Spaghetti Marinara
Makes 4 to 6 servings
30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and
chopped, liquid reserved
2 tablespoons tomato paste
½ cup water
1 chicken stock cube, crushed
500g fresh scallops, trimmed
500g fresh cooked prawns, shelled and
deveined
1 bottle oysters (10 to 12 oysters), drained
250g spaghetti, cooked and drained
3 tablespoons chopped fresh flat leaf parsley
Salt and freshly ground black pepper
1. Melt butter in cooking vessel on MIN/MED
setting; saute garlic until soft, about 2
minutes.
2. Add chopped tomatoes, reserved liquid,
tomato paste, water and stock cube.
3. Bring to the boil on MED setting; reduce
heat to simmer and cook uncovered for 15
minutes.
4. Add scallops and simmer a further 5
minutes. Add prawns and oysters; season
with salt and pepper.
5. Simmer until prawns and oysters are
heated through; serve over hot spaghetti.
Sprinkle with parsley.
NOTE:
Lobster or crab can be added or
substituted for scallops or prawns.
Normandy Chicken
Makes 4 servings
45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving pieces
½ cup chopped shallots or spring onions
1 clove garlic, crushed
3 rashers bacon, rind removed, chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored, quartered
¹⁄³ cup thickened cream
2 tablespoons freshly chopped flat leaf parsley
Salt and freshly ground black pepper
steamed or boiled rice, optional
1. Preheat cooking vessel on MED/MAX
setting with the lid on for 5 minutes.
2. Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
3. Place each piece of salmon on four
individual pieces of baking paper. Divide
the coconut mixture evenly over the tops
of the salmon. Fold each piece of foil up to
make four sealed parcels.
4. Place parcels in cooking vessel and
cook, covered, on MED setting for about
12-15 minutes or until cooked as desired.
Remove from heat.
5. Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.
16
Recipes for your Multicooker continued
