Sharp R-580D User Manual page 52

SQUID IN TOMATO AND WINE SAUCE
500 g squid tube
1
/ teaspoon meat tenderiser
2
(optional)
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.
2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
HIGH.
4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until
squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.
BOUILLABAISSE
6 mussels
750 g scallops
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil
1 onion, finely chopped
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM
HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes
on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.
1 clove garlic, crushed
410 g can tomato purée
1 / cup dry white wine
4
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
1 clove garlic, crushed
1 1 / cups fish stock
2
425 g can tomatoes, puréed
1
/ cup white wine
2
2 tablespoons tomato paste
1 / teaspoon turmeric
4
grated rind of 1 lemon
salt and pepper
basil
AVOCADO SCALLOPS
Serves 6
4 avocados, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 / teaspoon cumin
2
1 / teaspoon coriander
2
1 / teaspoon turmeric
2
1
/ cup cream
2
1 tablespoon fresh chives, chopped
2 tablespoons mozzarella cheese, grated
1 teaspoon paprika
Lemon juice
1. Halve avocados, remove seed and brush with lemon juice to prevent
browning.
2. In a large bowl, combine butter, onion, cumin, coriander and turmeric. Cover
and cook for 5-6 minutes on HIGH.
3. Stir in cream, blending well.
Serves 8
4. Add the scallops to the mixture and cook for a further 14-16 minutes on
MEDIUM. Stir during cooking and after cooking.
5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.
6. Cook for 1 minute on HIGH or until cheese has melted.
7. Garnish with Chives, serve hot.
29
Serves 4