Panasonic NN-SD277S Cookery Book & Operating Instructions page 34

I
ngredients
225 g (8oz) pork fillet, diced
Sweet & Sour Sauce:
15 ml (1tbsp) oil
1 small carrot cut into matchsticks
1 spring onion, thinly sliced
small green pepper, cut into strips
225 g (8oz) can pineapple chunks,
drained (reserve juice)
10 ml (2tsp) soft brown sugar
5 ml (1tsp) cornflour
pinch garlic salt
5 ml (1tsp) cider vinegar
10 ml (2tsp) soy sauce
5 ml (1tsp) tomato ketchup
I
ngredients
1 small onion, diced
1 clove garlic, crushed
5 ml (1tsp) oil
200 g (7oz) can chopped tomatoes
15 ml (1tbsp) tomato puree
5 ml (1tsp) mixed herbs
225 g (8oz) minced beef
salt and pepper
I
ngredients
50 g (2oz) creamed coconut
45 ml (3tbsp) crunchy peanut butter
45 ml (3tbsp) lemon juice
30 ml (2tbsp) soy sauce
large pinch of chilli powder
2 chicken breast fillets (approx 300g, 12 oz),
skinned
15 ml (1tbsp) vegetable oil
1 garlic clove, crushed
1
3 ml ( / tsp) ground turmeric
2
1
3 ml ( / tsp) five-spice powder
2
1
3 ml ( / tsp) coriander seeds
2
1
3 ml ( / tsp) cumin seeds
2
Pork with Sweet & Sour Sauce
1. Place pork in dish, cover and cook on LOW power
for 7-9 mins. or until juices run clear.
2. Place oil, carrot, onion and green pepper in a
bowl. Cover and cook on HIGH power for 2-3
mins. or until vegetables are tender.
3. Mix half the reserved juice with the remaining
ingredients except pineapple. Cover and cook on
HIGH power for 2-3 mins. or until clear and
thickened. Stir halfway.
4. Add the sauce to the vegetables. Stir in the
pineapple. Mix well.
5. Cook on HIGH power for 1 min. or until heated
through. Spoon over cooked pork. Reheat for
1-2 mins. on HIGH power or until piping hot.
Savoury Mince
1. Place onion, garlic and oil in casserole, cover and
cook on HIGH power for 2-3 mins. or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 5 mins. then
LOW power for 10-15 mins. or until the meat is
cooked.
Chicken Satay
1. For the serving sauce: Crumble 25 g (1oz) of
creamed coconut into a large jug. Add the peanut
butter, 15 ml (1tbsp) of the lemon juice, 15 ml
(1tbsp) of the soy sauce, the chilli powder and
1
150 ml ( / pt) water. Cook on HIGH power for
4
5-6 mins. or until the sauce boils and thickens,
stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a
bowl. Put the remaining creamed coconut, lemon
juice and soy sauce into a blender or food
processor. Add the remaining ingredients and
blend until smooth.
3. Pour over the chicken. Cover and marinate in the
fridge for 2-3 hours or overnight.
4. Thread the chicken onto wooden skewers. Place
in a shallow dish, cover with any remaining
marinade and cook covered on HIGH power for 6-
8 mins. or until cooked, turn and baste frequently.
Serve hot with the sauce for dipping.
Serves 2
Serves 2
Serves 2
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