25
GARLIC MUSSELS
Serves 4 as ent
ree
500 g 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
16-18 minutes on 50% or until open, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1.
Melt butter in jug for 30 seconds on 100%, 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.
SEAFOOD LASAGNE
Serves 6-8
125 g butter
1
1
/
2
cups plain flour
1 teaspoon dry mustard
4 cups milk
1.
Melt butter for 1-2 minutes on 100% in a large bowl.
2.
Stir in flour and dry mustard. Cook for 1
1
/
2
minutes on 100%.
3.
Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick.
Stir every 2 minutes.
4.
Stir in marinara. Cook for 4-6 minutes on 50%.
5.
Dip noodles individually into a large bowl of boiling water.
6.
Layer noodles over base of a 2-litre rectanglar casserole dish.
7.
Cover noodles with
1
/
3
marinara sauce and
1
/
2
cup cheese.
Repeat process, ending with marinara sauce and cheese.
8.
Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL.
9.
Allow to stand for 10 minutes before serving.
CRAB MORN
A
Y
Serves 6
60 g butter
1
/
3
cup plain flour
1
/
2
teaspoon dry mustard
2 cups milk
1 onion, finely chopped
1.
In a large bowl, melt butter for 1-1
1
/
2
minutes on 100%. Stir in flour and
mustard. Cook for a further 1 minute on 100%.
2.
Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2
minutes.
3.
Stir in onion, crab meat, eggs, salt and pepper and
1
/
4
cup cheese.
4.
Place into a 1-litre serving dish. Sprinkle with cornflake crumbs and remain-
ing cheese.
5.
Cook for 13-15 minutes on LOW MIX TOP GRILL.
6.
Serve with fresh garden salad.
2 x 170 g cans crab meat, drained
2 hard-boiled eggs, sliced
salt and pepper
1
/
2
cup finely grated cheese
2 tablespoons cornflake crumbs
500 g seafood marinara
1 packet precooked lasagne
noodles
1
1
/
2
cups grated tasty cheese
SESAME PRA
WNS
Serves 4
24 green king prawns (approx. 1 kg)
1
/
4
cup port
1
/
4
cup oil
1
/
4
cup chopped parsley
3 shallots, finely chopped
lemon pepper to taste
1
/
2
cup toasted sesame seeds
6 bamboo skewers
1.
Peel prawns, leaving tails intact, and devein. Place in a shallow dish.
2.
Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.
Marinate for 1-2 hours.
3.
Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.
4.
Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL.
Turn over halfway.
5.
Serve with satay sauce and rice.
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper