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Main courses cont.
Seafood.
Curried Prawns Serves 6
3 tablespoons oil
6 shallots, cut into 5cm pieces
2 medium onions, peeled and sliced into rings
3 celery stalks, sliced into 1cm pieces
1
/
2
cup French beans
2 tablespoons curry powder
1kg cooked prawns, shelled
2 cups chicken stock
1
/
4
cup cornflour
2 tablespoons sherry
1
/
4
cup cream
1. Heat oil in frypan on setting 6. Add shallots,
onions, celery, beans and curry, saute until
onions are tender. Reduce heat to setting 2.
2. Add prawns and stock. Stir through
combined cornflour and sherry, stirring until
thickened. Cook for 3 minutes.
3. Stir through cream.
Serve with rice.
Baked Fish Serves 4
1 mullet (about 1kg), cleaned, head remove
fresh ground pepper
salt
grated rind and juice of lemon
3 large tomatoes, cut into wedges
250g mushrooms, finely sliced
1 tablespoon butter or margarine
extra fresh ground pepper
1. Sprinkle inside of fish with a little pepper,
salt and lemon rind.
2. Place tomato wedges, parsley and rosemary
inside cavity and close fish.
3. Lay fish onto a well greased sheet of
aluminium foil.
4. Top fish with mushroom slices. Drizzle over
lemon juice and dot with butter. Sprinkle
with fresh ground pepper to taste. Fold foil
over fish to make a parcel.
5. Heat frypan to setting 7 and cook for
approximately 10 minutes on each side or
until flesh is tender.
Grilled Fish Serves 4
8 small bream fillets
juice of 1 lemon
plain flour
1 tablespoon butter or margarine
1 tablespoon oil
1. Soak fillets in lemon juice for 10-15 minutes.
2. Coat fillets lightly in flour.
3. Heat butter or margarine and oil in frypan on
setting 6-7. Cook fillets for 2-3 minutes on
each side or until tender.
Serve with a parsley butter if desired.
Butter Crumbed Fish Serves 4
8 small bream fillets
plain flour
salt and pepper
1 egg
3 tablespoons milk
1 cup dry breadcrumbs
125g butter
1. Season flour with salt and pepper to taste.
2. Coat fillets lightly in seasoned flour, dip in
egg mixture then coat in breadcrumbs.
3. Melt butter in frypan on setting 6. Add fillets
and cook until golden on both sides and flesh
is tender.
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