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Sharp R-67B1S

Sharp R-67B1S
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B-5
SEAFOOD
SEAFOOD LAKSA
Serves 4-6
2 tablespoons laksa paste 1 carrot, thinly sliced
1 tablespoon oil 100g rice vermicelli noodles
1 Tablespoon sliced lemongrass 270ml coconut cream
2 cloves garlic, crushed 100g bean sprouts
1 tablespoon fish sauce Coriander
250ml fish stock Fried onion flakes
2 fish fillets or 300g king prawns or both
1.
In a large microwave safe glass cook laksa paste, oil, lemon grass and garlic for 1
minute on MEDIUM HIGH (80%). Stir halfway during cooking.
2.
Add fish sauce and fish stock and cook for 2 minutes on MEDIUM HIGH (80%).
3.
Add the carrot, cubed fish and / or peeled and deveined prawns and cook for 6
minutes on MEDIUM HIGH (80%).
4.
Meanwhile, place noodles into a large bowl and pour over enough boiling water to
cover the noodles. Let it stand for 5 minutes or until noodles are soft and separate
from each other. Drain.
5.
Stir the coconut cream through the seafood mixture and cook for a further 3
minutes on MEDIUM (50%).
6.
Place the noodles and bean sprouts into a large serving bowl and pour over the
seafood mixture.
7.
Garnish with freshly torn coriander and fried onion flakes.
CRAB MORNAY
Serves 4-6
60 butter Salt and pepper, to taste
1/3 cup plain flour 1 cup parmesan cheese, grated
½ teaspoon dry mustard 4 tablespoons tomato sauce
2 cups milk 2 teaspoons Worcestershire sauce
1 tablespoon oil ½ teaspoon Tabasco sauce
1 onion, finely chopped 3 tablespoons cream
5 garlic cloves crushed ½ cup flat leaf parsley, finely
2 x 170g cans crab meat, drained chopped
1.
In a large microwave safe glass bowl, melt butter for 30 seconds on HIGH (100%).
Stir in flour and mustard. Cook for a further 1 minute on HIGH (100%).
2.
Gradually stir in milk, cook for 4 minutes on MEDIUM HIGH (80%), stirring
halfway through cooking.
3.
Place oil, onion and garlic in a small microwave safe glass bowl. Cook for 5
minutes on MEDIUM HIGH (80%), stirring halfway.
4.
Stir in onion and garlic, crab meat, salt and pepper, ¾ cup parmesan, tomato sauce,
Worcestershire sauce, Tabasco sauce and cream.
5.
Place into a 3 litre serving dish and cook for 10 minutes on MEDIUM (50%).
6.
Stir through the parsley and serve with pasta. Sprinkle with remaining parmesan
cheese.
SMOKED SALMON FETTUCCINI
Serves 4
250g fettuccine pasta, broken in half 2 cloves garlic, crushed
60g butter 1 brown onion, finely chopped
100g smoked salmon (sliced into strips) 300g thickened cream
100g snow peas, top and tailed 1 tablespoon fresh dill
100g button mushrooms, finely sliced 1 cup parmesan cheese
1. Place fettuccine in a large microwave safe glass bowl with 6 cups of hot water.
2. Cook for 15 minutes on MEDIUM
HIGH (80%), stirring halfway. Stand for 5
minutes then drain.
3. In a large microwave safe glass bowl cook garlic, butter and onions for 2 minutes
on MEDIUM (50%).
4. Add trimmed whole snow peas and button mushrooms and cook for a further 2
minutes on MEDIUM (50%).
5. In a large microwave safe bowl, place cream and cook for 4 minutes on MEDIUM
(50%), stirring halfway during cooking.
6. In a large
shallow dish, combine pasta, snow peas, button mushroom, smoked
salmon, dill and cream.
7. Sprinkle with parmesan cheese and cook for 6 minutes on MEDIUM HIGH (80%).
PRAWN CREOLE
Serves 4-6
20g butter 1 cup chicken stock
1 medium onion, chopped 2 teaspoons sugar
½ capsicum, chopped Pinch salt
1 stick celery, sliced ½ teaspoon chilli powder
2 tablespoons flour 500g green prawns,peeled,deveined
400g can whole tomatoes 1 tablespoon chopped fresh parsley
½ cup (50g) tomato paste
1. In a large microwave safe glass bowl, combine the butter, onion, capsicum and
celery. Cook for 4 minutes on HIGH (100%).
2. Stir in the flour, tomatoes, tomato paste, stock, sugar, salt and chilli powder. Mix
Well. Cook, uncovered for 5 minutes on MEDIUM HIGH (80%) stirring halfway.
3. Add the prawns and cook for 10 minutes on MEDIUM HIGH (80%), stirring
halfway through cooking.
4. Sprinkle with chopped parsley and serve with rice.

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