Panasonic nn-sd686s Operation Manual page 31

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V 4 @ ) K e I 4 @ 6 K
I 4 @
T B M
OMATO ASIL
Serves: 4
Ingredients:
1 kg
1
⁄ cup
4
1 tablespoon
1
1
1 (425 g)
1 tablespoon
1
⁄ teaspoon
2
2 tablespoons
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for 2
minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10
for 3 to 4 minutes. Add mussels. Cover and cook on
P10 for 2 to 3 minutes. Serve immediately.
B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons
2
1
4
425 g
1
⁄ cup
2
4 cups
1
⁄ cup
3
1 tablespoon
1
⁄ teaspoon
2
1 teaspoon
500 g
500 g
Method:
Place oil, onions, leek and garlic in a 4-litre dish. Cover
and cook on P10 for 6 to 8 minutes. Stir halfway
through cooking. Add tomatoes, tomato paste, fish
stock, wine, thyme, saffron, and chilli powder. Season
with salt and pepper. Cook on P10 for 12 minutes. Add
fish fillets and prawns. Cook on P10 for 8 to 10
minutes or until seafood is cooked. Serve garnished
with fresh thyme.
G P
ARLIC RAWNS
Serves: 2
Ingredients:
60 g
1 teaspoon
1 tablespoon
1 tablespoon
500 g
Method:
Place butter and garlic in a 1-litre dish and cook on
P10 for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on P6 for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
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O 2 0 M h e I ' @ , e O 2 0 M g V 4 @ @ 6 X e ( Y @ ( M h f @ 5 f ( Y f
@ 0 M V + Y e
USSELS
fresh mussels
water
olive oil
leek, sliced
clove garlic, crushed
can tomato pieces
tomato paste
oregano
chopped fresh basil
freshly ground black pepper
olive oil
onions, sliced
large leek, sliced
cloves garlic, crushed
can tomato pieces
tomato paste
hot fish stock
dry white wine
fresh thyme leaves
saffron powder
chilli powder
freshly ground black pepper
salt
firm fish fillets, chopped
green prawns meat de-veined
butter
minced garlic
lemon juice
chopped parsley
peeled green prawns
S S
ALMON TEAKS WITH
Serves: 4
Ingredients:
30 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄ teaspoon sugar
2
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook / Auto Cook:
Prepare as above. Cover with plastic wrap. Refer to
directions on page 9.
O K
YSTERS ILPATRICK
Makes: 12
Ingredients:
2 rashers bacon finely chopped
1 tablespoon worcestershire sauce
2 teaspoons lemon juice
1 tablespoon barbecue sauce
12 oysters in shell
Method:
Spread bacon onto a dinner plate. Cover with paper
towel and cook on P10 for 2 to 3 minutes. Mix
together worcestershire sauce, lemon juice and
barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
1
P10 for 1 to 1 ⁄ minutes. Serve with drinks or as an
2
entree.
S M
EAFOOD ARINARA
Serves: 4
Ingredients:
750 g Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄ cup white wine
4
1
⁄ cup fresh basil leaves, chopped
4
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
– 10 –
(S) Å Å
L B
IME UTTER