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K
EDGEREE
Ingredients:
Serves 4
175 g easy cook brown rice
450 ml hot chicken stock
450 g smoked haddock
30 ml lemon, juiced
1 medium onion, chopped
15 ml oil
150 ml soured cream
15 ml curry paste
100 g frozen peas
30 ml parsley, chopped
2 boiled eggs, chopped into small
chunks
Dish: 1 x large Pyrex
®
casserole dish with lid,
1 x Pyrex
®
shallow dish,
1 x small Pyrex
®
dish
Accessory: none
Method:
1. Place the rice and chicken stock in casserole
dish, cover and cook on 1000 W for
15-20 minutes or until tender.
2. Place the fish in a shallow dish, sprinkle with
lemon juice, cover and cook on 1000 W for
5-6 minutes or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover
and cook on 1000 W for 3-4 minutes or until
softened.
4. Combine the soured cream with curry paste.
Mix into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and cook
on 1000 W for 5 minutes or until piping hot.
W
ILD
M
USHROOM AND
B
ASIL
R
ISOTTO
Ingredients:
Serves 4
40 g dried cep mushrooms
50 g butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g arborio rice
300 ml hot vegetable stock
12 basil leaves, torn
Dish: 1 x Pyrex
®
shallow dish,
1 x large casserole dish with lid
Accessory: none
Method:
1. In shallow dish, soak mushrooms in 300 ml
warm water.
2. Place the butter, garlic and onion in a large
casserole dish, cover and cook on 1000 W for
3 minutes, 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
5 minutes on 1000 W.
4. Stir the mushrooms into the rice mixture. Cover
and cook for a further 5 minutes on 1000 W.
5. Stir and add the basil. Continue to cook for the
final 5 minutes on 1000 W. Leave to stand for
approx. 10 minutes and then stir with a fork.
V
EGETABLE AND
C
HICK
P
EA
C
ASSEROLE
Ingredients:
Serves 4
1 medium onion, chopped
10 ml vegetable oil
2 medium courgettes, thickly sliced
1 red pepper, deseeded and chopped
2 medium carrots, peeled and sliced
1 small cauliflower, divided into florets
100 g dried apricots, halved
2 cloves garlic, crushed
425 g canned chick peas, drained
3 ml ground tumeric
3 ml ground corriander
3 ml ground cumin
5 ml paprika
2.5 cm piece fresh root ginger, peeled and
finely chopped
salt and pepper
450 ml hot vegetable stock
parsley, chopped
Dish: 1 x large casserole dish with lid,
1 x Pyrex
®
shallow dish
Accessory: none
Method:
1. Place the onion and oil in a large casserole dish.
Cover and cook on 1000 W for 3 minutes or until
starting to soften.
2. Add the prepared vegetables, apricots, garlic,
chick peas and stir in the spices, salt, pepper
and stock.
3. Cover and cook on 1000 W for 20-25 minutes or
until vegetables are soft. Stir two or three times
during cooking. Serve with couscous or rice and
garnish with parsley.
N.B.
To prepare couscous: Place 300 ml vegetable
stock in a shallow dish and 1.2 ml turmeric.
Cook on 1000 W for 4 minutes or until boiling.
Add 175 g couscous and allow to stand for
5 minutes. Fluff up with a fork before serving.
– 79 –
Pasta, Rice and Beans
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