Panasonic NN-SD466, NN-SD446, NN-SD456 manual Plaice Provencal, Fish Kebabs, Fish Balti, Marinade

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Ingredients

25 g (1 oz) butter

2 onions, peeled and quartered

1 clove of garlic, crushed

2 courgettes, sliced

1 yellow pepper, sliced

3 ml (1⁄2 tsp) cumin

3 ml (1⁄2 tsp) paprika

15 ml (1 tbsp) tomato puree

400 g (14 oz) can tomatoes

8 plaice fillets

15 ml (1 tbsp) lemon juice

Plaice Provencal

Serves 4

Dish: large shallow rectangular dish

1.Place the butter, onions and garlic in a large bowl. Cover and cook on HIGH power for 2 mins. or until softened.

2.Add the courgettes and yellow pepper. Cover and cook on HIGH power for 2 mins. or until softened. Add the spices, puree and tomatoes. Cover and cook on HIGH power for 4 mins. or until piping hot. Pour into serving dish.

3.Roll each fillet and arrange on top of the sauce. Sprinkle with lemon juice. Cook covered on HIGH power for 7-8 mins. or until the fish is cooked. Garnish with parsley and serve with French bread.

F I S H

Ingredients

1 red pepper, cut into chunks

350 g (12 oz) cod or huss, cubed

8 button mushrooms

1 small sweetcorn, cooked and cut into slices

Marinade:

1⁄2 small onion, grated

60 ml (4 tbsp) olive oil

60 ml (4 tbsp) lemon juice

2 cloves of garlic, crushed

30 ml (2 tbsp) parsley, chopped

Fish Kebabs

Serves 4

Dish: shallow dish + wooden skewers

1.Place pieces of red pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on HIGH power for 1-2 mins, or until slightly softened.

2.Prepare 4 kebabs by threading fish and vegetables alternately. Place in a shallow dish.

3.Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinate in the fridge for at least 2 hours.

4.Place the kebabs in a shallow dish. Cover and cook on HIGH power for 6-7 mins. or until cooked. Rearrange the kebabs halfway through cooking. Fish should be white and flake easily when cooked. Serve on a bed of wild rice.

Ingredients

15 ml (1 tbsp) oil

1 onion, finely chopped

175 g (6 oz) okra, topped and tailed

1 green pepper, deseeded and sliced

30 ml (2 tbsp) Balti curry paste

400 g (14 oz) can chopped tomatoes

75 ml (5 tbsp) water

350 g (12 oz) cod fillet, cubed

12 large king prawns, cooked

Fish Balti

Serves 4

Dish: 3 litre (6 pt) casserole dish

1.Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until the onion is softened.

2.Add the okra and pepper and cook on HIGH power for 3 mins. or until softened.

3.Stir in the curry paste, tomatoes and the water. Cover and cook on HIGH power for 5 mins. or until boiling.

4.Add the cod and cook on HIGH power for 3 mins. Stir in the prawns and cook on HIGH power for a further 2 mins. or until the fish is cooked.

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Contents C R O W a V E C O O K E R Y B O O K Standard Conversion Chart WeightWelcome to Panasonic Microwave Cooking Dear OwnerVoltage & Power Using your oven Unpacking your ovenMaintenance of your oven ServiceSelected Spares and Accessories Door SealsParts of Your Oven Menu LabelControl Panel Identification PlateImportant Information Read Carefully Never Operate the Oven Without Food Inside on MicrowaveKeeping Your Oven Clean Maximum weight on turntableMeat Thermometer Paper, PlasticMicrowave Water Molecule Absorption Microwaving PrinciplesAmp fused socket Moisture Content General GuidelinesPiercing Cling FilmDensity Testing Dishes for Suitability Containers to usePlastic Control Panel Clock PadDuring Cooking Start PadLet’s Start to Use your Oven PlugSetting the Clock Power Press Level WattageHigh Power Up to 30 minutes Other Powers Up to 99 minutes Microwave Cooking and DefrostingUsing the the Delay/Stand Feature Turbo ReheatAuto Weight Defrost Accessory to USEAuto Weight Defrost Programs Turn ShieldDefrosting Guidelines Defrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Auto Weight Cook Programs for NN-SD466/SD456 Important NoteAuto Weight Reheat / Cook Programs NN-SD446 Program Minimum MaximumWhen is food reheated? Cooking and Reheating GuidelinesHeating Category Reheating ChartsPoints for Checking Canned Vegetables Drain Christmas Puddings Overheating may cause pudding to igniteBase Safe dishMicrowave and conventional ovens may be used with care SaucesCooking Charts Eggs Poached Eggs ScrambledFish Fresh from raw For Guidelines see Fish Chapter Fish Frozen from raw For Guidelines see Fish ChapterGuidelines see Meat Chapter Have a soft baseFat! Remove dish with care. For Guidelines see Meat Chapter Porridge N.B. Use a large bowlMicrowave Safe bowl Safe bowlFresh Vegetables Place Shallow microwave safe dish Frozen Vegetables Place in shallow microwave safe dish Using Recipes from Other Books Increasing and Decreasing RecipesCooking for One Increasing RecipesSoups and Starters Garlic Mushrooms with HerbsCoarse Pork Pâtés Broccoli and Stilton SoupStuffed Citrus Trout FishStuffing Poached Smoked Haddock Salmon and Vegetable MornayFamily Fish Pie Plaice Provencal Fish KebabsFish Balti MarinadeMeat and Poultry Bolognese Sauce Lamb CasseroleDish 1.5 litre 3 pt casserole dish Dish large casserole dishBelgian Beef Casserole Steak and Kidney PuddingChicken Satay Ingredients FillingPaprika Pork Casserole Chicken CasseroleSweet and Sour Pork Ingredients SaucePasta and Rice Pesto SpaghettiTuna Pasta Bake KedgereeFruity Chicken Risotto Tagliatelle ToscanaVegetable Couscous Dish deep casserole dishCheese and Egg Dishes Swiss Cheese FondueCheesey Risotto PiperadeQuiche Lorraine Macaroni CheeseDish 20 cm 8 flan dish Dish large bowl + heatproof dishBefore Cooking Vegetables and VegetarianAfter Cooking Ratatouille Gratin DauphinoisVegetable Lasagne Dish 20 cm 8 shallow dishStuffed Sweet Potatoes Cauliflower CheeseRed Lentil Casserole ToppingRed Cabbage with Red Onion and Almonds Serves Vegetable EnchiladasSpicy Bean Goulash Puddings and Desserts Almond Eve’s PuddingCreme Caramel Date Puddings and Butterscotch SauceBaked Apples Lemon BrûleéOrange and Chocolate Drop Pudding Chocolate Risotto Indulgence Steamed Suet Sponge PuddingChristmas Pudding Dish 1 litre 2 pt pudding basinSauces White Pouring SauceCustard Hollandaise SauceBaking Guidelines Sponge CakeCarrot Cake IcingGinger Cake Chewy FlapjacksBoston Brownies Preserves Soft Fruit JamLemon Curd Orange MarmaladeTomato Chutney Plum JamRed Onion Chutney Questions and Answers Technical SpecificationsFor business users in the European Union Index Lamb Pasta and Rice recipesPork Preserves08705

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