Sharp R-380D, Руководство пользователя

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28
GARLIC MUSSELS
Serves 4 as entree
250 g mussels
250 g New Zealand 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
14-16 minutes on MEDIUM or until open, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, 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. In a large bowl, melt butter for 1-2 minutes on HIGH.
2. Stir in flour and dry mustard. Cook for 1
1
/
2
minutes on HIGH.
3. Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick.
Stir every 2 minutes.
4. Stir in marinara. Cook for 4-6 minutes on MEDIUM.
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 17-19 minutes on MEDIUM.
9. Allow to stand for 10 minutes before serving.
CRAB MORNAY
Serves 6
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/
3
cup plain flour
1
/
2
teaspoon dry mustard
2 cups milk
1. In a large bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard.
Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every 2 minutes.
3. Stir in onion, crab meat, salt and pepper,
1
/
4
cup cheese, tomato sauce,
tabasco, Worcestershire sauce and cream.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
1 onion, finely chopped
1 /
2
cup grated cheese
4 tablespoons tomato sauce
1 /
2
teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
500 g seafood marinara
1 packet precooked lasagne
noodles
1
1
/
2
cups grated tasty cheese
SESAME PRAWNS
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 a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn
over halfway.
5. Serve with satay sauce and rice.
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper