Panasonic nn-a883 User Manual
63
MEA
T
AND POUL
TR
Y
I
ngredients
4 chicken portions approx. 1.2 kg (2
1/
2
lb) in
weight
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (
1/
2
pt) red wine
300 ml (
1/
2
pt) chicken stock
Coq au Vin
Serves 4
Dish: large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Place all ingredients in casserole dish.
2. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr 10 mins. or
until cooked through.
3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour
mixed with water. Serve sprinkled with chopped parsley.
I
ngredients
4 large, boneless skinless chicken breasts,
each cut into small chunks
3 tbsp plain flour
1 tbsp oil
15g (
each cut into small chunks
3 tbsp plain flour
1 tbsp oil
15g (
1/
2
oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5 oz) mushrooms, sliced
1 tbsp Dijon mustard
200 ml (7 floz) hot chicken or vegetable stock
200 ml (7 floz) dry white wine
225g (8 oz) baby new potatoes, halved
225g (8 oz) baby carrots
100g (4 oz) asparagus tips
100g (4 oz) shelled, fresh or frozen broad
beans
45 ml (3 tbsp) double cream
handful of chopped mixed fresh parsley and
tarragon
crusty bread, to serve
4 shallots, chopped
150g (5 oz) mushrooms, sliced
1 tbsp Dijon mustard
200 ml (7 floz) hot chicken or vegetable stock
200 ml (7 floz) dry white wine
225g (8 oz) baby new potatoes, halved
225g (8 oz) baby carrots
100g (4 oz) asparagus tips
100g (4 oz) shelled, fresh or frozen broad
beans
45 ml (3 tbsp) double cream
handful of chopped mixed fresh parsley and
tarragon
crusty bread, to serve
Spring Chicken Casserole
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Coat chicken with flour and place in fridge.
2. Place oil, butter, garlic, shallots into a large casserole dish and cook on HIGH power for 1
Oven Accessory: glass turntable + metal tray
1. Coat chicken with flour and place in fridge.
2. Place oil, butter, garlic, shallots into a large casserole dish and cook on HIGH power for 1
min.
3. Add sliced mushrooms. Cover and cook on HIGH power for 2 mins.
4. Stir in Dijon mustard and add chicken.
5. Stir in stock and wine.
6. Add potatoes and carrots.
7. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for 50
4. Stir in Dijon mustard and add chicken.
5. Stir in stock and wine.
6. Add potatoes and carrots.
7. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for 50
mins. Stir halfway.
8. After 50 mins. stir casserole and scatter asparagus and broad beans over it without stirring.
9. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for
9. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for
8mins. Stir in the cream, parsley and tarragon and cook for a further 2 mins.
Serve with crusty bread.
Serve with crusty bread.
I
ngredients
4 chicken breast fillets, skinned
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) crunchy peanut butter
large pinch of chilli powder
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) crunchy peanut butter
large pinch of chilli powder
Chicken Satay
Serves 4-6
Dish: 8 wooden skewers
Oven Accessory: glass turntable + metal tray + high wire rack + splash guard
1. Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut,
Oven Accessory: glass turntable + metal tray + high wire rack + splash guard
1. Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut,
30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor.
Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.
Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
3. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the
3. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the
peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli
powder and 300 ml (
powder and 300 ml (
1/
2
pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils
and thickens, stirring frequently. Turn into a serving bowl.
4. Thread the chicken onto wooden skewers. Place on splash guard in metal tray on high wire
rack and cook on Combination: TURBO-BAKE 250°C + GRILL 1 + WARM power for 15
mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.
mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.