Sharp R-890N SQUID IN TOMATO AND WINE SAUCE Serves, Bouillabaisse, Curried Scallops

SQUID IN TOMATO AND WINE SAUCE Serves 6

500 g squid tubes	1 clove garlic, crushed
1 tablespoon soy sauce	400 g can tomato, diced
1 tablespoon cornflour	1/4 cup dry white wine
1 tablespoon olive oil	2 tablespoons tomato paste
1 shallot, chopped	1 tablespoon chopped fresh basil

1.Cut squid tubes into rings. Sprinkle with combined soy sauce and cornflour. Refrigerate for 30 minutes.

2.Combine oil, onion and garlic in a large microwave safe bowl. Cook for 1 minute on 100%.

3.Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on 100%.

4.Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until squid is firm.

5.Sprinkle with fresh basil.

6.Serve with French bread and tossed salad.

BOUILLABAISSE	Serves 8
6 mussels	1 clove garlic, crushed
750 g scallops	11/2 cups fish stock
500 g green prawns,	425 g can tomatoes, pure´ ed
peeled and deveined	1/2 cup white wine
500 g firm fish fillets,	2 tablespoons tomato paste
cut into bite-size pieces	1/4 teaspoon turmeric
5 crab sticks, sliced	grated rind of 1 lemon
6 oysters	salt and pepper
1 tablespoon olive oil	1/4 cup chopped fresh basil
1 onion, finely chopped

1.Wash and clean seafood.

2.Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.

3.Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes on 100%, stirring halfway through cooking.

4.Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or until mussels open. Discard any which stay closed.

5.Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 5-6 minutes on 70%.

6.Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes on 70% or until fish flakes.

7.Garnish with fresh basil.

CURRIED SCALLOPS Serves 4

40 g butter

1 onion, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 lemon, juiced

1/4 cup cream

500 g scallops

1 tablespoon fresh coriander

1.In a large microwave safe glass bowl, combine the butter, onion, cumin, ground coriander, turmeric and lemon juice. Cover and cook for 5-6 minutes on 100%.

2.Stir in the cream, blending well.

3.Add the scallops. Cook for 8-10 minutes on 50%, stirring every 2 minutes.

4.Serve with rice and garnish with fresh coriander.

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