– 35 –
Fish and Shell
fi
sh
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30
g
butter
2 tablespoons
fl
our
2 cups
chicken stock
½ cup
cream
20
bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
High for 1 minute. Add
fl
our, stir well and cook on
High for 30 seconds. Gradually add stock, stirring
continuously. Cook on High for 5 to 7 minutes, stirring
halfway through cooking. Add cream, oysters, salt
and pepper. Cook on Med-High for 1 to 2 minutes.
Spoon into individual dishes and garnish with chives.
O
YSTERS
K
ILPATRICK
Serves: 12
Ingredients:
2 rashers
bacon
fi
nely chopped
1 tablespoon
worcestershire sauce
2 teaspoons
lemon juice
1 tablespoon
barbecue sauce
12
oysters in shell
Method:
Spread bacon onto a dinner plate. Cover with
paper towel and cook on High for 2 to 3 minutes.
Mix together worcestershire sauce, lemon juice
and barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
High for 1 to 1½ minutes.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750
g
Marinara
mix
2 tablespoons
butter
1
clove garlic, crushed
2
tomatoes, peeled and chopped
1 tablespoon
tomato paste
¼ cup
white wine
¼ cup
fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on Med-High for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
High for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook
on Medium for 7 to 9 minutes, stir halfway through
cooking. Stand for 5 minutes. Serve with salad and
pasta.
B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons
olive oil
2 onions,
sliced
1
large leek, sliced
4 cloves
garlic, crushed
425
g
tomato
pieces
½ cup
tomato paste
4 cups
hot
fi
sh stock
⅓
cup
dry white wine
1 tablespoon
fresh thyme leaves
½ teaspoon
saffron powder
1 teaspoon
chilli powder
freshly ground black pepper
salt
500
g
fi
rm
fi
sh
fi
llets, chopped
500
g
green prawn meat, de-veined
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on High for 6 to 8 minutes. Stir
halfway through cooking. Add tomatoes, tomato
paste,
fi
sh stock, wine, thyme, saffron, and chilli
powder. Season with salt and pepper. Cook on High
for 12 minutes. Add
fi
sh
fi
llets and prawns. Cook on
High for 6 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
During cooking, popping sounds may be heard.
This is due to moisture trapped between the
fl
esh, particulary with oily
fi
sh such as salmon and
mackerel. This can be minimised when cooking if
the skin and
fl
esh is pierced serveral times with a
skewer.
F0003BN60QP.indb 35
F0003BN60QP.indb 35
2014/8/15 15:23:19
2014/8/15 15:23:19