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95
Creamy cod & leek chowder
Place potatoes in a large shallow dish with 3 tbsps water and cover. Place
on base of oven and cook on MEDIUM MICROWAVE for 7 mins. Place the
butter and leeks in a large bowl. Place on the base of oven and cook on
HIGH MICROWAVE for 2-3 mins and then add the potatoes. Stir in the fl our
and gradually add the fi sh stock and bay leaf. Cook on HIGH MICROWAVE
for 8-10 mins or until the potato is tender. Stir halfway. Then stir in the milk,
cod and prawns. Cook on MEDIUM MICROWAVE for 7-8 mins or until the
fi sh is cooked. Remove the bay leaf and season to taste. Serve immediately.
ingredients
SERVES 4
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 fl our
568 ml (1 pt) hot fi sh stock
bay leaf
275 ml (½ pt) milk
250
g
(9 oz) cod fi llet, cubed
10 tiger prawns, peeled
Dish: large shallow Pyrex
®
dish and large Pyrex
®
bowl
Coconut fi sh curry
Sweat the chopped onion with the cubed pepper in the dish, covered, for
4-5 mins on HIGH MICROWAVE. Add the coconut milk, the peeled and
chopped tomato, the curry paste and lemon juice; Cook on HIGH
MICROWAVE for 3 mins before adding the fi sh cut into cubes. Cover and
cook on HIGH MICROWAVE for 6-7 mins, stirring halfway through cooking
time. Season to taste before serving. If you use 4 frozen fi sh fi llets, cook
approx. 13 mins on HIGH MICROWAVE, turning halfway through cooking
time.
ingredients
SERVES 4 - 5
1 onion
1 red pepper
200 ml (7 fl oz) coconut milk
1 tomato
1 tbsp curry paste
juice of ½ lemon
600
g
(1 lb 3 oz) coley or pollock
salt and pepper
Dish: 1 Pyrex
®
dish
(22 cm diameter)
Mediterranean fi sh bake
Mix lemon juice, pesto and seasoning together and spoon over the fi sh in a
non metallic dish. Leave to marinade in the fridge for 1-2 hours.
Cut vegetables into even sized chunks and toss with the garlic and oil.
Place in dish on the wire shelf in lower shelf position and cook on
CONVECTION 220 °C + GRILL 2 + SIMMER MICROWAVE for 30 mins.
Turn halfway. Scatter the black olives over the vegetables and place the fi sh
and marinade on top of the vegetables. Cook on CONVECTION 220 °C +
GRILL 3 + LOW MICROWAVE for 15-20 mins or until cooked through.
ingredients
SERVES 4
juice of ½ lemon
100
g
(4 oz) fresh pesto sauce
salt and pepper
4 x 175
g
(6 oz) thick cut
haddock or cod fi llets
700
g
(1½ lb) waxy new pota-
toes (such as charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
15 ml (1 tbsp) extra virgin
olive oil
100
g
(4 oz) black olives,
chopped (optional)
lemon wedges and crisp
green salad, to serve
Dish: large Pyrex
®
rectangular dish
Oven accessory: Wire shelf
in lower shelf position
Fish
F0003BH21BP_04_130820.indd 95F0003BH21BP_04_130820.indd 95 2013-8-20 9:21:532013-8-20 9:21:53
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