85
Ingredients
250g (9oz) tail end of salmon,
boned, skinned, and cut into
bite-sized pieces.
125g (4
½oz) cooked peeled prawns
juice of ½ lemon
salt & black pepper
125g (4
½oz) filo pastry
50g (2oz) butter, melted
Prawn & Salmon Filo Parcels Serves 4
Dish: greased baking sheet 32 x 23cm
(12½ x 9 inches)
Oven Accessory: wire shelf in lower position
Combine salmon and prawns. Sprinkle with lemon juice
and season to taste. Preheat the oven empty on
CONVECTION 190ºC. Cut the filo pastry into 8 squares
measuring 18cm (7 in). Brush 2 squares with the melted
butter, covering the remaining squares with a damp tea
towel. Place ¼ of the salmon & prawn mixture in the
middle of one buttered filo square. Fold 2 sides of the
filo to form a rectangle. Fold one of the open ends over
the filling and the other one underneath. Place this
parcel on the second buttered square and draw up the
edges and seal the parcel. Repeat steps 4-7 three more
times. Place parcels on baking sheet, brush with melted
butter and place on wire shelf. Cook on CONVECTION
190ºC for 20 mins. or until crisp and golden.
Soups & Starters
Ingredients
50g (2oz) butter
1 garlic clove, crushed
15ml (1tbsp) dried mixed herbs
salt & pepper
4 field mushrooms approx 225g (8oz)
Garlic Mushrooms with Herbs Serves 4
Dish: bowl
Oven Accessory: no accessory then glass dish
Put butter, garlic, herbs and seasoning into a bowl. Place
on base of oven and soften on MEDIUM MICROWAVE
for 20 secs. Place the mushrooms on the glass dish and
spoon butter mixture over them. Place glass dish on
base of oven and cook on MEDIUM MICROWAVE for
8-10 minutes or until just tender.
