Panasonic NN-CF874B Instruction Manual page 3

G
OULASH
Serves: 4
Ingredients:
750 g diced lamb
1 onion, fi nely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon Flour
2 tablespoons tomato paste
1 teaspoon paprika
1 small red capsicum
cut into 2.5 cm cubes
1 cup beef stock
2 tablespoons sour cream
Method:
Place onion, garlic and butter in a 3-litre casserole
dish. Cook on 1000 W for 2 to 3 minutes. Add Flour,
tomato paste and paprika and cook on 1000 W for a
further 1 minute. Add lamb, capsicum, stock.
To Cook by Microwave:
Cover and cook on 600 W for 24 to 26 minutes. Stir
in sour cream and serve with vegetables.
L C
AMB HOPS WITH
Serves: 4
Ingredients:
Marinade:
¼ cup medium or dry sherry
3 tablespoons tomato paste
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon fi nely chopped fresh parsley
freshly ground black pepper to
taste
8 (approx. 800 g) lamb loin chops
Method:
Combine all marinade ingredients to form a thick
mixture. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours. Remove chops from
marinade (reserving this mixture) and place in a bowl
with lid. Cook on 800 W for 8 to 10 minutes, turning
over halfway through cooking. Place reserved
marinade mixture into a jug and heat on 1000 W for
1 to 2 minutes. Arrange chops on serving plate then
pour the sauce over. Serve garnished with parsley or
watercress.
MP_F0003BH20QP_00.indb 72 MP_F0003BH20QP_00.indb 72
S S
PICY AUCE
– 72 –
R B
OAST EEF
Serves: 6
Ingredients:
2 kg roast beef
seasoned fl our
Method:
Place beef on wire rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned Flour.
To Cook by Combination:
Place beef on glass shelf, cook on Combination 1 in
lower shelf positon for 50 to 60 minutes for medium
result. Stand covered for 10 minutes before serving.
Y P
UDDING C
ORKSHIRE
Serves: 6 to 8
Ingredients:
1 cup plain fl our
pinch of salt
1 egg
1½ cups milk
oil for greasing muffi n tins
Method:
Sift fl our and salt into a bowl. Break egg into fl our
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
To Cook by Convection:
Preheat oven to 220 °C. Brush twelve 7 × 3 cm
muffi n tins with oil, and place into oven for 2 to 3
minutes to heat oil. Remove tins and pour in batter
until tins are half full. Place on enamel shelf on lower
postion and cook on 220 °C for 15 to 20 minutes or
until golden. Serve with roast beef.
C B
ORNED EEF
Serves: 4
Ingredients:
1.5 to 1.7 kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in a
4-litre casserole dish. Add remaining ingredients.
Cover and cook on 1000 W for 10 minutes. Turn
meat, cover and cook on 600 W for 1⅓ to 1½ hours.
Stand corned silverside in cooking liquid for 10
minutes before serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on 440 W.
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