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89
I
ngredients
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded
and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork,
cubed
30 ml (2 tbsp) seasoned
flour
5 ml (1 tsp) ground bay
leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (
1/
2
pt) dry cider
Dumplings:
175 g (6 oz) self raising
flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley,
chopped
150 ml (
1/
4
pt) cold water
Pork Casserole with Herby Dumplings
Serves 4
Dish: large casserole and lid
Oven Accessory: glass tur metal tray
1. Place oil, onion, green pepper and carrots in dish, cover
and cook on HIGH power for 5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir
in all other ingredients, cover and cook on Combination:
CONVECTION 160°C + WARM power for 1hr or until pork
is tender.
3. Whilst cooking make the dumplings by combining the flour,
suet, salt, mustard and parsley. Add the water to make a
stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around
the edge of dish. Cook uncovered on Combination:
CONVECTION 160°C + WARM power for 15 mins. or until
dumplings are cooked through.
I
ngredients
150 g (5 oz) plain flour
3 ml (
1/
2
tsp) salt
2 eggs
300 ml (
1/
2
pt) milk and water
25 g (1 oz) lard or oil
450 g (1 lb) sausages
Toad In The Hole
Serves 4
Dish: 25 x 18 cm (10" x 7") oblong tin
Oven Accessory: enamel shelf
1. Preheat the oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add egg and half the liquid.
Beat until smooth. Gradually stir in remaining liquid.
3. Put fat in tin with sausages and place on enamel shelf and
cook on CONVECTION 220°C for 15 mins.
4. Pour the batter onto the sausages. Cook on
CONVECTION 220°C for 30-35 mins. or until the batter is
well risen and golden brown.
MEA
T
AND POUL
TR
Y