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40
41
Family Fish Pie Serves 4
Dish: large casserole
1. Arrange sh in a shallow dish. Add lemon
juice, cover and cook on 800 W (High)
power for 3 mins. or until it akes easily.
2. Place onion and oil in a bowl. Cover and
cook on 800 W (High) power for 3 mins. or
until the onion is soft.
3.
Melt the butter on 800 W (High) power for
30 secs. Stir in the our and mustard and cook
for a further 20 secs. Add milk and seasoning,
gradually stirring to a smooth paste. Cook on
800 W (High) power for 5-6 mins. or until the
sauce is thick and bubbling. Stir twice during
cooking. Add 75 g (3 oz) of grated cheese to
the sauce and stir well.
4. Flake the sh and arrange in the serving
dish. Add onions and place the sliced
potatoes on top.
5. Pour over the cheese sauce. Sprinkle with
breadcrumbs and remaining cheese.
6. Cook on 520 W (Low) power for 8-10 mins.
or until the mixture has been completely
reheated.
Use grill and cook for a further 3-4 mins. or
until brown.
Ingredients
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
600 g (1 lb 5 oz) cooked jacket
potatoes, sliced, see page 27
40 g (1
1
⁄2 oz) butter
40 g (1
1
⁄2 oz) our
3 ml (
1
⁄2 tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester
cheese
75 g (3 oz) wholemeal
breadcrumbs
Vegetables
Wild Mushroom and Basil Risotto
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
1
⁄2 pt) warm
water.
2.
Place the butter, garlic and onion in a large
bowl, cover with cling lm and cook on 800 W
(High) power for 3 mins. 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 mins on 800 W (High) power.
4. Stir the mushrooms into the rice mixture.
Cover and cook for a further 5 mins. on
800 W (High) power.
5. Stir and add the basil. Continue to cook for
the nal 5 mins. on 800 W (High) power.
Leave to stand for approx. 10 mins. and then
stir with a fork.
Ingredients
40 g (1
1
⁄2 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 (8 oz) Arborio rice
300 ml (
1
⁄2 pt) hot vegetable
stock
12 basil leaves, torn
NN-K18JMM_BPQ.indd 41 2017/12/28 13:33:46
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