CRAB MORNAY | Serves 6 | |
350 g fresh crab meat or 2 x 170 g | 1 onion, finely chopped | |
Cans crab meat drained | 1/2 cup grated cheese | |
5 garlic cloves crushed | 4 tablespoons tomato sauce | |
60 g butter | 1/2 teaspoon Tabasco sauce | |
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 30 seconds on HIGH (100%), stir in flour and mustard. Cook for a further 1 minute on HIGH (100%).
2.Gradually stir in milk, cook for 4 minutes on MEDIUM HIGH (70%), stirring every minute.
3.Place oil, onion and garlic in a small microwave safe glass bowl. Cook for 2 minutes on MEDIUM HIGH (70%), stir halfway.
4.Stir in onion and garlic, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce,
worcestershire sauce,Tabasco sauce,cream and garlic.
5Place into a 1 litre serving dish, sprinkle with remaining cheese.
6.Cook for 9 minutes on MEDIUM (50%).
7.Serve with a garden salad.
BOUILLABAISSE | Serves 8 |
6 frozen mussels half shell (thawed) | 1 clove garlic crushed |
400 g scallops | 1 1/2 cups fish stock |
300 g green prawns | 425 g can tomatoes pureed |
peeled and deveined | 1/2 cup white wine |
500 g firm fish fillets, cut into | 2 tablespoons tomato paste |
bite sized pieces | 1/4 teaspoon turmeric |
300 g seafood extender | grated rind of 1 lemon |
1 onion finely diced | salt and pepper |
1 tablespoon olive oil | 1/4 cup chopped fresh basil |
1.Wash and clean seafood.
2.Cook oil, onion and garlic in a large casserole dish for 1 1/2 minutes on MEDIUM HIGH (70%).
3.Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes on MEDIUM HIGH (70%), stirring halfway through cooking.
4.Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 6 minutes on 60%.
5Stir in fish fillets, seafood extender and mussels. Cover and cook for 14 minutes on 60%, or until fish flakes.
6. Garnish with fresh chopped basil.
CHEESY SALMON CANNELLONI Serves 4-6
PRAWN CREOLE | Serves 4 |
|
20 g butter | 1 cup chicken stock | |
1 medium onion chopped | 1 tablespoon chopped fresh parsley | |
1 capsicum chopped | 2 teaspoons sugar | |
12 fresh cannelloni sheets
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 parley chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1 stick celery sliced | 1/2 | teaspoon salt |
2 tablespoons flour | 1/2 | teaspoon chilli powder |
1 400g can whole tomatoes | 500 g green prawns peeled and deveined | |
1/2 cup tomato paste |
|
|
1. | In a large microwave safe glass bowl, combine the butter, onion, capsicum and |
| celery. Cook for 4 minutes on HIGH (100%). |
2. | Stir in the flour, tomatoes, tomato paste, stock, sugar, salt and chilli powder. Mix |
| well. Cook, uncovered for 5 minutes on MEDIUM HIGH (70%) stirring halfway. |
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 sheets and roll to form tubes.
3.Place tubes 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 the pasta are covered with sauce.
5.Cook for 15 minutes on MEDIUM HIGH (70%).
6.Remove dish and sprinkle with extra cheese. Continue cooking on 60% for a further 3 minutes. Allow to stand for 10 minutes before serving.
7.Sprinkle with chopped parsley to serve.
3. | Add the prawns and cook for 5 minutes on MEDIUM HIGH (70%) stirring halfway. |
4. | Sprinkle with chopped parsley. |
5. | Serve with rice. |
CHILLI PRAWNS WITH SNOW PEAS Serves 4
20 g butter | 100 g snow peas, topped and tailed |
24 green prawns, peeled and deveined | 3 tablespoons sweet chilli sauce |
1 small red capsicum, cut into thin strips | grated rind of one lemon |
1 tablespoon fresh chives, chopped | freshly ground black pepper, to taste |
1.In a large microwave safe glass bowl, add the butter, heat for 30 seconds on HIGH (100%), until melted.
2.Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well. Cook for 5 minutes on MEDIUM (50%), stirring after 3 minutes.
3.Stir in the snow peas. Cook for 3 minutes on MEDIUM (50%).
164. Serve immediately with rice.
