Bedienungsanleitung Panasonic NN-CF87LB (Seite 99 von 140) (Englisch)

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Moussaka

Layered Chicken

ingredients

Serves 4

1 large (400 g) potato

1 tsp (5 ml) oil

2 cloves of garlic, crushed

1 medium onion, chopped

350 g fresh lamb mince

400 g can of tomatoes

2 tbsp (30 ml) tomato puree

1 large aubergine, sliced

1 bay leaf

1 tsp fresh thyme

1 tsp dried oregano

½ tsp cinnamon

Salt and pepper

For the topping

2 eggs

150 ml (½ pt) single cream

100 g cheddar cheese, grated

25 g Parmesan cheese, grated

Dish: 2 x large casserole with lid,

1 x small bowl, 1 x large shallow

rectangular or oval Pyrex

dish

Accessory: Wire shelf

ingredients

Serves 4

2 boneless and skinless chicken

breasts

1 tbsp lemon juice

1 tsp fresh thyme

½ tbsp olive oil

salt and pepper

400 g ready made pu pastry

125 g jar of red peppers, drained

100 g ripe brie

1 egg, beaten to glaze

2 tbsp freshly grated parmesan

Dish: 1 x shallow dish

Accessory: Enamel shelf

1. Pierce skin of potato and cook on Medium Microwave for 10-12

minutes, leave to cool slightly then slice.

2. Place oil, garlic and onion in a casserole dish with lid. Place on

base of the oven and cook on Medium Microwave for

2 minutes. Add lamb, tomatoes, purée, herbs, season and mix

well. Cover and cook on High Microwave for 10 minutes.

3. Place aubergine in casserole dish with 3 tbsp water. Place on the

base and cook on Medium Microwave for 4 minutes.

4. For the topping: Whisk eggs, cream and cheddar together.

Arrange half the aubergine slices in the base of dish and spoon

over half the lamb mixture and potato slices, repeat process

again. Spread the cheese mixture over the top and sprinkle with

Parmesan cheese.

5. Place on wire shelf in lower shelf position and cook on Combi 7

for 15-18 minutes or until topping is puffed and golden.

1. Slice the chicken breasts into strips and place between plastic lm

and atten using a rolling pin. Put chicken in a shallow dish with

lemon juice, thyme, olive oil and seasoning. Allow to marinate for

a couple of hours in the fridge.

2. Preheat oven on Convection 200 °C with enamel shelf in lower

position. Carefullly remove the enamel shelf from the oven using

oven gloves. Spread the chicken out on the enamel shelf and put

back in the oven. Cook on Convection 200 °C in the lower shelf

position for 10-15 mins or until cooked through, turning halfway.

Remove chicken from the shelf and allow to cool slightly.

3. Wash enamel shelf. Roll out pastry to a 25 cm x 25 cm square.

Place ½ of the chicken on the centre third of the pastry. Cover with

½ of the peppers, then all of the brie followed by the rest of the

peppers and nally the remaining chicken.

4. Brush the edges of the pastry with beaten egg and draw up the

two longer sides together over the lling and press the edges

rmly together to seal. Flute the edges.

5. Preheat the oven empty on Convection 200 °C. Transfer the

pastry onto the enamel shelf in lower shelf position and brush with

beaten egg. Sprinkle with parmesan cheese. Cook on Convection

200 °C for 20 minutes until the pastry is crisp and golden.

Meat & Poultry

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