Panasonic NN-CF874B Instruction Manual page 5

S S P
WEET & OUR
Serves: 4
Ingredients:
30 ml (2 tbsps) cornfl our
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) sherry
juice from can of pineapple below
seasoning to taste
450 g pork fi llet, diced
½ green pepper, chopped
225 g can pineapple chunks
Method:
Mix all sauce ingredients together. Layer pork,
pepper and pineapple in casserole. Pour over sauce,
cover and cook on 440 W for 15 mins. Or until meat
is tender, stirring occasionally.
B S
EEF TROGANOFF
Serves: 4
Ingredients:
1 tablespoon butter
1 onion, sliced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
200 g
sliced button mushrooms
1 tablespoon cornfl our
½ cup hot beef stock
½ cup sour cream
1 tablespoon chopped parsley
Method:
Place butter, onion, meat, sauces and mushrooms
into a 3-litre dish. Cook on 800 W for 8 to 10 minutes.
Combine stock and cornfl our in a small bowl, then
add to meat mixture. Stir well. Cook on 800 W for a
further 3 to 5 minutes. Add sour cream and parsley.
Stir and cook on 800 W for 2 minutes. Serve with
egg noodles or rice.
To Cook by Sensor Menu:
Place all ingredients except sour cream and parsley
into a 3-litre casserole dish. Select Casserole, then
touch Start. Stir through sour cream and parsley
before serving.
MP_F0003BH20QP_00.indb 74 MP_F0003BH20QP_00.indb 74
ORK
C B
HILLI EEF
Serves: 4 to 6
Ingredients:
500 g beef mince
1 diced onion
1 teaspoon minced garlic
35 g packet chilli seasoning mix
400 g
can tomato puree
440 g
can kidney beans, drained
Method:
Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook on 1000
W for 10 minutes. Stir halfway through cooking. Add
kidney beans and cook on 1000 W for a further 10
minutes. Stir halfway through cooking. Serve in taco
shells with chopped tomatoes and shredded lettuce
or with a salad and crusty bread.
M B E C
INI OEUF N ROUTE
Serves: 4
Ingredients:
15 g (0.5 oz) dried porcini mushrooms
15 g (0.5 oz) butter
225 g (8 oz) mushrooms
1 large onion,
peeled and fi nely chopped
150 ml (¼ pt) red wine
fi llet steaks, roughly 150 g (5 oz)
4
375 g (13 oz)
puff pastry
1 large egg, beaten
salt and pepper
Method:
Soak porcini mushrooms in boiling water for 20
mins. Drain and fi nely chop. Put the butter, all the
mushrooms and onions in a bowl and cover. Place
on the base of the oven and cook on 1000 W for 3
mins. Add wine to the mushroom mixture and cook
on 1000 W for 7-8 mins. Preheat on CONVECTION
200 °C. Place the fi llets on the enamel shelf in the
middle shelf position and cook on CONVECTION
200 °C for 10-15 mins. Allow to cool. Cut the pastry
into 4 pieces and roll each piece out of a 15 cm x
15 cm square and brush with beaten egg. Place a
¼ of the mushroom mixture into the centre of each
pastry square and place a fi llet on top. Season. Bring
the corners of the pastry to the centre and place on
greased enamel shelf. Brush with beaten egg. Cook
in the lower shelf position CONVECTION 220 °C
for 15-20 mins for medium and 25-30 mins for well
done.
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