Panasonic NN-DF386M Operating Instruction And Cook Book page 73

Meatball kebabs with mustard sauce
Soak four bamboo skewers in warm water for 20 mins. In a large
bowl, blend together all meatball ingredients by hand until mixed
together well. Again, by hand, mould the mixture into 2.5 cm balls.
Whisk together all the sauce ingredients in a separate bowl until
brown sugar has dissolved. Cut the squash into 1.25 cm pieces.
Cut the pepper into 2.5 cm pieces. Thread meatballs alternately
with assorted cut vegetables and tomatoes onto each skewer.
Brush kebabs all over with the sauce and place onto the wire rack
making sure they are evenly spaced out. Place a large Pyrex®
shallow dish underneath the rack and cook on Combination Grill 1
+ SIMMER power for 30 mins turning the kebabs every 10 mins.
Tomato and Red Pepper Soup
Skin the tomatoes by plunging them in boiling water for 30 seconds.
Chop the fl esh and reserve any juice. Place half the oil in a bowl
with the onion and cover with pierced cling fi lm. Cook on HIGH
power for 2 minutes, stirring once. Add the peppers and remaining
oil, mixing well. Cover and cook on HIGH power for 5 minutes, stir-
ring halfway through cooking. Stir in the chopped tomatoes, tomato
purée, seasoning, sugar and a few tablespoons of stock. Cover
and cook on HIGH power for 4 minutes, stirring halfway through
cooking, until the vegetables are tender. Stir in the rest of the stock
and purée in a blender or food processor until smooth. Strain the
soup to remove the skins and season to taste. Pour into bowls,
swirl in the soured cream, if desired, and garnish with dill..
F0003BM53BP.indd sec71 F0003BM53BP.indd sec71
ingredients
approx 30 min
SERVES 4
Meatballs:
200 g minced chicken or turkey
200 g minced pork
140 g fi ne fresh
breadcrumbs
½ onion, fi nely chopped
¼ tsp. ground allspice
½ tsp. salt
freshly ground black
pepper to taste
Mustard Sauce:
50 g Dijon mustard
50 g brown sugar
1 ½ tbsp. cider vinegar
1 ½ tbsp. vegetable oil
1 tbsp. Fresh parsley,
fi nely chopped
For the Kebab Skewers:
100 g butternut squash
1 yellow bell pepper
100 g vine-ripened
cherry tomatoes
Dish: Small glass bowl
ingredients
approx 11 min
SERVES 4
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange
peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml (4 tbsp) soured cream
(optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Dish: large Pyrex® bowl
71
2017/2/17 15:02:48 2017/2/17 15:02:48