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94
94
Kedgeree
ingredients
Serves 4
175 g (6 oz) easy cook brown rice
450 ml (¾ pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon, juiced
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) soured cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 boiled eggs,
chopped into small chunks
Dish: 1 x large Pyrex
®
casserole dish with lid
1 x Pyrex
®
shallow dish
1 x small Pyrex
®
dish
Accessory: none
1. Place the rice and chicken stock in casserole dish, cover and cook
on High microwave for 15-20 minutes or until tender.
2. Place the sh in a shallow dish, sprinkle with lemon juice, cover
and cook on High microwave for 5-6 minutes or until cooked. Skin
and ake.
3. Place onion and oil in a small dish, cover and cook on High
microwave for 3-4 minutes or until softened.
4. Combine the soured cream with curry paste. Mix into rice then stir
in aked sh, onion, peas, parsley, eggs and seasoning. Cover
and cook on High microwave for 5 minutes or until piping hot.
Wild Mushroom and Basil Risotto
ingredients
Serves 4
40 g (1 ½ oz) dried cep mushrooms
50 g (2 oz) butter
1 clove of 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
Dish: 1 x Pyrex
®
shallow dish
1 x large casserole dish with lid
Accessory: none
1. In shallow dish, soak mushrooms in 300 ml (½ pt) warm water.
2. Place the butter, garlic and onion in a large casserole dish, cover
and cook on High microwave for 3 minutes, 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 minutes on High microwave.
4. Stir the mushrooms into the rice mixture. Cover and cook for a
further 5 minutes on High microwave.
5. Stir and add the basil. Continue to cook for the nal 5 minutes on
High microwave. Leave to stand for approx. 10 minutes and then
stir with a fork.
Vegetable and Chick Pea Casserole
ingredients
Serves 4
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, thickly sliced
1 red pepper, deseeded and chopped
2 medium carrots, peeled and sliced
1 small cauliower, divided into orets
100 g (4 oz) dried apricots, halved
2 cloves of garlic, crushed
425 g (15 oz) canned chick peas,
drained
3 ml (½ tsp) ground tumeric
3 ml (½ tsp) ground corriander
3 ml (½ tsp) ground cumin
5 ml (1 tsp) paprika
2.5 cm (1 inch) piece fresh root ginger,
peeled and nely chopped
salt and pepper
450 ml (¾ pt) hot vegetable stock
parsley, chopped
Dish: 1 x large casserole dish with lid
1 x Pyrex
®
shallow dish
Accessory: none
1. Place the onion and oil in a large casserole dish. Cover and cook
on High microwave for 3 minutes or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas and stir
in the spices, salt, pepper and stock.
3. Cover and cook on High microwave for 20-25 minutes or until
vegetables are soft. Stir two or three times during cooking. Serve
with couscous or rice and garnish with parsley.
N.B.
To prepare couscous: Place 300 ml (½ pt) vegetable stock
in a shallow dish and 1.2 ml (¼ tsp) turmeric. Cook on High
microwave for 4 minutes or until boiling. Add 175 g (6 oz)
couscous and allow to stand for 5 minutes. Fluff up with a fork
before serving.
Pasta, Rice and Beans
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