Panasonic NN-S235WF manual Mushroom Soup, Vegetable Soup, Roast Chicken, Baked Custard, Irish Stew

European￿ Recipes￿

English Cookbook

Mushroom Soup

Serves : 4

Ingredients:

15 g butter

250 g mushrooms, sliced

15 g flour

500 ml chicken stock

125 ml white wine

5 g mustard

125 ml cream

Method:

Place butter and mushrooms in a 2- litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour, stock, wine, mustard and cream to mushrooms, and mix well. Cover and cook on HIGH for 6 to 8 minutes, stirring halfway through cooking.

Tip: This soup can be puréed if desired.

Roast Chicken

Vegetable Soup

Serves : 4-6

Ingredients:

500 g prepared vegetables of your choice (carrot, turnips, celery, etc), finely chopped

1 onion, chopped

30 g butter

30 g cake flour

875 ml chicken stock salt and pepper

45 g parsley, chopped

Method:

Place vegetables, except onion, in a 3-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Set aside. Place onion and butter in a large casserole dish and cook on HIGH for 2 to 3 minutes. Add flour to onion mixture and mix well.

Cheese Sauce

Makes : 375 ml

Ingredients:

30 g butter

30 g flour

310 ml milk salt and pepper 75 g tasty cheese

Method:

Melt butter in a 500 ml jug on HIGH for 1 minute. Add flour and mix well. Gradually stir in milk, salt and pepper. Cook on HIGH for 4 to 5 minutes, stirring halfway through cooking. Add cheese and cook on HIGH for a further 1 to 2 minutes. Stir and serve with the vegetable of your choice.

Roast Chicken

Serves : 4 to 6

Ingredients:

1.5kg chicken

15 g melted butter pepper

Method:

Clean and pat chicken dry with paper towel. Brush chicken with melted butter and sprinkle with pepper. Place chicken breast-side down on a rack in a shallow dish.

Cook on MEDIUM-HIGH for 36 to 42 minutes, turning halfway through cooking. Stand for one third of cooking time, wrapped in foil before carving.

Gradually add 250 ml of stock. Stir well. Cook on HIGH for 3 minutes, stirring halfway through cooking. Add remaining stock and vegetables. Cook on HIGH for 12 to 14 minutes. Season with salt and pepper. Serve sprinkled with chopped parsley.

Baked Custard

Serves : 4-5

Ingredients:

425 ml milk

3 large eggs, lightly beaten

60 g sugar

5 ml vanilla essence pinch ground nutmeg

Method:

Place milk in a 1-litre glass jug. Cook on HIGH for 2 minutes. Add eggs, sugar and vanilla to milk, whisking all the time. Strain mixture into a 20-cm round dish and sprinkle with nutmeg. Cook on MEDIUM for 11 to 13 minutes. Allow to stand covered for 5 minutes before serving.

Irish Stew

Serves : 8

Ingredients:

750 g lamb, cut into 2 cm cubes

2 carrots, peeled and sliced

2 potatoes, peeled and sliced

500 ml water

40 g packet French Onion Soup mix

1 bay leaf

Method:

Arrange lamb, carrots and potatoes in a 2-litre casserole dish. Combine water, soup mix and bay leaf in a mixing bowl. Pour over meat, carrots and potatoes.

Cook on MEDIUM-HIGH for 6 to 8 minutes and then cook on MEDIUM for 50 to 60 minutes. Stand covered for 5 minutes. Serve with steamed vegetables.

- En-19 -