden skewers (see Tip, page 49)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut
into 8 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter 1 Thread pieces of courgette, mushroom, fish,
orange and tomato onto each skewer in a regular
sequence. Leave no wood exposed.
2 Heat the dill and butter in a small bowl on HIGH
for 1 minute. Brush kebabs with the dill butter,
place in a flan dish on the high rack.
3 Cook on DUAL GRILL-1 (see page 11), MEDIUM
for 12 minutes. Turn over and rearrange the
kebabs every 3-4 minutes.
ISH
S
ERVES
4 P
REPARATION TIME
- 12
MINUTES
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
2 small courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
300ml (
1 /
2
pint) white sauce (see Page 58)
2.5ml ( 1 /
2
tsp) dried marjoram (see Page 49)
2.5ml ( 1 /
2
tsp) dried thyme (see Page 49)
salt and pepper to taste
crumble:
125g (5oz) plain flour
75g (3oz) jumbo oats
100g (4oz) margarine
50g (2oz) cheese, grated
1.25ml (
1 /
4
tsp) dried marjoram (see page 49)
salt and pepper to taste
1 Arrange fish in a single layer in a large flan dish.
Cover and cook on HIGH for 5-6 minutes.
2 Place butter, courgette, mushrooms and peas in
a 2.5 litre (approx. 4 pint) casserole dish. Cover
and cook on HIGH for 2-3 minutes. Stir in flaked
fish.
3 Stir herbs into sauce. Season. Add to fish mixture.
4 To prepare crumble, place the flour and oats in a
bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over
the fish mixture and sprinkle generously with
cheese and marjoram. Season.
5 Place on the low rack and bake on DUAL
CONVECTION, 200
°
C, MEDIUM for 20 minutes.
ISH CRUMBLE PIE
F
ALMON AND CHEESE PARCELS
S ERVES 4 P REPARATION TIME - 18 MINUTES
1 Place the salmon, cream cheese, asparagus,
seasoning and dill in a bowl, mix well. Cook for
2 minutes on MEDIUM HIGH, stirring once. Leave
to cool.
2 Preheat the oven to 200
°
C.
3 Roll out and cut pastry into four 15.3cm (7 " ) squares.
4 Divide salmon and mixture into 4 and place in 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
or round baking trays.
5 Place one dish on the low rack, the other on the
high rack. Cook on 200
°
C for 20 minutes. Swap
over the trays and cook for a further 10 minutes
until golden.
S