Panasonic nn-gd556 User Manual
41
Soups and Starters
I
ngredients
2 aubergines
sea salt
30 ml (2 tbsp) olive oil
Sauce:
200 ml carton crème frâiche
285 g jar mushroom antipasto, drained
45 ml (3 tbsp) freshly chopped flat leaf
parsley
freshly ground black pepper
sea salt
30 ml (2 tbsp) olive oil
Sauce:
200 ml carton crème frâiche
285 g jar mushroom antipasto, drained
45 ml (3 tbsp) freshly chopped flat leaf
parsley
freshly ground black pepper
Aubergine with Creamy Mushroom Sauce
Serves 4
Oven Accessory: glass turntable and grill rack
1. Slice each aubergine into thick slices lengthways.
2. Place the aubergine slices in a large colander and sprinkle generously with sea salt. Put a
plate on top and put a weight on the plate. Leave to drain for about an hour, to get rid of all
the bitter juices.
the bitter juices.
3. Wash the aubergine slices and pat dry with kitchen paper. Then place on the grill rack, and
brush with oil. Cook on GRILL 1 for 13 mins., turning halfway until soft and evenly cooked
with a golden skin.
with a golden skin.
4. Put the crème frâiche into a bowl, stir in the mushroom antipasto and cook on HIGH power
for 2-3 mins. until it is just bubbling.
5. Arrange the aubergine on four plates. Pour over the hot sauce and sprinkle with chopped
parsley and black pepper to taste.
I
ngredients
8 rashers streaky bacon, stretched and
halved
450 g (1 lb) minced pork
60 ml (4 tbsp) breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley, chopped
15 ml (1 tbsp) capers
salt and pepper to taste
halved
450 g (1 lb) minced pork
60 ml (4 tbsp) breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley, chopped
15 ml (1 tbsp) capers
salt and pepper to taste
Coarse Pork Pâtés
Serves 4
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through. Pour
off excess liquid, and serve hot or cold with crusty French bread.
Creamy Cod and Leek Chowder
Serves 4
Dish: deep casserole dish
1. Place the butter and leeks in a large bowl, cover and cook on HIGH power for
3 mins or until softened. Add the potatoes and cook covered on HIGH power for a further
3 mins.
3 mins.
2. Stir in the flour and gradually add the fish stock, water and bay leaf. Cover and cook on
HIGH power for 10-12 mins or until the potato is tender. Stir half way.
3. Stir in the milk and fish. Cover and cook on HIGH power for 4-5 mins or until the fish is
cooked. Remove the bay leaf and season to taste. Serve immediately.
I
ngredients
40 g (1
1/
2
oz) butter
2 large leeks, thickly sliced
500 g (1 lb) potatoes, peeled, cut into 1cm
(
500 g (1 lb) potatoes, peeled, cut into 1cm
(
1/
2
”) cubes
15 ml (1 tbsp) plain flour
284 ml (
284 ml (
1
⁄
2
pt) tub fresh fish stock
300 ml (
1/
2
pt) water
bay leaf
300 ml (
300 ml (
1/
2
pt) milk
250 g (9 oz) skinless cod, cut into chunks
10 tiger prawns, peeled
10 tiger prawns, peeled
SOUPS &
S
T
A
R
TERS