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.

Curried Fish with Roasted Peanuts

Serves: 4

Ingredients:

1 tablespoon butter
1 small onion, chopped
1 clove garlic, crushed
1 tablespoon flour
1 teaspoon ground lemon grass
1 teaspoon ground cumin
1 teaspoon ground coriander
1 chili pepper, finely chopped
2 tablespoons satay sauce
1 pound (500 g) fish fillets (roughly chopped)
2 tablespoons roasted peanuts

Microwave Method:

1. Combine butter, onion and garlic together. Cook for 2 minutes on HIGH.
2. Stir in flour, lemon grass, cumin, coriander and chili pepper. Cook for 1 minute on HIGH.
3. Stir in satay sauce and fish fillets.
4. Cook for 4-5 minutes on MEDIUM HIGH, stirring every 2 minutes.
5. Sprinkle with roasted peanuts.
6. Serve with boiled rice.