Fish - Panasonic NNCT857 Cookery Book & Operating Instructions

Ingredients
1 onion, finely chopped
1 garlic clove, crushed
25g (1oz) butter
225g (8oz) brown cap
mushrooms, quartered
225g (8oz) Arborio
(risotto) rice
juice and rind of 1
lemon
3ml (½tsp) saffron
strands, crushed
300ml (½ pt) hot veg-
etable stock
300ml (½ pt) white
wine
100g (4oz) frozen peas
300g (11oz) cooked,
peeled prawns
30ml (2tbsp) finely
chopped chives
Ingredients
25g (1oz) butter
1 clove garlic, crushed
1 small onion, finely
chopped
15ml (1 tbsp) plain
flour
15ml (1 tbsp) curry
powder
grated rind and juice of
1/2 lemon
300 ml (½ pt) hot fish
stock
25g (1oz) sultanas
10ml (2 tsp) tomato
puree
30ml (2 tbsp) mango
chutney
450g (1 lb) haddock,
skinned and chopped
salt and pepper
75g (3oz) creamed
coconut
Dish: large bowl
Oven Accessory: glass turntable
1. Put the onion, garlic, butter and mushrooms in a large bowl.
Place on glass turntable and cook on HIGH MICROWAVE for 5
mins.
2. Add rice, juice and rind of the lemon, saffron, stock and wine to
the mushroom mixture. Cover and cook on HIGH MICROWAVE
for 8 mins.
3. Stir the risotto. Add peas, re-cover and cook on HIGH
MICROWAVE for 4mins.
4. Add the prawns and chives and cook on MEDIUM MICROWAVE
for 3-4 mins.
5. Leave to stand for 2-3 mins and serve.
Dish: large casserole
Oven Accessory: glass turntable
1. Put the butter in the casserole dish and place on glass turntable.
Melt on HIGH MICROWAVE for 30 secs.
2. Stir in the garlic and onion and cook on HIGH MICROWAVE for
3 mins.
3. Stir in the flour, curry powder, lemon rind and juice and fish stock
and cook on HIGH MICROWAVE for 3 mins. stirring halfway
through the cooking time.
4. Stir in the remaining ingredients except the coconut, cover and
cook on HIGH MICROWAVE for 3-4 mins. or until fish flakes,
stirring occasionally.
5. Break up the coconut with a fork, then stir into the curry. Leave
to stand for 5 mins. Before serving with boiled rice.
85
Serves 4
Serves 4