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48780MEE-Rev6 (-Ital-Russ)_48751 rev1 15/03/2011 09:17 Page 16
15 minutes
35 minutes
4
•
4 x 125g (5oz) halibut fillets, skinned (or use Pacific cod)
1
•
15g (
/
oz) butter
2
•
4 small thyme sprigs
•
Salt and freshly ground black pepper
•
750g (1lb 11oz) small new potatoes
•
2 leeks, thinly sliced
•
1 large carrot, sliced into fine strips
•
150g (6oz) fine green beans, trimmed and halved
•
50g (2oz) butter
•
Finely grated zest and juice of 1 lemon
•
1 tbsp fresh thyme leaves
Arrange fish fillets in the back container. Place a small knob of
butter on top of each one and arrange thyme sprigs on top.
Season with a little salt and pepper.
Position the divider wall in the front container. Put potatoes into
one compartment. Mix vegetables together and put in the
remaining compartment.
For the sauce, put butter, lemon zest, lemon juice and thyme
leaves into the rice tray and position above the fish.
Set time for the fish and sauce using the fish pre-set (20 mins).
Set time for the potatoes using the root vegetables pre-set (35
mins). Set time for the vegetables using the leaf and pod
vegetables pre-set (15 mins).
•
If you prefer crunchier vegetables, adjust the pre-set time.
•
Fish can be wrapped and cooked in cooking foil to retain juices
and prevent surface protein.
10 minutes, plus marinating
27 minutes
4
•
4 skinless duck breasts, thinly sliced
•
4 tbsp hoisin sauce
•
180g (3 sheets) medium egg noodles
•
350g pack fresh stir-fry vegetables
•
2 heads pak choi, broken into separate leaves
•
1 tbsp toasted sesame oil
•
Pinch of Chinese 5-spice powder
•
1 tsp sesame seeds
•
4 spring onions, thinly sliced
Toss sliced duck breasts in hoisin sauce. Cover and refrigerate
for at least 30 minutes.
Tip the duck breasts and any marinade into the back container.
Position the rice tray above the duck and add noodles and 250
ml (9 fl oz) of cold water.
Remove the divider wall from front container. In a large bowl,
toss the stir-fry vegetables, pak choi, toasted sesame oil and
Chinese
5-spice powder together and tip into the front container.
Set time for the duck and noodles using the chicken pre-set (27
mins). Set time for the vegetables (using the front dual heater
button) using the leaf and pod vegetable pre-set (15 mins).
Serve sprinkled with sesame seeds and garnish with spring
onions.
•
Stir noodles before serving.
•
Duck can be wrapped and cooked in cooking foil to retain juices
and prevent surface protein.
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