Bedienungsanleitung Panasonic NN-CS88 (Seite 10 von 20) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Cod en Papillote with Bulghur

Lemon Thyme Steamed Chicken

1. Cut out four 30 cm square of baking parchment.

Arrange ¼ of the chopped Asian greens in the middle

of each paper square. Top with cod ﬁllets and sprinkle

over the orange zest, juice, basil, garlic, wine, oil,

carrot, fennel and season. Fold over the paper to form

a parcel, leaving a little air inside so the ingredients

can steam, and twist the edges to seal.

2. Place parcels on the glass tray on the base of the

oven. Cook on Steam 1. It will take 30–40 minutes

cooking; the oven can only be set to cook for a max. 30

minutes at a time. Reset time and ﬁll water tank after

30 minutes. Open one of the parcels to check that the

ﬁsh is cooked, it should ﬂake easily.

3. Combine the bulghur wheat with 800 ml boiling

water in a shallow dish. Place on base of the oven.

Check the water level of the water tank and cook on

Combi 1 for 8–12 minutes or until the bulghur is just

tender. Drain the bulghur if necessary.

4. Fork through the cooked bulghur and mix in the

olive oil, lemon juice, garlic, basil, coriander and spring

onions. Season with salt and pepper to taste.

4 I

1 h 15 min

1. Place the sliced lemons on wire rack inside enamel

shelf and scatter the thyme over.

2. Place the chicken breasts between two sheets of

cling ﬁlm and bash with a meat mallet or rolling pin

until thin. Remove the cling ﬁlm and place chicken on

the lemon and thyme.

3. In a small bowl add the whole garlic cloves, seaso-

ning and ﬁnely chopped thyme, mix. Spoon over the

chicken. Cook chicken on Steam 1 for 20 minutes on

middle shelf position.

4. To make the yogurt dressing, crush 2–3 steamed

garlic cloves (as prepared above) into a small bowl.

Add yogurt, honey and mustard, and stir well. Serve

dressing with chicken. Serve with steamed broccoli

and courgettes.

4 I

30 min

INGREDIENTS

280 g mixed Asian greens

chopped

4 cod ﬁllets

½ orange, zest and juiced

45 g basil, shredded

2 garlic, ﬁnely chopped

120 ml dry white wine

15 ml olive oil (2x)

1 carrot, cut into thin strips

½ fennel, thinly sliced

salt, pepper

*e.g. pak choy, Chinese cabbage

PILAF

200 g bulghur wheat

15 ml olive oil

½ lemon, juiced

1 garlic, crushed

30 g basil, shredded

30 g coriander, chopped

3 spring onions, sliced

DISH 1x shallow Pyrex

dish

ACCESSORY Glass tray

Fill water tank

INGREDIENTS

2 lemons, thinly sliced

1 bunch thyme

4 chicken breasts

6 cloves garlic, peeled

200 ml natural yogurt

15 ml honey

5 ml Dijon mustard

salt, pepper

2 small courgettes,

thickly sliced

broccoli,

cut into small ﬂorettes

DISH 2x small bowls

ACCESSORY Wire rack, Enamel shelf

Fill water tank

RECIPES

WATCH THE RECIPE VIDEO ONLINE

ENGLISH

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