Fish And Vegetable Recipes

Kedgeree

8 oz (225 g) packet frozen smoked haddock
4 oz (100 g) frozen peas
2 oz (50 g) butter or margarine
1 large onion, chopped
8 oz (225 g) long grain rice
1 pint (600 ml) boiling water
2 hard boiled eggs, chopped salt and
pepper to taste
2 tablespoons (2 x 15 ml spoon) parsley

1. Place frozen fish on a plate. If boil-in-the-bag variety, pierce bag Microwave at Power Defrost for 3 to 4 minutes or until defrosted. Microwave at Power High for 3 minutes. Leave to cool before removing skin.

2. Place frozen peas in a bowl. Microwave at Power Defrost for 1 to 2 minutes.

3. Place butter in large bowl and microwave Power High for 2 minutes. Add onion and microwave at Power High for 3 minutes. Stir rice and boiling water Cover Microwave at Power High for 9 to 12 minutes or until rice i done, stirring half way through. Add peas and stir well. Leave covered for 6 to 8 minutes.

4. Uncover dish, stir in eggs, seasoning and and stir well. Microwave at Power High for 3 minutes. Stir in half parsley. Sprinkle remain on  top.

Wine-Poached Fish

4 fish fillets (1 to 1V4 lbs/500 to 600 g)

Vs pint (200 ml) dry white wine or tomato

juice

2 oz (50 g) butter cut into ¹/4-inch (0.6 cm)

pieces

1 oz (25 g) finely chopped onion

¹/4 teaspoon (¹/4 x 5ml spoon) salt

¹/4 teaspoon (³/4 x 5ml) pepper

1.   Fold fillets in half and arrange in a small, shallow baking dish with thicker portions facing outside edge of dish. Pour wine over fish. Dot with butter and sprinkle on chopped onion, salt and pepper. Cover.  Microwave at Power High for 4 to 7 minutes  

or until fish flakes when prodded with fork. Let  stand covered 3 to 5 minutes or until fish  becomes white and firm all the way through

Trout Almondine

4 oz (100 g) butter

2 to 3 oz (50 to 75 g) blanched almonds

2 whole trout cleaned (about 12 oz/350 g

each)

2 teaspoons (2 x 5 ml spoon) lemon juice

¹/4 teaspoon (¹/4 x 5 ml spoon) salt

¹/4 teaspoon (¹/4 x 5 ml spoon) pepper

1.   Combine butter and almonds in a 1-pint (600 ml) glass measuring jug or bowl.
Microwave uncovered at Power High for 3 to 5 minutes or until almonds are lightly browned,stirring twice

2.   Season trout with lemon juice, salt and pep­
per. Arrange in a round baking dish. Pour almond-butter mixture over trout and inside cavities. Cover with greaseproof paper. Microwave at Power High for 5 to 8 minutes or until fish flakes. Les stand covered 5 minutes before serving.

Tuna Casserole

2 7-oz (200 g) tins tuna fish undrained

2 10³/4 oz (330 g) cans condensed cream of

onion soup

1 Ib (450 g) cooked pasta

1   4 oz (100 g) tin mushrooms sliced and
undrained

2   tablespoons (2 x 15 ml spoon) lemon juice
¹/4 teaspoon (¹/4 x 5 ml spoon) dried thyme
¹/4 teaspoon (¹A x 5 ml spoon) salt

¹/2 teaspoon (¹/2 x 5 ml spoon) pepper 1 small packet onion flavoured crisps crushed

1.        Combine tuna and soup in a glass casserole breaking up tuna slightly. Stir in all remaining   ingredients except crisps.

 2. Microwave at Power High for 12 to 16 minutes or until hot, stirring twice Let stand covered  3  minutes. Top with crushed crisps before serving.

