Panasonic NN-ST462M Operating Instructions Manual page 61

Fruity Chicken Risotto
P ace the oi , onion and ginger in a arge bow . over, p ace on g ass
turntab e, and cook on
the cumin, turmeric, cinnamon and chicken. over and cook on
power for 1 min. Add the rice, stock, apricots and su tanas. over and
cook on G power for 10 mins and then ME UM power for
or unti the chicken and rice are cooked. Season to taste, cover and
a ow to stand 5 mins before serving.
Tagliatelle Toscana
Sprink e the aubergine with sa t and eave for 0 mins then rinse and
dry. P ace the pasta in a arge bow with 00 m 1 pt boi ing water.
over, p ace on g ass turntab e and cook on
unti tender. rain. P ace onion, gar ic and oi in a bow , cover and cook
on G power for
e cept the mozzare a, parmesan cheese and pasta, cover and cook
on G power for
P ace in a cassero e dish. Pour the sauce over the top. Sprink e with
parmesan. over and cook on
hot.
Vegetable Couscous
P ace a the vegetab es in a arge cassero e with the spices, sa t,
gar ic and chick peas. Add the hot vegetab e stock. over, p ace on
g ass turntab e and cook on
vegetab es are tender. rain. Pour 50 m ¾ pt of boi ing water over
the couscous. A ow to stand for 10 mins. over and cook on ME UM
power for 5 mins or unti warm and uffed. Separate the grains with a
fork and stir in the vegetab es.
IP4405_39Y61BP_01_120817.indd 61 IP4405_39Y61BP_01_120817.indd 61
G power for mins or unti softened. Add
G power for
mins or unti soft. Add the remaining ingredients
mins. Mi the drained pasta with the mozzare a.
G power for 5 mins unti piping
G power for 1 1 mins or unti the
ingredients
S ERV ES 4
30 m l (2 t b sp ) o l i v e oi l
1 oni o n, f i ne l y c hop p e d
G
2 cm ( ¾" ) fre sh ro ot g i nge r,
p ee l ed and c ho pp e d
10 m l (2 t sp ) cum in se ed s
mins
3 m l ( ½ ts p ) t ur m er i c
1 ci nna m o n st i ck , b rok e n i n ha lf
4 b one l es s c hic k e n b rea st s,
c ub e d
27 5 g ( 10 o z ) r i sot t o r i ce
47 5 m l ( 1 p t ) ho t c hic k e n st oc k
75 g (3 o z ) re a d y to e a t d r ie d
a pr ic o ts , c hop p e d
50 g (2 o z ) s ult a nas
sa l t a nd p e p p er
Di sh : l arg e b o w l
ingredients
S ERV ES 4
1 aub e r g ine , cub e d
sa l t
mins or
35 0 g ( 12 o z ) ta gl i a te ll e , f re sh
1 oni o n, c hop p e d
1 cl o v e ga r l i c cr us hed
15 m l (1 t b sp ) o l i v e oi l
40 0 g ( 14 o z ) ti n o f cho p p ed
to m at oe s
5 m l ( 1 tsp ) b a si l
15 m l (1 t b sp ) t o m a to p ure e
15 g (½ o z ) b utt er
sa l t a nd p e p p er
10 b l a ck ol i v es , s to ned
10 0 g ( 4 oz ) m oz z a rel l a , d i ce d
30 m l (2 t b sp ) p a r m es an
c he e se , g r a te d
Di sh : l arg e b o w l
ingredients
S ERV ES 4
1 la r g e oni o n, s li c ed
22 5 g ( 8 oz ) c our g e tt es , t hi ck l y
sl i ce d
22 5 g ( 8 oz ) g ree n b e ans,
c ho p p ed
22 5 g ( 8 oz ) c ar ro t s, thi ck l y sl ic e d
1 sm al l c aul i fl o we r, b ro k en int o
f lo ret s
39 6 g ( 14 o z ) ca n c hic k p e as ,
d r a ine d
5 m l ( 1 tsp ) t um e r i c
3 m l ( ½ ts p ) c i nnam on
sa l t
1 cl o v e ga r l i c, cr ushe d
30 0 m l ( ½ p t) ho t v eg et a b le s to ck
35 0 g ( 12 o z ) co usc ous
Di sh : l arg e ca s s ero le
55
2012-8-17 13:38:25 2012-8-17 13:38:25