Panasonic NN-CS894S, Руководство по эксплуатации

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Poultry
P
LUM
G
LAZED
Q
UAILS
Serves: 2 to 4
Ingredients:
4 quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon ¿ nely chopped basil
2 tablespoon chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
¼ teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250 g can satsuma plums,
drained and seeds removed
¼ cup red wine
30 g butter
Method:
1. Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, onions, basil, pistachio nuts, thyme,
cayenne pepper, ginger and milk. Mix well and
place a ¼ of the mixture into the cavity of each
quail.
2. Tie the legs together and place quails into a
shallow 2-litre dish. Set aside.
3. In a 2-cup jug, combine plum jam, hoi-sin sauce
and butter. Cook on 1000 W for 30 to 40 seconds.
4. Brush jam mixture over quails and cook on 800 W
for 20 to 25 minutes, brush with glaze halfway
through cooking. Cover and allow to stand for
5 minutes whilst preparing the sauce.
5. Puree plums with wine and heat in a 2-cup jug on
1000 W for 1 to 2 minutes. Pour sauce over quails
and serve with vegetables or salad garnished with
extra pistachio nuts.
C
HICKEN
F
ILLET WITH
V
ANILLA
Serves: 2
Ingredients:
200-220
g
chicken ¿ llet
2 tablespoon cheese powder
A:
30
g onion (ground)
2 twigs thyme
2 teaspoon Chinese spirits
2 teaspoon olive oil
½ teaspoon salt
moderate mashed garlic
moderate coarsely ground pepper
Method:
1. Marinate chicken ¿ llet with prepared A (leave it
standing for 10 minutes for stronger À avor).
Pour water into the tank before cooking.
2. Sprinkle cheese powder on chicken ¿ llet, place in
the center of the grill tray, and then place the grill
tray on the upper shelf. Select steam 1 for
2 minutes, then select 300 W + steam for
3 minutes. Finally, select 800 W for 4½ minutes.
S
TEAMED
C
HICKEN AND
N
OODLES
Makes approx.
Ingredients
2 large chicken breasts
3 tablespoon chopped fresh coriander
2.5 cm piece ginger, cut into strips
6 to 8 spring onions, ¿ nely chopped
2 garlic cloves, peeled and crushed
1 red chilli, ¿ nely chopped
50 ml light soy sauce
30 ml rice vinegar
1 teaspoon soft brown sugar
2 tablespoon groundnut oil
1 tablespoon vegetable oil
1 teaspoon sesame oil
200 g egg noodles
Method:
1. Place the chicken breasts between two sheets of
cling ¿ lm and bash with a meat mallet or rolling
pin until thin.
2. Remove the cling ¿ lm, place the chicken breasts
onto trivet and season well.
3. Fill water tank. Place trivet on glass shelf in
middle shelf position of oven and cook on
Steam 1 for 15 to 20 minutes, or until the chicken
is cooked through.
4. Place the chopped coriander, ginger, spring
onions, crushed garlic, red chilli, soy sauce, rice
vinegar and light brown sugar into a bowl and mix
well.
5. Place the three different oils into a bowl and
heat on base of oven on 600 W for 1 minute 30
seconds.
6. Pour over the spring onion mixture and mix to
combine. In a large bowl place noodles and cover
with boiling water. Cook on the base of the oven
on Steam 1 for 8 mins. Drain. To serve, pile the
cooked egg noodles into shallow serving bowl.
Slice the cooked chicken and spoon over the
spring onion mixture and drizzle over the juices
from the bowl.
Chicken Fillet with Vanilla
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