Panasonic nn-a883 User Manual
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Ingredients
young spinach leaves
25 g (1 oz) butter
2 garlic cloves, crushed
450 g (1 lb) flat black mushrooms,
finely chopped
75 g (3 oz) fine oatmeal
1 egg yolk
100 g (4 oz) cream cheese
30 ml (2 tbsp) chopped fresh herbs
15 ml (1 tbsp) lemon juice
young spinach leaves
25 g (1 oz) butter
2 garlic cloves, crushed
450 g (1 lb) flat black mushrooms,
finely chopped
75 g (3 oz) fine oatmeal
1 egg yolk
100 g (4 oz) cream cheese
30 ml (2 tbsp) chopped fresh herbs
15 ml (1 tbsp) lemon juice
Mushroom Paté
Serves 4
Dish: 18 cm (7") souffle dish lightly greased
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving
leaves for the top.
2. Place the butter and garlic in a large dish, cover and cook on HIGH power for 1 min. or until
melted. Add the mushrooms, recover and microwave on HIGH power for 5 mins. or until
softened. Stir in remaining ingredients and beat well.
softened. Stir in remaining ingredients and beat well.
3. Spoon the paté mixture into the lined souffle dish and cover with the reserved spinach
leaves. Cover with a circle of greaseproof paper and cook on Combination: CONVECTION
190°C + SIMMER power for 25 mins. or until firm to the touch. Leave to cool before serving.
190°C + SIMMER power for 25 mins. or until firm to the touch. Leave to cool before serving.
Pork and Liver Terrine
Serves 4-6
Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
1. Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
2. Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic
bowl and allow to marinate for 2 hours in the fridge.
3. Place butter, shallots and garlic in bowl. Cover and cook on HIGH power for 2 mins. Cool.
4. Combine the meat marinade with the onion mixture. Add the egg and flour and mix well.
5. Turn into the bacon lined dish. Smooth the top and fold over the bacon.
6. Cover with greaseproof paper and cook on Combination: CONVECTION 160°C + WARM
power for 40 mins.
Ingredients
225g (8oz) streaky bacon
225g (8 oz) minced pork
225g (8 oz) pigs liver, chopped
225g (8oz) streaky bacon
225g (8 oz) minced pork
225g (8 oz) pigs liver, chopped
1/
2
tsp (3 ml) rosemary
1/
2
tsp (3 ml) thyme
1/
2
tsp ground mace
1/
2
tsp allspice
salt & freshly milled black pepper
30ml (2 tbsp) dry white wine
15g (
30ml (2 tbsp) dry white wine
15g (
1/
2
oz) butter
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
1 tbsp plain flour
1 clove garlic, crushed
1 egg, beaten
1 tbsp plain flour
Brie & Cranberry Crostini
Serves 4
Oven Accessory: glass turntable + metal tray + high wire rack
1. Pre-heat grill on GRILL 1.
2. Place the slices of baguette on the high wire rack and cook on GRILL 1 for 2-3 mins. or until
lightly toasted.
3. Turn the slices over and spread each slice with cranberry sauce.
4. Top with a slice of brie and sprinkle with sesame seeds.
5. Cook on Combination: GRILL 1 + SIMMER power for 3-4 mins. or until cheese has started
to melt and sesame seeds turn golden.
Ingredients
1 small French baguette, cut into 8 slices
60 ml (4 tbsp) cranberry sauce
175g (6oz) brie, sliced
sesame seeds
1 small French baguette, cut into 8 slices
60 ml (4 tbsp) cranberry sauce
175g (6oz) brie, sliced
sesame seeds
SOUPS &
S
T
A
R
TERS