Sharp R-350R Seafood Laksa, Smoked Salmon Tagliatelle, Crab Mornay, Cheesy Salmon Cannelloni

SEAFOOD

SEAFOOD LAKSA	Serves 4-6
1 tablespoon lemon grass, finely sliced	1 tablespoon fish sauce
270 mL coconut cream	1 packet of bean shoots
2 fish fillets or 300 g king prawns or both	2 cloves garlic, crushed
1 tablespoon oil	1 packet of vermicelli noodles
1-2 tablespoons Laksa paste	1,125 mL Fish Stock

1.In a large microwave safe glass bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2.Add fish sauce, fish stock and cook for 3 minutes on HIGH.

3.Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 2-5 minutes.

4.Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5.In a serving bowl place bean shoots, noodles and then Laksa soup.

6.Garnish with freshly torn coriander and fried onion flakes.

SMOKED SALMON TAGLIATELLE		Serves 4
500 g tagliatelle pasta	2 cloves garlic, crushed
60 g butter	2 green onions, finely sliced
100 g smoked salmon	600 g thickened cream
200 g snow peas, trimmed	1 tablespoon fresh dill
100 g button mushrooms,	1 cup parmesan cheese
finely sliced

1.Place tagliatelle in a large microwave safe glass bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.

2.In a large microwave safe glass bowl cook garlic, butter and green onions for 1 minute on HIGH.

3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4.In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.

5.In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated.

6.Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.

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
5 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 microwave safe glass bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard. Cook for a further 1 minute on HIGH.

2.Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.

3.Stir in onion, crab meat, salt and pepper, ¼ cup cheese, tomato sauce, tabasco, Worcestershire sauce, cream and garlic.

4.Place into a 1-litre serving dish. Sprinkle with remaining cheese.

5.Cook for 8-10 minutes on MEDIUM.

6.Serve in volavaunt shells with a garden salad.

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 spoonfuls of salmon mixture into cannelloni shells until full.

3.Place in a single layer in a shallow microwave safe glass dish.

4.Pour pasta sauce 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 2-4 minutes. Allow to stand for 10 minutes before serving.

7.Sprinkle with chopped parsley to serve.

GARLIC MUSSELS	Serves 4 as entree
250 g mussels	GARLIC BUTTER
250 g New Zealand mussels	40 g 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 microwave safe glass bowl, cover mussels with wine, water and garlic. Cook for

14-16 minutes on MEDIUM or until opened, 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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