Flambe Prawns with Snow Peas

Serves: 4

Ingredients:

1 tablespoon butter
3 pound (1 1/2 kg) green prawns, peeled and vein removed
1 small red pepper (capsicum), cut into 3/4 inch (2 cm) strips
1 tablespoon chopped chives
1 tablespoon chili sauce
Grated rind of 1 lemon
Freshly ground black pepper
3 1/2 ounces (100 g) snow peas, topped and tailed
2 tablespoons cognac

Microwave Method:

1. Melt butter for 30 seconds on HIGH. Add prawns, pepper, chives, chili sauce, lemon rind and black pepper. Mix well.
2. Cook for 6-7 minutes on MEDIUM, stirring every 2 minutes.
3. Stir in snow peas and cook for a further 2-3 minutes on MEDIUM.
4. Heat cognac for 20 seconds on HIGH. Ignite and pour over prawns.
5. Serve immediately.

Creamy Salmon and Noodle Toss

Serves: 4

Ingredients:

2 cups noodles
3 cups hot water
1 packet Savory Chicken Supreme Soup
1 1/2 cups milk
6 spring onions (shallots), finely sliced
1 x 14 ounce (440 g) can red salmon, drained
4 ounces (125 g) ricotta cheese
Freshly ground pepper
2 tablespoons chopped parsley

Microwave Method:

1. Combine noodles and water in a 2-quart (litre) casserole dish. Cook for 14-16 minutes on HIGH. Drain well.
2. Mix together chicken soup, milk and spring onions in a jug. Cook for 3-5 minutes on HIGH, stirring once.
3. Stir in salmon, cooked noodles, ricotta cheese and pepper.
4. Pour mixture into 1.25-quart (litre) oval casserole dish.
5. Sprinkle with chopped parsley.
6. Serve hot or cold.

Seafood Lasagna

Serves: 6-8

Ingredients:

4 ounces (125 g) butter
1 1/2 cups all-purpose (plain) flour
1 teaspoon dry mustard
4 cups milk
1 pound (500 g) seafood marinara
1 packet precooked lasagna noodles
1 1/2 cups grated tasty cheese

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Stir in flour and dry mustard. Cook for 1 1/2 minutes on HIGH.
3. Gradually stir in milk. Cook for 6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.
4. Stir in marinara. Cook for 6-8 minutes on MEDIUM.
5. In a large dish cover noodles with boiling water. Leave for 5-10 minutes. Drain.
6. Layer noodles over base of a 2-quart (litre) rectangular casserole dish.
7. Cover noodles with 1/3 seafood sauce and 1/2 cup cheese. Repeat process, ending with seafood sauce and cheese.
8. Cook for 14-16 minutes on MEDIUM HIGH.
9. Allow to stand for 10 minutes before serving.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Stir in flour and dry mustard. Cook for 1 1/2 minutes on HIGH.
3. Gradually stir in milk. Cook for 6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.
4. Stir in marinara. Cook for 6-8 minutes on MEDIUM.
5. In a large dish cover noodles with boiling water. Leave for 5-10 minutes. Drain.
6. Layer noodles over base of a 2-quart (litre) rectangular casserole dish.
7. Preheat oven to 350 degrees F (180 degrees C).
8. Cover noodles with 1/3 seafood sauce and 1/2 cup cheese. Repeat process, ending with seafood sauce and cheese.
9. Place on Low Rack; cook lasagna for 15-17 minutes on LOW MIX/BAKE, or until tender.

Prawn Creole

Serves: 4

Ingredients:

1 pound (500 g) green prawns, shelled and vein removed
1 tablespoon butter
1 medium onion, chopped
1 pepper (capsicum), chopped
1 stick celery, sliced
2 tablespoons flour
1 x 13.5 ounce (425 g) can whole tomatoes
1/2 cup tomato paste
1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon chili powder

Microwave Method:

1. In a large bowl, melt butter for 20 seconds, add onion, capsicum and celery; cook for 3 minutes on HIGH.
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chili powder; mix well.
3. Cook uncovered for 5 minutes on HIGH, stirring once.
4. Add prawns and cook for 8-10 minutes on MEDIUM, stirring twice. Serve with rice.

Cheesy Salmon Rolls

Serves: 4-6

Ingredients:

Rolls:
12 lasagna noodles (6 1/2 ounce/200 g packet)
8 ounces (250 g) ricotta cheese
3 ounces (90 g) Cheddar cheese, grated
Salt and pepper to taste
2 eggs, lightly beaten
1 x 7 ounce (210 g) can red salmon, drained
2 teaspoons lemon juice
Sauce:
1 x 7 ounce (210 g) can tomato puree
1 tablespoon cornflour
2 tablespoons parsley, chopped

Microwave Method:

1. Place lasagna noodles in a large dish. Pour over 4 cups hot water. Cook for 3 minutes on HIGH. Drain and cool.
2. Combine ricotta cheese, Cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagna sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.

