24
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 microwave safe bowl, cover mussels with wine, water and garlic.
Cook for 16-18 minutes on 550W or until open, removing from liquid as they
open. Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in a microwave safe jug for 30 seconds on 1100W, 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 in a large microwave safe bowl for 1-2 minutes on 1100W.
2. Stir in flour and dry mustard. Cook for 1
1
/2 minutes on 1100W.
3. Gradually stir in milk. Cook for 6-8 minutes on 1100W or until sauce is thick.
Stir every 2 minutes.
4. Stir in marinara. Cook for 4-6 minutes on 550W.
5. Layer sheets over base of a 2 litre square casserole dish.
6. Cover noodles with
1
/3 marinara sauce and
1
/2 cup cheese.
Repeat process, ending with marinara sauce and cheese.
7. Cook for 16-19 minutes on COMBI C3 and 3 minutes on GRILL.
8. 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 microwave safe bowl, melt butter for 1-1
1
/2
minutes on 1100W. Stir
in flour and mustard. Cook for a further 1 minute on 1100W.
2. Gradually stir in milk. Cook for 4-5 minutes on 1100W, stirring every 2
minutes.
3. Stir in onion, crab meat, 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 GRILL.
6. Serve with fresh garden salad.
2 x 170 g cans crab meat, drained
salt and pepper
1
/2 cup finely grated cheese
2 tablespoons cornflake crumbs
500 g seafood marinara
1 packet fresh lasagne sheets
1
1
/2 cups grated tasty cheese
SESAME PRAWNS
Serves 4
24 green king prawns (approx. 1 kg)
1 colve garlic
1 tablespoon ketjap manis
2 teaspoons sesame oil
1 tablespoon sesame seeds
6 bamboo skewers
1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.
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 GRILL.
Turn over halfway.
5. Serve with satay sauce and rice.
GARLIC BUTTER
40 g butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
2. Combine garlic, ketjap manis, sesame oil and sesame seeds. Pour over
prawns. Cover and refrigerate for 1-2 hours.
To Next Page
Loading...
