Panasonic Nncf778sbpq Owners Manual
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99 Meat and Poultry Serves 4 Dish: 3 litre (6pt) casserole with lid Place the lamb and onion in casserole. Place on base of oven and cook on MEDIUM MICROWAVEfor 10 mins. Split the chilli along its length leaving the top intact, (remove seeds) - this adds flavour to the stew without too much heat. Stir the chilli, garlic, rosemary, wine and tomatoes into the lamb, with a lid on. Cook on CONVECTION 160°C + WARM MICROWAVEfor 1 hr stirring halfway. Stir in the black olives and linguine and continue to cook on CONVECTION 160°C + WARM MICROWAVEfor a further 20 mins or until the linguine is cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese and mint before serving.Ingredients 700g (1lb 8oz) lamb fillet, cut into chunks 2 onions, chopped 1 red chilli 2 cloves garlic, crushed 1 sprig rosemary 275ml ( ½pt) white wine 400g can chopped tomatoes 45ml (3tbsp) Sliced Black Olives 100g (4oz) linguine, broken into small pieces 150g (5oz) feta cheese cubed 15g ( ½oz) fresh mint chopped 4 Greek Lamb stew Serves 4 Dish: bowl, 1.5 litre (3pt) casserole with lid, large shallow rectangular or oval dish Oven Accessory: no accessory then wire shelf in lower position 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. Place oil, garlic and onion in a bowl. Place on base of oven and cook on MEDIUM MICROWAVEfor 2 mins. Add lamb, tomatoes and puree and mix well. Cover and cook on HIGH MICROWAVEfor 10 mins. Place aubergine in a dish with 3tbsp water. Cover, place on base of oven and cook on MEDIUM MICROWAVEfor 4 mins. Whisk eggs, cream and cheddar together. Arrange ½the aubergine slices in the base of dish and spoon over ½the lamb mixture and repeat process again. Spread the cheese mixture over the top and sprinkle with Parmesan cheese. Place on wire shelf and cook on CONVECTION 190°C + SIMMER MICROWAVEfor 15-20 mins. or until topping is puffed and golden. Ingredients 700g (1lb 8oz) lamb fillet, cut into chunks 2 onions, chopped 1 red chilli 2 cloves garlic, crushed 1 sprig rosemary 275ml ( ½pt) white wine 400g can chopped tomatoes 45ml (3tbsp) Sliced Black Olives 100g (4oz) linguine, broken into small pieces 150g (5oz) feta cheese 15g ( ½oz) fresh mint 4 Moussaka
100 Serves 4-6 Dish: shallow dish and greased baking tray Oven Accessory: Glass tray then wire shelf in lower position Slice the chicken breasts into strips and place between plastic film and flatten using a rolling pin. Put chicken into dish with lemon juice, thyme and seasoning. Allow to marinate for 2-3 hours in the fridge. Place chicken in dish and cover. Cook on LOW MICROWAVEfor 15 mins or until cooked through. Remove chicken and allow to cool slightly. Roll out pastry to a 28 x 36cm (11” x 14”) rectangle. Place ½of the chicken on the centre third of the pastry. Cover with ½of the peppers, then all of the brie then the rest of the peppers and finally the remaining chicken. Brush the edges of the pastry with beaten egg and draw up the two longer sides together over the filling and press the edges firmly together to seal. Flute the edges. Pre-heat the oven on CONVECTION 200°C. Transfer the pastry onto the baking tray and brush with beaten egg. Sprinkle with parmesan cheese. Place on wire shelf and cook on CONVECTION 200°Cfor 30-35 minsturning tray around halfway. Until the pastry is crisp and golden. Ingredients 600g (1lb 5oz) boneless skinless chicken breasts 30ml (2tbsp) lemon juice 5ml (1tsp) fresh thyme salt and pepper 200g (7oz) jar of red peppers, drained 150g (5oz) ripe brie 350g (12oz) ready made puff pastry 1 egg, beaten to glaze 25g (1oz) freshly grated parmesan 4-6 Layered Chicken Puff Ingredients 350g (12oz) leeks, trimmed 25g (1oz) butter 25g (1oz) plain flour 275 ml ( ½pt) milk 225g (8oz) cooked chicken, chopped 100g (4oz) ham, chopped 150g (5oz) gruyere cheese, grated Salt and pepper Serves 4 Dish: large bowl, rectangular dish Oven Accessory: no accessory then wire shelf in lower position Slice the leeks and place in a large bowl with the butter. Place on base of oven and cook on MEDIUM MICROWAVEfor 10 mins. or until softened. Add the flour and mix well. Stir in the milk and heat on HIGH MICROWAVEfor 4-5 mins. or until thickened stirring halfway. Add the chicken, ham and cheese then season and mix well. Pour into the dish. