baking & roasting

Seafood bakeServes 6Ingredients:500 g rainbow trout500 g salmon fillet500 g cod fillet30 g butter200 ml white wine350 g spring onions,sliced in rings500 g frozen prawns(defrosted and drained)600 ml fish or chicken stock375 g crème fraîche with herbs150 g sour cream3 tbsp dill, chopped1 tsp tarragon, chopped1 1 /2 pkts white sauce mix(sufficient for 500 ml of sauce)Salt and ground white pepperMethod:1. Cut the fish into large chunks, and fry gently in thebutter. Season with salt and pepper, add the wine,cover, and continue to simmer for about 5 minutes.Transfer the fish into an oven-proof dish.2. Stir the fish or chicken stock into the cookingjuices, and then stir in the crème fraîche, sourcream, dill, tarragon and the white sauce mix(do not make it up).3. Add the sauce, spring onions and prawns to thefish, and bake uncovered in the oven until golden.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 35–35 minutes 30–35 minutes+ pre-heating + pre-heatingPasta bakeServes 6Ingredients:400 g macaroni40 g butter4 onions, diced2 red peppers, diced300 g carrots, sliced900 g tomatoes, roughly chopped250 ml vegetable stock500 g crème fraîche250 ml milkPepper and garlic salt300 g ham, raw or cooked, diced300 g goats’ cheese with herbs,diced200 g Cheddar cheese, gratedMethod:1. Cook the macaroni in rapidly boiling salted wateruntil al dente. Drain.2. Fry the onions gently in the butter. Add the dicedpeppers and carrots, and continue to fry for aminute or two. Pour in the stock. Combine thecrème fraîche with the milk, pepper and garlic salt,and mix into the vegetables. Bring to the boil,stirring all the time.3. Transfer the macaroni, tomatoes, ham and goats’cheese into an oven-proof dish, stir in the vegetablemixture, sprinkle with grated Cheddar, and bakeuntil golden.Setting: Fan plus Gentle bakeTemperature: 170–190°C 170–190°CShelf level: 1 1Duration: 40–50 minutes 40–50 minutes156