A30092, R-880 C/B
23
SEAFOOD
CHEESY SALMON ROLLS
Serves 4-6
ROLLS
12 lasagne noodles (200 g packet)
250 g ricotta cheese
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice
1.
Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are
pliable to roll.
2.
Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly.
Place in a single layer in a shallow heat-proof dish, seam-side down.
SAUCE
1. Combine cornflour with 2 tablespoons of tomato purée to form a
smooth paste. Stir in remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook for 18-20 minutes on
70% or until noodles are tender.
P
A
ELLA
Serves 8
3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1
/
4
cup tomato paste
1 cup frozen peas
1 red capsicum, diced
1 green capsicum, diced
1.
Combine rice and chicken stock together in a large casserole dish.
Cook for 45-50 minutes on 100%, until tender.
2.
Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on 100%.
3.
Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
100%, stirring halfway through cooking.
4.
Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
100%, stir in cooked rice.
5.
In a large bowl, heat white wine for 4-5 minutes on 100%. Add fish fillets.
Cover and cook for 4-6 minutes on 50%. Remove fish.
6.
Stir in prawns and calamari. Cover and cook a further 8-10 minutes on 50%
until prawns turn pink. Remove from wine.
7.
Place mussels in remaining white wine. Cook for 3-5 minutes on 70%, until
mussels open.
8.
Gently fold seafood into rice mixture.
9.
Cover and reheat Paella for 14-16 minutes on 50%.
10.
Serve with French bread.
SAUCE
1 tablespoon cornflour
415 g can tomato purée
2 tablespoons parsley, chopped
GARLIC PRA
WNS
Serves 4
24 green king prawns
2 tablespoons butter
3 cloves garlic, crushed
1.
Peel and devein prawns, leaving tails intact.
2.
Combine butter and garlic. Cook for 1
1
/
2
-2 minutes on 100%.
3.
Stir in oil and prawns.
4.
Cook for 4-6 minutes on 50%, tossing every 2 minutes. Spinkle with
parsley.
5.
Serve in individual dishes with garlic bread.
1
/
3
cup olive oil
1 tablespoon chopped
parsley
1
/
2
teaspoon turmeric
paprika
2 cups white wine
1 kg fish fillets, cubed
24 green prawns, peeled with
tails intact and deveined
2 calamari tubes, sliced into
rings
6 mussels
R880 C/B23-34
04.3.2, 3:30 PM
23
