SEAFOOD
SEAFOOD LAKSA | Serves |
1 tablespoon lemon grass, finely sliced | 1 tablespoon fish sauce |
270 mL coconut cream | 1 packet of bean shoots |
2 fish fillets or 300 g king prawns or both | 2 cloves garlic, crushed |
1 tablespoon oil | 1 packet of vermicelli noodles |
1,125 mL Fish Stock |
1.In a large microwave safe glass bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.
2.Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3.Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further
4.Add noodles to a large bowl of boiling water and let stand for
5.In a serving bowl place bean shoots, noodles and then Laksa soup.
6.Garnish with freshly torn coriander and fried onion flakes.
SMOKED SALMON TAGLIATELLE | Serves 4 | |
500 g tagliatelle pasta | 2 cloves garlic, crushed |
|
60 g butter | 2 green onions, finely sliced |
|
100 g smoked salmon | 600 g thickened cream |
|
200 g snow peas, trimmed | 1 tablespoon fresh dill |
|
100 g button mushrooms, | 1 cup parmesan cheese |
|
finely sliced |
|
|
1.Place tagliatelle in a large microwave safe glass bowl with 6 cups of hot tap water. Cook for
2.In a large microwave safe glass bowl cook garlic, butter and green onions for 1 minute on HIGH.
3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.
4.In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.
5.In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated.
6.Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
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 microwave safe glass 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, ¼ 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.
CHEESY SALMON CANNELLONI | Serves |
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.
2.Place spoonfuls of salmon mixture into cannelloni shells until full.
3.Place in a single layer in a shallow microwave safe glass dish.
4.Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.
5.Cook for 14 minutes on MEDIUM HIGH.
6.Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further
7.Sprinkle with chopped parsley to serve.
GARLIC MUSSELS | Serves 4 as entree | |
250 g mussels | GARLIC BUTTER | |
250 g New Zealand mussels | 40 g 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 microwave safe glass 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.
27
11/3/0911/3/09 10:08:1910:08:19 AMAM