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MARINATED BABY OCTOPUS
400 g baby octopus
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
1 fresh chilli seeded and chopped
extra coriander, to garnish
lime wedges, to serve
1. Rinse the octopus thoroughly, making sure the heads are clean. Large
pieces of octopus should be cut into smaller pieces to ensure even cooking.
2. In a large bowl, combine balsamic vinegar, garlic, coriander and chilli.
3. Transfer the rinsed octopus to the bowl containing the sauces. Cover and
refrigerate for at least 2 hours, or overnight.
4. Arrange the marinated octopus in a shallow microwave safe glass dish.
Place on the high rack. Cook for 16-18 minutes on COMBI C-3, turning half
way through; a shorter or longer cooking time may be necessary depending
on your preference of texture.
5. Garnish with the coriander leaves and serve with the lime wedges or salad
greens.
SEAFOOD
CHEESY SALMON CANNELLONI
Serves 2
ROLLS
120 g cannelloni
250 g ricotta cheese
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice
2 tablespoons cheddar cheese, extra
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.
2. Place a spoonful of salmon mixture into each cannelloni. Place in a single
layer in a shallow heat-proof dish.
SAUCE
1. Combine cornflour with 2 tablespoons of tomato purée to form a smooth
paste. Stir in remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook covered for 16-18 minutes
on 770W or until cannelloni is tender.
3. Sprinkle the extra cheese over the pasta. Cover and cook for 2-3 minutes
on 770W.
GARLIC PRAWNS
24 green king prawns
40 g butter
3 cloves garlic, crushed
1. Peel and devein prawns, leaving tails intact.
2. Combine butter and garlic in a large microwave safe bowl. Cook for 11/2-2
minutes on 1100W.
3. Stir in oil and prawns.
4. Cook for 4-6 minutes on 550W, tossing every 2 minutes. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
22
Serves 4-6
SAUCE
1 tablespoon cornflour
410 g can tomato purée
2 tablespoons parsley, chopped
Serves 4
1/3 cup olive oil
1 tablespoon chopped
parsley
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