Panasonic nn-a883 User Manual
68
I
ngredients
900 g (2 lb) unsmoked gammon joint
cold water to cover
300 ml (
cold water to cover
300 ml (
1/
2
pt) white wine (optional)
1 onion, peeled
4 whole cloves
10 peppercorns
45 ml (3 tbsp) honey
30 ml (2 tbsp) orange juice
15 ml (1 tbsp) demerara sugar
15 ml (1 tbsp) Dijon mustard
12 whole cloves
4 whole cloves
10 peppercorns
45 ml (3 tbsp) honey
30 ml (2 tbsp) orange juice
15 ml (1 tbsp) demerara sugar
15 ml (1 tbsp) Dijon mustard
12 whole cloves
Glazed Gammon
Serves 4
Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard
1. In a large bowl or casserole soak the gammon in water for at least 2 hours. Discard the
water, recover the joint with fresh water and wine (if using). Add onion stuck with cloves and
peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per
450 g (1 lb) or until cooked. Drain.
peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per
450 g (1 lb) or until cooked. Drain.
2. Mix together the honey, juice, sugar and mustard. Cook on HIGH power for 1 min. Leave to
cool.
3. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over
half of the glaze.
4. Place gammon onto low rack + splashguard on metal tray on turntable and cook in a
preheated oven on TURBO-BAKE 170°C + GRILL 1 for 10-15 mins. until golden, spreading
over the remaining glaze halfway through cooking time.
over the remaining glaze halfway through cooking time.
I
ngredients
6 lambs kidneys
1 onion, sliced
25 g (1 oz) butter
100 g (4 oz) button mushrooms, halved
15 g (
1 onion, sliced
25 g (1 oz) butter
100 g (4 oz) button mushrooms, halved
15 g (
1/
2
oz) flour
8 chipolata sausages, halved
60 ml (4 tbsp) red wine
60 ml (4 tbsp) hot beef stock
30 ml (2 tbsp) tomato puree
salt and pepper
60 ml (4 tbsp) red wine
60 ml (4 tbsp) hot beef stock
30 ml (2 tbsp) tomato puree
salt and pepper
Kidneys Turbigo
Serves 4
Dish: large casserole
Oven Accessory: glass turntable
1. Skin, halve and core the kidneys. Remove any fat or gristle.
2. Place the onion and butter in the casserole. Cover and cook on HIGH power for 2 mins. or
until the onion starts to soften.
3. Add the kidneys, cover and cook on HIGH power for 4 mins. Turn halfway during cooking.
4. Add remaining ingredients, cover and cook on MEDIUM power for 15-18 mins. or until the
kidneys are tender. Stir halfway during cooking.
I
ngredients
3/
4
tbsp ground ginger
1/
2
tsp coarsely ground black pepper
1
1/
2
tsp ground cinnamon
3/
4
tbsp turmeric
1 tbsp paprika
1/
4
tsp chilli powder
800g (1lb 12 oz) cubed boneless lamb
2 tbsp oil
300g (11oz) onions, chopped
2 crushed garlic cloves
2 tbsp oil
300g (11oz) onions, chopped
2 crushed garlic cloves
1/
4
tsp salt
150g (5oz) sliced carrots
150g (5oz) ready to eat dried apricots,
chopped
40g (1
150g (5oz) ready to eat dried apricots,
chopped
40g (1
1/
2
oz) sultanas or seedless raisins
65g (2
1/
2
oz) toasted flaked almonds
3/
4
tbsp honey
150 ml (
1/
4
pint) tomato juice
400g (14oz) can chopped tomatoes
300ml (
300ml (
1/
2
pint) vegetable stock
Spicy Lamb Tagine
Serves 6
Dish: 3 litre(6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
Oven Accessory: glass turntable + metal tray
1. Put spices into bowl and mix well.
2. Add lamb and evenly coat with spices.
3. Place oil, onions and garlic in a large casserole dish. Cover and cook on HIGH power for 5
mins.
4. Add lamb and mix thoroughly.
5. Stir in remaining ingredients and cover.
6. Cook on Combination: CONVECTION 160°C + WARM power for 1 hour or until tender, stir
halfway.
MEA
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AND POUL
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