Sauces - Panasonic NN-CT555W Operating Instructions And Cookery Book

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 104
I
ngredients
30 ml (2 tbsp) custard
powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
I
ngredients
3 egg yolks
30 ml (2 tbsp) white wine
vinegar
100 g (4 oz) chilled, unsalted
butter, cut into cubes
pepper
I
ngredients
25 g (1oz) butter
75 g (3 oz) caster sugar
75 g (3 oz) soft brown sugar
50 g (2 oz) cocoa powder
1
3 ml ( / tsp) vanilla essence
2
1
300 ml ( / pt) milk
2
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Custard
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
1. Mix together the custard powder, sugar and a little milk to
form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway
through cooking time and again at the end.
Hollandaise sauce
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on HIGH power for 15
secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power for 10 secs. Repeat
10 secs. stages until sauce is thick and creamy.
5. Season and serve immediately with salmon steaks or
asparagus spears.
N.B. This sauce must not boil or eggs will curdle.
Chocolate sauce
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
1. Melt butter in a large bowl on HIGH power for 20-30 secs.
2. Stir in sugars, cocoa powder and vanilla essence.
3. Gradually add milk, stirring well.
4. Cook on HIGH power for 2 mins. Stir well. Repeat this again
three more times or until you achieve a smooth and glossy
consistency that coats the back of a spoon.
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