Bedienungsanleitung Panasonic NN-CD87KS (Seite 99 von 125) (Englisch)

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Kedgeree

ingredients

Serves 4

175 g (6 oz) easy cook brown rice

450 ml (¾ pt) hot chicken stock

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon, juiced

1 medium onion, chopped

15 ml (1 tbsp) oil

150 ml (¼ pt) soured cream

15 ml (1 tbsp) curry paste

100 g (4 oz) frozen peas

30 ml (2 tbsp) parsley, chopped

2 boiled eggs,

chopped into small chunks

Dish: 1 x large Pyrex

casserole dish with lid

1 x Pyrex

shallow dish

1 x small Pyrex

dish

Accessory: none

1. Place the rice and chicken stock in casserole dish, cover and cook

on High microwave for 17-22 minutes or until tender.

2. Place the sh in a shallow dish, sprinkle with lemon juice, cover

and cook on High microwave for 5-6 minutes or until cooked. Skin

and ake.

3. Place onion and oil in a small dish, cover and cook on High

microwave for 3-4 minutes or until softened.

4. Combine the soured cream with curry paste. Mix into rice then stir

in aked sh, onion, peas, parsley, eggs and seasoning. Cover

and cook on High microwave for 5 minutes or until piping hot.

Wild Mushroom and Basil Risotto

ingredients

Serves 4

40 g (1 ½ oz) dried cep mushrooms

50 g (2 oz) butter

1 clove of garlic, nely chopped

1 small onion, nely chopped

freshly ground black pepper

250 g (9 oz) arborio rice

300 ml (½ pt) hot vegetable stock

12 basil leaves, torn

Dish: 1 x Pyrex

shallow dish

1 x large casserole dish with lid

Accessory: none

1. In shallow dish, soak mushrooms in 300 ml (½ pt) warm water.

2. Place the butter, garlic and onion in a large casserole dish, cover

and cook on High microwave for 3 minutes, or until softened.

Season with freshly ground black pepper.

3. Stir the rice into the butter mixture and add the hot stock and

soaking liquid from the mushrooms. Cover and cook for a further

5 minutes on High microwave.

4. Stir the mushrooms into the rice mixture. Cover and cook for a

further 5 minutes on High microwave.

5. Stir and add the basil. Continue to cook for the nal 5 minutes on

High microwave. Leave to stand for approx. 10 minutes and then

stir with a fork.

Vegetable and Chick Pea Casserole

ingredients

Serves 4

1 medium onion, chopped

10 ml (2 tsp) vegetable oil

2 medium courgettes, thickly sliced

1 red pepper, deseeded and chopped

2 medium carrots, peeled and sliced

1 small cauliower, divided into orets

100 g (4 oz) dried apricots, halved

2 cloves of garlic, crushed

425 g (15 oz) canned chick peas,

drained

3 ml (½ tsp) ground tumeric

3 ml (½ tsp) ground corriander

3 ml (½ tsp) ground cumin

5 ml (1 tsp) paprika

2.5 cm (1 inch) piece fresh root ginger,

peeled and nely chopped

salt and pepper

450 ml (¾ pt) hot vegetable stock

parsley, chopped

Dish: 1 x large casserole dish with lid

1 x Pyrex

shallow dish

Accessory: none

1. Place the onion and oil in a large casserole dish. Cover and cook

on High microwave for 3 minutes or until starting to soften.

2. Add the prepared vegetables, apricots, garlic, chick peas and stir

in the spices, salt, pepper and stock.

3. Cover and cook on High microwave for 20-25 minutes or until

vegetables are soft. Stir two or three times during cooking. Serve

with couscous or rice and garnish with parsley.

N.B.

To prepare couscous: Place 300 ml (½ pt) vegetable stock

in a shallow dish and 1.2 ml (¼ tsp) turmeric. Cook on High

microwave for 4 minutes or until boiling. Add 175 g (6 oz)

couscous and allow to stand for 5 minutes. Fluff up with a fork

before serving.

Pasta, Rice and Beans

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