Read Sharp R-953 Handy Guide online
15
F
ISH
Fish Kebabs (page 16); Cheesy Goujons (page 16); Fish and Bulgar Wheat Salad (page 15).
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
225g (7oz) bulgar wheat or cous cous
600ml (1pint) boiling water
30ml (2tbsp) olive oil
1 large onion, chopped
1 stick of celery, chopped
2 medium courgettes, chopped
300ml (
600ml (1pint) boiling water
30ml (2tbsp) olive oil
1 large onion, chopped
1 stick of celery, chopped
2 medium courgettes, chopped
300ml (
1
/
2
pint) hot fish stock
100g (4oz) cabbage, shredded
100g (4oz) green beans
10 cherry tomatoes
450g (1lb) Hoki or Cod fillets, in small chunks
2.5ml (
100g (4oz) green beans
10 cherry tomatoes
450g (1lb) Hoki or Cod fillets, in small chunks
2.5ml (
1
/
2
tsp) ground coriander
salt and pepper to taste
30ml (2tbsp) olive oil
30ml (2tbsp) fresh mint, chopped
juice and grated rind of half a lemon
30ml (2tbsp) olive oil
30ml (2tbsp) fresh mint, chopped
juice and grated rind of half a lemon
1 Place bulgar wheat in a large bowl, add boiling
water, mix well and heat on MEDIUM for 7
minutes. Leave to stand, do not drain.
minutes. Leave to stand, do not drain.
2 Place 30ml (2tbsp) of the olive oil and onion in a
bowl, heat on HIGH for 1 minute. Add celery and
courgettes, mix well and cook on HIGH for 3
minutes.
courgettes, mix well and cook on HIGH for 3
minutes.
3 Add the stock. Cook on MEDIUM for 6 minutes.
Add cabbage, beans, tomatoes and fish, mix well.
Season with coriander, salt and pepper. Cook on
MEDIUM for 8 minutes until fish is cooked.
Season with coriander, salt and pepper. Cook on
MEDIUM for 8 minutes until fish is cooked.
4 Drain and rinse bulgar wheat in boiling water, stir
in the olive oil, mint, lemon juice and lemon rind.
Stir in the fish mixture. Allow to chill before
serving.
Stir in the fish mixture. Allow to chill before
serving.
Most of the remaining juice will be absorbed whilst
chilling.
chilling.
A
VERY
REFRESHING
AND
COMPLIMENTARY
WAY
TO
SERVE
FISH
.
ISH & BULGAR WHEAT SALAD
F
RJC 11-68
15/6/99, 12:18 pm
15
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