Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 56

Roast Herb Chicken
Serves: 4
Ingredients:
1 x 1.5 g Chicken
60 g butter
1 tablespoon chopped rosemary
1 tablespoon parsley
Method:
Place butter in a 2 cup jug. Cook on MEDIUM HIGH
for 40 seconds. Add rosemary and parsley. Tie legs
of chicken together with string. Brush with butter
mixture. Place breast side down on a rack set in a
dish. Set COMBINATION 6 for 25 minutes. Turn
over. Set COMBINATION 6 for 25 minutes.
Roast Honey Duck Orange Sauce
Serves: 4 to 6
Ingredients:
1.5 kg duck
3 tablespoon honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Ingredients:
juice of 2 oranges
rind of 1 orange
1
/ cup water
4
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a rack into a 2-litre casserole dish.
Cook on Combination 6 for 30 to 40 minutes. Brush
the combined honey, liqueur and vinegar over the
duck and cook further for 10 minutes or until duck is
golden brown. Stand while preparing sauce.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup (500 ml) jug. Cook on HIGH for 1
2 minutes. Add vinegar and liqueur and cook on
HIGH for a further 30 seconds. Pour sauce over
duck, sprinkle with rind and serve.
Poultry
R
1 x 1.5 kg
60 g
15 ml
15 ml
MC
1.5 kg
45 ml
15 ml
15 ml
60 ml
15 ml
15 ml
15 ml
1
/ to
2
56
Plum Glazed Quails
Serves: 2 to 4
Ingredients:
4 quails
1
/ cup cooked long grain rice
2
1 tablespoons chopped shallots
(spring onions)
1 tablespoons finely chopped basil
2 tablespoons chopped shelled
pistachio nuts
pinch thyme
pinch cayenne pepper
1
/ teaspoons minced ginger
4
1 teaspoon milk
1 tablespoons plum jam
1 tablespoons Hoi-sin sauce
1 can (250 g) satsuma plums,
drained and seeds
removed
1
/ cup red wine
4
Method:
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, shallots (spring onions), basil,
pistachio nuts, thyme, cayenne, pepper, ginger and
1
milk. Mix well and place a
cavity of each quail. Tie the legs together and place
quails into a shallow 2-litre dish. Set aside. In a 2-
sup (500 g) jug, combine plum jam, hoi-sin sauce
and butter. Cook on HIGH for 30 to 40 seconds.
Brush jam mixture over quails and cook on
MEDIUM-HIGH for 10 to 14 minutes, brush with
glaze halfway through cooking. Cover and allow to
stand for 5 minutes whilst preparing the sauce.
Puree plums with wine and heat in a 2-cup (55 ml)
jug on HIGH for 1 to 2 minutes. Pour sauce over
quails and serve with vegetables or salad garnished
with extra pistachio nuts.
Camembert Chicken
Serves: 4 to 6
Ingredients:
1.5 kg Chicken
125 g Camembert cheese,
sliced thinly
25 g butter, melted
Method:
Clean and pat dry chicken with paper towel. Using
the back of a spoon, gently lift the skin away from
the flesh of the bird on the breast. Place the slices
of cheese under the skin. Brush chicken with butter.
Place the chicken on the low rack breast side up,
and cook on Combination 6 for 50 to 60 minutes,
stand for 15 minutes before serving.
4
125 ml
15 ml
15 ml
30 ml
1 ml
5 ml
15 ml
15 ml
1 can (250 g)
/ of the mixture into the
4
MC
1.5 kg
125 g
25 g