Bedienungsanleitung Panasonic NN-CF853W (Seite 107 von 148) (Englisch)

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105

Creamy chicken gratin

Slice the leeks and place in a large bowl with the butter. Place on base of

oven and cook on MEDIUM MICROWAVE for 10 mins or until softened.

Add the ﬂ our and mix well. Stir in the milk and heat on HIGH MICROWAVE

for 4-5 mins or until thickened stirring halfway. Add the chicken, ham and

cheese then season and mix well. Pour into the dish. Place on glass shelf in

lower shelf position and cook on CONVECTION 230 °C + GRILL 3 + LOW

MICROWAVE for 15-20 mins or until piping hot and golden.

ingredients

SERVES 4

350

(12 oz) leeks, trimmed

(1 oz) butter

(1 oz) plain ﬂ our

300 ml (½ pt) milk

225

(8 oz) cooked chicken,

chopped

100

(4 oz) ham, chopped

150

(5 oz) gruyere cheese, grated

salt and pepper

Dish: large bowl, rectangular

dish

Oven accessory: glass shelf

in lower shelf position

Coq au vin

Place bacon, herbs and garlic in casserole. Place on base of oven and cook

on HIGH MICROWAVE for 2 mins. Place remaining ingredients in casserole

dish and cover. Place on base of oven and cook on CONVECTION 160 °C

+ WARM MICROWAVE for 1 hour 30 mins or until cooked through. Skim off

any excess fat. Thicken using a little cornﬂ our mixed with water. Serve

sprinkled with chopped parsley.

ingredients

SERVES 4

100

(4 oz) streaky bacon,

chopped

5 ml (1 tsp) mixed herbs

1 clove garlic, crushed

4 chicken portions approx. 1.2

(2 ½ lb) in weight, skin removed

salt and pepper

100

(4 oz) button mushrooms

300

(10 oz) whole shallots,

peeled

30 ml (2 tbsp) brandy

275 ml (½ pt) red wine

150 ml (¼ pt) chicken stock

cornﬂ our to thicken

parsley, chopped

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Chicken satay

For the serving sauce: Crumble 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 300 ml (½ pt) water. Place on base

of the oven and cook on HIGH power for 5-6 mins or until the sauce boils

and thickens, stirring frequently. Turn into a serving bowl. Cut the chicken

into small chunks and place in a bowl. Put the remaining creamed coconut,

lemon juice and soy sauce into a blender or food processor. Add the

remaining ingredients and blend until smooth. Pour over the chicken. Cover

and marinate in the fridge for 2-3 hours or overnight. Thread the chicken

onto wooden skewers. Place on wire shelf, cover with any remaining

marinade and cook on GRILL 1 + SIMMER MICROWAVE in middle shelf

position for 20 mins with glass shelf in lower shelf position, turning

occasionally. Serve hot with the sauce for dipping.

ingredients

SERVES 4

100

(4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut

butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce

large pinch of chilli powder

4 chicken breast ﬁ llets, skinned

approx 600

(1 lb 5 oz)

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) ﬁ ve-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Dish: large jug, 4-8 wooden

skewers + large shallow

Pyrex

dish

Oven accessory: wire shelf in

middle shelf position + glass

shelf lower shelf position

Meat and Poultry

F0003BH22BP_00_140401.indd 105F0003BH22BP_00_140401.indd 105 2014/4/1 9:42:312014/4/1 9:42:31

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