Panasonic NN-CD987W, Руководство по эксплуатации

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2
Cooking
Guide
Roast Honey Duck with Orange Sauce
Serves: 4 to
Ingredients:
1.5 kg duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Ingredients:
2 oranges, juiced
grated rind of 1 orange
1 /
4
cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a rack into a 2-litre casserole dish.
Place on Low Rack and cook on
Combination 6
for
30 to 40 minutes
. Brush the combined honey,
liqueur and vinegar over the duck and cook for a
further for
10 minutes
or until duck is golden brown.
Stand while preparing sauce.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on HIGH for 1 1 /
2
to 2 minutes .
Add vinegar and liqueur and cook on HIGH for a
further
30 seconds
. Pour sauce over duck, sprinkle
with rind and serve.
MC
Plum Glazed Quails
Serves: 2 to 4
Ingredients:
4 quails
1
/
2
cup cooked long grain rice
1 tablespoon chopped green onions
1 tablespoon finely chopped basil
2 tablespoons chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
1 /
4
teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250 g can satsuma plums,
drained and seeds removed
1 /
4
cup red wine
Method:
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, spring onions, basil, pistachio nuts,
thyme, cayenne, pepper, ginger and milk. Mix well
and place a 1 /
4
of the mixture into the cavity of
each quail. Tie the legs together and place quails
into a shallow 2-litre dish. Set aside. In a 2-cup jug,
combine plum jam, hoi-sin sauce and butter. Cook
on HIGH for 30 to 40 seconds . Brush jam mixture
over quails and cook on
MED HIGH
for
10 to 14 minutes , brush with glaze halfway through
cooking. Cover and allow to stand for 5 minutes
whilst preparing the sauce. Puree plums with wine
and heat in a 2-cup jug on HIGH for 1 to 2 minutes .
Pour sauce over quails and serve with vegetables or
salad garnished with extra pistachio nuts.
Chinese Chicken Wings
Serves: 4 to
Ingredients:
1 kg chicken wings
1
/
2
cup teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 clove garlic, crushed
2 tablespoons honey
Method:
Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave to
marinate
overnight
.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to
25 minutes . Stir halfway through cooking.
To Cook by Grill:
Prepare chicken wings and marinade as above.
Arrange chicken wings on High Rack and brush with
marinade. Cook on Grill 1 for 26 to 28 minutes ,
Turning over halfway through grilling and rebrushing
with marinade.
G
Poultry
Crispy Chicken with Hot Salsa
Serves: 4 to
Ingredients:
1 large avocado
1
/
2
small red onion
1 small tomato, peeled and seeded
1 /
2
red capsicum
2 cloves garlic, crushed
3 tablespoons olive oil
3 tablespoons chopped coriander
1 tablespoon lime juice
4 chicken breast fillets with skin
salt and pepper
Method:
Preheat oven to Convection 220˚C . Finely dice the
avocado, onion, tomato, and capsicum. Mix together
with the crushed garlic, coriander and seasonings.
Flatten the chicken breasts with a rolling pin, lift the
skin to create a pocket and fill with the salsa mixture.
Place the chicken in a baking dish.
Drizzle chicken with remaining olive oil. Place the
chicken in the baking dish onto the Low Rack and
cook on 220˚C for 25 to 30 minutes or until cooked
and golden.
C