Italian Dinner Party - Panasonic NNL763 Cookery Book

1 small onion, finely chopped
1 clove garlic, crushed
225 g (8 oz) chicken livers
5 ml (1 tsp) dried oregano
15 ml (1 tbsp) Dry Vermouth
salt and freshly ground black pepper
1 slice of lemon, quartered
2 green stuffed olives, halved
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh chopped parsley
100 g (4 oz) green lasagne
450 g (1 lb) firm white fish, skinned,
filleted and cut into cubes
60 ml (4 tbsp) lemon juice
1 red pepper, sliced
1 clove garlic, crushed
396 g (14 oz) can lobster bisque soup
100 g (4 oz) shelled prawns
30 ml (2 tbsp) cornflour
45 ml (3 tbsp) water
salt and black pepper to taste
1 /
300 ml (
15 ml (1 tbsp) Parmesan Cheese
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Italian Dinner Party

Italian Chicken Paté
Ingredients
Dish: small casserole + serving dish
Oven Accessory: glass tray
25 g (1 oz) butter
1. Place the onion, garlic and butter in
dish. Cover and cook on
3 mins. or until onion is soft.
2. Cut up chicken livers. Add to the onion
50 g (2 oz) butter
mixture, together with the oregano.
Cover and cook on
4-5 mins. stirring once.
Garnish:
N.B. liver may make a popping noise as
parsley
it cooks.
Ingredients Pesto Bread
1 Baton loaf
Dish: small bowl
75 g (3 oz) butter
Oven Accessory: glass tray then metal tray on glass tray
1. Cut bread into 1.5 cm (
diagonally, leaving bottom crust uncut.
2. Soften butter in a small dish on
1000 W for 10-20 secs. Mix butter and
Pesto sauce together until well blended.
Ingredients Seafood Lasagne
Dish: 20 x 25 cm (8 x 10") dish
Oven Accessory: glass tray then metal tray on glass tray
1. Cook lasagne with a drop of oil in a
large bowl with 1 litre (1
2 courgettes, sliced
boiling water, covered on
4 mins. Drain and separate.
1 onion, chopped
2. Place fish on a plate with lemon juice,
15 ml (1 tbsp) oil
cover and cook on
3-4 mins. (or AUTO PROGRAM FISH)
or until cooked.
3. Place vegetables in a bowl with the oil,
cover and cook on
pt) soured cream
2
or until softened. Drain.
4. Heat the soup in a large jug on
1000 W for 2 mins. Blend the cornflour
and water and stir into the soup. Cook
on
thickened. Mix with the prawns and fish.
1000 W for
1000 W for
3 / ") slices
4
3 /
pt) of salted
4
1000 W for
1000 W for
1000 W for 5 mins.
1000 W for 3 mins. or until
3. Allow mixture to cool for 5 mins. then
liquidise with the Vermouth and
seasoning until smooth. Spoon into
serving dish, smooth over top.
4. Melt 50 g (2 oz) butter in a small bowl
on 1000 W for 30-40 secs. Skim off
sediment and pour over top of paté.
Quickly arrange lemon quarters and
olives on top and chill before serving
garnished with parsley and Italian bread
sticks or Melba toast.
3. Spread each side of cut bread slices
with butter mixture. Place on heatproof
plate and cook on Combination:
230°C + 100 W for 8-10 mins. or until
crispy. Cut through base crust of each
slice before serving.
5. Place half the vegetables in the base of
the dish and place half the lasagne on
top. Cover with fish mixture, top with
remaining lasagne and place the
remaining vegetables on top.
6. Pour the cream on top of the
vegetables and sprinkle with cheese.
Cook on Combination:
250 W for 25-30 mins. or until golden
brown. Serve with a green salad.
Serve with Ice-cream for Dessert.
Serves: 6
Serves: 6
Serves: 6
200°C +