Specifications

45
RECIPES
Serves 4
200g white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (
1
/2 tsp) turmeric
salt and pepper to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn
225g chicken, cooked and chopped
1 Place the rice in a large bowl and add the stock,
turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.
2 Stir in the red pepper, prawns, peas, cockles, mussels,
baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.
PAELLA
Serves 4
200g canned asparagus, chopped
350g salmon fillet, cooked, flaked
200g cream cheese and chives (see tip, page 50)
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g puff pastry
1 egg, to glaze
1 Drain asparagus, place in a bowl with the salmon,
cream cheese, seasoning and dill, mix well.
2Preheat the oven to convection 200°C.
3 Divide pastry into four and roll out to 17cm squares.
4 Place equal amounts of mixture into the centre of
each square. Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to
form a raised edge. Brush with egg. Place in two
large, greased flan dishes.
5Place one dish on the low rack, the other on the high
rack. Cook on convection 200°C for 20 minutes.
Swap the trays over and cook for a further 20
minutes until golden.
SALMON
& CHEESE PARCELS
Serves 6
50g butter
3 cloves garlic, crushed (see tip, page 47)
250g tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped
1 Heat the butter on 100% for 30 seconds. Stir in the
garlic and cook on 100% for a further minute.
2 Stir in the prawns and cook on 50% for 7 minutes,
stirring every minute. Sprinkle with parsley to serve.
Serve in ramekin dishes with French bread.
GARLIC PRAWNS
Serves 4
4 salmon steaks (approx. 200g each
45ml (3 tbsp) dry white wine
300ml (
1
/2 pint) mustard sauce (see page 60)
sprig of fresh rosemary to garnish
1 Place the salmon steaks in a flan dish, pierce in
several places and add the wine. Cover and cook on
70% for 12 minutes. Allow to stand whilst preparing
the sauce.
2 Place salmon steaks in a serving dish, reheat on 70%
for 2 minutes. Serve the sauce separately.
POACHED SALMON WITH MUSTARD SAUCE
Garlic mushrooms: Substitute prawns with 250g mushrooms, cut into quarters.
R-898M Cookbook 23/06/2004 15:21 Page 45