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Main Courses continued
Spaghetti Marinara
Makes 4 to 6 servings
30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and
chopped, liquid reserved
2 tablespoons tomato paste
½ cup water
1 chicken stock cube, crushed
500g (1 lb) fresh scallops, trimmed
500g fresh cooked prawns, shelled and
deveined
1 bottle oysters (10 to 12 oysters), drained
Salt and pepper
250g spaghetti, cooked and drained
3 tablespoons chopped parsley
Melt butter in cooking vessel on No. 3;
saute garlic until soft, about 2 minutes. Add
chopped tomatoes, reserved liquid, tomato
paste, water and stock cube. Bring to the
boil on No. 5; reduce heat to Simmer and
cook uncovered for 15 minutes. Add scallops,
and simmer a further 5 minutes. Add prawns
and oysters; season with salt and pepper.
Simmer until prawns and oysters are heated
through; serve over hot spaghetti. Sprinkle
with parsley.
Note: Lobster or crab can be added or
substituted for scallops or prawns.
Normandy Chicken
Makes 4 servings
45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving
½ cup chopped shallots or spring onions
1 clove garlic, crushed
3 rashers bacon, rind removed and chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored and
quartered
/
cup cream
1
3
2 tablespoons chopped parsley
Salt and pepper
Steamed or boiled rice, optional
Heat butter and oil in cooking vessel on No.
3; add chicken and fry until golden brown;
remove and set aside. Add shallots, garlic
and bacon to vessel; saute for 3 minutes.
Reduce heat to Simmer; stir in flour and
cook for 1 minute. Gradually stir in cider;
increase heat to No. 5 and bring to the boil,
stirring constantly. Add chicken, cover vessel
and reduce heat to Simmer. Simmer gently
for 30 minutes; add apple, cream, parsley,
salt and pepper to taste. Heat gently for 1
to 2 minutes; DO NOT BOIL. Serve with
steamed or boiled rice, if desired.
pieces
25
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