Russell Hobbs RHRG100 Instructions Et Garantie page 11

Goujons of fish with carrot sticks and sweet potato wedges
(Serves 2)
1 large tuna, cod or salmon stead
1 medium carrot
1 small sweet potato
25g/1oz wholemeal flour
1 egg white
breadcrumbs from 1 slice of wholemeal bread
1tsp white pepper
½ tsp medium curry powder (optional)
1 tsp clear honey
1 tsp olive oil
1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges
in the bowl. Cut the carrot into sticks about the same width as the thick ends of the
potato wedges and toss them in a bowl to coat them. Put the wedges and sticks
on the grill and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another
plate and mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers) and dip them into the seasoned flour, then into
the egg white, then the breadcrumbs.
When the wedges and sticks have cooked for 4 minutes, add the goujons to the
grill and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
Warm Asian-style noodle and tofu salad
(Serves 2)
60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion cut into strips
small handful fresh coriander leaves, torn
Marinade
1 garlic clove crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
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