Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 42

Lemon Pepper Chicken Wings
Mini Pizza
Makes: 2 to 4
Ingredients:
4 small round pita breads
2 tablespoons tomato paste
3
/ cup grated Mozzarella
4
cheese
3
/ cup chopped salami
4
50 g mushrooms, chopped
2 tomatoes, chopped
1 teaspoon mixed dried herbs
Method:
Place pita bread onto a dinner plate. Spread each
piece with tomato paste, then sprinkle with
remaining ingredients. Cook on MEDIUM for 4 to 5
minutes.
Cheese Straws
C
Makes: 60
Ingredients:
1 sheet ready rolled
puff pastry sheets
1
/ cup milk
4
1 cup Parmesan cheese
2 teaspoon paprika
Method:
Preheat oven to 200°C. Cut each pastry sheet into
10 equal strips (approx. 2 cm wide). Twist pastry
strips and place on a round greased baking tray.
Brush pastry with egg. Mix cheese and paprika
together and sprinkle over each twist.
Cook on 200°C for 10 to 12 minutes or until golden.
Soups, Snacks and Starters
4
30 ml
190 ml
190 ml
50 g
2
5 ml
1
60 ml
250 ml
10 ml
42
Lemon Pepper Chicken Wings
Serves: 4
Ingredients:
1
/ cup lemon juice
3
1
/ cup olive oil
4
2 cloves garlic, crushed
1 teaspoon whole grain mustard
2 tablespoons chopped parsley
1 teaspoon cracked black
peppercorns
1 kg chicken wings
Method:
Combine first six ingredients. Place chicken in a flat
dish and pour over remaining combined ingredients.
Marinate over night or for at least three hours.
Preheat oven on Grill 1. Arrange marinated chicken
on the low rack. Cook on Grill 1 for 22 to
24 minutes, turning once during cooking.
Pâté
Makes: 2 cups (500 ml)
Ingredients:
2 rashers bacon, rind
removed and bacon
chopped
1 small onion, finely
chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers, trimmed
and cut in half
1
/ teaspoon pepper
2
2 tablespoons brandy
2 tablespoons sour cream
Method:
Place bacon, onion, garlic and butter into a 1-litre
casserole dish. Cook on HIGH for 4 to 5 minutes.
Add chicken livers and pepper to mixture. Cover and
cook on MEDIUM for 6 to 7 minutes, stirring halfway
through cooking. Set aside and allow to cool. Place
cooled mixture in a blender or food processor. Add
brandy and sour cream and process until smooth.
Pour into a 2-cup (500 ml) mould and refrigerate
until set.
G
85 ml
60 ml
2
5 ml
30 ml
5 ml
1 kg
2
1
1
125 g
375 g
2 ml
30 ml
30 ml