Main Courses continued
Spaghetti Marinara
Makes 4 to 6 servings
30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and chopped, liquid reserved
2 tablespoons tomato paste ½ cup water
1 chicken stock cube, crushed
500g fresh scallops, trimmed
500g fresh cooked prawns, shelled and deveined
1 bottle oysters (10 to 12 oysters), drained
250g spaghetti, cooked and drained
3 tablespoons chopped fresh flat leaf parsley Salt and freshly ground black pepper
Melt butter in cooking vessel on No. 3; saute garlic until soft, about 2 minutes. Add chopped tomatoes, reserved liquid, tomato paste, water and stock cube. Bring to the boil on No. 5; reduce heat to Simmer and cook uncovered for 15 minutes. Add scallops, and simmer a further 5 minutes. Add prawns and oysters; season with salt and pepper. Simmer until prawns and oysters are heated through; serve over hot spaghetti. Sprinkle with parsley.
Note: Lobster or crab can be added or substituted for scallops or prawns.
Normandy Chicken
Makes 4 servings
45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving pieces
½cup chopped shallots or spring onions 1 clove garlic, crushed
3 rashers bacon, rind removed, chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored, quartered
¹⁄³ cup thickened cream
2 tablespoons freshly chopped flat leaf parsley Salt and freshly ground black pepper Steamed or boiled rice, optional
1.Preheat electric frypan on setting 8 with the lid on for 5 minutes.
2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk and salt and pepper in a bowl and mix well.
3.Place each piece of salmon on four individual pieces of baking paper. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make four sealed parcels.
4.Place parcels in frypan and cook, covered, on setting 6 for about
5.Quickly increase heat in electric frypan and heat oil; toss bok choy for
6.Serve salmon with bok choy and steamed jasmine rice.
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