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– 57 –
Fish and Shell¿ sh
G
OLDEN
S
EAFOOD
P
IE
C
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 tablespoons À our
1 teaspoon French mustard
125 ml cream
8 sheets ¿ lo pastry
30
g
butter melted, extra
Method:
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. Place butter
and onion into a 1-litre dish. Cook on 1000 W for
2 minutes. 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.
Preheat oven to 200 °C with enamel shelf in place.
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. Place ramekins onto the enamel shelf in
lower shelf position and cook for 20 to 30 minutes or
until golden brown.
S
TEAMED
M
USSELS WITH
G
ARLIC
Serves: 2
Ingredients:
900 g mussels (weight in shells)
15 ml olive oil
1 onion ¿ nely chopped
2 garlic cloves, crushed
150 ml dry white wine
1 bunch À at-leaf parsley,¿ nely
chopped
Method:
Scrub mussels and pull off any beards discarding
any broken or open shells. Place oil, onion and garlic
in a dish, cover with pierced cling ¿ lm. Place on base
of oven and cook on 1000 W for 2 mins. Add wine
and cook on 1000 W for 3 mins. Add the mussels,
cover dish with pierced cling ¿ lm and cook on 600 W
for 5-6 mins. Discard any unopened shells. Add the
parsley and stir before serving.
C
OCONUT
F
ISH
C
URRY
Serves: 4 - 5
Ingredients:
1 onion
1 red pepper
200 ml (7 À oz) coconut milk
1 tomato
1 tbsp curry paste
juice of ½ lemon
600
g
(1 lb 3 oz) coley or pollock
salt and pepper
Method:
Sweat the chopped onion with the cubed pepper in
the dish, covered, for 4-5 mins on 1000 W. Add the
coconut milk, the peeled and chopped tomato, the
curry paste and lemon juice; Cook on 1000 W for 3
mins before adding the ¿ sh cut into cubes. Cover
and cook on 1000 W for 6-7 mins, stirring halfway
through cooking time. Season to taste before
serving. If you use 4 frozen ¿ sh ¿ llets, cook approx.
13 mins on 1000 W, turning halfway through cooking
time.
S
MOKED
F
ISH
Serves: 2 to 4
Ingredients:
2 medium sized smoked
¿ sh ¿ llets (approx. 500
g
)
1 tablespoon butter, melted
freshly ground black pepper
Method:
Place all ingredients in a 3-litre casserole dish. Cover
and cook on 600 W for 5 to 6 minutes or until cooked
and ¿ sh À akes when tested with a fork. Stir at half
time
To Cook by Sensor Menu:
Prepare as above. Leave uncovered. Select Steam
Fish, then touch Start.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon parsley, chopped
500
g
green prawns,
shelled and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on 1000 W for 1 minute.
Add lemon juice, parsley, and prawns. Cover and
cook on 600 W for 3 minutes, stir. Cook on 600 W for
3 minutes. Serve in individual ramekins.
F0003BH22QP_CB.indd 57 2014/5/27 9:14:32
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