Bedienungsanleitung Panasonic NN-CT54JW (Seite 86 von 120) (Englisch)

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Tuna Fish Cakes

Special Occasion Fish Pie

Salmon and Vegetable Mornay

ingredients

Serves 4

350 g (12 oz) potatoes, peeled

25 g (1 oz) butter

1 small onion, chopped

200 g (7 oz) canned tuna, drained

1 egg, hard boiled, chopped

30 ml (2 tbsp) fresh parsley, chopped

10 ml (2 tsp) lemon juice

salt and pepper

1 egg, beaten

100 g (4 oz) breadcrumbs

Dish: 1 x large Pyrex

casserole dish

1 x large Pyrex

bowl

Accessory: Enamel tray + wire rack

ingredients

Serves 4

450 g (1 lb) white sh

50 g (2 oz) butter

50 g (2 oz) our

450 ml (¾ pt) milk

300 ml (½ pt) white wine

450 g (1 lb) mixed seafood

6 gherkins, diced

15 ml (1 tbsp) fresh parsley,

chopped

10 ml (2 tsp) dill, chopped

salt and pepper

450 g (1 lb) potatoes, peeled

15 ml (1 tbsp) capers

50 g (2 oz) butter, melted

50 g (2 oz) Cheddar cheese, grated

Dish: 1 x large Pyrex

gratin dish

Accessory: Enamel tray

ingredients

Serves 4

100 g (4 oz) broccoli

100 g (4 oz) cauliower

1 medium red pepper, deseeded

and diced

198 g (7 oz) canned salmon, drained

25 g (1 oz) butter

30 ml (2 tbsp) plain our

300 ml (½ pt) milk

50 g (2 oz) Cheddar cheese, grated

150 ml (¼ pt) cream, optional

salt and pepper

15 g (½ oz) butter

75 g (3 oz) fresh white breadcrumbs

15 ml (1 tbsp) fresh parsley, chopped

pinch of paprika

Dish: 1 x 20 x 25 cm (8 x 10 inch)

Pyrex

dish

1 x large Pyrex

jug

1 x small Pyrex

bowl

Accessory: Enamel tray

1. Cook potatoes with 45 ml (3 tbsp) water, covered on High

microwave for 6-8 minutes or until cooked. Drain.

2. Place butter and onion in a bowl, cover and cook on High

microwave for 4 minutes or until soft. Add potatoes and mash.

3. Stir in tuna, hard boiled egg, parsley and lemon juice, season well.

4. Shape into 8 cakes and coat in beaten egg and breadcrumbs.

5. Place on enamel tray on wire rack and cook on Combination:

Convection 220 ˚C + Warm microwave for 15-25 minutes or until

brown, turning halfway.

1. Place the white sh with 30 ml (2 tbsp) water in a shallow dish.

Cover and cook on High microwave for 4-5 minutes or on auto

program fresh sh (see page 59). Drain, skin, bone and ake.

2. Make the sauce by melting the butter in a large jug on Medium

microwave for 1 minute. Add the our and stir well. Mix in the

milk and wine and cook on High microwave for 4-5 minutes.

Stir halfway. Mix in the sh, mixed seafood, gherkins and herbs.

Season and pour into the dish.

3. Grate the potatoes and mix in the capers, melted butter and

grated cheese. Place lightly on the sh sauce without pressing

rmly to keep the grated form. Place on enamel tray and cook on

Combination: Convection 220 °C + Simmer microwave for

35-40 minutes or until piping hot and golden.

1. Break broccoli and cauliower into orets, add red pepper and

30 ml (2 tbsp) water. Cover and cook on High microwave for

5-6 minutes or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on High microwave for approx. 20-30 seconds.

Stir in our then milk. Cook on High microwave for 2 minutes or

until mixture boils and thickens; stir halfway. Stir in cheese, cream

and seasoning. Pour cheese sauce over vegetables and salmon.

4. Melt extra butter in a small bowl on High microwave for approx

15-20 seconds. Stir in breadcrumbs, parsley and paprika. Sprinkle

over vegetable mixture.

5. Place on enamel tray and cook on Combination: 220 °C + Low

microwave for 10-12 minutes or until golden brown.

Fish

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