SEAFOOD
SEAFOOD LAKSA | Serves |
1 tablespoon lemon grass, finely sliced | 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, crushed |
1 tablespoon oil | 1 packet of vermicelli noodles |
1,125 mL 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
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
500 g tagliatelle pasta | 2 cloves garlic, crushed |
60 g butter | 2 green onions, finely sliced |
100 g smoked salmon | 600 g thickened cream |
200 g snow peas, trimmed | 1 tablespoon fresh dill |
100 g button mushrooms, | 1 cup parmesan cheese |
finely sliced |
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1.Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for
2.In a large bowl cook garlic, butter and green onions for 1 minute on HIGH.
3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.
4.In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.
5.In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated
6.Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
CHEESY SALMON CANNELLONI Serves 4-6
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.
2.Place spoonfuls of salmon mixture into cannelloni shells until full.
3.Place in a single layer in a shallow dish.
4.Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.
5.Cook for 14 minutes on MEDIUM HIGH.
6.Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further
7.Sprinkle with chopped parsley to serve.
CHILLI PRAWNS WITH SNOW PEAS Serves 4
1 tablespoon butter | 1 teaspoon chilli sauce |
32 green prawns, peeled and deveined | grated rind of 1 lemon |
1 small red capsicum (sweet pepper), | freshly ground black pepper to taste |
cut into 2 cm strips | 100 g snow peas, topped and tailed |
1 tablespoon chopped fresh chives |
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1.Place the butter into a large
2.Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well. Cook for
3.Stir in the snow peas. Cook for
4.Serve immediately with rice.
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