Panasonic NNA883 Cookery Book & Operating Instructions page 67

I
ngredients
2 large aubergines
100g (4 oz) sliced crusty bread
250g (9 oz) minced beef
1 garlic clove, crushed
1 medium onion, chopped
3 vine-ripened tomatoes, skinned, seeded
and chopped
25g (1 oz) pitted black olives, chopped
2 tsp dried oregano
2 tbsp tomato puree
50g (2 oz) parmesan, freshly grated
2 eggs, separated
I
ngredients
675 g (1 1 / lb) braising steak, cubed
2
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
1 /
300 ml ( pt) hot beef stock
2
1 /
300 ml ( pt) light ale
2
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
I
ngredients
1 /
600 g (1 lb) braising steak, cubed
4
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
66
Stuffed Aubergines
Dish: shallow pyrex® dish
Oven Accessory: enamel shelf then glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.
2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole
aubergines on the shelf and cook on CONVECTION 220°C for 15-20 mins. or until soft.
3. Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.
4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
chop finely.
5. Use the bread to make breadcrumbs.
6. Put minced beef into a large bowl with garlic and onion and cook on HIGH power for 2 mins.
7. Add tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for
10 mins.
8. Mix the cheese and breadcrumbs together.
9. Stir the egg yolks into the meat mixture along with
10.Fill the aubergine skins with the filling.
11. Whisk the egg whites to a froth.
12.Brush each aubergine all over with the egg white.
13.Place aubergines in pyrex® dish and sprinkle with the remaining breadcrumbs
14.Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C +
GRILL 1 + WARM power for 15-18 mins.
Belgian Beef Casserole
Dish: large casserole with lid
1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:
CONVECTION 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO
PROGRAM CASSEROLE. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Combination: CONVECTION 160˚C + WARM power for a further 15 mins. The casserole is
ready when the bread slices are crisp and golden.
Hungarian Goulash
Dish: large casserole + lid
1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 30 mins, or until the
meat is tender, or on AUTO PROGRAM CASSEROLE.
3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.
2 /
of the cheesy breadcrumbs.
3
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
Serves 4
Serves 4
Serves 4