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SEAFOOD
CHEESY SALMON CANNELLONI
Serves 4-6
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.
2. Place spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow microwave safe glass dish.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure all sections
of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further
2-4 minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, fi nely sliced
270 mL coconut cream
2 fi sh fi llets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large microwave safe glass bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fi sh sauce, fi sh stock and cook for 3 minutes on HIGH.
3. Add cubed fi sh and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2-5 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles
collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion fl akes.
1 tablespoon fi sh sauce
1 packet of bean shoots
2 cloves garlic, crushed
1 packet of vermicelli noodles
1,125 mL Fish Stock
SMOKED SALMON TAGLIATELLE
Serves 4
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow peas, trimmed
100 g button mushrooms,
fi nely sliced
1. Place tagliatelle in a large microwave safe glass bowl with 6 cups of hot tap water. Cook for 10-12
minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.
2. In a large microwave safe glass bowl cook garlic, butter and green onions for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.
4.
In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.
5. In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill.
Stir gently until the pasta is well coated.
6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
2 cloves garlic, crushed
2 green onions, fi nely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
GARLIC MUSSELS
Serves 4 as entree
250 g mussels
250 g New Zealand 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 glass bowl, cover mussels with wine, water and garlic. Cook for
14-16 minutes on MEDIUM or until opened, removing from liquid as they open. Discard unopened
mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, 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.
CRAB MORNAY
Serves 6
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/3 cup plain fl our
1
/2 teaspoon dry mustard
2 cups milk
1. In a large microwave safe glass bowl, melt butter for 1 minute on HIGH. Stir in fl our and mustard.
Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.
3. Stir in onion, crab meat, salt and pepper, ¼ cup cheese, tomato sauce, tabasco, Worcestershire
sauce, cream and garlic.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
1 onion, fi nely chopped
1
/2 cup grated cheese
4 tablespoons tomato sauce
1
/2 teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
GARLIC BUTTER
40 g butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
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