Panasonic NN-S784 Operation Manual page 38

B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons olive oil
2 onions, sliced
1 large leek, sliced
4 cloves garlic, crushed
425 g can tomato pieces
1
⁄ cup tomato paste
2
4 cups hot fish stock
1
⁄ cup dry white wine
3
1 tablespoon fresh thyme leaves
1
⁄ teaspoon saffron powder
2
1 teaspoon chilli powder
freshly ground black pepper
salt
500 g firm fish fillets, chopped
500 g green prawn meat, de-veined
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on P10 for 6 to 8 minutes. Stir
halfway through cooking. Add tomatoes , tomato
paste, fish stock, wine, thyme, saffron, and chilli
powder. Season with salt and pepper. Cook on P10
for 12 minutes. Add fish fillets and prawns. Cook on
P10 for 7 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
When cooking fish, popping sounds may be heard.
This is due to moisture trapped between the flesh,
particularly with oily fish such as salmon and
mackerel. This can be minimised when cooking if
the skin and flesh is pierced serveral times with a
skewer.
S M
ALMON
Serves: 4
Ingredients:
40 g
1
1
⁄ cup
4
1 tablespoon
1
⁄ teaspoon
2
1
1 ⁄ cups
2
1 (440 g)
3
⁄ cup
4
1
⁄ cup
3
Method:
Place butter and onion in a 4-cup jug. Cook on P10
for 1 minute. Add flour and cook on P10 for 1 minute.
Add parsley, pepper, mustard and gradually blend in
milk. Cook on P10 for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and
liquid into sauce. Pour into serving dish and top with
bread crumbs and cheese. Cook for further 4 to 5
Bouillabaisse
minutes on P10 power.
G P
ARLIC
Serves: 2
Ingredients:
60 g
1 teaspoon
1 tablespoon
1 tablespoon
500 g
Method:
Place butter and garlic in a 1-litre dish and cook on
P10 for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on P6 for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual
ramekins.
M
ALAY COCONUT FISH
Serves: 4
Ingredients:
1 (400 ml)
1 tablespoon
1
5 cm piece
1 tablespoon
1 tablespoon
2 tablespoons
800 g
1
⁄ cup
4
Method:
Mix coconut milk, chilli sauce, lime rind, ginger,
garam masala, fish sauce and brown sugar in a 2-
litre dish. Cover and cook on P10 for 8 minutes, stir
halfway through. Add fish, ensuring all surfaces are
coated well. Cover and cook on P5 for 6 to 7
minutes, turning fish halfway through cooking. Allow
to stand for 5 minutes. Top with coriander leaves.
– 11 –
ORNAY
butter
onion, diced
flour
fresh parsley, chopped
pepper
prepared mustard
milk
can salmon, de-boned
fresh bread crumbs
grated cheese
RAWNS
butter
minced garlic
lemon juice
chopped parsley
peeled green prawns
can coconut milk
chilli sauce
lime zested
peeled ginger, finely chopped
garam masala
fish sauce
brown sugar
fish fillets, halved
fresh coriander leaves