Panasonic nn-a873 User Manual

FISH

ngredients

15 ml (1 tbsp) vegetable oil
1 clove garlic, crushed
1 large onion, chopped
1 x 397 g (14 oz) can chopped tomatoes
15 ml (1tbsp) tomato puree
1 x 397 g (14 oz) tin tuna, drained
1 x 200 g (7 oz) can sweetcorn, drained
1 x 200 g (7 oz) can sliced carrots, drained
100 g (4 oz) broccoli florets
100 g (4 oz) cashew nuts
salt and pepper
50 g (2 oz) butter
50 g (2 oz) plain flour
600 ml (1 pt) milk
175 g (6 oz) grated cheddar cheese
30 ml (2 tbsp) chopped mixed herbs
10 sheets lasagne (precooked)

Tuna & Sweetcorn Lasagne

Serves 4

Dish: 24 cm (9") square dish

Oven Accessory: glass turntable + metal tray

1. Place oil, garlic and onions in a bowl. Cover and cook on HIGH power for 2-3 mins. or until

softened.

2. Add the tomatoes, puree, tuna, sweetcorn, carrots, broccoli, nuts and seasoning. Cover and

cook on HIGH power for 10-12 mins. or until vegetables are softened. Stir frequently.

3. Melt the butter in a large jug on HIGH power for 30-40 secs. Stir in the flour then add the

milk gradually to form a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is
thick and bubbling. Stir frequently. Add 150 g (5 oz) of the grated cheese, herbs and season
to taste.

4. Pour half the tuna mixture over the base of the dish. Top with half the lasagne and half the

sauce. Repeat the layers ending up with the final layer of sauce. Sprinkle with the remaining
cheese. Cook on Combination: CONVECTION 190°C + SIMMER power for 25-30 mins. or
until the pasta is tender.

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 (

pt) cream

175 g (6 oz) Emmental cheese
450 g (1 lb) mixed cooked seafood
75 g (3 oz) watercress
seasoning
100 g (4 oz) Tortilla chips
50 g (2 oz) breadcrumbs

Mixed Seafood Gratin

Serves 4

Dish: 24 cm (9") round gratin dish

Oven Accessory: glass turntable + metal tray + low rack

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.

2. Add the seafood and watercress to the sauce and mix well. Season to taste.

3. Spoon into the gratin dish and top with the crushed tortilla chips and breadcrumbs.

4. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 12-14 mins or

until crisp and piping hot.

ngredients

45ml (3 tbsp) extra virgin olive oil
juice of

lemon

100g (4oz) fresh pesto sauce
salt and freshly ground black pepper
4 x 175g (6oz) thick cut haddock or cod fillets
700g (1lb 8oz) waxy new potatoes (such as
charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
100g (4oz) black olives, chopped
lemon wedges and crisp green salad, to
serve

Mediterranean Fish Bake

Serves 4

Dish: large ovenproof rectangular dish approx. 27 x 23 cm (11”x9”)
Oven Accessory: glass turntable + metal tray + low rack

1. Mix 1 tbsp oil, lemon juice, pesto and seasoning together and spoon over the fish. Leave to

marinade in the fridge for 1-2 hours.

2. Pre-heat oven on TURBO-BAKE 220°C + GRILL 2.

3. Cut vegetables into even sized chunks and toss with the garlic and 2 tbsps oil. Place in the

ovenproof dish and cook on TURBO-BAKE 220°C + GRILL 2 for 30mins. Turn halfway.

4. Scatter the black olives over the vegetables.

5. Place the fish and marinade on top of the vegetables.

6. Cook on Combination: TURBO-BAKE 220°C + GRILL 3 + LOW power for 20 mins. or until

cooked through.