22
SEAFOOD
CHEESY SALMON CANNELLONI
Serves 4-6
ROLLS
120 g cannelloni
250 g ricotta cheese
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice
2 tablespoons cheddar cheese, extra
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.
2. Place a spoonful of salmon mixture into each cannelloni. Place in a single
layer in a shallow heat-proof dish.
SAUCE
1. Combine cornflour with 2 tablespoons of tomato purée to form a
smooth paste. Stir in remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook covered for 16-18
minutes on 7 or until cannelloni is tender.
3. Sprinkle the extra cheese over the pasta. Cover and cook for 2-3
minutes on 770W.
MARINATED BABY OCTOPUS
Serves 2
400 g baby octopus
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
1 fresh chilli seeded and chopped
extra coriander, to garnish
lime wedges, to serve
1. Rinse the octopus thoroughly, making sure the heads are clean. Large
pieces of octopus should be cut into smaller pieces to ensure even
cooking.
2. In a large bowl, combine balsamic vinegar, garlic, coriander and chilli.
3. Transfer the rinsed octopus to the bowl containing the sauces. Cover and
refrigerate for at least 2 hours, or overnight.
4. Arrange the marinated octopus in a shallow microwave safe glass dish.
Place on the high rack. Cook for 16-18 minutes on COMBI C3,
turning half way through; a shorter or longer cooking time may be
necessary depending on your preference of texture.
5. Garnish with the coriander leaves and serve with the lime wedges or salad
greens.
SAUCE
1 tablespoon cornflour
410 g can tomato purée
2 tablespoons parsley, chopped
GARLIC PRAWNS
Serves 4
24 green king prawns
40 g butter
3 cloves garlic, crushed
1. Peel and devein prawns, leaving tails intact.
2. Combine butter and garlic in a large microwave safe bowl. Cook for
1 /
1
2-2 minutes on 1100W.
3. Stir in oil and prawns.
4. Cook for 4-6 minutes on 5 , tossing every 2 minutes. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
1
/3 cup olive oil
1 tablespoon chopped
parsley
50W
70W
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