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 15-20 mins or until piping hot and golden. 4 Creamy Chicken Gratin Meat and Poultry
101 Ingredients 100g (4oz) streaky bacon 5ml (1tsp) mixed herbs 1 clove garlic, crushed 4 chicken portions approx. 1.2 kg (2 ½lb) in weight, skin removed salt and pepper 100g (4oz) button mushrooms 450g (1lb) whole shallots 30ml (2tbsp) brandy 275ml ( ½pt) red wine 150ml (¼pt) chicken stock cornflour to thicken parsley, chopped Serves 4 Dish: 3 litre (6 pt) large casserole with lid Place bacon, herbs and garlic in casserole. Place on base of oven and cook on HIGH MICROWAVEfor 2 mins. Place remaining ingredients in casserole dish and cover. Place on base and cook on CONVECTION 160°C + WARM MICROWAVEfor 1hr 30 mins. or until cooked through. Skim off any excess fat. Thicken using a little cornflour mixed with water. Serve sprinkled with chopped parsley. 4 Coq Au Vin Ingredients 1 medium onion, finely chopped 450g (1lb) chicken breast skinless and boneless 725ml (1 ¼pts) chicken stock 150g (5oz) pearl barley 3ml ( ½tsp) season all (optional) 450g (1lb) carrots - sliced Dumplings 175g (6oz) self raising flour 75g (3oz) suet pinch of salt 150ml ( ¼pt) water Serves 4 Dish: 3 litre (6pt) large casserole with lid Place onion and chicken in casserole and cover. Place on base of oven and cook on LOW MICROWAVEfor 10 mins stirring halfway. Add stock, pearl barley, season all and carrots. Cover, place on base and cook on CONVECTION 160ºC+WARM MICROWAVEfor 60 mins. Stir halfway. Whilst cooking make the dumplings by mixing all the ingredients together. Place dumplings around the edge of the casserole and cook on CONVECTION 160ºC + WARM MICROWAVEfor 15 mins or until dumplings are cooked through. 4 Chicken Broth Meat and Poultry
102 Meat and Poultry Ingredients 100ml (4fl.oz) coconut milk 45ml (3tbsp) lemon juice 30ml (2tbsp) soy sauce 2 garlic cloves, crushed 5ml (1tsp) ground turmeric 5ml (1tsp) five-spice powder 5ml (1tsp) coriander seeds 5ml (1tsp) cumin seeds 600g (1lb 5oz) boneless skinless chicken breasts 90ml (6tbsp) crunchy peanut butter 50g (2oz) creamed coconut Serves 4-6 Dish: bowl, Rectangular dish Oven Accessory: no accessory Place chicken breasts in a rectangular dish. In a bowl, mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml (1tbsp) soy sauce, garlic, turmeric, five spice, coriander and cumin. Pour over the chicken and leave to marinate in the fridge for 2-3 hours or overnight. For the serving sauce: Mix the peanut butter and creamed coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, and 300 ml ( ½ pt) water. Place on base of oven and cook on HIGH MICROWAVEfor 5 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl. Cook the marinaded chicken on LOW MICROWAVEfor 15-17mins. Serve with sauce for dipping. 4-6 Chicken Satay Ingredients 1 quantity of Savoury Mince see page 94 double quantity of White Pouring Sauce see page 125 100g (4oz) grated cheese 5ml (1tsp) mustard salt & pepper 12 sheets pre-cooked lasagne (or sufficient for 3 layers) 50g (2oz) Parmesan cheese Serves 4 Dish: large rectangular dish Oven Accessory: wire shelf in lower position Cover the base of the dish with a layer of white sauce, then a layer of lasagne, then a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer of white sauce. Sprinkle grated cheese over the top. Place on wire shelf and cook on CONVECTION 190°C + GRILL 2 + SIMMER MICROWAVEfor 18-20 mins. 4 Lasagne
