Sunday, January 25, 2009

Oysters in Macadamia Champagne Sauce

Serves: 2


12 oysters in the half shell
1/4 cup champagne or wine
2 egg yolks
2 teaspoons sour cream
2 tablespoons ground macadamia nuts

Convection Microwave Method:

1. Remove oysters from shell, rinse and drain well.
2. Scrub and dry shells and place on outer edge of pizza tray.
3. Heat champagne or wine in a medium bowl for 1 minute on HIGH. Whisk in egg yolks and sour cream, beat well.
4. Cook for 1 minute on MEDIUM, whisking every 20 seconds, or until mixture thickens and is frothy.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Return oysters to the shells. Sprinkle each oyster with 1/2 teaspoon ground macadamia nuts, then coat with a spoonful of sauce.
7. Sprinkle top with remaining nuts.
8. Place on Low Rack and cook for 5 minutes.

Crab Mornay

Serves: 6


2 ounces (60 g) butter
1/3 cup all-purpose (plain) flour
1/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped
2 x 6 ounce (170 g) cans crab meat, drained
2 hard-boiled eggs, sliced
Salt and pepper
1/2 cup finely grated cheese
2 tablespoons Cornflake crumbs

Microwave Method:

1. Melt butter for 1 minute on HIGH. Stir in flour and mustard. Cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 4-5 minutes on HIGH, stirring every 2 minutes.
3. Stir in onion, crab meat, eggs, salt and pepper and 1/4 cup cheese.
4. Place into 1 quart (litre) serving dish. Sprinkle with Cornflake crumbs and remaining cheese.
5. Cook for 8-9 minutes on MEDIUM.
6. Serve with fresh garden salad.