Sharp Carousel R-331Y, Руководство по эксплуатации

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12
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 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. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
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 sprinkled with parsley.
SEAFOOD
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, fi nely sliced
270 mL coconut cream
2 fi sh fi llets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH
stirring once during cooking.
2. Add fi sh sauce, fi sh stock and cook for 3 minutes on HIGH.
3. Add cubed fi sh and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until
noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion fl akes.
1 tablespoon fi sh sauce
1 packet of bean shoots
2 cloves garlic minced
1 packet of vermicelli noodles
1,125 mL Fish Stock
SMOKED SALMON TAGLIATELLE
Serves 4
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow peas, trimmed
100 g button mushrooms,
fi nely sliced
1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on
HIGH, stirring halfway. Drain pasta.
2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes
on HIGH.
4. In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring
once during cooking.
5. In a large shallow dish, combine pasta, snow peas, button mushrooms, smoked salmon
and dill. Stir gently until the pasta is well coated.
6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
2 cloves fresh garlic, crushed
2 small shallots, fi nely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
R-331Y(S) CB 1-28.indd Sec1:12 R-331Y(S) CB 1-28.indd Sec1:12 3/9/12 2:59:59 PM 3/9/12 2:59:59 PM