Panasonic NN-CT890S Operating Instructions And Cookery Book page 101

Ingredients
Filling
15g (½oz) dried porcini
mushrooms
15g (½oz) butter
225g (8oz) mushrooms
1 large onion, peeled and
finely chopped
150ml (¼ pt) red wine
4 fillet steaks, roughly
150g (6oz) each
375g (11oz) puff pastry
1 large egg, beaten
salt & pepper
Ingredients
700g (1 ½ lb) lamb fillet,
cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
300ml (½ pt) white wine
400g (14oz) can chopped
tomatoes
45ml (3tbsp) Sliced Black
Olives
100g (4oz) linguine, bro-
ken into small pieces
150g (5oz) feta cheese
15g (½oz) fresh mint
Mini Boeuf En Croute
Dish: microwave safe bowl and greased baking sheet
Oven Accessory: glass turntable followed by enamel shelf in lower
position followed by wire shelf in lower position.
1. Soak porcini mushrooms in boiling water for 20 mins. Drain and
finely chop.
2. Put the butter, all the mushrooms and onions in a bowl. Place on
glass turntable and cook on HIGH MICROWAVE for 3 mins.
3. Add wine to the mushroom mixture and cook on HIGH
MICROWAVE for 7-8 mins
4. Preheat oven on CONVECTION 220°C.
5. Place the fillets on the enamel shelf and cook on CONVECTION
220°C for 20 mins. Allow to cool.
6. Cut the pastry into 4 pieces and roll each piece out to a 15cm x
15cm (7 in.) square and brush with beaten egg.
7. Place a ¼ of the mushroom mixture into the centre of each pastry
square and place a fillet on top. Season.
8. Bring the corners of the pastry to the centre and place on the baking
sheet. Brush with beaten egg. Place on wire shelf and cook on
CONVECTION 220°C for 15 mins for medium rare , 20 mins for
medium and 25 mins for well done
Greek Lamb Stew
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Place the lamb and onion in casserole. Cover, place on glass
turntable and cook on LOW MICROWAVE for 10 mins.
2. Split the chilli along its length leaving the top intact, – this adds
flavour to the stew without too much heat. Stir the chilli, garlic,
rosemary, wine and tomatoes into the lamb.
3. Cover, place casserole on metal tray and cook COMBINATION:
CONVECTION 160°C+WARM MICROWAVE for 1 hr stirring
halfway.
4. Stir in the black olives and linguine and continue to cook on
COMBINATION: CONVECTION 160ºC+WARM MICROWAVE for a
further 15 mins or until the linguine is cooked.
5. Remove the chilli and rosemary, and discard. Stir in feta cheese and
serve.
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Serves 4
Serves 4