26
SEAFOOD
CHEESY SALMON CANNELLONI
Serves 4-6
1 large packet cannelloni
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
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place a spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
4. Pour pasta over cannelloni and smooth over with the back of a spoon to
ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes.
7. Sprinkle with chopped parsley to serve.
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
GARLIC PRAWNS
Serves 4
24 green king prawns
3 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Peel and devein prawns, leaving tails in tact.
2. Combine butter and garlic. Cook for 1 minute on HIGH.
3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2
minutes.
4. Serve in individual dishes sprinkle with parsley.
