– 88 –
Fish and Shell
fi
sh
R
OAST
W
HITE
F
ISH
W
ITH
V
EGETABLES
Serves: 2
Ingredients:
A:200
g
Cod
fi
sh (sliced)
taste
Salt & Black pepper
1 strip
Rosemary (chopped)
2 teaspoon
Olive oil
1 teaspoon
Fish sauce
1 teaspoon
Lemon juice
B:40
g
Sweet chili (chunks)
80
g
Pumpkin (sliced)
80
g
Abalone mushrooms (length-ways
halved)
4
Sword bean
1 teaspoon
Olive oil
taste
Salt & Black pepper
C:2 tablespoon Grape vinegar
2 teaspoon
Light soy sauce
2 teaspoon
Granulated sugar
10
g
Butter
Method:
1. Marinate
fi
sh with A, pat dry.
2. Season B with salt, black pepper and olive oil, set
aside.
3. Preheat the oven at 200°C, put B orderly on Grill
Tray, top with cod
fi
sh.
4. put Grill Tray in lower shelf position, set for 35
minutes, press start.
5. Heat C with butter, mix well, to make black
pepper sauce.
6. To serve, drizzle with black pepper sauce.
MAYONNAISE
S
HRIMP
B
ALLS
Serves: 2
Ingredients:
300
g
(24 pieces) shrimp
A: 1 teaspoon
hard liquor (or Chinese spirits)
Moderate salt
Moderate pepper
2 tablespoon
corn starch
40
g
vegetable oil
B: 6 tablespoon
mayonnaise
1 tablespoon
ketchup
1 teaspoon
custer sugar
Moderate cashew
Method:
1. Cut open the shrimps with shells and remove
the intestines. Wash thoroughly and wipe dry the
water. Add A, corn starch, and vegetable oil for
fl
avor in order.
2. Lay out 1 in the center of the Grill Tray, and put
the tray onto the upper shelf. Select crispy grill,
and cook for 9-10 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
V
ANILLA SHRIMP GRILL
Ingredients:
320
g
(15 pieces) shrimp
A: Moderate
assorted vanilla
1 piece
rosemary
2 tablespoon
olive oil
Moderate salt
Moderate pepper
2 pieces
garlic
Method:
1. Remove the heads from the shrimps. Cut open
the shrimp with the shells and remove the
intestines. Wash thoroughly and wipe dry the
water. Place A into a bowl and stir evenly. Add in
the shrimps, sliced garlic, and stir evenly (leave it
standing for 15 minutes for a stronger
fl
avor).
2. Put the Grill Tray in the upper shelf. Select crispy
grill and cook for 9-10 minutes,
add steam shot 1
minute halfway through cooking.
B
AKED
C
OD
A
ND
P
OTATO
Serves: 4
Ingredients:
8 pieces
boneless cod (40
g
each piece)
Moderate salt
Moderate pepper
300
g
(1 piece) potato
½ small piece
onion
1 piece
garlic
A: 30
g
butter
1 tablespoon thyme (dried)
Moderate
salt
Moderate pepper
50 ml
milk (room temperature)
Moderate
cheese powder
50
g
mozzarella cheese
Method:
1. Cut open the cod skin, sprinkle with salt and
pepper.
2. Cut the potato into slices of 2-3 mm thick, also
cut the onion and garlic into thin slices.
3. Put 2 and A onto the baking tray, wrapped in a
plastic wrap, put at the center of the oven. Cook
on 600 W for 7 minutes.
4. After heated, add milk in 3, and put on the
cod with skin side down. Sprinkle with cheese
powder, put into the center of the tray, put the tray
in the lower shelf, select crispy grill, and cook for
11-12 minutes.
F0003BU00QP_CB_2016023.indd 88
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 ...