Panasonic nn-gd556 User Manual
45
I
ngredients
1 green pepper, cut into chunks
350 g (12 oz) cod or huss, cubed
16 button mushrooms
8 cherry tomatoes
1 small can baby sweetcorn
1 small can pineapple chunks
350 g (12 oz) cod or huss, cubed
16 button mushrooms
8 cherry tomatoes
1 small can baby sweetcorn
1 small can pineapple chunks
Marinade:
1
⁄
2
small onion, grated
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped
Fish Kebabs
Serves 4
Dish: shallow dish + wooden skewers
Oven Accessory: glass turntable then grill rack
Oven Accessory: glass turntable then grill rack
1. Place pieces of green pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on
HIGH power for 1-2 mins, or until slightly softened.
2. Prepare 8 kebabs by threading fish and vegetables alternately. Place in a shallow dish.
3. Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinate
in the fridge for at least 2 hours.
4. Place the kebabs on grill rack and cook on Combination: GRILL 1 and SIMMER power for
10-12 mins. Rearrange the kebabs halfway through cooking. Fish should be white and flake
easily when cooked. Serve on a bed of long grain rice.
easily when cooked. Serve on a bed of long grain rice.
I
ngredients
50 g (2 oz) onion
2 garlic cloves
50 g (2 oz) butter
15 ml (1 tbsp) plain flour
100 ml (4 fl.oz) white wine
50 ml (2 fl.oz) milk
150 ml (
2 garlic cloves
50 g (2 oz) butter
15 ml (1 tbsp) plain flour
100 ml (4 fl.oz) white wine
50 ml (2 fl.oz) milk
150 ml (
1
⁄
4
pt) cream
175 g (6 oz) Emmental cheese
450 g (1lb) mixed seafood
100 g (4 oz) watercress
100 g (4 oz) Tortilla chips
50 g (2 oz) breadcrumbs
seasoning
450 g (1lb) mixed seafood
100 g (4 oz) watercress
100 g (4 oz) Tortilla chips
50 g (2 oz) breadcrumbs
seasoning
Mixed Seafood Gratin
Serves 4
Dish: 24cm (9”) round gratin dish
1. Chop the onion and garlic. Place with butter in a large bowl and soften on HIGH power for
3-4 mins. Add the flour and pour in the wine and milk gradually. Stir well. Thicken on HIGH
power for 3-4 mins., stirring halfway. Add the cream and cheese.
power for 3-4 mins., stirring halfway. Add the cream and cheese.
2. Add the seafood and watercress to the sauce and mix well.
3. Spoon into the gratin dish and top with crushed tortilla chips and breadcrumbs.
4. Cook on Combination Grill 1 and SIMMER power for 12-14 mins. or until crisp and piping
hot.
I
ngredients
15 ml (1 tbsp) oil
1 onion, finely chopped
175 g (6 oz) okra, topped and tailed
1 green pepper, deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet, cubed
12 large king prawns, cooked
1 onion, finely chopped
175 g (6 oz) okra, topped and tailed
1 green pepper, deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet, cubed
12 large king prawns, cooked
Fish Balti
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
the onion is softened.
2. Add the okra and pepper and cook on HIGH power for 3 mins. or until softened.
3. Stir in the curry paste, tomatoes and the water. Cover and cook on HIGH power for 5 mins.
or until boiling.
4. Add the cod and cook on HIGH power for 3 mins. Stir in the prawns and cook on HIGH
power for a further 2 mins. or until the fish is cooked.
FISH