Panasonic nn-a823 Manual De Usuario
67
I
ngredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Serves 4
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.
Remove plate.
Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out
3. Roll out
3/
4
of the pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat.
(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks
dry.
MEA
T
AND POUL
TR
Y
I
ngredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground coriander
3 ml (
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground coriander
3 ml (
1/
2
tsp) chilli powder, ground cardamom,
ground cloves
15 ml (1 tbsp) garam marsala
15 ml (1 tbsp) ground turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (
15 ml (1 tbsp) garam marsala
15 ml (1 tbsp) ground turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (
3/
4
pt) hot stock
Madras Curry
Serves 4
Dish: large casserole dish with lid
Oven Accessory: glass turntable + metal tray
1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot
stock.
4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr-1hr 30
mins. or until meat is tender, or use AUTO PROGRAM CASSEROLE. Serve with boiled rice
and lemon or lime wedges and poppadoms.
and lemon or lime wedges and poppadoms.
I
ngredients
1 aubergine, sliced
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked and
finely diced
salt and pepper
Topping:
2 eggs
150 ml (
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked and
finely diced
salt and pepper
Topping:
2 eggs
150 ml (
1/
4
pt) single cream
100 g (4 oz) cheese, grated
25g (1 oz) Parmesan cheese, grated
25g (1 oz) Parmesan cheese, grated
Moussaka
Serves 4
Dish: 20 cm (8") souffle dish
Oven Accessory: glass turntable + metal tray
1. Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or
until bitter juices run out. Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or
until softened.
3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and
season, mix well.
4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan
cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins.
or until topping is puffed and golden.
or until topping is puffed and golden.