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Wild Mushroom and Basil Risotto
Soak mushrooms in 00 m
gar ic and onion in a arge bow , over with pierced c ing m p ace
on g ass turntab e and cook on
softened. Season with fresh y ground b ack pepper. Stir the rice into
the butter mi ture and add the hot stock and soaking i uid from the
mushrooms. over and cook for a further 5 mins on
the mushrooms into the rice mi ture. over and cook for a further 5
mins. on
G power. Stir and add the basi . ontinue to cook for the
na 5 7 mins on
then stir with a fork.
Serving suggestion:
P ace the cooked risotto in greased dario e mou ds, press in rm y.
Then turn out and serve garnished with shavings of Parmesan cheese.
Broccoli and Stilton Soup
P ace the butter, oi and onion in a arge bow . P ace on g ass turntab e,
cover and cook on
potatoes, cover and cook on
Add the brocco i, hot vegetab e stock and nutmeg. over and
cook on ME UM power for 1 1 mins or unti the brocco i is cooked.
A ow to coo and then b end in a food processor unti smooth. Stir in
the mi k and sti ton cheese. Season to taste. Reheat the soup on
power for
5 mins or unti hot and smooth. Stir fre uent y.
Smoked Haddock Pâté
P ace haddock and emon uice in dish. P ace on g ass turntab e, cover
and cook on
G power for
bones and ake.
smooth p t . ivide mi ture between
ecorate with emon twists and pars ey. P t can be topped
with 0 m
tbsp of me ted butter if desired.
IP4405_39Y61BP_01_120817.indd 51
IP4405_39Y61BP_01_120817.indd 51
pt warm water. P ace the butter,
G power for
G power. Leave to stand for appro . 5 mins and
G power for
mins or unti soft. Add the
G power for
mins or unti sh akes easi y. Remove
end the sh with a other ingredients to form a
ramekins. Smooth over top.
ingredients
S ERV ES 6
40 g (1 ½ oz ) d r i e d C e p
m us hro o m s
mins, or unti
50 g (2 o z ) b ut te r
1 cl o v e ga r l i c, fi ne ly cho p p ed
1 sm a l l o ni o n, f i nel y c ho pp e d
fre shl y g round b l a ck p ep p e r
G power. Stir
25 0 g ( 9 oz ) Ar bo r i o r i c e
30 0 m l ( ½ p t) ho t
v eg e ta b l e s to c k
12 b a si l l ea v e s, t o r n
Pa r m es an c he es e
sha v ing s to g ar ni sh
Di sh : Di sh : la rg e b o w l
ingredients
S ERV ES 4
25 g (1 o z ) b ut te r
15 m l (1 t b sp ) o l iv e o i l
mins or unti softened.
1 oni o n, f ine l y c hop p e d
35 0 g ( 12 o z ) po t at oe s, d i ce d
50 0 g ( 1 lb 2 o z ) b roc co l i ,
cut i nt o f l ore t s
85 0 m l ( 1½ pt s) v e ge ta b l e
G
st oc k
3 m l ( ½ ts p ) g r a te d nut m e g
15 0 m l ( ¼ p t) se m i
sk i m m e d m i l k
10 0 g ( 4 oz ) st i lt o n che e se ,
cub e d
Sa l t and p e p p er
Di sh : l arg e b o w l
ingredients
S ERV ES 4
22 5 g ( 8 oz ) sm ok e d ha d d oc k
30 m l (2 t b sp ) l e m o n j ui ce
15 m l (1 t b sp ) s i ng l e cre a m
15 m l (1 t b sp ) ho r s er a d i sh
10 0 g ( 4 oz ) c rea m che es e
15 m l (1 t b sp ) p a r s le y, c hop p e d
Ga r n i sh :
4 sl i ce s o f l em on
sp r i g s o f p ar sl ey
Di sh : sh a l l o w di s h + 4 x 3"
d ia m e te r r a m e ki n s
45
2012-8-17 13:38:24
2012-8-17 13:38:24
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