Sauce:

1. Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste. Stir in remaining puree and parsley.
2. Pour tomato puree over salmon rolls and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender.

Spinach and Salmon Loaf

Serves: 6

Ingredients:

8 spinach leaves
1 x 7 ounce (400 g) can salmon, drained
3 eggs
1/2 cup milk
1 tablespoon lemon juice
1/3 cup breadcrumbs
1/4 cup grated cheese

Microwave Method:

1. Rinse spinach, cut away stalks.
2. Place spinach in a large bowl, cover, cook for 1 minute on HIGH.
3. Line a lightly greased 9 x 4 inch (22 x 11 cm) loaf dish with 3 or 4 of the spinach leaves, leaving spinach hanging over the sides.
4. Squeeze out excess moisture and roughly chop the remaining spinach leaves.
5. Combine salmon, eggs, milk, lemon juice, breadcrumbs and cheese, stir in spinach.
6. Spoon mixture into spinach-lined dish. Enclose filling by overlapping spinach leaves.
7. Cook for 15-18 minutes on MEDIUM HIGH.
8. Stand for 5 minutes before turning out.
9. Serve hot or cold.

Creamy Prawn Creole

Serves: 4-6

Ingredients:

2 tablespoons butter
2 teaspoons curry powder
4 spring onions (shallots), sliced
1 clove garlic, crushed
1/2 red pepper (capsicum), finely sliced
8 fl oz (250 ml) can evaporated milk
1 tablespoon tomato paste
2 teaspoons soy sauce
1/2 cup sour cream
1 tablespoon dry sherry
2 pound (1 kg) green prawns, shelled and vein removed

Microwave Method:

1. Melt butter for 30 seconds on HIGH, add curry powder, spring onions, garlic and pepper. Cook for 2 minutes on HIGH.
2. Stir in evaporated milk, tomato paste, soy sauce and cook for a further 2 minutes on HIGH.
3. Add sour cream, sherry and prawns, stir well and cook for 8-10 minutes on MEDIUM.
4. Serve with boiled rice.

Garlic Mussels

Serves: 4 as an entree

Ingredients:

1/2 pound (250 g) mussels
1/2 pound (250 g) New Zealand mussels
2 cups water
1 cup wine
1 clove garlic, crushed
Garlic Butter:
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, crushed
Pepper

Microwave Method:

1. Wash mussels under running water; remove all traces of mud, seaweed and barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for 13-15 minutes on MEDIUM HIGH or until open, removing from liquid as they open. Discard unopened mussels.

Garlic Butter:

1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour 1/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.

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.

Oysters Kilpatrick

Serves: 6-8

Ingredients:

12 oysters in the half shell
3 tablespoons Worcestershire sauce
3 rashers bacon, finely chopped
Freshly ground black pepper

Microwave Method:

1. Place oyster shells in a circle on a dinner plate.
2. Spoon Worcestershire sauce evenly over oysters.
3. Sprinkle with black pepper.
4. Top with chopped bacon.
5. Cook for 5-6 minutes on MEDIUM.

Convection Microwave Method:

1. Place oyster shells in a circle on a pizza tray.
2. Spoon Worcestershire sauce evenly over oysters.
3. Sprinkle with black pepper.
4. Top with chopped bacon.
5. Place pizza tray on High Rack and GRILL for 6-8 minutes or until bacon is crispy.

Bombay Avocado Scallops

Serves: 4

Ingredients:

4 avocados, halved
1 pound (500 g) scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon flour
1/2 cup cream

Microwave Method:

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife. Mix halved scallops with the avocado flesh.
2. In a large jug, melt butter for 40 seconds on HIGH, add onion, apple, cumin, coriander and turmeric; mix well; cover and cook for 5 minutes on HIGH.
3. Add flour and cook, uncovered, a further 1 minute on HIGH.
4. Stir in cream, blend well.
5. Add the scallop and avocado mixture.
6. Cook for 3 minutes on MEDIUM.
7. Scoop mixture evenly back into the avocado shells. Serve hot.

Oysters in Macadamia Champagne Sauce

Serves: 2

Ingredients:

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

Ingredients:

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.

Peppered Squid

Serves: 4-6

Ingredients:

1 pound (500 g) squid hoods
1 cup port or red wine
1/2 cup olive oil
2 cloves garlic, crushed
1 bay leaf
1/4 teaspoon salt
1 tablespoon freshly cracked pepper
Sauce:
8 fl oz (250 ml) bottle tomato sauce
1 tablespoon chili, optional
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme

Microwave Method:

1. Cut squid hoods into rings. Rinse well.
2. Combine port, olive oil, garlic, bay leaf and salt. Pour over squid rings. Refrigerate overnight.
3. Drain marinade from squid. Toss in pepper.
4. Place squid into a shallow dish. Cook, uncovered, for 5-6 minutes on MEDIUM, tossing every minute.

