SEAFOOD MARINARA | Serves |
1 tablespoon oil | 300 g seafood marinara |
1 clove garlic, crushed | 3 fresh tomatoes, chopped |
100 g angel hair pasta | 2 tablespoons cream |
6 cups hot tap water | 2 shallots, finely sliced |
1.Place oil and garlic in a large microwave safe bowl and cook for
2.Place pasta and hot water in a large microwave safe bowl and cook for 10 minutes on HIGH, stirring once during cooking. Allow to stand for 5 minutes. Drain. Set aside.
3.Place 300 g marinara and tomatoes into oil and cook for
4.Stir in cream and shallots and cook for
5.Stir and stand for 2 minutes before serving.
SESAME PRAWNS | Serves 4 |
250 g prawns, peeled and deveined
1 tablespoon sesame oil
1 clove garlic, crushed
2 teaspoons kecap manis
1 tablespoon sesame seeds
1.Peel prawns, leaving tails intact, and devein.
2.Combine the prawns, oil, garlic and kecap manis in a large bowl and stir well. Cover and refrigerate for at least 2 hours.
3.Thread the prawns onto microwave safe skewers and place on to a micro- wave safe roasting rack.
4.Sprinkle one side of the skewered prawns with half the sesame seeds. Cook for
CRAB MORNAY | Serves 6 | |
350 g fresh crabmeat or 2 x 170 g | 1 onion, finely chopped | |
| cans crab meat, drained | 1/2 cup grated cheese |
5 cloves garlic, crushed | 4 tablespoons tomato sauce | |
60 g butter | 1/2 teaspoon tobasco | |
1/3 | cup plain flour | 2 teaspoons Worcestershire sauce |
1/2 | teaspoon dry mustard | 3 tablespoons cream |
2 cups milk |
| |
1.In a large bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard. Cook for a further 1 minute on HIGH.
2.Gradually stir in milk. Cook for
3.Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce, tabasco, Worcestershire sauce, cream and garlic.
4.Place into a
5.Cook for
6.Serve in volavaunt shells with a garden salad.
GARLIC MUSSELS | Serves 4 as entree |
250 g mussels | GARLIC BUTTER |
| |
250 g New Zealand mussels | 2 tablespoons butter |
1 cup wine | 2 tablespoons olive oil |
2 cups water | 2 cloves garlic, crushed |
1 clove garlic, crushed | pepper |
1.Wash mussels under running water; remove all traces of mud, seaweed and barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.
2.In a large bowl, cover mussels with wine, water and garlic. Cook for
GARLIC BUTTER
1.Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour 1/2 garlic sauce over mussels; toss well.
2.Arrange mussels in serving bowl and pour remaining sauce over mussels.
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