Main courses cont.
Seafood.
Curried Prawns | Serves 6 |
3 tablespoons oil
6 shallots, cut into 5cm pieces
2 medium onions, peeled and sliced into rings
3 celery stalks, sliced into 1cm pieces
1/2 cup French beans
2 tablespoons curry powder 1kg cooked prawns, shelled 2 cups chicken stock
1/4 | cup cornflour | } combined |
2 tablespoons sherry | ||
1/4 | cup cream |
|
1.Heat oil in frypan on setting 6. Add shallots, onions, celery, beans and curry, saute until onions are tender. Reduce heat to setting 2.
2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes.
3.Stir through cream. Serve with rice.
Baked Fish | Serves 4 |
1 mullet (about 1kg), cleaned, head remove fresh ground pepper
salt
grated rind and juice of lemon
3 large tomatoes, cut into wedges
250g mushrooms, finely sliced
1 tablespoon butter or margarine extra fresh ground pepper
1.Sprinkle inside of fish with a little pepper, salt and lemon rind.
2.Place tomato wedges, parsley and rosemary inside cavity and close fish.
3.Lay fish onto a well greased sheet of aluminium foil.
4.Top fish with mushroom slices. Drizzle over lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil over fish to make a parcel.
5.Heat frypan to setting 7 and cook for approximately 10 minutes on each side or until flesh is tender.
Grilled Fish | Serves 4 |
8 small bream fillets juice of 1 lemon plain flour
1 tablespoon butter or margarine
1 tablespoon oil
1.Soak fillets in lemon juice for
2.Coat fillets lightly in flour.
3.Heat butter or margarine and oil in frypan on setting
Serve with a parsley butter if desired.
Butter Crumbed Fish Serves 4
8 small bream fillets |
| |
plain flour |
| |
salt and pepper |
| |
1 egg | } combined | |
3 tablespoons milk | ||
| ||
1 cup dry breadcrumbs | ||
125g butter |
| |
1.Season flour with salt and pepper to taste.
2.Coat fillets lightly in seasoned flour, dip in egg mixture then coat in breadcrumbs.
3.Melt butter in frypan on setting 6. Add fillets and cook until golden on both sides and flesh is tender.
24
