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87
87
Fish
Bouillabaisse
Thai Trout
Cod and Leek Bake
ingredients
Serves 6
225 g (8 oz) tomatoes
125 ml (4 . oz) olive oil
30 ml (2 tbsp) tomato purée
2 onions, chopped
1 large leek, sliced
4 garlic cloves, crushed
1.2 ltr (2 pt) sh stock
salt and black pepper
150 ml (¼ pt) dry white wine
4 sprig thyme
small piece orange peel
4 strands saron
5 ml (1 tsp) chilli sauce
450 g (1 lb) cod, haddock or coley
450 g (1 lb) mixed seafood
4 large fresh prawns
bunch dill, chopped, to garnish
Dish: 1 x 3 litre (6 pt) Pyrex
®
casserole dish
Accessory: none
ingredients
Serves 2
2 trout llets,
approx 150 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
Dish: 1 x Pyrex
®
shallow dish
Accessory: none
ingredients
Serves 6
800 g (1 lb 12 oz) cod, llets
2 large leeks, nely sliced
300 ml (½ pt) single cream
500 g (1 lb 2 oz) potatoes, quartered
50 g (2 oz) Cheddar cheese, grated
salt and pepper
Dish: 1 x shallow dish,
1 x 27 cm (10 ½ inch) Pyrex
®
casserole dish with lid
1 x large Pyrex
®
dish
1 x 27 cm (10 ½ inch) round dish
Accessory: Enamel tray
1. Skin the tomatoes and cut into four pieces, removing the cores.
Place the oil and tomato purée in a large bowl, heat on High
microwave for 1 minute and mix well. Add the onions and leek,
cook on High microwave for 3-4 minutes or until soft.
2. Add the garlic, tomatoes, stock, seasoning, wine, thyme, orange
peel, saffron and chilli sauce. Heat on High microwave for
3-4 minutes. Skin the sh, cut into chunks and add to the tomato
liquid. Cook on High microwave for 3-4 minutes or until the sh
is cooked. Add the mixed seafood and prawns and heat again for
2-3 minutes on High microwave or until hot, taking care not to
overcook the sh.
3. Serve garnished with dill.
1. Place sh llets into a shallow dish, sprinkle the remaining
ingredients on the top of the sh. Cover and cook on Medium
microwave for 4-5 minutes, or until the sh is cooked through.
1. Place the cod in a shallow dish, add 45 ml (3 tbsp) water. Cover
and cook on High microwave for 5-6 minutes. Drain the cod and
break into pieces, taking care to remove all the bones and the skin
2. Place leeks in a casserole dish, cover and cook on High
microwave for 10 minutes. Mix together the sh pieces, leeks,
cream, cheese, salt and pepper
3. Place the potatoes in a large dish, cover and cook on High
microwave for 9-10 minutes. Place the potatoes in a round
buttered dish, cover with the sh, leeks and cheese mixture.
4. Preheat the oven with the enamel tray on Convection 200 ºC.
Place the dish in the oven and cook on Convection 200 ºC + Low
microwave for 10-15 minutes, until it is golden brown on top.
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