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– 77 –
Fish and Shell¿ sh
S
TEAMED
P
UMPKIN WITH
S
EAFOOD AND
B
UTTER
Serves: 2
Ingredients:
120
g
(6 pieces) shrimp
100
g
(6 pieces) scallop
80
g
pumpkin
2 spears green asparagus*
40
g
natural cheese
(mozzarella, for pizza)
10
g
butter
moderate olive oil
moderate soy sauce
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 higher shelf position. Select
steam 1 for 2½ minutes, and then select
300 W + steam for 3 minutes. Finally, select
800 W for 4½ minutes.
3. Sprinkle on olive oil after heating, and then
sprinkle on pepper.
G
OLDEN
S
EAFOOD
P
IE
Serves: 4
Ingredients:
400
g
white ¿ sh ¿ llets
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 À our
1 teaspoon French mustard
125 ml cream
8 sheets ¿ lo pastry
30
g
butter melted, extra
Method:
1. Cut ¿ sh 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 À our 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 ¿ lo pastry and
brush with butter. Gently scrunch 2 sheets of
¿ lo 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.
F0003BH70QP_CB.indd 77F0003BH70QP_CB.indd 77 2014/7/9 13:33:522014/7/9 13:33:52
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