Bedienungsanleitung Sharp r 871 (Seite 46 von 68) (Englisch)

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225g (8oz) salmon fillet, chopped

225g (8oz) canned asparagus, chopped

225g (8oz) cream cheese and chives

Salt and pepper to taste

15ml (1tbsp) fresh dill, chopped

450g (1lb) puff pastry

1 egg to glaze

Fresh chives, chopped to garnish

ISH KEBABS

SERVES 4PREPARATION TIME - 10 MINUTES

4 wooden skewers (see Tip, page 50)

2 courgettes, cut into 8 chunks

4 medium mushrooms, stalks removed

450g (1lb) firm fleshed fish skinned and cut

into 8 cubes

4 slices of orange

2 firm medium tomatoes, halved

5ml (1tsp) fresh dill, chopped

50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish,

orange and tomato onto each skewer in a regular

sequence. Leave no wood exposed.

2 Heat the dill and butter in a small bowl on HIGH

for 1 minute. Brush kebabs with the dill butter,

place in a flan dish on the high rack.

3 Cook on DUAL GRILL-1 (see page 11), MEDIUM

for 12 minutes. Turn over and rearrange the

kebabs every 3-4 minutes.

ISH

SERVES 4PREPARATION TIME - 12 MINUTES

450g (1lb) white fish fillets (Cod or Haddock)

50g (2oz) butter

2 small courgettes, sliced

100g (4oz) mushrooms, sliced

75g (3oz) peas

300ml (

/2 pint) white sauce (see Page 59)

2.5ml (

/2 tsp) dried marjoram (see Page 50)

2.5ml (

/2 tsp) dried thyme (see Page 50)

salt and pepper to taste

crumble:

125g (5oz) plain flour

75g (3oz) jumbo oats

100g (4oz) margarine

50g (2oz) cheese, grated

1.25ml (

/4 tsp) dried marjoram (see page 50)

salt and pepper to taste

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on HIGH for 5-6 minutes.

2 Place butter, courgette, mushrooms and peas in

a 2.5 litre (approx. 4 pint) casserole dish. Cover

and cook on HIGH for 2-3 minutes. Stir in flaked

fish.

3 Stir herbs into sauce. Season. Add to fish mixture.

4 To prepare crumble, place the flour and oats in a

bowl, rub in the margarine until the mixture

resembles breadcrumbs. Spread crumble over

the fish mixture and sprinkle generously with

cheese and marjoram. Season.

5 Place on the low rack and bake on DUAL

CONVECTION, 200°C, MEDIUM for 20 minutes.

ISH CRUMBLE PIE

ALMON AND CHEESE PARCELS

SERVES 4PREPARATION TIME - 18 MINUTES

1 Place the salmon, cream cheese, asparagus,

seasoning and dill in a bowl, mix well. Cook for

2 minutes on MEDIUM HIGH, stirring once. Leave

to cool.

2 Preheat the oven to 200°C.

Roll out and cut pastry into four 15.3cm (7") squares

4 Divide salmon and mixture into 4 and place in 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

or round baking trays.

5 Place one dish on the low rack, the other on the

high rack. Cook on 200°C for 20 minutes. Swap

over the trays and cook for a further 10 minutes

until golden.

Untitled-13 16/7/99, 1:57 pm44

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