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Fish and Shell
fi
sh
O
YSTERS
K
ILPATRICK
Serves: 2
Ingredients:
12
oysters in shell, opened
2 teaspoons
lemon juice
2 teaspoons
worcestershire sauce
salt and pepper
60
g
bacon,
fi
nely chopped
Method:
Place oysters in shell on a heat proof serving plate.
Sprinkle each oyster with lemon juice and sauce.
Season with salt and pepper. Sprinkle bacon over
each oyster. Place it on Wire Rack on
fl
at table and
cook on Grill 1 for 6 to 8 minutes.
Tip: Serve with triangles of buttered brown bread.
S
MOKED
F
ISH
Serves: 2 to 4
Ingredients:
2
medium sized smoked
fi
sh
fi
llets (approx. 500
g
)
1 tablespoon
butter, melted
freshly ground black pepper
Method:
Place all ingredients in a 3-litre casserole dish. Cover
and cook on 600 W for 5 to 6 minutes or until cooked
and
fi
sh
fl
akes when tested with a fork.
S
PICED
W
HOLE
B
REAM +
Serves: 2
Ingredients:
600
g
whole bream
1
clove garlic
3
stalks coriander
1
red birds eye chilli
1 tablespoon
freshly chopped ginger
1 tablespoon
lime juice
2 teaspoons
fi
sh sauce
2 teaspoons
brown sugar
2
green onions, sliced
Method:
Clean and scale
fi
sh and set aside. Process
remaining ingredients in a food processor to form a
paste.
Rub the spice paste into the
fi
sh and place them in a
microwave-safe dish. Fill water tank before cooking
and cook on Steam + Microwave for 15 minutes.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
1 teaspoon
minced garlic
1 tablespoon
lemon juice
1 tablespoon
parsley, chopped
500
g
green prawns,
shelled and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on 1000 W for 1 minute.
Add lemon juice, parsley, and prawns. Cover and
cook on 600 W for 3 minutes, stir. Cook on 600 W for
3 minutes. Serve in individual ramekins.
S
ALMON
S
TEAMED
W
ITH
V
ANILLA
+
Serves: 2
Ingredients:
Ingredients:
3 pieces
salmon
fi
sh (
fi
shbone removed,
approximately 80
g
per piece)
1 twig
thyme
1 twig
parsley
A: 1 tablespoon Chinese spirits
1 teaspoon
olive oil
½ teaspoon
salt
Moderate
pepper, mashed garlic
20
g
sweet pepper (red)
20
g
sweet pepper (yellow)
3 sticks
baby corn
Moderate salt
Method:
1. Rip thyme and parsley, then sprinkle on salmon
together with A and set aside.
2. Cut sweet pepper into thin slices, cut baby corn
into halves, and then sprinkle on salt.
3. Pour water into the tank before cooking. Place
salmon onto casserole with a diameter of
approximately 23 cm, with the
fi
sh skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole onto the Grill
Tray, and then place the Grill Tray in the upper
shelf. Select steam 1 for 8 minutes, then select
Steam + Microwave for 3 minutes.
F0003BU00QP_CB_2016023.indd 86
2016/6/23 11:30:37
Содержание NN-DS596B
Страница 58: ... Eng 56 Panasonic Warranty for Australia F0003BU00QP_Eng_04_160622 indd 56 2016 6 23 11 22 40 ...
Страница 59: ... Eng 57 Panasonic Warranty for New Zealand F0003BU00QP_Eng_04_160622 indd 57 2016 6 23 11 22 40 ...
Страница 69: ...FISHERMAN SEAFOOD SOUP PAGE 83 PUMPKIN SOUP PAGE 77 ...
Страница 70: ...ROAST BEEF PAGE 100 CHEESE STEAK PAGE 103 STEAMED BEEF WITH BLACK VINEGAR PAGE 103 ...
Страница 71: ...STEAMED SEAFOOD SALAD PAGE 82 VANILLA SHRIMP GRILL PAGE 88 SALMON STEAMED WITH VANILLA PAGE 86 ...
Страница 73: ...BAKED EGGPLANT AND HAM PAGE 107 CHEESEAND HAM FILLED POTATOES PAGE 105 ...