Sharp Carousel R-2V58 Operation Manual And Cooking Manual page 20

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PAELLA CRAB MORNAY
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1 cup brown rice
1 green capsicum, diced
750 ml_ chicken stock
1 tablespoon olive oil
iHbe,;sapoon turmeric
2 cloves garlic, crushed 2 cups white wine
1 onion, chopped
250 g fish fillets, cubed
2 ripe tomatoes, chopped 12 green prawns,
l/4
cup tomato paste peeled with tails intact and deveined
l/2
cup frozen peas
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calamari hoods, sliced into rings
1 red capsicum, diced 4 mussels in shells
Combine rice and chicken stock together in a large dish. Cook for 32-38
minutes on lOO%, until tender.
Combine oil, garlic and onion together. Cook for 2-3 minutes on 100%.
Stir in tomatoes and tomato paste. Cook for 3-5 minutes on lOO%, stirring
halfway through cooking.
Stir in peas, capsicums, turmeric and paprika. Cook for 7-9 minutes on
lOO%, stir in cooked rice.
Heat white wine for 5-6 minutes on 100%. Add fish fillets. Cook for 4-5
minutes on 70%.
Stir in prawns and calamari. Cook a further 7-9 minutes on 70% until
prawns turn pink. Remove from wine.
Place mussels in remaining white wine. Cook for 3-5 minutes on lOO%,
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60 g butter
l/3
cup plain flour
l/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped
2 x 170 g cans crab meat, drained
2 hard-boiled eggs, sliced
salt and pepper
l/2 cup finely grated cheese
2 tablespoons cornflake crumbs
Melt butter for 1 minute on 100%. Stir in flour and mustard. Cook a
further 1 minute on 100%.
Gradually stir in milk. Cook for 5-7 minutes on lOO%, stirring every 2
minutes.
Stir in onion, crab meat, eggs, salt and pepper and l/4 cup cheese.
Place into a l-litre serving dish. Sprinkle with cornflake crumbs and
remaining cheese.
Cook for 12-15 minutes on 50%.
Serve with fresh garden salad.
Serves 6
until mussels open.
Gently fold seafood into rice mixture.
Reheat Paella for 18-20 minutes on 50%.
Serve with French bread.
WHOLE BAKED SCHNAPPER
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2/3 cup wholemeal breadcrumbs
l/4 cup chopped apricots
Serves 4
GARLIC PRAWNS
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24 green king prawns
l/3
cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Peel and devein prawns, leaving tails intact.
2. Combine butter and garlic. Cook for 1 minute on 100%.
3. Stir in oil and prawns.
4. Cook for 6-8 minutes on 50%, tossing every minute. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
Serves 4
2 shallots, finely chopped
l/4 cup grated tasty cheese
2 teaspoons chopped parsley
1 egg, beaten
500 g whole schnapper, cleaned
1. Combine breadcrumbs, apricots, shallots, cheese, parsley and egg
together. Mix well.
2. Fill cavity of schnapper with bread stuffing.
3. Shield head and tail of schnapper with foil. Place directly on rack.
4. Cook for 18-20 minutes on 50%, turning over halfway through cooking.
Serves 2