103 Meat and Poultry Ingredients Filling: 15g (½oz) dried porcini mushrooms 15g (½oz) butter 225g (8oz) mushrooms 1 large onion, peeled and finely chopped 150ml ( ¼pt) red wine 4 fillet steaks, roughly 150g (6oz) each 375g (11oz) puff pastry 15ml (1tbsp) brandy 1 large egg, beaten salt & pepper Serves 4 Dish: large bowl, greased enamel shelf Oven Accessory: no accessory then enamel shelf in lower position then wire shelf in lower position Soak porcini mushrooms in boiling water for 20 mins. Drain and finely chop. Put the butter, all the mushrooms and onions in a bowl. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins. Add wine and brandy to the mushroom mixture and cook on HIGH MICROWAVEfor 7-8 mins. Preheat oven on CONVECTION 220°C. Place the fillets on the enamel shelf and cook on CONVECTION 220°Cfor 20 mins. Allow to cool. Cut the pastry into 4 pieces and roll each piece out to a 15cm x 15cm (7 in.) square and brush with beaten egg. Place a ¼of the mushroom mixture into the centre of each pastry square and place a fillet on top. Season. Bring the corners of the pastry to the centre and place on a greased enamel tray. Brush with beaten egg. Place on wire shelf and cook on CONVECTION 220°C for 15 mins for medium rare, 20 mins for medium and 25 mins for well done. 4 Mini Boeuf En Croute Ingredients 900g (2 lb) unsmoked gammon joint, cold water to cover 300 ml ( ½pt) white wine (optional) 1 onion, peeled 4 whole cloves 10 peppercorns 45 ml (3tbsp) honey 30 ml (2tbsp) orange juice 15g ( ½ oz) Demerara sugar 15 ml (1tbsp) Dijon mustard 12 whole cloves Serves 4 Dish: 3 litre (6pt) large casserole with lid Oven Accessory: no accessory then enamel shelf in lower position Place gammon in a large casserole dish. Add onion stuck with cloves and peppercorns. Place on base of oven and cook on HIGH MICROWAVEfor 15 mins. then MEDIUM MICROWAVE for 15-20 mins. per 450g (1lb), or until cooked. Drain. Mix together the honey, juice, sugar and mustard. Cook on HIGH MICROWAVEfor 1 min. Leave to cool. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over half of the glaze. Preheat oven on CONVECTION 180°C + GRILL 1. Place gammon on enamel shelf and cook on CONVECTION 180°C + GRILL1 for 10-15 mins until golden spreading over the remaining glaze halfway through cooking time. 4 Gazed Gammon
Meat and Poultry Ingredients 700g (1½lb) pork fillet, sliced 25g (1oz) plain flour salt & pepper 15ml (1tbsp) paprika 1 onion, chopped 250ml (9fl.oz) stock 60ml (4tbsp) sherry 150g (5oz) mushrooms, sliced 150ml ( ¼pt) soured creamServes 4 Dish: 3 litre (6 pt) large casserole with lid Coat the pork in the seasoned paprika flour and add to the onion. Place on base of oven and cook onMEDIUM MICROWAVE for 10 mins. Add the stock, sherry and mushrooms and stir thoroughly. Cover and cook on CONVECTION 160°C + WARM MICROWAVEfor 1-1 ¼hours or until the meat is tender stirring halfway. Stir in the soured cream and serve. 4 Paprika Pork Casserole Ingredients 450g (1lb) pork fillet, diced For sauce: 15ml (1tbsp) olive oil 1 carrot, cut into matchsticks 1 spring onion, thinly sliced 1 pepper, deseeded and cut into strips 225g (8oz) can pineapple chunks, drained but reserve juice 15g ( ½oz) soft brown sugar 10ml (2tsp) cornflour 10ml (2tsp) cider vinegar 15ml (1tbsp) soy sauce 10ml (2tsp) tomato ketchup Serves 4 Dish: bowl, 3 litre (6pt) large casserole with lid Place oil, carrot, onion and pepper in a bowl. Place on base of oven and cook on MEDIUM MICROWAVE for 5 mins. Place pork in dish and cook onLOW MICROWAVE for 10 mins. Mix the reserved juice with the remaining ingredients except pineapple. Place on base of oven, cover and cook on HIGH MICROWAVEfor 3 mins or until clear and thickened stirring halfway. Mix together the pork, vegetables, and sauce and stir in the pineapple mixing well and cook on MEDIUM MICROWAVEfor 5 mins. 4 Sweet & Sour Pork 104
