15
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 12-14 minutes on MEDI-
UM HIGH or until noodles are tender.
PAELLA
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 HIGH, until tender.
2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
HIGH, stirring halfway through cooking.
4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
HIGH, stir in cooked rice.
5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets.
Cover and cook for 4-6 minutes on MEDIUM. Remove fish.
6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on
MEDIUM until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM
HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Cover and reheat Paella for 14-16 minutes on MEDIUM.
10. Serve with French bread.
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
SAUCE
1 tablespoon cornflour
415 g can tomato purée
2 tablespoons parsley, chopped
GARLIC PRAWNS
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 minute on HIGH.
3. Stir in oil and prawns.
4. Cook for 4-6 minutes on MEDIUM, tossing every 2 minutes. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
1
/
3
cup olive oil
1 tablespoon chopped parsley