Broccoli in Egg Sauce

2 10-oz (300 g) packets frozen broccoli chopped, thawed and well drained

1 10³/4-oz (330 g) can condensed cream of
mushroom soup

4 hard-boiled eggs, chopped

2 oz (60 ml) cream

1 tablespoon (1 > 15 ml spoon) sherry
(optional)

big pinch ground nutmeg

big pinch cayenne pepper

Vi teaspoon (¹/4 x 5 ml spoon) salt

'/i teaspoon (¹/4 x 5 ml spoon) white pepper

4 oz (100 g) shredded Swiss cheese

2 oz (50 g) fine dry breadcrumbs

1 oz (25 g) butter cut into ¹/4-inch (0.6 cm) pieces

1.   Combine broccoli and soup in glass casserole. Gently stir in eggs, cream, sherry and sea­sonings Cover. Microwave at Power High for 10 to 12 minutes or until hot, stirring twice.

2.   Top casserole with Swiss cheese, crumbs, pieces of butter Microwave uncovered at Power Mod-High for 4 minutes. Let stand 2 to 3 minutes before serving.

Mustard Cauliflower

1 medium head cauliflower

¹/e pint (80 ml) water

4 oz (120 ml) mayonnaise

1  tablespoon (1 x 15 ml spoon) finely
chopped onion

2  teaspoon (2 x 5 ml spoon) mustard
¹/4 teaspoon (¹/4 x 5 ml spoon) salt

6 oz (175 g) grated Cheddar or Swiss cheese 1/4 teaspoon (¹/4 x 5 ml spoon) paprika (optional)

1.   Place cauliflower in deep casserole and add water. Cover. Microwave at Power High for 10 to 15 minutes or until cauliflower is tender. Drain.

2.   Combine all remaining ingredients, except cheese and paprika. Spoon mixture over
cauliflower then sprinkle with cheese and paprika. Microwave uncovered at Power Med-High for 1 to 3 minutes or until cheese is melted.

Mashed Potatoes

2 Ibs (1 kg) potatoes peeled and quartered

2 tablespoons (2 x 15 ml spoon) water

V3 pint (200 ml) milk

2 oz (50 g) butter or margarine

¹/2 to ³/4 (¹/2 to ³A x 5ml spoon) teaspoon salt

¹A teaspoon (¹/4 x 5ml spoon) white pepper

1.    Place potatoes in a glass bowl. Sprinkle on water. Cover. Microwave at Power High for 8 to 12 minutes or until potatoes are tender, stirring twice. Let stand covered 5 minutes. Drain off liquid. Beat thoroughly, cover and set aside.

2.    Heat all remaining ingredients in a 1-pint (2cup) glass measuring jug or bowl by microwav-ing uncovered at Power High for 1¹/2 to 3 minutes. Gradaully pour milk mixture into potatoes while beating potatoes until smooth. If necessary, reheat mashed potatoes by covering and microwaving at Power High for 2 to 3 minutes.

Bacon & Cheese Jacket Potatoe

4 medium baking potatoes

2 oz (50 g) butter or margarine

Ve pint (80 ml) milk

2 oz (50 g) crumbled bacon or snipped

chives

2 oz (50 g) grated cheese

1 oz (25 g) grated Parmesan cheese

¹/4 to ¹/2 teaspoon (¹/4 to ¹/2 x 5 ml spoon)

salt

¹/4 teaspoon (¹/4 x 5 ml spoon) pepper

1.    Pierce potatoes well with a fork and place on the floor of the oven. Microwave uncovered at
Power High for 10 to 15 minutes or until tendering and turning potatoes after 6 minutes' cooking time. Let stand 3 minutes.

2.    Cut potatoes in half, scoop out cooked potatoes and combine potatoes with butter in a mixing bowl. Add milk and mash lightly, the potatoes should remain rather lumpy. Stir in all remaining ingredients. Fill potato skins with mashed pole toes and place on microwave-safe serving.  Microwave uncovered at Power Med-High for 5¹/2 to 7 minutes or until heated through. Let stand 3 minutes before serving.