26
GARLIC MUSSELS
Serves 4 as entree
250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
8 minutes on MEDIUM or until opened, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
Pour
1
/
2
garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
SESAME PRAWNS
Serves 4
250 g prawns, peeled and deveined
1 tablespoon sesame oil
1 clove garlic, crushed
2 teaspoons kecap manis
1 tablespoon sesame seeds
1. Peel prawns, leaving tails intact, and devein.
2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir
well. Cover and refrigerate for at least 2 hours.
3. Thread the prawns onto microwave safe skewers and place on to a micro-
wave safe roasting rack.
4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook
for 3-5 minutes on MEDIUM, turning after 2 minutes.
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
LEMON FISH FILLETS
Serves 4
1 kg fish fillets
1 tablespoon lemon juice
1 tablespoon butter
salt and pepper to taste
1. Arrange in a flan dish or a casserole dish in a single layer. (Fold under the
thin edges of the fish.)
2. Top with lemon juice and butter.
3. Cover with plastic wrap or glass lid.
4. Cook for 10-12 minutes on MEDIUM HIGH.
5. Allow to stand covered for 1-3 minutes.
CRAB MORNAY
Serves 6
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/
3
cup plain flour
1
/
2
teaspoon dry mustard
2 cups milk
1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and
mustard. Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.
3. Stir in onion, crab meat, salt and pepper,
1
/
4
cup cheese, tomato sauce,
tabasco, Worcestershire sauce, cream and garlic.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
1 onion, finely chopped
1
/
2
cup grated cheese
4 tablespoons tomato sauce
1
/
2
teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
