Sharp R-890E W

25
SQUID IN TOMATO AND WINE SAUCE Serves 6
500 g squid tubes
1 tablespoon soy sauce
1 tablespoon cornflour
1 tablespoon olive oil
1 shallot, chopped
1. Cut squid tubes into rings. Sprinkle with combined soy sauce and cornflour.
Refrigerate for 30 minutes.
2. Combine oil, onion and garlic in a large microwave safe bowl. Cook for 1
minute on 1100W.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
1100W.
4. Stir in squid. Cook for 10-12 minutes on 550W, 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 1100W
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on 1100W, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 770W 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 770W.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes
on 770W or until fish flakes.
7. Garnish with fresh basil.
CURRIED SCALLOPS Serves 4
40 g butter
1 onion, finely chopped
1
/2 teaspoon ground cumin
1
/2 teaspoon ground coriander
1
/2 teaspoon ground turmeric
1
/2 lemon, juiced
1
/4 cup cream
500 g scallops
1 tablespoon fresh coriander
1. In a large microwave safe glass bowl, combine the butter, onion, cumin,
ground coriander, turmeric and lemon juice. Cover and cook for 5-6 minutes
on 1100W.
2. Stir in the cream, blending well.
3. Add the scallops. Cook for 8-10 minutes on 550W, stirring every 2 minutes.
4. Serve with rice and garnish with fresh coriander.
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
400 g can tomato, diced
1
/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil