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– 58 –
Fish and Shell¿ sh
C
REAMY
C
OD &
L
EEK
C
HOWDER
Serves: 4
Ingredients:
500
g
(1 lb 2 oz) potatoes, peeled, cut into 1 cm
(½”) cubes
25
g
(1 oz) butter
2 large leeks, thickly sliced
15 ml (1 tbsp) plain À our
568 ml (1 pt) hot ¿ sh stock
bay leaf
275 ml (½ pt) milk
250
g
(9 oz) cod ¿ llet, cubed
10 tiger prawns, peeled
Method:
Place potatoes in a large shallow dish with 3 tbsps
water and cover. Place on base of oven and cook
on 600 W for 7 mins. Place the butter and leeks in
a large bowl. Place on the base of oven and cook
on 1000 W for 2-3 mins and then add the potatoes.
Stir in the À our and gradually add the ¿ sh stock and
bay leaf. Cook on 1000 W for 8-10 mins or until the
potato is tender. Stir halfway. Then stir in the milk,
cod and prawns. Cook on 600 W for 7-8 mins or until
the ¿ sh is cooked. Remove the bay leaf and season
to taste. Serve immediately.
T
HAI
S
TEAMED
T
ROUT
Serves: 2
Ingredients:
2 trout ¿ llets, approx 140
g
(5 oz)
each
2 cloves of garlic, ¿ nely chopped
1-2 small red chilli, ¿ nely chopped
1 lime, zest and juice
4 spring onions, ¿ nely chopped
30 ml (2 tbsp) light soy sauce
Method:
Place ¿ sh ¿ llets into a shallow dish, sprinkle the
remaining ingredients on the top of the ¿ sh. Cover,
place on base of the oven and cook on 600 W for 4-5
mins, or until the ¿ sh is cooked through. Serve with
rice.
S
ALMON WITH
M
ANGO
S
ALSA
Serves: 4
Ingredients:
4 salmon ¿ llets,
each 100-150
g
(4-6 oz)
50
g
(2 oz) butter
Marinade:
45 ml (3 tbsp) white wine
1 garlic clove, crushed
2.5 cm (1”) fresh root ginger, ¿ nely grated
Mango Salsa:
2 red chillies, seeds removed,
thinly sliced
100
g
(4 oz) peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, ¿ nely chopped
1 ripe but ¿ rm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 lime, juice of
Method:
Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to marinate
for 2-3 hours in the fridge. Mix all the salsa
ingredients together and chill in fridge. Place the
salmon on the glass dish directly on base of oven.
Cook salmon on 600 W for 7-8 mins. Serve salmon
with the salsa.
NOTE: For 2 ¿ llets the marinade and salsa quantities
should be halved and total cooking time on 600 W
should be reduced to 4-6 mins.
S
ALMON IN
T
ERIYAKI
Ingredients:
300
g
salmon ¿ llets (cut slit or pierce
¿ llets with fork )
80
g
fresh mushroom (sliced)
2 tablespoons teriyaki sauce
½ tablespoon oyster sauce
40
g
garlic (minced)
10
g
ginger (shredded)
¼ teaspoon black pepper
3 tablespoons oil
1 stalk chinese parsley (for garnishing)
Method:
Cook garlic with oil in a bowl, on 1000 W for about
2 - 2½ minutes in a microwave safe casserole, do
not cover with lid (stir-in-between). Mix half garlic
oil, teriyaki sauce, oyster sauce and black pepper
together. Put salmon on the dish, place mushroom
and ginger on top of salmon, follow by teriyaki
mixture, cook on 600 W for 7 - 8 minutes, cover with
lid. When ready serve with remaining garlic and
chinese parsley.
F0003BH22QP_CB.indd 58 2014/5/27 9:14:32
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