25
GARLIC MUSSELS
Serves 4 as entree
500 g mussels
1 cup wine
2 cups water
1 clove garlic, crushed
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
16-18 minutes on 50% or until open, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on 100%, add oil, garlic and pepper.
Pour
1
/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
SEAFOOD LASAGNE
Serves 6-8
125 g butter
1
1
/2 cups plain flour
1 teaspoon dry mustard
4 cups milk
1. Melt butter for 1-2 minutes on 100% in a large bowl.
2. Stir in flour and dry mustard. Cook for 1
1
/2 minutes on 100%.
3. Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick.
Stir every 2 minutes.
4. Stir in marinara. Cook for 4-6 minutes on 50%.
5. Dip noodles individually into a large bowl of boiling water.
6. Layer noodles over base of a 2-litre rectanglar casserole dish.
7. Cover noodles with
1
/3 marinara sauce and
1
/2 cup cheese.
Repeat process, ending with marinara sauce and cheese.
8. Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL.
9. Allow to stand for 10 minutes before serving.
CRAB MORNAY
Serves 6
60 g butter
1
/3 cup plain flour
1
/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped
1. In a large bowl, melt butter for 1-1
1
/2 minutes on 100%. Stir in flour and
mustard. Cook for a further 1 minute on 100%.
2. Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2
minutes.
3. Stir in onion, crab meat, eggs, salt and pepper and
1
/4 cup cheese.
4. Place into a 1-litre serving dish. Sprinkle with cornflake crumbs and remain-
ing cheese.
5. Cook for 13-15 minutes on LOW MIX TOP GRILL.
6. Serve with fresh garden salad.
2 x 170 g cans crab meat, drained
2 hard-boiled eggs, sliced
salt and pepper
1
/2 cup finely grated cheese
2 tablespoons cornflake crumbs
500 g seafood marinara
1 packet precooked lasagne
noodles
1
1
/2 cups grated tasty cheese
SESAME PRAWNS
Serves 4
24 green king prawns (approx. 1 kg)
1
/4 cup port
1
/4 cup oil
1
/4 cup chopped parsley
3 shallots, finely chopped
lemon pepper to taste
1
/2 cup toasted sesame seeds
6 bamboo skewers
1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.
2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.
Marinate for 1-2 hours.
3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.
4. Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL.
Turn over halfway.
5. Serve with satay sauce and rice.
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
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