– 85 –
Fish and Shellfi sh
S
ALMON
P
ÂTÉ
Makes: 2½ cups
Ingredients:
1 tablespoon butter
3 green onions, sliced
1 tablespoon plain fl our
1 teaspoon French mustard
salt and pepper
½ cup sour cream
¼ cup mayonnaise
¼ cup white wine
1 tablespoon lemon juice
440
g
can salmon,
drained and bones removed
1 tablespoon gelatine
¼ cup water
Method:
Place butter and green onions in a 1-litre casserole
dish. Cook on 1000 W for 2 to 3 minutes. Add fl our,
mustard, salt and pepper. Stir and cook on 1000 W
for 1 minute. Stir in sour cream, mayonnaise, wine,
lemon juice and salmon. Purée mixture in a blender
or food processor.
Place gelatine and water in small dish and cook on
1000 W for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 2½ cup
mould and refrigerate until set.
L
EMON
P
EPPER
F
ISH +
Serves: 2
Ingredients:
500
g
fi sh fi llets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
In a 1-litre dish place all ingredients. put the dish on
Grill Tray in lower shelf position, select crispy grill
for 18 minutes, add steam shot 3 minutes at ⅔
time
through cooking. Stand for 3 minutes.
S
EAFOOD
M
ARINARA
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
¼ 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 1000
W for 1 minute. Add remaining ingredients except
seafood to dish and cook on 1000 W for 5 minutes.
Purée tomato mixture in a blender or food processor
and pour over seafood. Cook on 800 W for 5 to 7
minutes. Stand for 5 minutes. Serve with pasta or
salad.
P
ORTUGUESE
B
AKED
C
URRY
Serves: 4
Ingredients:
60
g
chicken leg
60
g
shrimp
160
g
(4 pieces) scallop
20
g
onion
20
g
ham
20
g
mushroom
30
g
green beans
A: Moderate fi sh sauce
Moderate salt
Moderate pepper
B: 60
g
butter
2 teaspoon curry powder
C: 120
g
white sauce (can)
4 tablespoon coconut milk (or milk)
Moderate salt
Method:
1. Cut chicken, shrimp into 5 mm cubes, and fl avor
with scallop and A. Cut onions, ham, mushroom
in 8 mm cubes.
2. Other than scallops, put all other ingredients into
the casserole. Mix in with B, and then put into the
center of the oven with lid. Cook on 600 W for
1½-2 minutes. Take it out after heated, and then
stir evenly with C.
3. In the 10 cm diameter of two casseroles , place
in each 1 scallop, and pour in 2. Place them in
the center of the Grill Tray, and put the tray in the
lower shelf. Select crispy grill and cook for 16-17
minutes.
F0003BU00QP_CB_2016023.indd 85 2016/6/23 11:30:37
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