Bouillabaisse

Serves: 8

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 1/2 cups fish stock
13 1/2 ounce (425 g) can tomatoes, pureed
1/2 cup white wine
2 tablespoons tomato paste
1/4 teaspoon turmeric
Grated rind of 1 lemon
Salt and pepper
6 mussels
1 1/2 pounds (750 g) scallops
1 pound (500 g) green prawns, peeled and vein removed
1 pound (500 g) firm fish fillets, cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1/4 cup chopped fresh basil

Microwave Method:

1. Wash and clean seafood.
2. Heat oil for 1 minute on HIGH. Stir in onion and garlic; cook for 2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cook for 6 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, simmer for 4-5 minutes on MEDIUM HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cook for 5 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cook for 5-6 minutes on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.

Cooking Tip - Fish Dishes

The microwave cooks fish to perfection in minutes. Timing is the key to success as the tender flesh of fish drys out with lengthy cooking times. Follow recipes carefully and remember it is best to under-cook and check. By adding chopped shallots, fresh herbs, a little butter or lemon juice you can create delicious flavors with fish fillets and whole fish.

Rice Balls

Serves: 4-6 (10-12 balls)

Ingredients:

2 cups brown short grain rice
3 cups water
3 1/2 ounces (100 g) lean salami, finely chopped
3-4 spring onions (scallions), finely chopped
3 1/2 ounces (100 g) mushrooms, finely chopped
5 ounces (150 g) strong cheddar cheese, grated
1 egg
2 tablespoons tomato paste

Microwave Method:

1. Cook the rice in water in a large, covered dish for 10 minutes on HIGH, then 20 minutes on MEDIUM. Leave aside.
2. Microwave the salami, onions and mushrooms in a covered dish for 3 minutes on HIGH. Allow to cool a little. Stir in the cheese and chill.
3. Mix the rice, egg and tomato paste together. Mold spoonfuls of the salami mixture (about the size of a walnut) into balls. Pat the rice mixture around each center, making balls about the size of a golf ball. Place the rice balls in a circle around the edge of a greased dish and microwave in batches of five or six for about 6-7 minutes per dish until hot through.

Plum and Apricot Cake

Serves: 6-12

Ingredients:

4 1/2 ounces (140 g) dried apricots, chopped
1 cup water
4-5 plums, stoned and chopped
1/2 cup thick yogurt
1 tablespoon honey
1/2 cup unsweetened orange juice
1 egg, lightly beaten
2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1 teaspoon nutmeg

Microwave Method:

1. Microwave the apricots in a dish with the water on HIGH for 5 minutes, uncovered. Mix with the plums and stir well to mash the apricots a little. Add the yogurt, honey, juice and egg and stir well.
2. Mix the dry ingredients, then lightly fold into the fruit mixture. Turn into a greased ring pan, elevate in the oven and microwave on HIGH for 8-10 minutes. Cool at least 5-10 minutes before turning out.

Apple and Ginger Cake

Serves: 6-12

Ingredients:

2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
2 ounces (55 g) sultanas
2 eggs
1/4 cup unsweetened apple juice concentrate
1/4 cup honey
1/4 cup canola oil
2 medium green apples, cored and grated
4 ounces (125 g) preserved ginger, chopped
Passion Fruit Icing:
4 ounces (120 g) icing sugar mixture
1 small passion fruit

Microwave Method:

1. Mix the dry ingredients and sultanas. Whisk together the eggs, juice, honey and oil, then stir in the ginger and apple. Fold in the dry ingredients and pour into a greased ring pan. Microwave on HIGH for 8-10 minutes before turning out. Drizzle microwave icing over, if desired.
2. To make the passion fruit icing: Scoop the flesh from the passion fruit and mix to a thick paste with the icing sugar mixture. Microwave 20-30 seconds until liquid. While still hot, drizzle off a spoon over the cooled cake.