Sharp R-380D

27
PRAWN CREOLE Serves 4
1 tablespoon butter
1 medium onion, chopped
1 capsicum, chopped
1 stick celery, sliced
2 tablespoons flour
425 g can whole tomatoes
1
/2 cup tomato paste
1. In a large bowl, combine butter, onion, capsicum and celery. Cook for
4-5 minutes on HIGH.
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and
chilli powder; mix well.
3. Cook, uncovered, for 5 minutes on HIGH, stirring once.
4. Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve
with rice.
THAI SCALLOPS WITH VERCAMILLI
NOODLES Serves 4
500 g scallops
2 tablespoons butter
2 cloves garlic
1 tablespoon chopped lemon grass
1 tablespoon fresh chives, chopped
1 tablespoon fish sauce
1. In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2
minutes on HIGH.
2. Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir
well.
3. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.
4. Place vercamilli in hot water, and let stand until noodles are transparent and
have collapsed.
5. Serve scallops on a bed of noodles, sprinkled with coriander and chives.
1 teaspoon sesame oil
1 teaspoon caster sugar
2 tablespoons sweet Indonesia
soy sauce
1 red hot chilli
200 g vercemilli noodles
SMOKED SALMON TAGLIATELLE Serves 4
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow pease, trimmed
100 g button mushrooms,
finely sliced
1. Place tagliatelle in a large bowl with 4 cups of hot tap water. Cook for 14-16
minutes on HIGH, stirring halfway.
2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a
further 2 minutes on HIGH.
4. In a large shallow dish combine vegetables, pasta, cream smoked salmon
and dill. Stir gently until pasta is well coated.
5. Heat for 5 minutes on MEDIUM.
6. Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.
2 cloves fresh garlic
2 small shallots, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
SEAFOOD LAKSA Serves 4-6
1 tablespoon lemon grass
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
1 tablespoon fish fillets
1 packet of bean shoots
2 cloves garlic minced
1 packet of vercamelli noodles
4 cups fish stock
1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar
1
/2 teaspoon salt
1
/2 teaspoon chilli powder
500 g green prawns, peeled and deveined