Vegetables and Vegetarian -Root vegetables. i.e. Swede, carrots should be cut into slices, strips or cubes. -Do not mix fresh and frozen vegetables as the cooking times may be different. -Never add salt to vegetables before microwaving. -Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid. • Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.JACKET POTATOES- Cooking by MICROWAVEonly Varieties of potatoes vary in their suitability for cooking by MICROWAVE. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by MICROWAVEis 175g - 250g (6-9oz). Before Cooking: Wash potatoes and prick skins several times. Spread around edge of oven base. After Cooking:Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins. Ingredients 500g (1lb) potatoes, peeled and quartered 30 ml (2tbsp) oil Serves 4 Dish: shallow ovenproof dish Oven Accessory: No accessory then Glass tray on wire shelf in lower position Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on MEDIUM MICROWAVE for 6 min. Drain. Place potatoes and oil on Glass tray and place on wire shelf. Cook on CONVECTION 250°C + GRILL 1 + WARM MICROWAVEfor 30 mins. turning and basting potatoes during cooking, or until crisp and brown Roast Potatoes 4 Ingredients 100g (4oz) mushrooms, sliced 100g (4oz) onion, finely chopped 1 garlic clove 175g (6oz) fresh wholemeal breadcrumbs 100g (4oz) ground cashew nuts 1 egg Serves 4 Dish: large bowl Oven Accessory: Glass tray + wire shelf in upper position Place mushrooms, onion and garlic in a bowl on the base of the oven and cook on MEDIUM MICROWAVE for 5mins. Add 150g (5oz) breadcrumbs and the nuts to the mushroom and add enough egg to bind the mixture. Divide into four. Roll into balls, dip in the remaining breadcrumbs and make into burger shapes. Place on Glass tray on wire shelf and cook on GRILL 1 + WARM MICROWAVEfor 15 mins. or until browned. Turn halfway. Veggie Burgers 4 105
Vegetables and Vegetarian Ingredients 200g (7oz) can chopped tomatoes 10 ml (2tsp) tomato puree 700g (1lb 8oz) mixed vegetables e.g. sweet potato, red pepper, leeks, aubergine, 1 clove garlic, crushed 15 ml (1tbsp) olive oil 25g (1oz) pine nuts 50g (2oz) gruyere cheese, grated 100g (4oz) Boursin® cheese 15 ml (1tbsp) single cream 350g (12oz) ready made puff pastry 1 beaten egg to glaze Serves 4-6 Dish: 2 litre (4 pt) ovenproof dish Oven Accessory: no accessory then Glass tray on wire shelf in lower position then greased enamel shelf in lower position. Place the chopped tomatoes and puree in a bowl. Place on base of oven and cook on HIGH MICROWAVEfor 5 mins then MEDIUM MICROWAVEfor 7-8 mins or until mixture is reduced in volume and thickened. Cut vegetables into even sized chunks and toss with the garlic and oil. Place on the Glass tray on the wire shelf and cook onCONVECTION 220°C + GRILL 2 + SIMMER MICROWAVE for 15mins. Cook for a further 15 mins on CONVECTION 220°C + GRILL 2 + SIMMER MICROWAVE. Mix the tomato sauce with the cooked vegetables and pine nuts. Preheat oven empty on CONVECTION 220°C. Mix together the gruyere cheese, Boursin® and single cream. Roll out pastry until it measures approx 30cm (12")square. Divide into 4 equal squares. Place ¼ of the vegetable mixture in the centre of the square and top with ¼ of the cheese mixture. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water and glaze with beaten egg. Place parcels on enamel shelf and cook on CONVECTION 220°Cfor 20-25 mins or until golden and cooked through. 