Whole Baked Snapper

Serves: 2

Ingredients:

1 pound (500 g) whole snapper, cleaned
2/3 cup wholemeal breadcrumbs
1/4 cup chopped apricots
2 spring onions (shallots), finely chopped
1/4 cup grated tasty cheese
2 teaspoons chopped parsley
1 egg, lightly beaten

Microwave Method:

1. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
2. Fill cavity of snapper with bread stuffing.
3. Shield head and tail of snapper with foil. Place on a rack.
4. Cook for 14-16 minutes on MEDIUM, turning over halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine breadcrumbs, apricots, spring onions, cheese, parsley and egg together. Mix well.
3. Fill cavity of snapper with bread stuffing.
4. Shield head and tail of snapper with foil. Place directly on Low Rack; cook for 15-20 minutes on LOW MIX/BAKE. Turn over halfway through cooking.

Tagliatelle and Crab Salad

Serves: 6-8

Ingredients:

1 pound (500 g) tagliatelle pasta
12 crab sticks, sliced
1//2 cup toasted pine nuts
6 spring onions (shallots), chopped
1/2 cup French dressing
1/2 pint (300 ml) cream
Salt and pepper

Microwave Method:

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 15-20 minutes on HIGH, until tender. Drain well.
2. Toss sliced crab sticks, pine nuts and spring onions through pasta.
3. Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

Squid in Tomato and Wine Sauce

Serves: 6

Ingredients:

1 pound (500 g) squid hoods
1/2 teaspoon meat tenderizer
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1 clove garlic, crushed
13 ounce (410 g) can tomatoes, drained and pureed
1/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil

Microwave Method:

1. Cut squid hoods into rings. Sprinkle with the combined meat tenderizer and cornflour. Refrigerate for 30 minutes.
2. Heat oil for 30 seconds on HIGH. Stir in 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 5-6 minutes on MEDIUM, tossing every minute until squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.

Paella

Serves: 8

Ingredients:

3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1/4 cup tomato paste
1 cup frozen peas
1 red pepper (capsicum), diced
1 green pepper (capsicum), diced
1/2 teaspoon turmeric
Paprika
2 cups white wine
2 pound (1 kg) fish fillets, cubed
24 green prawns, peeled with tails intact and vein removed
2 calamari hoods, sliced into rings
6 mussels

Microwave Method:

1. Combine rice and chicken stock together in a large dish. Cook for 50-60 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together. Cook for 2-3 minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cook for 3-5 minutes on HIGH, stirring halfway through cooking.
4. Stir in peas, peppers, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.
5. Heat white wine for 5-6 minutes on HIGH. Add fish fillets. Cook for 4-5 minutes on MEDIUM HIGH.
6. Stir in prawns and calamari. Cook a further 8-10 minutes on MEDIUM HIGH, until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Reheat Paella for 5-6 minutes on HIGH. Serve with French bread.