– 86 –
Poultry
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1.2
kg
chicken (cut open from breast, cut
slit at the thigh area)
300
g
spinach
Sauce:
40
g
garlic
15
g
oregano
leaves
30 ml
lemon juice
30 ml
vegetable oil
30
g
oyster
sauce
1 teaspoon
sesame oil
1 teaspoon
salt
½ tablespoon
dark soya sauce
2 teaspoon
coarse black pepper
Method:
To Make Sauce:
1. Mix garlic, oregano leaves, lemon juice,
vegetable oil, oyster sauce, sesame oil, salt, dark
soya sauce and coarse black pepper well.
2. Seasoned chicken with sauce for about 2 to 3
hours. Leave aside.
3. Place chicken on dish on base of oven. Cook on
600 W for 25 minutes and Cook on Convection
200 °C for 20 minutes.
4. Remove chicken from dish, next add spinach into
the chicken sauce, cook on 800 W for 4 minutes.
(stir at ½ time). Serve the chicken with the
spinach.
Roast Turkey
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5
kg
turkey
60
g
butter
1 stick
celery,
¿
nely sliced
1 small
onion,
¿
nely chopped
2
small cooking apples,
peeled and grated
2 cups
fresh breadcrumbs
2 tablespoon
brandy
1 tablespoon
parsley,
¿
nely chopped
1 egg
salt and pepper
2 tablespoon
brandy, extra
1 tablespoon
oil
lemon pepper or
seasoned
salt
Method:
1. Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on 1000 W for
30 to 40 seconds.
2. Add celery, onion and apples and cook on
1000 W for 5 minutes. Add brandy, breadcrumbs,
parsley, egg, salt and pepper. Mix well and stuff
mixture into cleaned turkey.
3. Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with
extra brandy, lemon pepper or seasoned salt.
4. Prepare turkey with stuf
¿
ng as above. Place
turkey on glass shelf in middle shelf positon.
Cook on 600 W for 50 to 55 minutes turn over
halfway and cook on Convection 180°C for
20 minutes. Stand 15 minutes before serving.
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