– 28 –
Fish and Shellfi sh
(continued)
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400 g
whole bream
1 clove
garlic
3 stalks
coriander
1
red birds eye chilli
1 tablespoon
freshly chopped ginger
1 tablespoon
lime juice
2 teaspoons
fi sh sauce
2 teaspoons
brown sugar
2
green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remaining
ingredients in a food processor to form a paste. Rub
the spice paste into the fi sh and place them in a
microwave safe dish. Cook on Medium-Low for 12 to
15 minutes.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40 g
butter
1
onion, diced
1
⁄
4
cup
fl our
1 tablespoon
chopped fresh parsley
pepper
1
⁄
2
teaspoon
prepared mustard
1
1
⁄
2
cups
milk
440 g
can salmon and liquid
1
⁄
2
cup
fresh bread crumbs
1
⁄
3
cup
grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on High
for 1 minute. Add fl our and cook on High for 1 minute.
Add parsley, pepper, mustard and gradually blend
in milk. Cook on High for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and liquid
into sauce. Pour into serving dish and top with bread
crumbs and cheese. Cook for further 4 to 5 minutes
on High power.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60 g
butter
2
clove garlic, crushed
1 tablespoon
lemon juice
1 tablespoon
chopped parsley
500 g
peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
High for 30 to 50 seconds. Add lemon juice, parsley and
prawns. Cook on Med-High for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
30 g
butter
1
clove garlic, crushed
1 teaspoon
grated fresh ginger
1 teaspoon
grated lime rind
2 tablespoons
lime juice
1
⁄
2
teaspoon
sugar
500 g
salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar in
a shallow dish. Cook on Med-High for 1 to 2 minutes.
Stir halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on Med for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30 g
butter
2 tablespoons
fl our
2 cups
chicken stock
1
⁄
2
cup
cream
20
bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on High
for 1 minute. Add fl our, stir well and cook on High for
30 seconds. Gradually add stock, stirring continuously.
Cook on High for 5 to 7 minutes, stirring halfway
through cooking. Add cream, oysters, salt and pepper.
Cook on Medium-High for 1 to 2 minutes. Spoon into
individual dishes and garnish with chives.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750 g
Marinara mix
2 tablespoons
butter
1
clove garlic, crushed
2
tomatoes, peeled and chopped
1 tablespoon
tomato paste
1
⁄
4
cup
white wine
1
⁄
4
cup
fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on Med-High for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on High
for 5 minutes. Purée tomato mixture in blender or food
processor and pour over seafood. Cook on Med-High
for 7 to 9 minutes, stir halfway through cooking. Stand
for 5 minutes. Serve with salad and pasta.
F0003BA30QP.indd 28
F0003BA30QP.indd 28
2011-7-4 10:07:29
2011-7-4 10:07:29
