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A40267, SCR/SCRZ R380H C/B
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 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, finely sliced
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 4-5 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 flakes.
1 tablespoon fish 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,
finely sliced
1. Place tagliatelle in a large 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 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, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
CHILLI PRAWNS WITH SNOW PEAS
Serves 4
1 tablespoon butter
32 green prawns, peeled and deveined
1 small red capsicum (sweet pepper),
cut into 2 cm strips
1 tablespoon chopped fresh chives
1. Place the butter into a large microwave-safe bowl. Heat for 30 seconds on
HIGH, until melted.
2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper.
Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.
3. Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.
4. Serve immediately with rice.
1 teaspoon chilli sauce
grated rind of 1 lemon
freshly ground black pepper to taste
100 g snow peas, topped and tailed
R380H C/B,P23-29 03.8.9, 2:54 PM25