Hotpoint 6666 User Manual
42
I
ngredients
25 g (1 oz) butter
2 onions, peeled and quartered
1 clove of garlic, crushed
2 courgettes, sliced
1 yellow pepper, sliced
3 ml (
2 onions, peeled and quartered
1 clove of garlic, crushed
2 courgettes, sliced
1 yellow pepper, sliced
3 ml (
1
⁄
2
tsp) cumin
3 ml (
1
⁄
2
tsp) paprika
15 ml (1 tbsp) tomato puree
400 g (14 oz) can tomatoes
8 plaice fillets
15 ml (1 tbsp) lemon juice
400 g (14 oz) can tomatoes
8 plaice fillets
15 ml (1 tbsp) lemon juice
Plaice Provencal
Serves 4
Dish: large shallow rectangular dish
1. Place the butter, onions and garlic in a large bowl. Cover and cook on HIGH power for
2 mins. or until softened.
2. Add the courgettes and yellow pepper. Cover and cook on HIGH power for 2 mins. or until
softened. Add the spices, puree and tomatoes. Cover and cook on HIGH power for 4 mins.
or until piping hot. Pour into serving dish.
or until piping hot. Pour into serving dish.
3. Roll each fillet and arrange on top of the sauce. Sprinkle with lemon juice. Cook covered on
HIGH power for 7-8 mins. or until the fish is cooked. Garnish with parsley and serve with
French bread.
French bread.
I
ngredients
1 red pepper, cut into chunks
350 g (12 oz) cod or huss, cubed
8 button mushrooms
1 small sweetcorn, cooked and cut into slices
350 g (12 oz) cod or huss, cubed
8 button mushrooms
1 small sweetcorn, cooked and cut into slices
Marinade:
1
⁄
2
small onion, grated
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped
Fish Kebabs
Serves 4
Dish: shallow dish + wooden skewers
1. Place pieces of red pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on HIGH
power for 1-2 mins, or until slightly softened.
2. Prepare 4 kebabs by threading fish and vegetables alternately. Place in a shallow dish.
3. Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinate
in the fridge for at least 2 hours.
4. Place the kebabs in a shallow dish. Cover and cook on HIGH power for 6-7 mins. or until
cooked. Rearrange the kebabs halfway through cooking. Fish should be white and flake
easily when cooked. Serve on a bed of wild rice.
easily when cooked. Serve on a bed of wild rice.
I
ngredients
15 ml (1 tbsp) oil
1 onion, finely chopped
175 g (6 oz) okra, topped and tailed
1 green pepper, deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet, cubed
12 large king prawns, cooked
1 onion, finely chopped
175 g (6 oz) okra, topped and tailed
1 green pepper, deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet, cubed
12 large king prawns, cooked
Fish Balti
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
the onion is softened.
2. Add the okra and pepper and cook on HIGH power for 3 mins. or until softened.
3. Stir in the curry paste, tomatoes and the water. Cover and cook on HIGH power for 5 mins.
or until boiling.
4. Add the cod and cook on HIGH power for 3 mins. Stir in the prawns and cook on HIGH
power for a further 2 mins. or until the fish is cooked.
FISH