16
CHEESY SALMON CANNELLONI
Serves 4-6
12 fresh cannelloni sheets
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
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 sheets and roll to form tubes.
3. Place tubes in a single layer in a shallow microwave safe glass dish.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure
all sections of the pasta are covered with sauce.
5. Cook for 15 minutes on MEDIUM HIGH (70%).
6. Remove dish and sprinkle with extra cheese. Continue cooking on 60% for a further 3
minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
CRAB MORNAY
Serves 6
350 g fresh crab meat or 2 x 170 g
Cans crab meat drained
5 garlic cloves crushed
60
g
butter
cup plain fl
our
½ teaspoon dry mustard
2 cups milk
1. In a large microwave safe glass bowl, melt butter for 30 seconds on HIGH (100%), stir
in fl our and mustard. Cook for a further 1 minute on HIGH (100%).
2. Gradually stir in milk, cook for 4 minutes on MEDIUM HIGH (70%), stirring every minute.
3. Place oil, onion and garlic in a small microwave safe glass bowl. Cook for 2 minutes on
MEDIUM HIGH (70%), stir halfway.
4. Stir in onion and garlic, crab meat, salt and pepper, ¼ cup cheese, tomato sauce,
worcestershire sauce,Tabasco sauce,cream and garlic.
5
Place into a 1 litre serving dish, sprinkle with remaining cheese.
6. Cook for 9 minutes on MEDIUM (50%).
7. Serve with a garden salad.
1 onion, fi nely chopped
½ cup grated cheese
4 tablespoons tomato sauce
½ teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
3 tablespoons cream
2 teaspoons lemon juice
2 tablespoons fresh parley
chopped
2 tablespoons of extra cheddar
cheese
375 g jar pasta sauce
BOUILLABAISSE
Serves 8
6 frozen mussels half shell (thawed)
400 g scallops
300 g green prawns
peeled and deveined
500 g fi rm fi sh fi llets, cut into
bite sized pieces
300 g seafood extender
1 onion fi nely diced
1 tablespoon olive oil
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1 ½ minutes on MEDIUM HIGH (70%).
3. Stir in fi sh stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes
on MEDIUM HIGH (70%), stirring halfway through cooking.
4. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 6
minutes on 60%.
5 Stir in fi sh fi llets, seafood extender and mussels. Cover and cook for 14 minutes on
60%, or until fi sh fl akes.
6. Garnish with fresh chopped basil.
1 clove garlic crushed
1 ½ cups fi sh stock
425 g can tomatoes pureed
½ cup white wine
2 tablespoons tomato paste
¼ teaspoon turmeric
grated rind of 1 lemon
salt and pepper
¼ cup chopped fresh basil
PRAWN CREOLE
Serves 4
20
g
butter
1 medium onion chopped
1 capsicum chopped
1 stick celery sliced
2 tablespoons fl
our
1 400g can whole tomatoes
½ cup tomato paste
1. In a large microwave safe glass bowl, combine the butter, onion, capsicum and celery.
Cook for 4 minutes on HIGH (100%).
2. Stir in the fl our, tomatoes, tomato paste, stock, sugar, salt and chilli powder. Mix well.
Cook, uncovered for 5 minutes on MEDIUM HIGH (70%) stirring halfway.
3. Add the prawns and cook for 5 minutes on MEDIUM HIGH (70%) stirring halfway.
4. Sprinkle with chopped parsley.
5. Serve with rice.
1 cup chicken stock
1 tablespoon chopped fresh parsley
2 teaspoons sugar
½ teaspoon salt
½ teaspoon chilli powder
500 g green prawns peeled and deveined
CHILLI PRAWNS WITH SNOW PEAS
Serves 4
20
g
butter
24 green prawns, peeled and deveined
1 small red capsicum, cut into thin strips
1 tablespoon fresh chives, chopped
1. In a large microwave safe glass bowl, add the butter, heat for 30 seconds on HIGH
(100%), until melted.
2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well.
Cook for 5 minutes on MEDIUM (50%), stirring after 3 minutes.
3. Stir in the snow peas. Cook for 3 minutes on MEDIUM (50%).
4. Serve immediately with rice.
100 g snow peas, topped and tailed
3 tablespoons sweet chilli sauce
grated rind of one lemon
freshly ground black pepper, to taste
