18
Cooking Guide
Seafood Marinara
Serves: 4
Ingredients:
250 g scallops
250 g prawns, shelled and deveined
1 squid, (approx. 275 g)
cleaned and sliced
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
/
4
cup white wine
1 tablespoon basil, chopped
pepper
chopped parsley
Method:
Place cleaned seafood into a 2-litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
HIGH for 1 minute. Add remaining ingredients
except seafood to dish and cook on HIGH for
5 minutes. Purée tomato mixture in a blender or
food processor and pour over seafood. Cook on
MED HIGH for 5 to 7 minutes. Stand for 5 minutes.
Serve with pasta or salad.
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
60 g butter melted, extra
Method:
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 MEDIUM for 6 to 8 minutes
or until seafood is just tender. Set aside. Place butter
and onion into a 1-litre dish. Cook on HIGH for
2 minutes.
Blend in flour and mustard and cooking liquid from
the seafood. Cook on HIGH for 4 minutes, stirring
every minute until sauce boils and thickens. Stir in
cream and gentry fold in seafood. Preheat oven
to Convection 200°C. Divide seafood mixture
between 4 x 2 cup ramekin dishes. Lay out sheets
of filo pastry and brush with butter. Gentry scrunch
2 sheets of filo onto the top of each ramekin dish,
ensure all sauce mixture is covered. Place ramekins
onto Low Rack and cook on 200°C for 20 to
30 minutes or until golden brown.
Golden Seafood Pie
Makes: 24 skewers
Ingredients:
1 kg firm white fish fillets,
cut into long thin strips
melted butter for brushing
Marinade:
1
/
4
cup lemon juice
1 tablespoon olive oil
2 green onions, chopped
1 tablespoon finely chopped dill
black pepper
Method:
Place fish in a large mixing bowl.
Mix all marinade ingredients until well combined.
Pour marinade over fish and chill for 2 hours only.
Thread fish onto skewers (similar to a snake shape).
Brush High Rack with melted butter. Place skewers
on High Rack. Cook on Grill 1 for 8 to 12 minutes,
turning halfway through cooking. Serve with coconut
rice.
Tip: Half freeze fish before slicing so finer strips may
be cut.
Barbecue Fish Skewers
G
Seafood Marinara
Fish and Shellfish
C
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