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80
Fish
ingredients
Serves 2
900 g mussels (weight in shell)
15 g butter
2 shallots, nely sliced
1 clove of garlic, crushed
150 ml white wine
1 bunch at leaf parsley, nely chopped
100 ml double cream
Dish: 1 x large Pyrex® casserole dish
with lid, , 1 x serving dish
Accessory: Square Panacrunch Pan
Fill water tank
1. Scrub mussels and pull off any beards discarding any broken
or open shells.
2. Place butter, shallots and garlic in a large Pyrex® dish,
cover. Place on the base of the oven and cook on HIGH
MICROWAVE for 3 minutes.
3. Add wine and cook on HIGH MICROWAVE for 3 minutes. Put
to one side.
4. Spread the mussels out on the Square Panacrunch Pan in
the upper shelf position. Cook on STEAM 1 for 20 minutes.
Discard any unopened shells.
5. Add the parsley and cream to the sauce and pour in half of
the liquid collected in the Sqaure Panacrunch Pan and cook,
covered, on HIGH MICROWAVE for 3 minutes. Place the
mussels into a serving dish and pour the sauce over.
Moules mariniere
ingredients
Serves 2
25 g butter
4 cloves of garlic, crushed
250 ml white wine
400 ml chicken stock
salt and pepper
450 g raw king prawns
1 tbsp (15 ml) cornour
1 handful parsley, chopped
Dish: 1 x large Pyrex® casserole dish
with lid
Accessory: Square Panacrunch Pan
Fill water tank
ingredients
Serves 2
250 g fusilli pasta
1 litre boiling water
1 tsp (5 ml) olive oil
1 medium red pepper, sliced
1 medium yellow pepper, sliced
2 cloves of garlic, crushed
1 tsp (5 ml) crushed dried chillies
2 x 400 g tins chopped tomato
1 tsp (5 ml) granulated sugar
2 x 200 g tins tuna, drained
25 g fresh breadcrumbs
2 tbsp (30 ml) parmesan, grated
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x 24 x 24 cm Pyrex®
shallow dish
Accessory: Square Panacrunch Pan
1. Place the butter and garlic into a Pyrex® casserole dish,
cover. Cook on the base of the oven on HIGH MICROWAVE
for 1 minute.
2. Add the wine and chicken stock to the garlic and cook covered
on HIGH MICROWAVE for 5 minutes, uncover and cook for a
further 5 minutes. Season and set to one side.
3. Place the prawns on the Square Panacrunch Pan in the upper
shelf position and cook on STEAM 1 for 15 minutes.
4. Remove the prawns from the oven. Add the cornour and
parsley to the sauce, stir thoroughly and cook, covered for a
further 3 minutes, on HIGH MICROWAVE, stirring halfway.
5. Mix the prawns into the sauce and serve with crusty bread.
1. Place pasta in large Pyrex® casserole dish and add water.
Cover, place on the base of oven and cook on HIGH
MICROWAVE for 10 minutes, or until soft. Leave to stand for
2-3 minutes. Drain.
2. Place the oil and peppers in the shallow dish and cook on
HIGH MICROWAVE for 5 minutes, until the peppers have
slightly softened.
3. Add the garlic and chilli to the pepper mixture and cook on
HIGH MICROWAVE for 1 minute.
4. Add the tomatoes and sugar, stir and cook on HIGH
MICROWAVE for a further 5 minutes.
5. Stir tuna and pasta into the tomato and pepper mixture until
coated. Top with breadcrumbs and parmesan.
6. Place the dish on tthe base of the oven and cook on GRILL 1
LOW MICROWAVE for 5-7 minutes, or until golden.
Steamed garlic prawns
Spicy tuna pasta bake
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