Panasonic NN-S235 manual Soups and Snacks, Cooking Guide, Chicken And Prawn Laksa, Zucchini Slice

Soups and Snacks

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
1⁄2 cup	and finely chopped
	bean sprouts
4	limewedges
1 tablespoon	peanut oil
400 g	cooked chicken tenderloins, sliced
12	green king prawns, peeled

Method:

Soup:

Place the laska paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on High for 10 to 12 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 Medium 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 Medium for 32 to 34 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. Cover and cook on 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 Medium 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 Medium 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 2 to 3 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.

Cooking Guide

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