Panasonic NN-S565, NN-S575, NN-S555 manual Shellfish, Fish

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TOMATO BASIL MUSSELS

Serves: 4

Ingredients:
1 kg	fresh mussels
1⁄4 cup	water
1 tablespoon	olive oil
1	leek, sliced
1	clove garlic, crushed
1 (425 g)	can tomato pieces
1 tablespoon	tomato paste
1⁄2 teaspoon	oregano
2 tablespoons	chopped fresh basil
	freshly ground black pepper

Method:

Place mussels and water into a bowl. Cover and cook on P7 for 4 to 6 minutes. Set aside. Place oil, leeks and garlic into a 3-litre dish. Cook on P10 for 2 minutes. Stir well, add tomatoes, tomato paste, oregano, basil and pepper. Mix well. Cook on P10 for 3 to 4 minutes. Add mussels. Cover and cook on P10 for 2 to 3 minutes. Serve immediately.

BOUILLABAISSE

Serves: 4 to 6

Shellfish	Ingredients:
	2 tablespoons	olive oil
	2	onions, sliced
	1	large leek, sliced
	4	cloves garlic, crushed
	425 g	can tomato pieces
	1⁄2 cup	tomato paste
	4 cups	hot fish stock
and	1⁄3 cup	dry white wine
	1 tablespoon	fresh thyme leaves
	1⁄2 teaspoon	saffron powder
	1 teaspoon	chilli powder
Fish		freshly ground black pepper
		salt
	500 g	firm fish fillets, chopped
	500 g	green prawns meat de-veined
	Method:
	Place oil, onions, leek and garlic in a 4-litre dish. Cover
	and cook on P10 for 6 to 8 minutes. Stir halfway
	through cooking. Add tomatoes, tomato paste, fish
	stock, wine, thyme, saffron, and chilli powder. Season
	with salt and pepper. Cook on P10 for 12 minutes. Add
	fish fillets and prawns. Cook on P10 for 8 to 10
	minutes or until seafood is cooked. Serve garnished
	with fresh thyme.
	GARLIC PRAWNS
	Serves: 2
	Ingredients:
	60 g	butter
	1 teaspoon	minced garlic
	1 tablespoon	lemon juice
	1 tablespoon	chopped parsley
	500 g	peeled green prawns

Method:

Place butter and garlic in a 1-litre dish and cook on P10 for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on P6 for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

SALMON STEAKS WITH LIME BUTTER (S) Å

Serves: 4

Ingredients:
30 g	butter
1	clove garlic, crushed
1 teaspoon	grated fresh ginger
1 teaspoon	grated lime rind
2 tablespoons	lime juice
1⁄2 teaspoon	sugar
500 g	salmon, steaks

Method:

Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and coat with sauce. Cover and cook on P5 for 5 to 7 minutes. Stand for 2 to 3 minutes before serving.

To cook by Sensor Cook / Auto Cook:

Prepare as above. Cover with plastic wrap. Refer to directions on page 9.

OYSTERS KILPATRICK

Makes: 12

Ingredients:
2 rashers	bacon finely chopped
1 tablespoon	worcestershire sauce
2 teaspoons	lemon juice
1 tablespoon	barbecue sauce
12	oysters in shell

Method:

Spread bacon onto a dinner plate. Cover with paper towel and cook on P10 for 2 to 3 minutes. Mix together worcestershire sauce, lemon juice and barbecue sauce. Place oysters in shell evenly around dinner plate and sprinkle with bacon mixture. Pour some sauce mixture over each oyster. Cook on P10 for 1 to 11⁄2 minutes. Serve with drinks or as an entree.

SEAFOOD MARINARA

Serves: 4

Ingredients:
750 g	Marinara mix
2 tablespoons	butter
1	clove garlic, crushed
2	tomatoes, peeled and chopped
1 tablespoon	tomato paste
1⁄4 cup	white wine
1⁄4 cup	fresh basil leaves, chopped
	pepper

Method:

Place marinara mix into a 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on P7 for 1 minute. Add remaining ingredients (except seafood), to dish and cook on P10 for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on P6 for 7 to 9 minutes, stir halfway through cooking. Stand for 5 minutes. Serve with salad and pasta.

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