Sharp R580d(K) manual Squid in Tomato and Wine Sauce Serves, Avocado Scallops, Bouillabaisse

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SQUID IN TOMATO AND WINE SAUCE Serves 6

500 g squid tube

1 clove garlic, crushed

1/2 teaspoon meat tenderiser

410 g can tomato purée

(optional)

1/4 cup dry white wine

1 tablespoon cornflour

2 tablespoons tomato paste

1 tablespoon olive oil

1 tablespoon chopped fresh basil

1 spring onion, chopped

 

1.Cut squid tube into rings. Sprinkle with combined meat tenderiser and cornflour. Refrigerate for 30 minutes.

2.Combine oil, onion and garlic. Cook for 1 minute on HIGH.

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

4.Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until squid is firm.

5.Sprinkle with fresh basil.

6.Serve with French bread and tossed salad.

AVOCADO SCALLOPS

Serves 4

4 avocados, halved

500 g scallops, halved

2 tablespoons butter

1 onion, finely chopped

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 cup cream

1 tablespoon fresh chives, chopped

2 tablespoons mozzarella cheese, grated

1 teaspoon paprika Lemon juice

1.

Halve avocados, remove seed and brush with lemon juice to prevent

 

browning.

2.

In a large bowl, combine butter, onion, cumin, coriander and turmeric. Cover

 

and cook for 5-6 minutes on HIGH.

BOUILLABAISSE

6mussels

750g scallops

500g green prawns,

peeled and deveined

500g firm fish fillets, cut into bite-size pieces

5crab sticks, sliced

6oysters

1tablespoon olive oil

1onion, finely chopped

Serves 8

1 clove garlic, crushed

11/2 cups fish stock

425 g can tomatoes, puréed

1/2 cup white wine

2 tablespoons tomato paste

1/4 teaspoon turmeric grated rind of 1 lemon salt and pepper basil

3.

Stir in cream, blending well.

4.

Add the scallops to the mixture and cook for a further 14-16 minutes on

 

MEDIUM. Stir during cooking and after cooking.

5.

Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.

6.

Cook for 1 minute on HIGH or until cheese has melted.

7.

Garnish with Chives, serve hot.

1. Wash and clean seafood.

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

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

4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM HIGH 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 MEDIUM HIGH.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes on MEDIUM HIGH or until fish flakes.

7. Garnish with fresh basil.

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Contents Models R-580DK J Telephone 09 573 Facsimile 09 573Or contact our web site Eastern Standard TimeContents Page Special Notes DON’TInstallation Instructions Oven DiagramControl Panel Display Operation of Touch Control PanelTouch Control Panel Layout Clock Setting To Cancel a Programme During CookingBefore Operating Getting StartedMicrowave Time Cooking Manual OperationsD I U M Sequence Cooking Instant CookIncreasing Time During a Cooking Programme T E R Slow CookN S O R Sensor Instant Reheat Automatic OperationsN S O R H E a T R N E D Sensor CookStand COVERED, 5-10 MIN Foil Express Defrost I C K E NL L E T S L L E T S A R T E C E SOVER, Shield Warm Easy DefrostStand COVERED, 5-50 MIN Help Feature Other Convenient FeaturesT O Child Lock Demonstration Mode M O D EM O E S E TLess/More Setting U PS S Sensor Instant ReheatAlarm TimerT C H E N T E R Service Call Check Care and CleaningSpecifications Cooking Guides Helpful Hints CoveringUtensil Use Advice Cookware and Utensil GuideSensor Instant Reheat Menu Guide Pie MenuTo Reheat Beverage Weight Sensor Cook Menu GuideRange Frozen VegetablesFresh Soup ServesInitial Menu Procedure White RiceDry Pasta Fresh PastaMenu Initial Procedure Standing Weight PorridgeRoast Chicken Roast LambSeasoned Roast Fish Fillets Meat Recipes Seasoning SauceServe Serves Menu Quantity Procedure Express Defrost Menu GuideChicken Fillets Sausages / Minced MeatEasy Defrost Menu Guide Recipes Crusty Rosemary Lamb Shepherds PIELasagne Tablespoon Worcestershire sauceSpringtime Lamb Casserole Golden Curry SausagesBeef Stroganoff Corned MeatVeal À LA Medallion Herbed Loin of LambVeal and Aubergine Italian Spaghetti SauceChinese Beef Indian Curry LambMinted Picnic Loaf Chilli CON CarneHoney Roast Lamb Kg leg lamb Tablespoons honey Tablespoon Dijon mustardChicken in a POT Chicken FricasseeChicken and Penne Salad Medium HighChicken Provencale Chicken TerrineSeasoned Chicken Parcels Tandoori ChickenChicken and Macaroni Bake Serves Apricot ChickenHoney Chicken Legs Chicken CacciatoreCrunchy Camembert Chicken Serves Chicken Fillet BurgersRoast Chicken No.15 chicken Butter, melted Season All saltCheesy Salmon Cannelloni Serves PaellaGarlic Prawns Thai Scallops with Vercamilli Noodles Seafood LaksaSmoked Salmon Tagliatelle Prawn CreoleSeafood Lasagne Sesame PrawnsCrab Mornay Garlic MusselsAvocado Scallops Squid in Tomato and Wine Sauce ServesBouillabaisse Cauliflower AU Gratin Easy HOME-MADE Rice Risotto ServesScalloped Potatoes Honey CarrotsChokos with Sour Cream and Bacon MinestroneStuffed Baked Potatoes Serves Butter Cups beef stock Onions, peeled and choppedHOT Curried Slaw Squash with YoghurtHoney Gingered Vegetables Serves Sunshine Brussels SproutsCauliflower Polonaise Potatoes PizzaiolaPumpkin Salad Californian Apple Crunch Australian Fruit CakeBaked Apples Chocolate CakeChocolate SELF-SAUCING Pudding Caramel Rice PuddingBread and Butter Pudding Chocolate MousseQuick Reference Guide Press
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