Sharp R580d(K) Seafood Lasagne, Sesame Prawns, Crab Mornay, Garlic Mussels, Serves 4 as entree

SEAFOOD LASAGNE	Serves 6-8
125 g butter	500 g seafood marinara
11/2 cups plain flour	1 packet precooked lasagne
1 teaspoon dry mustard	noodles
4 cups milk	11/2 cups grated tasty cheese

1.In a large bowl, melt butter for 1-2 minutes on HIGH.

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

3.Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.

4.Stir in marinara. Cook for 4-6 minutes on MEDIUM.

5.Dip noodles, individually into a large bowl of boiling water.

6.Layer noodles over base of a 2-litre rectanglar casserole dish.

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

8.Cook for 17-19 minutes on MEDIUM.

9.Allow to stand for 10 minutes before serving.

SESAME PRAWNS Serves 4

24 green king prawns (approx. 1 kg)

1/4 cup port

1/4 cup oil

1/4 cup chopped parsley

3 shallots, finely chopped lemon pepper to taste

1/2 cup toasted sesame seeds

6 bamboo skewers

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

2.Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns. Marinate for 1-2 hours.

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

4.Place skewers on a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn over halfway.

5.Serve with satay sauce and rice.

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 bowl, melt butter and garlic 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 2 minutes.

3.Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce, tabasco, Worcestershire sauce and cream.

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.

GARLIC MUSSELS	Serves 4 as entree
250 g mussels	GARLIC BUTTER
250 g New Zealand mussels	2 tablespoons 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 bowl, cover mussels with wine, water and garlic. Cook for

14-16 minutes on MEDIUM or until open, 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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