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R-793M O/M & C/B
SALAD PROVENCALE
Serves 2 - 4
225g (8oz) courgettes, sliced
red pepper, seeded and sliced
1 /
2
1 /
green pepper, seeded and sliced
2
1 small aubergine, sliced
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 51)
15ml (1tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste
CHEESY GOUJONS
Serves 4
450g (1lb) white fish fillets
100g (4oz) fresh white breadcrumbs
50g (2oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
olive oil
FISH KEBABS
Serves 4
8 wooden skewers
4 courgettes, cut into 8 chunks
24 button mushrooms, stalks removed
300g (11oz) firm fleshed fish skinned and cut
into cubes
8 slices of orange
12 cherry tomatoes, halved
10ml (2tsp) fresh dill, chopped
100g (4oz) butter
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RECIPES
Page 46
1 Place the courgettes, red and green pepper,
aubergine and olive oil in a large bowl, cook on
70% for 6-7 minutes or until the vegetables have
softened. Stir after half the cooking time.
2 Stir in the remaining ingredients and cook on 70%
for a further 4-5 minutes. Toss gently and transfer to
a serving dish, chill before serving.
1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into breadcrumb
mixture, coat evenly.
4 Brush a large flan dish with olive oil and spread half
the coated fish in a single layer over the base.
5 Place on high rack. Use sequence programming to
cook on DUAL GRILL,10% for 11-12 minutes, then
on GRILL for 9 minutes, turn over after 6 minutes.
Repeat for the remaining fish.
1 Thread pieces of courgette, mushroom, fish,
orange and tomato onto each skewer in a
regular sequence. Leave no wood exposed.
2 Heat the dill and butter in a small bowl on
100% for 1 minute. Place 4 kebabs in a large
flan dish and brush with the dill butter. Place
on the high rack.
3 Cook on DUAL GRILL, 50% for 12-13 minutes.
Turn over and rearrange the kebabs every 3-4
minutes.
4 Repeat for remaining kebabs.
46
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