Soups And Starters - Panasonic Inverter NN-A775 Cookery Book

Soups and Starters

Ingredients
225 g (8 oz) smoked
haddock
15 ml (1 tbsp) single
cream
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) horseradish
100 g (4 oz) cream
cheese
15 ml (1 tbsp) parsely,
chopped
Garnish:
4 slices of lemon
sprigs of parsley
Ingredients
15 ml (1 tbsp) oil
1 onion, diced
1 clove garlic, crushed
60 ml (4 tbsp) tomato puree
1 /
150 ml ( pt) white wine or
4
vermouth
5 ml (1 tsp) dried herbs
350 g (12 oz) button
mushrooms
salt and pepper to taste
En-32
Smoked Haddock Pate
Dish: flat plate + 10 x 7.5 cm (4 x 3") diameter ramekins
Serves: 4
Oven Accessory: glass tray
1. Place haddock and lemon juice in dish. Cover and
cook on 1000 W for 2 mins. or until fish flakes easily.
Remove bones and flake.
2. Blend fish with all other ingredients to form a smooth
pate. Divide mixture between 4 ramekins. Smooth
over top.
3. Decorate with lemon twists and parsley. (Pate can be
topped with 30 ml [2 tbsp] of melted butter if desired).
Mushrooms a la Greque
Dish: large casserole
Serves: 4
Oven Accessory: glass tray
1. Cook the onion and oil in dish on
mins. or until soft.
2. Stir in all other ingredients, cover and cook on
1000 W for 5 mins. or until mushrooms are tender.
Serve hot or chilled.
1000 W for 2-3