Sauce:

1. Combine all sauce ingredients. Cook for 2-3 minutes on HIGH.
2. Serve hot with squid.

Garlic Prawns

Serves: 4

Ingredients:

24 green king prawns
1/3 cup olive oil
2 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley

Microwave Method:

1. Peel and remove vein from prawns, leaving tails intact.
2. Combine olive oil and butter. Cook for 3 minutes on HIGH. Stir in garlic. Cook for 1 minute on HIGH.
3. Stir in prawns. Cook for 4-6 minutes on MEDIUM, tossing every minute. Sprinkle with parsley.
4. Serve in individual dishes with garlic bread.

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.

Seafood Puff Pie

Serves: 4-6

Ingredients:

8 ounces (250 g) scallops
8 ounces (250 g) fish fillets
1/2 cup water
2 teaspoons lemon juice
5 crab sticks, sliced
6 oysters
8 ounces (250 g) cooked mussels
1 pound (500 g) cooked shrimp (prawns), peeled
1 teaspoon fresh chopped dill
2 sheets ready-rolled puff pastry
1 egg, lightly beaten
Sauce:
3 ounces (90 g) butter
1/2 cup all-purpose (plain) flour
1/4 teaspoon cayenne pepper
1/2 cup milk
1/2 pint (300 ml) cream
1/2 cup white wine

Convection Microwave Method:

1. Wash and clean seafood.
2. Poach scallops in water and lemon juice. Cover and cook for 3 minutes on MEDIUM HIGH.
3. Stir in fish fillets. Cover and cook a further 2 minutes on MEDIUM HIGH. Drain.
4. Mix in crab sticks, oysters, mussels and shrimp.
5. Melt butter for 1 minute on HIGH. Stir in cayenne pepper and all-purpose flour. Cook for 1 minute on HIGH.
6. Gradually stir in milk, cream and wine. Cook for 4-5 minutes on HIGH. Stir every minute.
7. Stir seafood mix into white sauce. Mix in dill.
8. Pour into a 2.5 quart (litre) casserole dish.
9. Preheat oven to 450 degrees F (220 degrees C).
10. Cut 1 sheet of pastry into 1 inch (2.5 cm) strips. Brush top of casserole dish with beaten egg. Line pastry around edge of dish.
11. Place second sheet of pastry over top of pie. Trim away excess pastry.
12. Decorate top of pastry by cutting into sections and making shapes from remaining pastry. Brush top with beaten egg.
13. Place on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.

Fish and Seafood

Cooking fish and shellfish, fresh or canned, in a microwave oven opens up a whole new prospect of seafood cuisine. Apart from the speed with which you can bring any of these deliciously fishy dishes from kitchen to table, you will discover how their fresh, natural flavors and moisture have been retained. Serve Prawn Creole, Tagliatelle and Crab Salad or Oysters in Macadamia Champagne Sauce as elegant first courses, or Whole Baked Snapper, Spinach and Salmon Loaf or Seafood Puff Pie as hearty main meals full of the ocean's goodness. Here's a great catch!

Bacon Wrapped Prawns
Baked Avocado with Crab Meat
Bombay Avocado Scallops
Bouillabaisse
Cheesy Salmon Pie
Cheesy Salmon Rolls
Citrus Prawn Fettuccine
Clam Chowder
Crab Mornay
Creamy Prawn Creole
Creole Jambalaya
Curried Fish with Roasted Peanuts
Fish Florentine
Fish Tomato Medley
Fish with Crunchy Camembert Topping
Fruity Prawn Curry
Garlic Mussels
Garlic Prawns
Gingered Prawn and Snow Pea Noodles
Lemon and Herb Salmon Fillets
Macaroni and Shrimp Au Gratin
Microwave Dim Sims
Octopus Salad
Oriental Seafood Salad
Osso Bucco
Oysters in Macadamia Champagne Sauce
Oysters Kilpatrick
Paella
Pasta with Curry Prawn Sauce
Peppered Squid
Prawn Creole
Pumpkin, Leek and Prawn Soup
Salmon Pate
Satay Prawns
Scallop and Vegetable Combination
Scallop, Carrot and Celery Soup
Seafood Combo
Seafood Lasagna
Seafood Medley
Seafood Puff Pie
Seafood Soup
Spaghetti Marinara
Spanish Rice
Spanish Shrimp
Spinach and Salmon Loaf
Squid in Tomato and Wine Sauce
Tagliatelle and Crab Salad
Tuna Loaf
Tuna Steaks with Mustard and Peppercorn Sauce
Whole Baked Snapper
Zucchini and Sea Perch Rissoles


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