4-6 Roast Vegetable Parcels Ingredients 1 clove of garlic, Crushed 700g (1½lb) potatoes, halved salt and pepper pinch nutmeg 150 ml ( ¼pt) double cream 25g (1oz) butter Serves 4-6 Dish: 20 cm (8") shallow dish Oven Accessory: No accessory then shelf in lower position Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on MEDIUM MICROWAVEfor 6 mins. Drain. Slice thinly. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each layer. Mix garlic with cream. Pour the cream evenly over the top of the potatoes and dot with butter. Place dish on wire shelf and cook on CONVECTION 190°C + SIMMER MICROWAVEfor 25-30 mins. or until potatoes are cooked. Gratin Dauphinois 4-6 106
Vegetables and Vegetarian Ingredients 375g ready rolled puff pastry 30ml (2tbsp) olive oil 1kg (2lb2oz) red onions, peeled & thinly sliced 15ml (1tbp) fresh thyme 90ml (6tbsp) balsamic vinegar 10ml (2tsp) muscovado sugar salt and freshly ground black pepper balsamic glaze for decoration 200g (7oz) soft goatʼs cheese, cut into slices Serves 4 Dish: large bowl, enamel shelf greased Oven Accessory: wire shelf Pre-heat oven on CONVECTION 200ºC. Line the flan dish with the pastry and make an incision 2cm from each edge all the way round, prick the base with a fork and chill for 15 mins. in the fridge. Place the oil, onions and thyme into a large bowl. Place on base and cook on HIGH MICROWAVEfor 5 mins. Add balsamic, stir and cook on HIGH MICROWAVEfor 10 mins. Stir halfway and season. Pre-heat oven on CONVECTION 200°C. Place the onions on the pastry. Decorate with cheese and cook on CONVECTION 200°C for 10-12 mins. Goats Cheese & Onion Tart 4 Ingredients 1 cauliflower, Cut into florets 90 ml (6tbsp) water 25g (1oz) butter 25g (1oz) plain flour 3 ml ( ½tsp) French mustard 275 ml (½ pt) milk seasoning to taste Topping: 75g (3oz) grated cheese 15 ml (1tbsp) brown breadcrumbs Serves 4 Dish: bowl, shallow round or oval casserole dish Oven Accessory: No accessory then wire shelf in lower position Place cauliflower upside down in a bowl. Add 3 tbsps water, cover and place on base of oven. Cook on MEDIUM MICROWAVE for 10 mins. Drain. Place butter in bowl, place on base and cook on HIGH MICROWAVE for 15-30 secs. Stir in flour and mustard. Cook on HIGH MICROWAVEfor a further 15 secs. Add milk gradually. Stir well and season. Cook on HIGH MICROWAVEfor 2- 3 mins. or until sauce is thick and bubbling. Stir halfway. Stir in 60g (2 ½ oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs. Place dish on wire shelf and cook on CONVECTION 220°C + GRILL 2 + WARM MICROWAVEfor 10-15 mins. or until golden brown. Cauliflower Cheese 4 107
Vegetables and Vegetarian Ingredients 15ml (1tbsp) olive oil 1 onion, finely chopped 15ml (1tbsp) rosemary 5ml (1tsp) paprika 400g (14oz) cannellini beans, drained and rinsed 15g ( ½oz) soft muscovado sugar 15ml (1tbsp) Worcestershire sauce 75ml (3fl.oz) red wine 75ml (3fl.oz) vegetable stock salt & pepper Serves 4 Dish: 1.5 litre (3 pt) casserole dish Place oil, onion, rosemary and paprika in casserole. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. Add remaining ingredients and cook on HIGH MICROWAVEfor 3 mins. Stir. Cover and cook on SIMMER MICROWAVEfor 12-15 mins. Serve on toast or with a jacket potato. Spicy Beans 4 Ingredients 1 aubergine, sliced 5 ml (1tsp) salt 1 courgette, sliced 1 onion, sliced 1 green pepper, cut into chunks 1 red pepper, cut into chunks 1 clove of garlic, peeled and crushed 396g (14oz) can of tomatoes salt and pepper to taste Serves 4 Dish: 20 cm (8”) casserole In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water. Combine all ingredients in a casserole dish. Place on base of oven and cook on MEDIUM MICROWAVE for 15 mins. or until vegetables are soft. Stir halfway through cooking time. Ratatouille 4 108