Panasonic NN-G335WF Pate, Mexican Dip, Spicy Nuts, Meatballs in Tomato Mint Sauce, Tomato Soup

￿European￿ ￿￿￿￿￿Recipes￿￿￿￿

Pate

Makes : 500 ml

Ingredients:

1 small onion, finely chopped

1 clove garlic, crushed

125 g butter

375 g chicken livers, trimmed and cut in half

2 g pepper

30 ml sour cream

Method:

Place onion, garlic and butter in a small casserole dish. Cook on HIGH for 4 to 5 minutes. Add chicken livers and pepper to mixture. Cover and cook on MEDIUM for 8 to 9 minutes, stirring halfway through cooking. Set aside and allow to cool. Place cooled mixture in a blender or food processor. Add sour cream and blend until smooth. Pour into a 500- ml mould and refrigerate until set.

Pate

Mexican Dip

Ingredients:

310 g can red kidney beans

60 ml oil

125 g grated cheese

2 g salt

5-7 g chilli powder

Method:

Place oil and beans in a food processor. Blend until smooth. Pour into a bowl, then stir in cheese, salt and chilli powder. Cook on HIGH for 1 to 11/2 minutes or until cheese melts. Stir well. Serve with corn chips.

Spicy Nuts

Makes : 500 g

Ingredients:

60 g butter or margarine

15-30 g curry powder

15 g Worcestershire sauce

330 g mixed nuts

Method:

Place butter in an oblong dish. Cook on HIGH for 11/4 minutes until melted. Add remaining ingredients. Stir well to coat nuts.

Cook on HIGH for 5 to 61/2 minutes.

Meatballs in Tomato Mint Sauce

Serves : 4 – 6

Ingredients:

500 g mince

375 g fresh breadcrumbs

1 onion chopped

1 clove garlic, crushed

1 large egg, lightly beaten

15 ml Worcestershire sauce

15 ml tomato sauce

60 g freshly chopped mixed herbs ground black pepper

1 small onion, chopped

15 g pine nuts

15 g butter

250 g tomato purée

15 g chopped mint

30 g grated Parmesan cheese

Method:

Place mince, breadcrumbs, onion, garlic, egg, Worcestershire sauce, tomato sauce, herbs, and pepper in a large bowl and mix well. Roll mixture into 2.5 cm balls. Place half the meatballs onto a paper towel- lined dinner plate, evenly spaced. Cook on MEDIUM for 4 to 5 minutes, turning halfway through cooking. Set aside.

Repeat above procedure with remaining meatballs. Place onion, pine nuts and butter in a 500 ml jug and cook on HIGH for 2 to 3 minutes. Add tomato purée and mint, and stir well. Place meatballs and sauce in a 2-litre dish and combine gently. Sprinkle with Parmesan cheese and heat on HIGH for 3 to 4 minutes.

Tomato Soup

Serves : 4-6

Ingredients:

30 g butter

1 kg ripe tomatoes, peeled and chopped

1 onion, sliced

1 carrot, sliced

625 ml chicken stock

5 g oregano

salt & pepper to taste

Method:

Place butter in a 4-litre casserole dish and heat on HIGH for 30 to 60 seconds. Add vegetables. Cook on HIGH for 8 to 10 minutes. Pour in stock and oregano. Cover and cook on HIGH for 15 minutes. Purée in a food processor or blender. Season to taste with salt and pepper. Serve in individual soup bowls.

English Cookbook

- En-18 -