Meat And Poultry - Panasonic NN-SD26HM Operating Instructions Manual

Lamb in a Spicy Cream and Almond Sauce
ingredients
S er ve s 4
3 - 4 c l o v e s g a r l ic , c r u sh e d
1 c m ( ¼ " ) pi e c e f re sh gin ge r,
g r a t e d
5 0 g ( 2 o z ) g ro u n d a l m ond s
4 5 m l (3 t b sp) w a t e r
3 wh o l e c a rda m o n po ds
2 c l o v e s
2 . 5 c m ( 1 " ) st ic k o f c inn a mo n
1 o n i o n c h o pp e d
3 0 m l (2 t b sp) o i l
4 5 0 g ( 1 l b) b o n e d l a mb,
t r im m e d a n d c u t i n t o c ube s
5 m l ( 1 t sp) g ro u n d c or ia n de r
5 m l ( 1 t sp) g ro u n d c u min
1 . 5 m l (¼ t sp) g a r a m m a s a la
1 . 5 m l (¼ t sp) c a y e n n e p e ppe r
1 5 0 m l ( ¼ pt ) si n g l e cre a m
sa l t a n d p e pp e r
Di s h : L a rg e c a s s e ro l e d is h
Chicken Casserole
ingredients
S er ve s 4
2 5 g ( 1 o z ) b u t t e r
2 m e d iu m o n i o n s , sl i ce d
2 st i c k s c e l e r y, t ri m me d
a n d c h o pp e d
1 0 0 g ( 4 o z ) m u sh ro o m s, slic e d
4 c h i c ke n qu a rt e r s
( a pp ro x 2 l b) , s ki n n e d
3 0 0 m l ( ½ pt ) h o t c h i ck e n s toc k
3 0 0 g ( 1 1 o z ) c a n t o ma toe s
sa l t a n d p e pp e r
3 0 m l (2 t b sp) c o r n f l ou r
Di s h : 3 l i t re ( 6 p t ) c a s s ero le
Pork with Sweet & Sour Sauce
ingredients
S er ve s 2
2 2 5 g ( 8 o z ) po rk f i l le t, c u be d
S w ee t & S o ur S au c e:
1 5 m l (1 t b sp) o i l
1 sm a l l c a r ro t c u t i n t o
m a t c h st i c k s
1 spr i n g o n i o n , t h i n l y slic e d
sm a ll g re e n p e pp e r,
c u t i n t o st r i ps
2 2 5 g ( 8 o z )
c a n p i n e a p pl e c h u n ks ,
dr a i n e d ( re s e rv e j u i c e)
1 0 m l (2 t sp ) so f t bro wn s ug a r
5 m l ( 1 t sp) c o r n f l o u r
pi n c h g a r l i c sa l t
5 m l ( 1 t sp) c i d e r v i n ega r
1 0 m l (2 t sp ) so y sa u c e
5 m l ( 1 t sp) t o m a t o k et c h up
Di s h : s m a l l c a s s e ro l e
1. Mix together the garlic, ginger, almonds and water to make a thick
paste.
2. Place the cardamon pods, cloves, cinnamon, onion and oil in the
casserole dish cook on High power (1000 W) for 2 minutes.
3. Add the lamb, cover and cook for 6-8 minutes, on High power
(1000 W) or until light brown in colour. Stir halfway.
4. Stir in the rest of the spices, the almond mixture, cream, salt and
pepper. Cover and cook on Low power (440 W) for about 30-35
minutes, or until the meat is tender.
5. Stir the casserole 2-3 times during the cooking time.
6. Remove the whole cardamon pods, cloves and cinnamon before
serving with rice or other vegetables.
1. Place butter and vegetables in dish. Cover and cook on
High power (1000 W) for 2-4 minutes, or until soft.
2. Place chicken on top of vegetables, cover with stock and
tomatoes and add salt and pepper to taste.
3. Cover and cook on High power (1000 W) for 5 minutes then
Low power (440 W) for 30-35 minutes, or until well cooked
through. Mix cornflour with a little water.
4. Remove chicken from casserole, skim off excess fat and stir in
cornflour paste. Cook on High power (1000 W) for 5 minutes.
Serve chicken with sauce poured over.
N.B. If diced boneless breast is used in place of the quarters, reduce
2nd cooking time to 10-14 minutes on Low power (440 W) or until well
cooked through. Stir halfway.
1. Place pork in dish, cover and cook on Low power (440 W) for
9-11 minutes, or until juices run clear.
2. Place oil, carrot, onion and green pepper in a bowl. Cover and
cook on High power (1000 W) for 2-3 minutes, or until vegetables
are tender.
3. Mix half the reserved juice with the remaining ingredients except
pineapple. Cover and cook on High power (1000 W) for 2-3
minutes, or until clear and thickened. Stir halfway.
4. Add the sauce to the vegetables. Stir in the pineapple. Mix well.
5. Cook on High power (1000 W) for 1 minute or until heated through.
Spoon over cooked pork.
6. Reheat for 1-2 minutes on High power (1000 W) or until piping hot.
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