Loading ...
Loading ...
Loading ...
56
56
Soak mushrooms in 300 ml (½ pt) warm water. Place the butter, garlic
and onion in a large bowl, Cover with pierced cling lm place on glass
turntable and cook on 1000 W for 3 minutes, or until softened. Season
with freshly ground black pepper. 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. Stir the mushrooms into
the rice mixture. Cover and cook for a further 5 minutes. on 1000 W.
Stir and add the basil. Continue to cook for the nal 5-7 minutes on
1000 W. Leave to stand for approx. 5 minutes and then stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in rmly.
Then turn out and serve garnished with shavings of Parmesan cheese.
iingredients
SERVES 6
40 g (1½ 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 (9 oz) Arborio rice
300 ml (½ pt) hot vegetable stock
12 basil leaves, torn
Parmesan cheese
shavings to garnish
Dish: Dish: large bowl
ingredients
SERVES 4
25 g (1 oz) butter
15 ml (1tbsp) olive oil
1 onion, nely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli,
cut into orets
850 ml (1½ pts) vegetable stock
3 ml (½ tsp) grated nutmeg
150 ml (¼ pt) semi skimmed milk
100 g (4 oz) stilton cheese, cubed
Salt and pepper
Dish: large bowl
ingredients
SERVES 4
225 g (8 oz) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) single cream
15 ml (1 tbsp) horseradish
100 g (4 oz) cream cheese
15 ml (1 tbsp) parsley, chopped
Garnish:
4 slices of lemon
sprigs of parsley
Dish: shallow dish + 4 x 3”
diameter ramekins
Place the butter, oil and onion in a large bowl. Place on glass turntable,
cover and cook on 1000 W for 3 minutes or until soft. Add the potatoes,
cover and cook on 1000 W for 3-4 minutes or until softened. Add the
broccoli, hot vegetable stock and nutmeg. Cover and cook on 600 W
for 13-14 minutes or until the broccoli is cooked. Allow to cool and
then blend in a food processor until smooth. Stir in the milk and stilton
cheese. Season to taste. Reheat the soup on 1000 W for 4-5 minutes
or until hot and smooth. Stir frequently.
Place haddock and lemon juice in dish. Place on glass turntable, cover
and cook on 1000 W for 2 minutes or until sh akes easily. Remove
bones and ake. Blend the sh with all other ingredients to form a
smooth pâté. Divide mixture between 4 ramekins. Smooth
over top.
Decorate with lemon twists and parsley. Pâté can be topped
with 30 ml (2 tbsp) of melted butter if desired.
Wild Mushroom and Basil Risotto
Smoked Haddock Pâté
Broccoli and Stilton Soup
Soups and starters
Loading ...
Loading ...
Loading ...