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RECIPES
Serves 2 or 4
50g margarine
50g fresh brown breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice (see tip, page 88)
50g cheese, grated
fresh parsley spring to garnish
AVOCADO AU GRATIN
1 Place the margarine in a bowl and heat on 100% for 30
seconds. Stir in the breadcrumbs and ham, add enough cream
to bind the mixture. Season with salt and pepper to taste and
stir in the parsley, cook on 100% for 2 minutes.
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with the
breadcrumb mixture.
3 Place the avocadosin a large flan dish and sprinkle with the
grated cheese.
4 Place the dish on the high rack, use sequence programming
to cook on 100% for 2
1
/2 minutes, then on GRILL for 5
minutes until brown and crispy.
Serves 4 - 8
4 medium open cap mushrooms
or 6 smaller mushrooms
50g leek, chopped
1 cloves garlic, crushed (see tip, page 67)
75g cooked rice
25g bacon, chopped
50g cheddar cheese, grated
STUFFED MUSHROOMS
1 Remove the mushroom stalks. Place the mushroom caps in a
25cm (10") flan dish open side up.
2 Mix the leeks, garlic, rice and bacon in a bowl.
3 Fill mushrooms with equal amounts of the mixture then
sprinkle with cheese.
4 Place the dish on the high rack and cook on DUAL GRILL,
50% for 8 minutes.
Serves 4 - 6
150g dried crispy onions
15ml (1 tbsp) honey dijon mustard
15ml (1 tbsp) coarse ground mustard
1 egg (small)
225g skinless chicken fillets
CRISPY CHICKEN FINGERS
1 Place onions in a flan dish.
2 In a small bowl, mix mustards and egg together.
3 Cut the chicken fillets into a long thin strips like fingers.
4 Dip the chicken into the mustard mixture, then into the
onions, turning to coat them evenly.
5 Grease a 25cm (10") flan dish and cover with the chicken
fingers.
6 Place on the high rack and cook on DUAL GRILL, 70% for 5
minutes.
Serves 2 or 4
6oml (4 tbsp) white wine
15ml (1 tbsp) hot chilli sauce
30ml (2 tbsp) garlic puree
30ml (2 tbsp) dried parsley (see tip, page 63)
650g prawns, cooked and peeled
SPICY PRAWNS
1 Place all ingredients, expect the prawns, into a medium bowl.
Mix well, then stir in the prawns.
2 Cover the bowl and place in the refrigerator overnight to
marinate.
3 Preheat the oven to CONVECTION 250°C.
4 Remove cover and place the prawns into a 25cm (10") flan
dish.
5 Place dish on the low rack and cook on DUAL CONVECTION,
250°C, 10% for 20 minutes.
R-959(SL)M-AA.indb 53R-959(SL)M-AA.indb 53 2/13/13 2:50:16 PM2/13/13 2:50:16 PM