Oyster Soup; Bouillabaisse; Malay Coconut Fish; Oysters Kilpatrick/Salmon Mornay - Panasonic NN-ST557M Operation Manual

O S
YSTER OUP
Serves: 4 to 6
Ingredients:
30 g butter
2 tablespoons flour
2 cups chicken stock
1
⁄ cup cream
2
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
High for 1 minute. Add flour, stir well and cook on
High for 30 seconds. Gradually add stock, stirring
continuously. Cook on High for 5 to 7 minutes,
stirring halfway through cooking. Add cream,
oysters, salt and pepper. Cook on Medium-High for 1
to 2 minutes. Spoon into individual dishes and
garnish with chives.
B
OUILLABAISSE
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
⁄ cup tomato paste
2
4 cups hot fish stock
1
⁄ cup dry white wine
3
1 tablespoon fresh thyme leaves
1
⁄ teaspoon saffron powder
2
1 teaspoon chilli powder
freshly ground black pepper
salt
500 g firm fish fillets, chopped
500 g green prawn meat, de-veined
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on High 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 High
for 12 minutes. Add fish fillets and prawns. Cook on
High for 6 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
During cooking, popping sounds may be heard.
This is due to moisture trapped between the flesh,
particulary with oily fish such as salmon and
mackerel. This can be minimised when cooking if
the skin and flesh is pierced serveral times with a
skewer.
M C F
ALAY OCONUT
Serves: 4
Ingredients:
400 ml coconut milk
1 tablespoon chilli sauce
1 lime zested
5 cm piece peeled ginger, finely
chopped
1 tablespoon garam masala
1 tablespoon fish sauce
2 tablespoons brown sugar
800 g fish fillets, halved
1
⁄ cup fresh coriander leaves
4
Method:
Mix coconut milk, chilli sauce, lime rind, ginger,
garam masala, fish sauce and brown sugar in a 2-
litre dish. Cover and cook on High for 8 minutes, stir
halfway through. Add fish, ensuring all surfaces are
coated well. Cover and cook on Medium for 6 to 7
minutes, turning fish halfway through cooking. Allow
standing for 5 minutes. Top with coriander leaves
and serve with steamed rice.
O K
YSTERS ILPATRICK
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 High 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
1
High for 1 to 1 ⁄ minutes.
2
S M
ALMON ORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
1
⁄ cup flour
4
1 tablespoon chopped fresh parsley
pepper
1
⁄ teaspoon prepared mustard
2
1
1 ⁄ cups milk
2
440 g can salmon and liquid
1
⁄ cup fresh bread crumbs
2
1
⁄ cup grated cheese
3
Method:
Place butter and onion in a 4-cup jug. Cook on High
for 1 minute. Add flour and cook on High for 1
minute. Add parsley, pepper, mustard and gradually
blend in milk. Cook on High for 2 to 3 minutes, stir
halfway through cooking. Lightly mix through salmon
and liquid into sauce. Pour into serving dish and top
with bread crumbs and cheese. Cook for further 4 to
5 minutes on High power.
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ISH