Panasonic NNA883 Cookery Book & Operating Instructions page 68

I
ngredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
I
ngredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground coriander
3 ml ( 1 / tsp) chilli powder, ground cardamom,
2
ground cloves
15 ml (1 tbsp) garam marsala
15 ml (1 tbsp) ground turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
3 /
450 ml ( pt) hot stock
4
I
ngredients
1 aubergine, sliced
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked and
finely diced
salt and pepper
Topping:
2 eggs
150 ml ( 1 / pt) single cream
4
100 g (4 oz) cheese, grated
25g (1 oz) Parmesan cheese, grated
Steak and Kidney Pudding
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.
Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out 3 / of the pastry to line basin.
4
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks
Madras Curry
Dish: large casserole dish with lid
1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot
stock.
4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr-1hr 30
mins. or until meat is tender, or use AUTO PROGRAM CASSEROLE. Serve with boiled rice
and lemon or lime wedges and poppadoms.
Moussaka
Dish: 20 cm (8") souffle dish
1. Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or
until bitter juices run out. Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or
until softened.
3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and
season, mix well.
4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan
cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins.
or until topping is puffed and golden.
dry.
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
Serves 4
Serves 4
Serves 4
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