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Remove the firm mixture from the fridge.
Remove the mixture from the pan and allow it to cool down.
Pour the mixture from the blender over the cabbage mixture and toss to coat.
Immediately remove the mixture from the pan, transfer to a bowl and refrigerate until chilled.
Take the mixture from the fridge, unwrap and cut it in two.
3. Uncover, and stir in the blended green mixture from the blender.
I always use my little finger to scrape the excess mixture from the spoon into the tins.
Empty the mixture from the processor into a bowl and stir through the grated parmesan and lemon rind.
Heap the mixture from the pan on to the toast, lay the cheese on top and grill until bubbling.
To serve remove the shrimp mixture from the fridge and leave for a few minutes until it is workable.
Remove the orange mixture from the heat, and place the pan into a shallow bowl of ice water.
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