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35
Family Fish Pie Serves 4
Dish: large casserole
1. Arrange sh in a shallow dish. Add lemon
juice, cover and cook on High power for
3-4 mins. or until it akes easily.
2. Place onion and oil in a bowl. Cover and
cook on High power for 3 mins. or until the
onion is soft.
3.
Melt the butter on High power for 30-40 secs.
Stir in the our and mustard and cook for a
further 20 secs. Add milk and seasoning,
gradually stirring to a smooth paste. Cook on
High power for 5-6 mins. or until the sauce is
thick and bubbling. Stir twice during cooking.
Add 75 g (3 oz) of grated cheese to the
sauce and stir well.
4. Flake the sh and arrange in the serving
dish. Add onions and place the sliced
potatoes on top.
5. Pour over the cheese sauce. Sprinkle with
breadcrumbs and remaining cheese.
6. Cook on Low power for 10-15 mins. or until
the mixture has been completely reheated.
Ingredients
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
600 g (1 lb 5 oz) cooked jacket
potatoes, sliced, see page 24
40 g (1
1
⁄2 oz) butter
40 g (1
1
⁄2 oz) our
3 ml (
1
⁄2 tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester
cheese
75 g (3 oz) wholemeal
breadcrumbs
Vegetables
Wild Mushroom and Basil Risotto
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
1
⁄2 pt) warm
water.
2. Place the butter, garlic and onion in a large
bowl, cover with cling lm and cook on High
power for 3-4 mins. or until softened.
Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add
the hot stock and soaking liquid from the
mushrooms. Cover and cook for a further
4
1
⁄2 mins on High power.
4. Stir the mushrooms into the rice mixture.
Cover and cook for a further 4
1
⁄2 mins. on
High power.
5. Stir and add the basil. Continue to cook for
the nal 4
1
⁄2 mins. on High power. Leave to
stand for approx. 10 mins. and then stir with
a fork.
Ingredients
40 g (1
1
⁄2 oz) dried Cep
mushrooms
50 g (2 oz) butter
1 clove garlic, nely chopped
1 small onion, nely chopped
freshly ground black pepper
250 g (8 oz) Arborio rice
300 ml (
1
⁄2 pt) hot vegetable
stock
12 basil leaves, torn
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