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TOMATO BASIL MUSSELS
Serves: 4
Ingredients:
1 kg fresh mussels
1
⁄4 cup water
1 tablespoon olive oil
1 leek, sliced
1 clove garlic, crushed
1 (425 g) can tomato pieces
1 tablespoon tomato paste
1
⁄2 teaspoon oregano
2 tablespoons chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for 2
minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10
for 3 to 4 minutes. Add mussels. Cover and cook on
P10 for 2 to 3 minutes. Serve immediately.
BOUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons olive oil
2 onions, sliced
1 large leek, sliced
4 cloves garlic, crushed
425 g tomato pieces
1
⁄2 cup tomato paste
4 cups hot fish stock
1
⁄3 cup dry white wine
1 tablespoon fresh thyme leaves
1
⁄
2 teaspoon saffron powder
1 teaspoon chilli powder
freshly ground black pepper
salt
500 g firm fish fillets, chopped
500 g green prawns meat de-veined
Method:
Place oil, onions, leek and garlic in a 4-litre dish. Cover
and cook on P10 for 6 to 8 minutes. Stir halfway
through cooking. Add tomatoes, tomato paste, fish
stock, wine, thyme, saffron, and chilli powder. Season
with salt and pepper. Cook on P10 for 12 minutes. Add
fish fillets and prawns. Cook on P10 for 8 to 10
minutes or until seafood is cooked. Serve garnished
with fresh thyme.
GARLIC PRAWNS
Serves: 2
Ingredients:
60 g butter
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
P10 for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on P6 for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
SALMON STEAKS WITH LIME BUTTER
Serves: 4
Ingredients:
30 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄2 teaspoon sugar
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap. Select
Fish, then Start.
OYSTERS KILPATRICK
Makes: 12
Ingredients:
2 rashers bacon finely chopped
1 tablespoon worcestershire sauce
2 teaspoons lemon juice
1 tablespoon barbecue sauce
12 oysters in shell
Method:
Spread bacon onto a dinner plate. Cover with paper
towel and cook on P10 for 2 to 3 minutes. Mix
together worcestershire sauce, lemon juice and
barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
P10 for 1 to 1
1
⁄2 minutes. Serve with drinks or as an
entree.
SEAFOOD MARINARA
Serves: 4
Ingredients:
750 g Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄4 cup white wine
1
⁄4 cup fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
Fish and Shellfish