39
RECIPES
Serves 4
2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g toasted breadcrumbs
100g cheddar cheese, grated
1 Cut the aubergines in half lengthways and score the
flesh with a knife. Sprinkle with salt and leave for 30
minutes, rinse well.
2 Place the aubergine halves, cut side down, in a 25cm
(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.
3 Place the onion in a bowl and cook on 100P for 2
minutes until soft.
4 Add the tomato purée, garlic purée, basil, tuna and
breadcrumbs.
5 Scoop out the flesh from the aubergines and finely
chop. Add to tuna mixture and mix well.
6 Pile the mixture into each aubergine half and sprinkle
with cheese.
7 Place on the rack and cook on DUAL GRILL 50P for
8 minutes.
T
UNA
STUFFED
AUBERGINES
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (see page 44)
10ml (2 tsp) fresh dill
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 20 minutes. Mash with
margarine, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 8 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.
3 Pour into a 2.51 casserole dish, spread the potato on
top.
4 Cook using sequence programming on 50P for 15
minutes then on DUAL GRILL 50P for 20 minutes,
until golden brown.
F
ISH
PIE
Serves 4
4 salmon steaks (approx. 175g each)
1 tsp lemon juice
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
1 tbsp fresh dill
salt and pepper
1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over
the salmon.
3 Cover and leave to marinate in the refrigerator
overnight.
4 Remove the cover and place on the turntable.
Cook on 70P for 15 minutes.
H
ERBY
SALMON
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