26
SQUID IN TOMATO AND WINE SAUCE
Serves 6
500 g squid tubes
1
/2 teaspoon meat tenderiser
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1. Cut squid tubes into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.
2. Combine oil, onion and garlic. Cook for 1 minute on 100%.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
100%.
4. Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until
squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.
BOUILLABAISSE
Serves 8
6 mussels
750 g scallops
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil
1 onion, finely chopped
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on 100%, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or
until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on 70%.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes
on 70% or until fish flakes.
7. Garnish with fresh basil.
BOMBAY AVOCADO SCALLOPS
Serves 4
4 avocados, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1
/2 teaspoon cumin
1
/2 teaspoon coriander
1
/2 teaspoon turmeric
1 tablespoon flour
1
/2 cup cream
1. Remove flesh from avocado, leaving shell intact. Either scoop out with a
teaspoon or by making horizontal and vertical cuts in flesh, easing out with a
round-bladed knife. Mix halved scallops with the avocado flesh.
2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.
Cover and cook for 5-6 minutes on 100%.
3. Add flour and cook, uncovered, a further 1 minute on 100%.
4. Stir in cream, blend well.
5. Add the scallop and avocado mixture.
6. Cook for 18-20 minutes on 50%. Stir during cooking and after cooking.
7. Scoop mixture evenly back into the avocado shells. Serve hot.
1 clove garlic, crushed
1
1
/2 cups fish stock
425 g can tomatoes, pure´ ed
1
/2 cup white wine
2 tablespoons tomato paste
1
/4 teaspoon turmeric
grated rind of 1 lemon
salt and pepper
1
/4 cup chopped fresh basil
1 clove garlic, crushed
410 g can tomato, drained and chopped
1
/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
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