SEAFOOD
PAELLA | Serves 8 |
3 cups brown rice | 1/2 teaspoon turmeric |
6 cups chicken stock | paprika |
1 tablespoon olive oil | 2 cups white wine |
2 cloves garlic, crushed | 1 kg fish fillets, cubed |
1 onion, chopped | 24 green prawns, peeled with |
4 ripe tomatoes, chopped | tails intact and deveined |
1/4 cup tomato paste | 2 calamari tubes, sliced into |
1 cup frozen peas | rings |
1 red capsicum, diced | 6 mussels |
1 green capsicum, diced |
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1.Combine rice and chicken stock together in a large casserole dish. Cook for
2.Combine oil, garlic and onion together in a small bowl. Cook for
3.Stir in tomatoes and tomato paste. Cover and cook for
4.Stir in peas, capsicums, turmeric and paprika. Cook for
5.In a large bowl, heat white wine for
6.Stir in prawns and calamari. Cover and cook a further
7.Place mussels in remaining white wine. Cook for
8.Gently fold seafood into rice mixture.
9.Cover and reheat Paella for
10. Serve with French bread.
CHEESY SALMON CANNELLONI Serves 4-6
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 a spoonfuls of salmon mixture into cannelloni shells until full.
3.Place in a single layer in a shallow dish.
4.Pour pasta 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 PRAWNS | Serves 4 |
24 green king prawns
3 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1.Peel and devein prawns, leaving tails in tact.
2.Combine butter and garlic. Cook for 1 minute on HIGH.
3.Stir in prawns and cook for
4.Serve in individual dishes sprinkle with parsley.
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