Bedienungsanleitung Panasonic NN-CD87KS (Seite 95 von 125) (Englisch)

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Meat and Poultry

Coq au Vin

ingredients

Serves 4

1.2 kg (2 ½ lb) chicken portions,

approx. 4

5 ml (1 tsp) mixed herbs

salt and pepper

100 g (4 oz) streaky bacon

100 g (4 oz) button mushrooms

1 clove of garlic, crushed

450 g (1 lb) whole shallots

30 ml (2 tbsp) brandy

300 ml (½ pt) red wine

300 ml (½ pt) chicken stock

15 ml (1 tbsp) cornour

Dish: 1 x large Pyrex

casserole dish with lid

Accessory: Enamel tray

1. Preheat oven with enamel tray on Convection 160 °C.

2. Place all ingredients, apart from the cornour, in casserole dish

and cover.

3. Place on enamel tray and cook on Convection 160 °C for 1 hour

or until cooked through. Stir halfway during cooking.

4. Remove skin from chicken pieces and skim off any excess fat.

Thicken using a little cornour mixed with water. Serve sprinkled

with chopped parsley.

Chicken Satay

Barbeque Spare Ribs

ingredients

Serves 4-6

4 chicken breast llets, skinned and

chopped into small chunks

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) ve-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

90 ml (6 tbsp) peanut butter

large pinch chilli powder

Dish: 1 x small mixing bowl,

8 x wooden skewers

Accessory: Enamel tray + wire

rack

ingredients

Serves 4

675 g (1 ½ lb) pork ribs

30 ml (2 tbsp) white wine vinegar,

Sauce:

45 ml (3 tbsp) tomato sauce

45 ml (3 tbsp) soy sauce

45 ml (3 tbsp) honey

5 ml (1 tsp) dry mustard powder

45 ml (3 tbsp) plum jam

Dish: 1 x large Pyrex

casserole dish with lid

1 x Pyrex

bowl

1 x Pyrex

shallow dish

Accessory: Enamel tray

1. 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, ve 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: Pour 50 g (2 oz) of creamed coconut into a

large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice,

15 ml (1 tbsp) of the soy sauce, the chilli powder and 80 ml

(5 tbsp) water. Cook on High microwave for 3-4 minutes or

until the sauce boils and thickens, stirring frequently. Turn into a

serving bowl.

4. Thread the chicken onto wooden skewers. Place on wire rack

on enamel tray and cook on Combi 4 for 26-30 minutes or until

cooked through, turning occasionally. Serve hot with sauce for

dipping.

1. Place ribs into large casserole dish, cover with water and add the

vinegar.

2. Cover and cook on High microwave for 6-8 minutes then Simmer

microwave for 20 minutes. Drain.

3. Combine all sauce ingredients together in a Pyrex

bowl and heat

on Medium microwave for 2 minutes. Mix thoroughly.

4. Toss ribs in sauce. Arrange on the base of shallow dish on the

enamel tray and cook on Combi 4 for 10 minutes or until ribs are

dark brown and crispy.

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