Panasonic Inverter NN-CF770M Operation Instruction And Cook Book page 45
Microwave/grill/convection oven
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- User manual ,
- Operating instructions manual (38 pages) ,
- Operating instruction and cook book (31 pages)
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G
P
C
REEN
EPPERCORN
Serves: 4
Ingredients:
500 g
sliced chicken breast fillets
2 tablespoons
green peppercorns
1 tablespoon
seeded mustard
1 teaspoon
chicken stock powder
2 tablespoons
lemon juice
1
⁄
cup
cream
2
Method:
Place chicken in a 3-litre casserole dish. Cook on
Medium-High for 8 to 10 minutes stirring halfway
through cooking. Mix together peppercorns, mustard,
stock powder, lemon juice and cream. Pour over
chicken, stir. Cook on High for 2 to 3 minutes.
T
C
C
HAI
HICKEN
URRY
Serves: 4
Ingredients:
1
onion, chopped
2 tablespoons
red curry paste
500 g
chicken fillets, sliced
1 tablespoon
fish sauce
1 tablespoon
brown sugar
2 cups
finely sliced vegetables
1 cup
coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 4 to 5 minutes. Add chicken
and combine. Cook on Medium-High for 6 minutes,
stirring once during cooking. Add fish sauce, brown
sugar, vegetables and coconut milk. Stir well. Cover
and cook on High for 4 to 6 minutes. Serve with
Jasmine rice.
A
N
C
PRICOT
ECTAR
HICKEN
Serves: 4
Ingredients:
400 ml
apricot nectar
40 g
French onion soup mix
1
onion, diced
1
clove garlic, crushed
1
⁄
cup
dried apricots
2
1 kg
chicken legs
Method:
Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on Medium-High for 20 to
25 minutes, stirring halfway through cooking.
HICKEN
– 42 –
C
C
HICKEN
ACCIATORE
Serves: 4
Ingredients:
400 g
can diced tomatoes
1
⁄
cup
tomato paste
4
1 teaspoon
minced garlic
1
onion, diced
2 teaspoons
dried oregano
1 kg
chicken drumsticks
1
⁄
red capsicum, sliced
4
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Medium-High for
10 to 12 minutes. Turn chicken and stir. Cook on
Medium-High for 10 to 12 minutes.
C
S
C
B
HICKEN
AN
HOY
Serves: 4
Ingredients:
10
dried shiitake mushrooms
2 teaspoons
sesame oil
1
clove garlic, chopped
500 g
minced chicken
10
water chestnuts, finely chopped
227 g
bamboo shoots, chopped
1
⁄
cup
soy sauce
4
1 tablespoon
oyster sauce
2 tablespoons
sherry
1
small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop finely. Place
oil and garlic in a 2-litre casserole dish, cook on High
for 50-60 seconds. Add chicken and cook on Medium
for 6 to 8 minutes. Add remaining ingredients except
lettuce and cook on Medium for 6 to 8 minutes.
Separate lettuce leaves, place tablespoons of mixture
into each lettuce leaf. Serve immediately.
C
R
HICKEN
OLLS WITH
Serves: 4 to 6
Ingredients:
8
chicken thigh fillets
16
prunes, pitted
8
green onions, sliced
2 tablespoon
flaked almonds
4 rashers
rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon
brown sugar
1 tablespoon
French mustard
1 tablespoon
honey
10 g
butter, melted
ground black pepper
Method:
Open out each thigh fillet and trim away fat. Place 2
prunes, some green onion and a few flaked almonds
on each fillet. Roll fillets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on Medium-High for
16 to 20 minutes, turning halfway through cooking.
AU
H
M
ONEY
USTARD
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