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58
58
ingredients
SERVES 4
200 g (7 oz) white long grain rice
600 ml (1 pint) hot chicken stock
2.5 ml (½ tsp) paprika
salt and pepper to taste
1 red pepper, seeded and sliced
100 g (4 oz) prawns, peeled and cooked
100 g (4 oz) peas
100 g (4 oz) cockles, cooked
100 g (4 oz) mussels, cooked
100 g (4 oz) tin sweetcorn
225 g (8 oz) chicken, cooked and
chopped
400 g (14 oz) can chopped tomatoes
Dish: large bowl
Place the rice in a large bowl and add the stock, paprika and
seasoning. Cover, place on glass turntable and cook on 600 W for 14-
15 minutes, until the rice is tender, stir 2-3 times during cooking. Drain.
Cook peppers in 1 tbsp water, covered on 1000 W for 3 minutes. Drain.
Stir in the pepper, prawns, peas, cockles, mussels, sweetcorn, chicken
and tomatoes into the rice. Cover and cook on 1000 W for 8 minutes
stirring halfway through cooking.
ingredients
SERVES 4
100 g (4 oz) broccoli
100 g (4 oz) cauliower
1 medium red pepper, diced
198 g (7 oz) can salmon, drained
25g (1 oz) butter
30 ml (2 tbsp) plain our
300 ml (½ pt) milk
50 g (2 oz) grated tasty cheese
150 ml (¼ pt) cream (optional)
salt and pepper to taste
15 g ( oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh parsley
pinch paprika
Dish: 20 x 25 cm (8” x 10”) dish
Break broccoli and cauliower into orets, add red pepper and 2 tbsp
(30 ml) water. Cover, place on glass turntable and cook on 1000 W for
5 minutes or until soft. Drain. Flake salmon and mix with vegetables.
Melt butter in a jug on 1000 W for approx. 20-30 seconds. Stir in our
then milk. Cook on 1000 W for 2 minutes or until mixture boils and
thickens; stir halfway. Stir in cheese, cream and seasoning. Pour
cheese sauce over vegetables and salmon. Melt extra butter in a
small bowl on 1000 W for approx. 10-20 seconds. Stir in breadcrumbs,
parsley and paprika. Sprinkle over vegetable mixture. Cook on 600 W
for 7-8 minutes or until piping hot.
Paella
Salmon and Vegetable Mornay
Fish
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