Panasonic NN-ST641W manual Chicken and Prawn Laksa, Zucchini Slice, Nachos Supreme, Nuts and Bolts

Page 29

CHICKEN AND PRAWN LAKSA

Serves: 4

 

Ingredients:

 

Soup:

 

2 tablespoons

laksa paste

400 ml

coconut milk

1 litre

chicken stock

1 tablespoon

soy sauce

Laksa:

fresh ground black pepper

 

250 g

rice noodles

8 cups

boiling water

1 bunch

coriander, leaves chopped

4

small red chillies, seeds removed

 

and finely chopped

1⁄2 cup

bean sprouts

4

limewedges

1 tablespoon

peanut oil

400 g

cooked chicken tenderloins, sliced

12

green king prawns, peeled

Method:

Soup:

Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on High for 8 to 10 minutes.

Laksa:

Place the noodles and water in a 4 litre dish. Cover and cook on High for 2 to 3 minutes, stirring halfway through. Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top. Place the peanut oil and prawns in a

1-litre dish and cook on Med-High for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual bowl and set aside.

To serve:

Heat soup on High for 2 minutes. Pour the hot soup over the ingredients in the 4 bowls and serve.

ZUCCHINI SLICE

Serves: 4 to 6

 

Ingredients:

 

4 rashers

bacon, diced

1

onion, diced

2 cups

grated zucchini

2 cups

grated carrot

1 cup

grated tasty cheese

1 cup

self raising flour

5

eggs, lightly beaten

125 ml

vegetable oil

1 tablespoon

fresh chopped parsley

 

salt and pepper

Method:

Lightly grease a 25 cm square microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on High for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot and cheese and flour. In a 1- litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on Med-High for 22 to 24 minutes.

NACHOS SUPREME

Serves: 4 to 6

 

Ingredients:

 

500 g

topside mince

35 g

packet taco seasoning mix

1⁄3 cup

tomato paste

1 teaspoon

Mexican chilli powder

310 g

red kidney beans, mashed in liquid

180 g

packet corn chips

1

avocado

1⁄2 cup

sour cream

1⁄2 cup

grated cheese

 

paprika

Method:

Place meat in a 2-litre dish. Cook on Med-High for 6 minutes, stirring halfway through. Mix with fork, breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on Med-High for further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle with paprika. Heat on Med-High for 3 to 4 minutes.

NUTS AND BOLTS

Serves: 6 to 8

 

Ingredients:

 

80 g

butter

2 teaspoons

curry powder

2 tablespoons

worcestershire sauce

1⁄2

teaspoon

salt

1⁄4

teaspoon

garlic powder

100 g

packet mixed rice crackers

100 g

fried noodles

200 g

salted peanuts

125 g

packet pretzel sticks

1⁄2

cup

Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on High for 1 to 2 minutes. Add remaining ingredients, mix well and cook on High for 4 to 5 minutes. Stir twice through cooking. Allow to cool. Place in a bowl and serve with drinks. Store in an airtight container once cool.

Soups and Snacks

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