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STEAMED PUMPKIN WITH SEAFOOD AND BUT-
TER
Serves: 2
Ingredients:
120 g shrimp (6 pieces)
100 g scallop (6 pieces)
80 g pumpkin
2 spears green asparagus*
40 g natural cheese (mozzarella, for
pizza)
10 g butter
moderate olive oil
moderate pepper
2 sheets baking paper (30 x 35 cm)
A:
4 cloves garlic (cut into thin slices)
2 pieces basil (ripped)
moderate salt
B:
2 tablespoon milk
½ teaspoon stock powder
moderate salt
Method:
1. Remove heads and intestines from shrimp, then
sprinkle A on together with the scallop and set
aside. Cut pumpkin into 5 mm thick pieces, and
randomly pare peel off from few spots. Cut green
asparagus diagonally.
* Cut thick green asparagus spears into halves.
2. Pour water into the tank before cooking. Place
pumpkin on the 2 sheets of baking paper at
the bottom most layer, place on half of each of
the ingredients, and then sprinkle on prepared
B. Place in cheese and butter then wrap up;
place onto the grill tray in upper shelf position.
Select steam 1 for 2½ minutes, and then select
Combi 1 for 3 minutes. Finally, select 800 W for
4½ minutes.
3. Sprinkle on olive oil after heating, and then
sprinkle on pepper.
GOLDEN SEAFOOD PIE
Serves: 4
Ingredients:
400 g white fish fillets
200 g peeled green prawns
100 g calamari rings
1 cup water
1 tablespoon lemon juice
30 g butter
1 onion, sliced
1 clove garlic, crushed
2 tablespoon flour
1 teaspoon French mustard
125 ml cream
8 sheets filo pastry
30 g butter melted, extra
Method:
1. Cut fish into 3 cm cubes and place into a 2-litre
dish with prawns and calamari. Pour over
water and lemon juice. Cook on 600 W for 8 to
10 minutes or until seafood is just tender. Set
aside.
2. Place butter and onion into a 1-litre dish. Cook on
1000 W for 2 minutes.
3. Blend in flour and mustard and cooking liquid
from the seafood. Cook on 1000 W for 5 minutes,
stirring every minute until sauce boils and
thickens. Stir in cream and gently fold in seafood.
4. Preheat oven to 200 °C.
5. Divide seafood mixture between 4 × 2 cup
ramekin dishes. Lay out sheets of filo pastry and
brush with butter. Gently scrunch 2 sheets of
filo onto the top of each ramekin dish, ensure all
sauce mixture is covered.
6. Place ramekins onto the metal tray in lower shelf
position and cook 200 °C for 20 to 30 minutes or
until golden brown.
- 92 -
Fish and Shellfish
F0003CH50QP.indd 92F0003CH50QP.indd 92 2020/7/16 15:14:542020/7/16 15:14:54
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