Panasonic NN-CT569M, NN-CT559W En-68, Veal Stew, Duckling with Apple Stuffing, Quick Moussaka

Veal Stew

Cooking time: about 1 hour 4 people - MICROWAVE and COMBINATION COOKING

Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, 1 saucer and 2 bowls

800 g shoulder of veal, off the bone, or strips of veal, 1 onion, 1 carrot,

1/2 leek, 100 g cocktail onions,

1 garlic clove, 20 g butter,

1 bouquet garni, 3 tbsp cream,

150 g mushrooms,

40 g flour + 40 g butter,

1 egg yolk, 1/2 lemon.

Peel and chop the onion, carrot and leek and sweat in the butter for 3 minutes, covered, on MAX. Add the veal, cut into large cubes, and the bouquet garni and garlic. Cover with 600 ml of very hot water. Place the upside-down saucer over everything. Cover, place on the Metal Tray and cook for 8 minutes on MAX then for 38 to 40 minutes in Combination mode: CONVECTION HEATING 160°C + 100 W. Remove the veal pieces and set aside, covered. Incorporate the cooking stock into the roux (melted butter mixed with the same weight of flour). Mix. Cook again on MAX for 4 to 5 minutes. Beat together the cream and egg yolk and add to the mixture. Do not boil the mixture any more. Season and add the juice of half a lemon. Return the veal pieces to the sauce and keep warm. Cook the chopped mushrooms and onions separately, covered, with 20 g butter (and 2 tbsp of water for the onions) on MAX for 3 to 5 minutes each. Season. Add to the sauce just before serving.

Duckling with Apple Stuffing

Cooking time: 60 min	4-6 people - COMBINATION COOKING
Container: 1 round Pyrex® flan dish, 28 cm diameter

1 duckling, 1.6 kg,

4 apples,

150 g chicken livers,

100 g cubes of smoked bacon,

1 egg yolk,

1 tsp calvados.

Roughly chop one peeled apple, the smoked bacon and the chicken livers. Add the egg yolk and calvados, mixing together carefully. Check the seasoning. Stuff the seasoned duckling with this mixture. Close up the bird using thread and a large needle or several toothpicks. Place the seasoned duckling in the dish, placing around it the three other apples, which have been peeled and quartered. Place the dish on the Metal Tray and cook for approx. 60 minutes on COMBINATION COOKING: CONVECTION HEATING 180°C + 250W, turning the duckling halfway through the cooking time. Leave to stand for 10 minutes and skim the fat from the jus before serving.

Quick Moussaka

Cooking time: approx 40 min 4-6 people - MICROWAVE and COMBINATION COOKING

Container: 1 round Pyrex® dish 25cm diameter and 1 bowl

3 aubergines (approx. 1 kg),

400 g leftover lamb mince,

100 g mozzarella,

1 onion,

1 garlic clove, thyme,

1 jar of tomato passata (400 g), olive oil, parsley, salt, pepper.

Cut the aubergines lengthways into fairly thin slices. Spread some of the slices out on the clean glass turntable. Cover with cling film and cook for approx. 10 minutes on MAX. The slices should be soft and give when pressed. Repeat the operation for the rest of the aubergine slices. Drain and set aside. Cook the chopped onion in the bowl with 3 tbsp olive oil for 3 minutes on MAX. Add the garlic and mince as well as the thyme, chopped parsley and passata. Check the seasoning. In the dish, alternate layers of seasoned aubergine and the mince and sauce mixture. Finish with a layer of aubergines and pour 2 tbsp olive oil on top, before covering the whole dish with mozzarella slices. Preheat the oven in Combination mode, CONVECTION HEATING 160°C + 600W with the Metal Tray. Put in the oven and cook for approx. 20 minutes.

En-68