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Ingredients
250g (9oz) tail end of salmon,
boned, skinned, and cut into
bite-sized pieces.
125g (4
½oz) cooked peeled prawns
juice of ½ lemon
salt & black pepper
125g (4 ½oz) filo pastry
50g (2oz) butter, melted
Prawn & Salmon Filo Parcels
Serves 4
Dish: greased baking sheet 32 x 23cm (12½ x
9 inches)
Oven Accessory: wire shelf in lower position
Combine salmon and prawns. Sprinkle with lemon juice
and season to taste. Preheat the oven empty on
CONVECTION 190ºC. Cut the filo pastry into 8 squares
measuring 18cm
(7 in). Brush 2 squares with the melted butter, covering
the remaining squares with a damp tea towel. Place ¼
of the salmon & prawn mixture in the middle of one
buttered filo square. Fold 2 sides of the filo to form a
rectangle. Fold one of the open ends over the filling and
the other one underneath. Place this parcel on the
second buttered square and draw up the edges and seal
the parcel. Repeat steps 4-7 three more times. Place
parcels on baking sheet, brush with melted butter and
place on wire shelf. Cook on CONVECTION 190ºC for
20 mins. or until crisp and golden.
4
Soups and Starters
Ingredients
50g (2oz) butter
1 garlic clove, crushed
15ml (1tbsp) dried mixed herbs
salt & pepper
8 field mushrooms approx 225g
(8oz)
Garlic Mushrooms with herbs
Serves 4
Dish: bowl
Oven Accessory: no accessory then Glass tray
Put butter, garlic, herbs and seasoning into a bowl. Place
on base of oven and soften on MEDIUM MICROWAVE
for 20 secs. Place the mushrooms on the Glass tray and
spoon butter mixture over them. Place Glass tray on
base of oven and cook on MEDIUM MICROWAVE for 8-
10 minutes or until just tender.
4