Sharp R-2V58 specifications 3lI!dAc WWlJ

;3lI!dA_c WWlJ

PAELLA

CRAB MORNAY

1 cup brown rice

750ml_ chicken stock 1 tablespoon olive oil

2cloves garlic, crushed

1 onion, chopped

2ripe tomatoes, chopped l/4 cup tomato paste

l/2 cup frozen peas

1 red capsicum, diced

1 green capsicum, diced iHbe,;sapoon turmeric

2 cups white wine

250 g fish fillets, cubed

12 green prawns,

peeled with tails intact and deveined 1 calamari hoods, sliced into rings 4 mussels in shells

60 g butter

l/3 cup plain flour

l/2 teaspoon dry mustard 2 cups milk

1 onion, finely chopped

2 x 170 g cans crab meat, drained

2 hard-boiled eggs, sliced salt and pepper

l/2 cup finely grated cheese

2 tablespoons cornflake crumbs

1.Combine rice and chicken stock together in a large dish. Cook for 32-38 minutes on lOO%, until tender.

2.Combine oil, garlic and onion together. Cook for 2-3 minutes on 100%.

3.Stir in tomatoes and tomato paste. Cook for 3-5 minutes on lOO%, stirring halfway through cooking.

4.Stir in peas, capsicums, turmeric and paprika. Cook for 7-9 minutes on lOO%, stir in cooked rice.

5.Heat white wine for 5-6 minutes on 100%. Add fish fillets. Cook for 4-5 minutes on 70%.

6.Stir in prawns and calamari. Cook a further 7-9 minutes on 70% until prawns turn pink. Remove from wine.

7.Place mussels in remaining white wine. Cook for 3-5 minutes on lOO%, until mussels open.

8.Gently fold seafood into rice mixture.

9.Reheat Paella for 18-20 minutes on 50%.

10.Serve with French bread.

Serves 4

GARLIC PRAWNS--___.

24 green king prawns l/3 cup olive oil

2 tablespoons butter

3 cloves garlic, crushed

1 tablespoon chopped parsley

1.Peel and devein prawns, leaving tails intact.

2.Combine butter and garlic. Cook for 1 minute on 100%.

3.Stir in oil and prawns.

4.Cook for 6-8 minutes on 50%, tossing every minute. Spinkle with parsley.

5.Serve in individual dishes with garlic bread.

Serves 4

1.Melt butter for 1 minute on 100%. Stir in flour and mustard. Cook a further 1 minute on 100%.

2.Gradually stir in milk. Cook for 5-7 minutes on lOO%, stirring every 2 minutes.

3.Stir in onion, crab meat, eggs, salt and pepper and l/4 cup cheese.

4.Place into a l-litre serving dish. Sprinkle with cornflake crumbs and remaining cheese.

Cook for 12-15 minutes on 50%. :: Serve with fresh garden salad.

Serves 6

-WHOLE BAKED SCHNAPPER

2/3 cup wholemeal breadcrumbs l/4 cup chopped apricots

2 shallots, finely chopped l/4 cup grated tasty cheese

2 teaspoons chopped parsley

1 egg, beaten

500 g whole schnapper, cleaned

1.Combine breadcrumbs, apricots, shallots, cheese, parsley and egg together. Mix well.

2.Fill cavity of schnapper with bread stuffing.

3.Shield head and tail of schnapper with foil. Place directly on rack.

4.Cook for 18-20 minutes on 50%, turning over halfway through cooking. Serves 2