Panasonic NN-SF574S Operating Instruction And Cook Book page 34

C P
HICKEN AND RAWN
Serves: 4
Ingredients:
Soup:
2 tablespoons laksa paste
400 ml coconut milk
1 litre chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Laksa:
250 g
rice noodles
8 cups boiling water
1 bunch coriander, leaves chopped
4 small red chillies, seeds removed
and fi nely chopped
½ cup bean sprouts
4 lime wedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
High for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on High for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts and
lime on top. Place the peanut oil and prawns in a
1-litre dish and cook on Med-High for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on High for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
N B
UTS AND OLTS
Serves: 6 to 8
Ingredients:
80 g
butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
100 g packet mixed rice crackers
100 g
fried noodles
200 g salted peanuts
125 g packet pretzel sticks
½ cup Nutri-Grain
Method:
Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
High for 1 to 2 minutes. Add remaining ingredients,
mix well and cook on High for 4 to 5 minutes. Stir
twice through cooking. Allow to cool. Place in a bowl
and serve with drinks. Store in an airtight container
once cool.
L
AKSA
– 32 –
N S
ACHOS UPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g
Taco seasoning mix
⅓ cup tomato paste
1 teaspoon Mexican chilli powder
310 g
can red kidney beans, mashed in
liquid
180 g corn chips
1 avocado
½ cup sour cream
½ cup grated cheese
paprika
Method:
Place meat in a 2-litre dish. Cook on Med-High for
6 minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco
mix, tomato paste, chilli powder and kidney beans.
Cook on Med-High for further 10 minutes, stirring
halfway through cooking. Place corn chips in a 3-litre
microwave suitable serving dish. Pile meat sauce in
the centre. In a small bowl, mash avocado and mix in
sour cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle with paprika. Heat
on Med-High for 3 to 4 minutes.
Z S
UCCHINI LICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on High for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot and cheese and fl our. In a
1-litre bowl whisk together eggs, oil and parsley. Add
to bacon mixture season with salt and pepper and
stir until combined. Pour into prepared dish. Cook on
Medium for 17 to 19 minutes.