Panasonic NNCT857 Cookery Book & Operating Instructions page 77

Ingredients
15ml (1tbsp) olive oil
1 medium onion,
coarsely chopped
2 cloves garlic, crushed
700g (1½ lb) sweet
potatoes, peeled and
chopped
1 large red pepper,
deseeded and chopped
700ml (1¼ pints) veg-
etable stock
150ml (¼ pt) coconut
milk
salt and pepper
Ingredients
250g (9oz) streaky
bacon, de-rinded
225g (8oz) minced
pork
225g (8oz) pigs liver,
chopped
½tsp (3ml) rosemary
½tsp (3ml) thyme
½tsp (3ml) ground
mace
½tsp (3ml) allspice
salt & freshly milled
black pepper
30ml (2tbsp) dry white
wine
15g (½oz) butter
2 shallots, finely
chopped
1 clove garlic, crushed
1 egg, beaten
15g (½oz) plain flour
Dish: 3 litre (6 pt) bowl
Oven Accessory: glass turntable
1. Place the oil, onion and garlic in a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins.
2. Add the potato and pepper. Cover and cook on HIGH
MICROWAVE for 5 mins.
3. Add stock, cover and cook on MEDIUM MICROWAVE for 20
mins. or until the potatoes are soft, stirring halfway. Allow to cool
slightly.
4. Place in liquidiser and puree until smooth.
5. Stir in the coconut milk and season to taste. Heat on MEDIUM
MICROWAVE for 3 mins. or until piping hot.
Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
Oven Accessory: glass turntable and metal tray
1. Line base and sides of dish with bacon rashers, stretching each
rasher slightly with a knife.
2. Place the pork, liver, herbs, spices, seasoning and wine in a non
metallic bowl and marinate for 2 hours in the fridge.
3. Place butter, shallots and garlic in bowl. Place on glass turntable
and cook on HIGH MICROWAVE for 2 mins. Cool.
4. Combine the meat marinade with the onion mixture. Add the egg
and flour and mix well.
5. Turn into the bacon lined dish. Smooth the top and fold over the
bacon.
6. Cover with greaseproof paper, place on metal tray and cook on
COMBINATION: CONVECTION 160°C + WARM MICROWAVE
for 35-40 mins.
75
Serves 4
Serves 4-6