SEAFOOD LASAGNE

SEAFOOD LASAGNE

Serves 6-8

125 g butter

500 g seafood marinara

11/2 cups plain flour

1 packet fresh lasagne sheets

1 teaspoon dry mustard

11/2 cups grated tasty cheese

4 cups milk

 

1.Melt butter in a large microwave safe bowl for 1-2 minutes on 100%.

2.Stir in flour and dry mustard. Cook for 11/2 minutes on 100%.

3.Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick. Stir every 2 minutes.

4.Stir in marinara. Cook for 4-6 minutes on 50%.

5.Layer sheets over base of a 2 litre square casserole dish.

6.Cover noodles with 1/3 marinara sauce and 1/2 cup cheese. Repeat process, ending with marinara sauce and cheese.

7.Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.

8.Allow to stand for 10 minutes before serving.

SESAME PRAWNS

Serves 4

24 green king prawns (approx. 1 kg)

1 colve garlic

1 tablespoon ketjap manis

2 teaspoons sesame oil

1 tablespoon sesame seeds

6 bamboo skewers

1.Peel prawns, leaving tails intact, and devein. Place in a shallow dish.

2.Combine garlic, ketjap manis, sesame oil and sesame seeds. Pour over prawns. Cover and refrigerate for 1-2 hours.

3.Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.

4.Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL. Turn over halfway.

5.Serve with satay sauce and rice.

CRAB MORNAY

Serves 6

60 g butter

2 x 170 g cans crab meat, drained

1/3

cup plain flour

salt and pepper

1/2

teaspoon dry mustard

1/2 cup finely grated cheese

2 cups milk

2 tablespoons cornflake crumbs

1 onion, finely chopped

 

1.In a large microwave safe bowl, melt butter for 1-11/2minutes on 100%. Stir in flour and mustard. Cook for a further 1 minute on 100%.

2.Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2 minutes.

3.Stir in onion, crab meat, salt and pepper and 1/4 cup cheese.

4.Place into a 1 litre serving dish. Sprinkle with cornflake crumbs and remain- ing cheese.

5.Cook for 13-15 minutes on LOW MIX TOP GRILL.

6.Serve with fresh garden salad.

GARLIC MUSSELS

Serves 4 as entree

500 g mussels

GARLIC BUTTER

 

1 cup wine

40 g butter

2 cups water

2 tablespoons olive oil

1 clove garlic, crushed

2 cloves 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 bowl, cover mussels with wine, water and garlic. Cook for 16-18 minutes on 50% or until open, removing from liquid as they open. Discard unopened mussels.

GARLIC BUTTER

1.Melt butter in a microwave safe jug for 30 seconds on 100%, 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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Sharp R-890N operation manual Seafood Lasagne, Sesame Prawns, Crab Mornay, Garlic Mussels, Garlic Butter