THAI SCALLOPS WITH VERCAMILLI
NOODLES | Serves 4 |
500 g scallops | 1 teaspoon caster sugar |
2 tablespoons butter | 2 tablespoons sweet Indonesia |
2 cloves garlic | soy sauce |
1 tablespoon chopped lemon grass | 1 red hot chilli |
1 tablespoon fresh chives, chopped | 200 g vercemilli noodles |
1 tablespoon fish sauce | 5 cm piece of fresh ginger, |
1 teaspoon sesame oil | minced |
1.In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2 minutes on HIGH.
2.Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir well.
3.Cook for
4.Place vercamilli in hot water, and let stand until noodles are transparent and have collapsed.
5.Serve scallops on a bed of noodles, sprinkled with coriander and chives.
SEAFOOD LAKSA | Serves |
1 tablespoon lemon grass | 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 minced |
1 tablespoon oil | 1 packet of vercamelli noodles |
4 cups fish stock |
1.In a large 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 5 minutes on MEDIUM.
4.Add noodles to a large bowl of boiling water and let stand for
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 | |
250 g tagliatelle pasta | 2 cloves fresh garlic |
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60 g butter | 2 small shallots, finely sliced |
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100 g smoked salmon | 600 g thickened cream |
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200 g snow pease, trimmed | 1 tablespoon fresh dill |
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and sliced | 1 cup parmesan cheese |
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100 g button mushrooms, |
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finely sliced |
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1.Place tagliatelle in a large bowl with 5 cups of hot tap water. Cook for
2.In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.
3.Add button mushrooms, and cook for a further 2 minutes on HIGH.
4.In a large shallow dish combine vegetables, pasta, cream, smoked salmon, snow peas and dill. Stir gently until pasta is well coated.
5.Heat for 5 minutes on MEDIUM.
6.Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.
PRAWN CREOLE |
| Serves 4 |
1 tablespoon butter | 1 cup chicken stock | |
1 medium onion, chopped | 1 tablespoon parsley | |
1 capsicum, chopped | 2 teaspoons sugar | |
1 stick celery, sliced | 1/2 | teaspoon salt |
2 tablespoons flour | 1/2 | teaspoon chilli powder |
425 g can whole tomatoes | 500 g green prawns, peeled and deveined | |
1/2 cup tomato paste |
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1.In a large bowl, combine butter, onion, capsicum and celery. Cook for
2.Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chilli powder; mix well.
3.Cook, uncovered, for 5 minutes on HIGH, stirring once.
4.Add prawns and cook for
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