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79
Fish
ingredients
Serves 4
1 onion, nely chopped
1 clove of garlic, crushed
25 g butter
225 g brown cap mushrooms,
quartered
225 g risotto rice
1 lemon, zest and juice
½ tsp (2.5 ml) saron strands, crushed
300 ml hot vegetable stock
300 ml white wine
100 g frozen peas
300 g cooked peeled prawns
2 tbsp (30 ml) chives, nely chopped
Dish: 1 x large Pyrex® casserole dish
Accessory: none
Fill water tank
1. Put the onion, garlic, butter and mushrooms in a large Pyrex®
casserole dish. Place on the base of the oven and cook on
STEAM 1 + LOW MICROWAVE for 10 minutes. Add rice,
juice and rind of the lemon, saffron, stock and wine to the
mushroom mixture.
2. Cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
Stir risotto. Add peas, and cook on STEAM 1 + LOW
MICROWAVE for 8 minutes. Add the prawns and chives and
cook on STEAM 1 + LOW MICROWAVE for 4 minutes.
3. Leave to stand for 2-3 minutes and serve.
Prawn risotto
ingredients
Serves 2
2 trout llets, approx 140 g each
2 cloves of garlic, nely chopped
1-2 small red chilli, nely chopped
1 lime, zest and juice
4 spring onions, nely chopped
2 tbsp (30 ml) light soy sauce
Dish: 1 x Pyrex® shallow dish
Accessory: Square Panacrunch Pan
Fill water tank
1. Place sh llets into a shallow dish, sprinkle the remaining
ingredients on the top of the sh.
2. Place dish on the Square Panacrunch Pan in the lower shelf
position, cook on STEAM 1 for 10-15 minutes, or until the sh
is cooked through.
Thai steamed trout
ingredients
Serves 2
½ lemon, juiced
100 g fresh pesto
salt and pepper
4 x 175 g haddock or cod llets
700 g waxy new potatoes
2 medium red onions, roughly chopped
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and
chopped
1 orange pepper, deseeded and
chopped
2 cloves of garlic, crushed
1 tbsp (15 ml) olive oil
100 g black olives, chopped
Dish: 1 x small Pyrex® bowl, 1 x large
rectangular Pyrex® dish
Accessory: Square Panacrunch Pan
Fill water tank
1. In a small bowl, mix lemon juice, pesto and seasoning
together. Place sh in a large rectangular dish and spoon over
the marinade. Leave in the fridge for 1-2 hours.
2. Toss vegetables with the garlic and oil. Place on the Square
Panacrunch Pan in the lower shelf position and cook on
STEAM 1 + OVEN 220 °C for 30 minutes. Scatter the black
olives over the vegetables and place the sh and marinade on
top of the vegetables.
3. Cook on GRILL 3 + LOW MICROWAVE for 15-20 minutes or
until cooked through.
Mediteranean sh bake
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