R-953. Cookery book - Sharp Home Appliance Handy Guide. Page 14

S

ERVES

 6                                                 P

REPARATION

 

TIME

 - 8 

MINUTES

1 Add 60ml (4tbsp) water to the fish. Cover and

cook on HIGH for 4 minutes. Drain. Remove
skin, bones and flake the fish. Stir in the lemon
juice and rind. Season.

2 Place the butter in a small bowl and melt on HIGH

for 30 seconds. Stir the butter into the fish. Add
the chives and cream cheese, mix well.

3 Place equal quantities of pâté into six ramekin

dishes. Chill for approximately 2-3 hours before
serving.

Suitable starter for a dinner party, serve with
melba toast and crudités.

Serve with French Dressing

1 Place the courgettes, red and green pepper,

aubergine and olive oil in a large bowl, cook on
MEDIUM HIGH for 6 minutes or until the
vegetables have softened. Stir after half the
cooking time.

2 Stir in the remaining ingredients and cook on

MEDIUM HIGH for a further 5 minutes. Toss
gently and transfer to a serving dish, chill before
serving.

S

ERVES

 2 - 4                                            P

REPARATION

 

TIME

 - 8 

MINUTES

Ideal for buffets or special occasions.

1 Preheat the oven to CONVECTION 220

°

C.

2 Place vol-au-vent cases on two large, greased

flan dishes and brush with milk. Place one dish
on the high rack and the other on the low rack.

3 Bake in preheated oven on CONVECTION 220

°

C

for 15-16 minutes until golden. Cool.

4 Place chicken, spring onions, mushrooms,

parsley, salt and pepper in a bowl, mix well.
Cover and cook on HIGH for 3 minutes.

5 To prepare the sauce, melt butter in a small bowl

on HIGH for 30 seconds, stir in the flour and
gradually add the milk. Cook on HIGH for 4
minutes, stir every minute until smooth and thick.
Stir in the nutmeg and chicken mixture.

6 Fill vol-au-vent cases with chicken mixture and

sprinkle with the chives. Chill before serving.

S

ERVES

 8 - 1

0

P

REPARATION

 

TIME

 - 12 

MINUTES

RJC 11-68

15/6/99, 12:18 pm

13