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RECIPES
MUSSELS PROVENCAL
Serves 4
INGREDIENTS
2 tablespoons olive oil
3-4 eschallots, finely chopped
2 teaspoons finely chopped, fresh thyme
½ cup chopped parsley
3 large ripe tomatoes, finely diced
3 cloves garlic, crushed
1 cup white wine
2kg fresh mussels, bearded and scrubbed
Freshly ground black pepper
METHOD
1. Heat the frypan on setting 10. Add oil
and eschallots and cook until softened
but not coloured.
2. Stir in thyme, half the parsley, tomatoes
and garlic and cook for 5 minutes.
3. Stir in wine and mussels and toss gently.
Cover with lid and cook until mussels
have just opened.
4. Toss through remaining parsley and
season with freshly ground black pepper.
Serve hot with crusty bread or traditional
hand cut potato chips and aioli.
STEAMED MISO SALMON
Serves 4-6
INGREDIENTS
L cup white miso
¼ cup mirin
2 tablespoons white sugar
2 teaspoons sesame oil
6 x 250g salmon fillets, skin removed and pin
boned
2 bunches thin asparagus, trimmed
Toasted sesame seeds and sliced green onions
to serve
Steamed short grain rice to serve
METHOD
1. Preheat frypan on setting SEAR and fill
with a minimum of 1 litre of water.
2. Line a tray or plate that fits easily onto
wire rack with baking paper.
3. Combine miso, mirin, sugar and sesame
oil and mix well to form a paste. Brush
3
⁄4 of the miso mixture over salmon fillets
and set aside.
4. Place asparagus onto a lined plate/tray
and drizzle over with remaining miso
mixture.
5. Place salmon fillets on top and position
tray over wire rack. Cover , and reduced
heat to setting 10. Cook 8-10 minutes or
until salmon is cooked to your liking.
Serve sprinkled with toasted sesame seeds
and sliced green onions.