SEAFOOD
MARINATED BABY OCTOPUS | Serves 2 |
400 g baby octopus
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
1 fresh chilli seeded and chopped extra coriander, to garnish
lime wedges, to serve
1.Rinse the octopus thoroughly, making sure the heads are clean. Large pieces of octopus should be cut into smaller pieces to ensure even cooking.
2.In a large bowl, combine balsamic vinegar, garlic, coriander and chilli.
3.Transfer the rinsed octopus to the bowl containing the sauces. Cover and refrigerate for at least 2 hours, or overnight.
4.Arrange the marinated octopus in a shallow microwave safe glass dish. Place on the high rack. Cook for
5.Garnish with the coriander leaves and serve with the lime wedges or salad greens.
CHEESY SALMON CANNELLONI | Serves | |
ROLLS | SAUCE |
|
120 g cannelloni | 1 tablespoon cornflour | |
250 g ricotta cheese | 410 g can tomato purée | |
90 g cheddar cheese, grated | 2 tablespoons parsley, chopped | |
salt and pepper to taste |
|
|
2 eggs, lightly beaten |
|
|
210 g can red salmon, drained |
|
|
2 teaspoons lemon juice
2 tablespoons cheddar cheese, extra
1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.
2.Place a spoonful of salmon mixture into each cannelloni. Place in a single layer in a shallow
SAUCE
1.Combine cornflour with 2 tablespoons of tomato purée to form a smooth paste. Stir in remaining purée and parsley.
2.Pour tomato purée over salmon rolls and cook covered for
3.Sprinkle the extra cheese over the pasta. Cover and cook for
GARLIC PRAWNS | Serves 4 |
24 green king prawns | 1/3 cup olive oil |
40 g butter | 1 tablespoon chopped |
3 cloves garlic, crushed | parsley |
1.Peel and devein prawns, leaving tails intact.
2.Combine butter and garlic in a large microwave safe bowl. Cook for
3.Stir in oil and prawns.
4.Cook for
5.Serve in individual dishes with garlic bread.
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