38
Soups and Starters
Ingredients
8 rashers streaky bacon, stretched and
halved
450 g (1 lb) minced pork
60 ml (4 tbsp) breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley, chopped
15 ml (1 tbsp) capers
salt and pepper to taste
Coarse Pork Pâtés Serves 4
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through. Pour
off excess liquid, and serve hot or cold with crusty French bread.
Creamy Cod and Leek Chowder Serves 4
Dish: deep casserole dish
1. Place the butter and leeks in a large bowl, cover and cook on HIGH power for
3 mins or until softened. Add the potatoes and cook covered on HIGH power for a further
3 mins.
2. Stir in the flour and gradually add the fish stock, water and bay leaf. Cover and cook on
HIGH power for 10-12 mins or until the potato is tender. Stir half way.
3. Stir in the milk and fish. Cover and cook on HIGH power for 4-5 mins or until the fish is
cooked. Remove the bay leaf and season to taste. Serve immediately.
Ingredients
40 g (1
1
/
2
oz) butter
2 large leeks, thickly sliced
500 g (1 lb) potatoes, peeled, cut into 1cm
(
1
/
2
”) cubes
15 ml (1 tbsp) plain flour
284 ml (
1
⁄2 pt) tub fresh fish stock
300 ml (
1
/
2
pt) water
bay leaf
300 ml (
1
/
2
pt) milk
250 g (9 oz) skinless cod, cut into chunks
10 tiger prawns, peeled
SOUPS & STARTERS
Ingredients
8 field mushrooms, approx. 150 g
(5 oz) total weight
50 g (2 oz) butter
60 ml (4 tbsp) chopped mixed herbs
1 garlic clove, crushed
seasoning
Garlic Mushrooms with Herbs Serves 4
Dish: large flan dish
1. Arrange the mushrooms in a large flan dish. Dot with butter and sprinkle with the herbs and
garlic.
2. Cover and cook on HIGH power for 3-4 mins. or until mushrooms are just tender. Season
and serve.
