A30092, R-880 C/B
26
SQUID IN
T
OMA
T
O
AND
WINE SAUCE
Serves 6
500 g squid tubes
1
/
2
teaspoon meat tenderiser
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1.
Cut squid tubes into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.
2.
Combine oil, onion and garlic. Cook for 1 minute on 100%.
3.
Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
100%.
4.
Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until
squid is firm.
5.
Sprinkle with fresh basil.
6.
Serve with French bread and tossed salad.
BOUILLABAISSE
Serves 8
6 mussels
750 g scallops
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil
1 onion, finely chopped
1.
Wash and clean seafood.
2.
Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.
3.
Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on 100%, stirring halfway through cooking.
4.
Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or
until mussels open. Discard any which stay closed.
5.
Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on 70%.
6.
Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes
on 70% or until fish flakes.
7.
Garnish with fresh basil.
BOMBA
Y
A
V
OCADO
SCALLOPS
Serves 4
4 avocados, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1
/
2
teaspoon cumin
1
/
2
teaspoon coriander
1
/
2
teaspoon turmeric
1 tablespoon flour
1
/
2
cup cream
1.
Remove flesh from avocado, leaving shell intact. Either scoop out with a
teaspoon or by making horizontal and vertical cuts in flesh, easing out with a
round-bladed knife. Mix halved scallops with the avocado flesh.
2.
In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.
Cover and cook for 5-6 minutes on 100%.
3.
Add flour and cook, uncovered, a further 1 minute on 100%.
4.
Stir in cream, blend well.
5.
Add the scallop and avocado mixture.
6.
Cook for 18-20 minutes on 50%. Stir during cooking and after cooking.
7.
Scoop mixture evenly back into the avocado shells. Serve hot.
1 clove garlic, crushed
1
1
/
2
cups fish stock
425 g can tomatoes, pur
e´e
d
1
/
2
cup white wine
2 tablespoons tomato paste
1
/
4
teaspoon turmeric
grated rind of 1 lemon
salt and pepper
1
/
4
cup chopped fresh basil
1 clove garlic, crushed
410 g can tomato, drained and chopped
1
/
4
cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
R880 C/B23-34
04.3.2, 3:30 PM
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