SEAFOOD MARINARA | Serves |
1 tablespoon oil | 3 fresh tomatoes, sliced |
1 clove garlic, crushed | 2 tablespoons cream |
100 g angle hair pasta | 2 shallots, sliced |
6 cups hot tap water | 1 tablespoon fresh basil |
300 g seafood marinara |
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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.Add basil. 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 |
2 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 30 seconds on HIGH. Stir in flour and mustard. Cook for a further 1 minute on HIGH.
2.Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.
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 |
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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
8 minutes on MEDIUM or until open, removing from liquid as they open. Discard unopened mussels.
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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