Bedienungsanleitung Panasonic NN-CF853W (Seite 94 von 148) (Englisch)

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Fish

ingredients

SERVES 4

500

(1 lb 1 oz) frozen mixed

seafood

250 ml (½ pt) milk

3 shallots

1 carrot

150

(5 oz) mushrooms

(1 oz) butter

3 tbsp (45 ml) ﬂ our

1 tbsp (15 ml) fruity white wine

1 tbsp (15 ml) chopped dill

salt and pepper

(1 oz) grated emmental

Dish: 1 Pyrex

bowl +

1 small shallow Pyrex

dish

(24 cm (10”) diameter)

Oven Accessory: Wire shelf

in lower shelf position

Seafood bake

Defrost the seafood for 6 mins on MEDIUM MICROWAVE, stirring several

times. Drain and keep the liquid, adding 250 ml milk to it. Chop the

shallots, the carrot and the mushrooms and cook this mixture in a bowl,

covered, with 30 g of butter for 4 mins on HIGH MICROWAVE. Add 3 tbsp of

ﬂ our, stir and cook again for 1 min on HIGH MICROWAVE then add the milk

and juice from the seafood. Cook this sauce for 5-6 mins on HIGH

MICROWAVE, stirring halfway (if the sauce isn’t thick enough, you can add

some sauce thickener mixed with white wine). Add 1 tbsp wine and the dill,

check the seasoning once you’ve added the seafood. Pour into the baking

dish. Sprinkle with grated cheese, place on wire shelf and cook 6 mins. On

the middle shelf on GRILL 1 + MEDIUM MICROWAVE then 6-8 mins on

GRILL 1.

ingredients

SERVES 4

1 onion, ﬁ nely chopped

1 garlic clove, crushed

(1 oz) butter

225

(8 oz) brown cap

mushrooms, quartered

225

(8 oz) Arborio (risotto) rice

juice and rind of 1 lemon

3 ml (½ tsp) saffron strands,

crushed

300 ml (½ pt) hot vegetable

stock

300 ml (½ pt) white wine

100

(4 oz) frozen peas

300

(11 oz) cooked pealed prawns

30 ml (2 tbsp) ﬁ nely chopped

chives

Dish: large Pyrex

bowl

Oven accessory: wire shelf in

lower shelf position

Prawn risotto

Put the onion, garlic, butter and mushrooms in a large bowl. Place on base

of the oven and cook on HIGH MICROWAVE for 5 mins. Add rice, juice and

rind of the lemon, saffron, stock and wine to the mushroom mixture. Cover

and cook on HIGH MICROWAVE for 8 mins. Stir risotto. Add peas, re-cover

and cook on HIGH MICROWAVE for 4 mins. Add the prawns and chives

and cook on MEDIUM MICROWAVE for 3-4 mins. Leave to stand for

2-3 mins and serve.

ingredients

SERVES 2

60 ml (4 tbsp) natural low fat

yoghurt

30 ml (2 tbsp) sun-dried tomato

pesto

30 ml (2 tbsp) chopped fresh

parsley or dill

2 x 175

(2 x 6 oz) cod or

haddock ﬁ llets, skinned

Dish: small shallow

Pyrex

dish

Oven accessory: wire shelf in

lower shelf position

Sun dried tomato ﬁ sh bake

In a Pyrex

dish mix the yoghurt, pesto and 1 tbsp of parsley or dill and

season well. Place ﬁ sh ﬁ llets in a Pyrex

dish and pour over the yoghurt

sauce. Place on wire shelf on middle shelf position and cook on GRILL 1 +

MEDIUM MICROWAVE for 6-8 mins. Sprinkle the remaining parsley or dill

over the dish and serve with salad and crusty bread.

F0003BH22BP_00_140401.indd 92F0003BH22BP_00_140401.indd 92 2014/4/1 9:42:302014/4/1 9:42:30

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