Panasonic NN-SF574S Operating Instruction And Cook Book page 53

S K
ALMON EDGEREE
Serves: 4
Ingredients:
1 cup basmati rice
1½ cups water
60 g butter
1 onion, diced
2 tablespoons mild curry powder
2 tablespoons lemon juice
4 hard boiled eggs, quartered
400 g
can salmon, drained and fl aked
salt and pepper
parsley, chopped
Method:
Place rice and water in a 2 litre casserole dish. Cook
on Med-High for 12 minutes. In a separate dish, melt
butter on High for 1 minute. Add onion and cook on
High for 1 to 2 minutes. Add curry powder and lemon
juice, stir until well combined. Add rice and mix well
to coat all the rice grains. Chop half the eggs roughly
and stir through the rice with the salmon. Season.
Heat on High for 3 to 4 minutes. Serve garnished
with remaining egg and chopped parsley.
S B S
AUSAGE & EAN TUFFED
Serves: 4
Ingredients:
250 g
thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440 g red kidney beans, drained
½ cup cooked long grain rice
4 medium red capsicum
¼ cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner
plate. Cook on High for 2 minutes, turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on Med-High for 1 minutes. Remove
skins from sausages and cut sausages into 1cm
slices. Stir through onion mixture along with parsley,
beans and rice. Remove tops from capsicum. Take
out the seeds and white membrane and discard. Fill
capsicum with stuffi ng mixture. Place into a shallow
sided microwave safe dish. Blend together extra
tomato paste with half a cup of water. Pour over
and around capsicum. Cook uncovered on High for
12 to 14 minutes. Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
High for a further 2 minutes.
Tip: substitute any thin sausages Freeze leftover rice
then defrost on High for 2 minutes per cup.
P
ENNE
Serves: 4
Ingredients:
500 g
2 litres
1 tablespoon
3 cloves
1 teaspoon
1 kg (approx 5)
200 g
8
⅓ cup
⅓ cup
2 tablespoons
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on High for 12 to 14 minutes or until tender.
Drain and set aside. Place oil and garlic into a 2 litre
dish and cook on High for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and High for 5 minutes,
stir halfway through cooking. Add remaining
ingredients and cook on High for a further 10 minutes
or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
C
APSICUMS
High for 2 to 3 minutes to heat through. Season and
serve topped with extra basil leaves or parsley.
C
REAMY
Serves: 4
Ingredients:
250 g
5 cups
½ cup
1 cup
¼ cup
⅓ cup
300 ml
½ cup
¼ cup
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on High for 14 to 16 minutes, or cook by Auto
Cook. While pasta is cooking, prepare sauce. Place
all ingredients except ham and extra parmesan
cheese into a food processor. Prccess until smooth.
Drain pasta and add sauce. Serve topped with ham
and extra parmesan cheese.
To cook by Auto Cook:
Prepare as above. Select Pasta, press
– 51 –
P
UTTANESCA
Penne Pasta
boiling water
olive oil
garlic, crushed
dried chilli fl akes
tomatoes, roughly chopped
kalamata olives, pitted
anchovy fi llets, drained and
chopped
capers, drained and rinsed
fl at leaf parsley, chopped
fi nely shredded basil leaves
S D T
UN- RIED OMATO
penne
boiling water
sun-dried tamatoes in oil, drained
basil leaves
toasted pinenuts
grated parmesan cheese
cream
sliced ham
grated parmesan cheese, extra
to select 250 g, then press Start.
P
ENNE