– 36 –
Fish and Shellfi sh
T
OMATO
B
ASIL
M
USSELS
Serves: 4
Ingredients:
1 kg fresh mussels
1
⁄
4
cup water
1 tablespoon olive oil
1 leek, sliced
1 clove garlic, crushed
1 (425 g) can tomato pieces
1 tablespoon tomato paste
1
⁄
2
teaspoon oregano
2 tablespoons chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for
2 minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10 for
3 to 4 minutes. Add mussels. Cover and cook on P10
for 2 to 3 minutes. Serve immediately.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
60 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2
teaspoon sugar
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 34.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
350 g fi sh fi llets
1
⁄
4
cup lemon juice
1 teaspoon black pepper
Method:
Place fi sh, lemon juice and cracked black pepper in a
1-litre casserole dish. Cook on P6 for 4 to 6 minutes.
Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 34.
For fi sh with a strong odour, eliminate the smell
after cooking by placing 600 ml of boiling water and
1 slice lemon in a large bowl, cook on P10 for 10
mins. Wipe out oven with a dry cloth.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750 g Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄
4
cup white wine
1 teaspoon basil
pepper
chopped parsley
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
O
YSTERS
K
ILPATRICK
Makes: 12
Ingredients:
2 rashers bacon fi nely chopped
1 tablespoon worcestershire sauce
2 teaspoons lemon juice
1 tablespoon barbecue sauce
12 oysters in shell
Method:
Spread bacon on a dinner plate. Cover with paper
towel and cook on P10 for 1 to 2 minutes. Mix
together worcestershire sauce, lemon juice and
barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
P10 for 1 to 1
1
⁄
2
minutes. Serve with drinks or as an
entree.
Seafood Marinara
F00039Y40QP_CB.indd 36F00039Y40QP_CB.indd 36 2011-6-29 15:38:102011-6-29 15:38:10
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