Sharp Carousel R-880F

23
SEAFOOD
CHEESY SALMON ROLLS
Serves 4-6
ROLLS 12 lasagne noodles (200 g packet) 250 g ricotta cheese 90 g cheddar cheese, grated salt and pepper to taste 2 eggs, lightly beaten 210 g can red salmon, drained 2 teaspoons lemon juice 1. Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are
pliable to roll.
2. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly.
Place in a single layer in a shallow heat-proof dish, seam-side down.
SAUCE 1. Combine cornflour with 2 tablespoons of tomato purée to form a
smooth paste. Stir in remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook for 18-20 minutes on
70% or until noodles are tender.
PAELLA
Serves 8
3 cups brown rice 6 cups chicken stock 1 tablespoon olive oil 2 cloves garlic, crushed 1 onion, chopped 4 ripe tomatoes, chopped 1
/4 cup tomato paste
1 cup frozen peas 1 red capsicum, diced 1 green capsicum, diced
1. Combine rice and chicken stock together in a large casserole dish.
Cook for 45-50 minutes on 100%, until tender.
2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on 100%.
3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
100%, stirring halfway through cooking.
4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
100%, stir in cooked rice.
5. In a large bowl, heat white wine for 4-5 minutes on 100%. Add fish fillets.
Cover and cook for 4-6 minutes on 50%. Remove fish.
6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on 50%
until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on 70%, until
mussels open.
8. Gently fold seafood into rice mixture. 9. Cover and reheat Paella for 14-16 minutes on 50%.
10. Serve with French bread.
SAUCE
1 tablespoon cornflour 415 g can tomato purée 2 tablespoons parsley, chopped
GARLIC PRAWNS
Serves 4
24 green king prawns 2 tablespoons butter 3 cloves garlic, crushed 1. Peel and devein prawns, leaving tails intact. 2. Combine butter and garlic. Cook for 1
1
/2-2 minutes on 100%.
3. Stir in oil and prawns. 4. Cook for 4-6 minutes on 50%, tossing every 2 minutes. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
1
/3 cup olive oil
1 tablespoon chopped
parsley
1
/2 teaspoon turmeric
paprika 2 cups white wine 1 kg fish fillets, cubed 24 green prawns, peeled with
tails intact and deveined
2 calamari tubes, sliced into
rings
6 mussels