Sharp R580d(K) manual Squid in Tomato and Wine Sauce Serves, Avocado Scallops, Bouillabaisse

SQUID IN TOMATO AND WINE SAUCE Serves 6

500 g squid tube	1 clove garlic, crushed
1/2 teaspoon meat tenderiser	410 g can tomato purée
(optional)	1/4 cup dry white wine
1 tablespoon cornflour	2 tablespoons tomato paste
1 tablespoon olive oil	1 tablespoon chopped fresh basil
1 spring onion, chopped

1.Cut squid tube into rings. Sprinkle with combined meat tenderiser and cornflour. Refrigerate for 30 minutes.

2.Combine oil, onion and garlic. Cook for 1 minute on HIGH.

3.Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on HIGH.

4.Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until squid is firm.

5.Sprinkle with fresh basil.

6.Serve with French bread and tossed salad.

AVOCADO SCALLOPS Serves 4

4 avocados, halved

500 g scallops, halved

2 tablespoons butter

1 onion, finely chopped

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 cup cream

1 tablespoon fresh chives, chopped

2 tablespoons mozzarella cheese, grated

1 teaspoon paprika Lemon juice

1.	Halve avocados, remove seed and brush with lemon juice to prevent
	browning.
2.	In a large bowl, combine butter, onion, cumin, coriander and turmeric. Cover
	and cook for 5-6 minutes on HIGH.

BOUILLABAISSE

6mussels

750g scallops

500g green prawns,

peeled and deveined

500g firm fish fillets, cut into bite-size pieces

5crab sticks, sliced

6oysters

1tablespoon olive oil

1onion, finely chopped

Serves 8

1 clove garlic, crushed

11/2 cups fish stock

425 g can tomatoes, puréed

1/2 cup white wine

2 tablespoons tomato paste

1/4 teaspoon turmeric grated rind of 1 lemon salt and pepper basil

3.	Stir in cream, blending well.
4.	Add the scallops to the mixture and cook for a further 14-16 minutes on
	MEDIUM. Stir during cooking and after cooking.
5.	Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.
6.	Cook for 1 minute on HIGH or until cheese has melted.
7.	Garnish with Chives, serve hot.

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes on HIGH, stirring halfway through cooking.

4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM HIGH or until mussels open. Discard any which stay closed.

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 5-6 minutes on MEDIUM HIGH.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes on MEDIUM HIGH or until fish flakes.

7. Garnish with fresh basil.

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