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20
Method:
1 Brush a piece of foil with ½ tsp oil then put salmon onto it,
b
rush with the remaining oil and sprinkle with the sesame
seeds. Form a parcel and place in the Rear Container leaving
r
oom for a Small Pot.
2 Gently break up the noodles and place in the Small Pot. Mix
the water and stock powder together and add to the noodles.
Place in the Rear Container next to the fish.
3 Position the Dividing Wall in the Front Container. Mix the
vegetables together and put into one compartment.
4 Make the sauce: pour coconut milk into a Small Pot and stir in
the sweet chilli sauce, ginger and coriander. Place the Pot in
the other compartment. Cover both Containers with the Lids.
5 Set the time for the fish and noodles using the fish preset (20
minutes), adjust to 19 minutes, set the time for the vegetables
using the leaf and pod preset (16 minutes), adjust to 14
minutes. Set the time for the sauce using the sauce preset (30
minutes) and then press the Start/Pause Button.
6 When ready, stir the noodles before serving.
Ingredients:
• 2 x 130g salmon fillets
• 1
½ tsp sesame oil
• 1 tsp sesame seeds
N
oodles:
• 1 x 150g sachet medium ready to
wok noodles
• 2 tbsp boiling water
• ¼ tsp vegetable stock powder
Vegetables:
• 75g sugar snap peas, halved
• 35g spring onions, thinly sliced
• 60g carrot, cut into strips
Sauce:
• 150ml light coconut milk
• 1 tbsp sweet chilli sauce
• ½ tsp fresh ginger, finely grated
• 1 tbsp coriander leaves, chopped
Preparation time: 15 minutes
Cooking time: 30 minutes
S
erves: 2
Sesame Salmon Noodles and Steamed Greens with
Coconut Milk and Sweet Chilli Sauce
Method:
1 Remove the Dividing Wall from the Front Container and put
the eggs in a Small Pot in one side. In the other side put the
fish in a foil parcel.
2 Rinse the rice under cold running water and then drain and
place in the Rice Tray with the onion, curry powder, salt and
water. Stir the mixture and then place into the Rear Container.
Cover both Containers with the Lids.
3 Set the time for the rice using the rice preset (40 minutes)
adjust to 31 minutes. Use the Front Dual Heater Button to set
the time for the fish and eggs using the fish preset (20
minutes). Press the Start/Pause Button.
4 When ready, immediately plunge the eggs into a bowl of cold
water. Leave for a minute then peel and roughly chop. Leave
the rice to keep warm, while you remove the fish skin and
flake the fish.
5 Add the eggs and fish to the rice and gently stir, add the
chopped parsley and then serve immediately with a squeeze
of lemon, salad and crusty bread.
Ingredients:
• 2 x 140g thick smoked haddock fillets
• 2 medium eggs
Rice:
• 150g easy cook long grain rice
• 50g onion, very finely chopped,
• ¾ level tsp hot curry powder,
• Good pinch salt
• 200ml water
To Serve:
• 2 tbsp chopped fresh parsley, lemon
wedges
Preparation time: 10 minutes
Cooking time: 31 minutes
Serves: 2
Kedgeree
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 20
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