Panasonic NN-ST557M, NN-ST557W manual Noise

OYSTER SOUP

Serves: 4 to 6

Ingredients:
30 g	butter
2 tablespoons	flour
2 cups	chicken stock
1⁄2 cup	cream
20	bottled oysters, drained
	salt and white pepper
	snipped chives to garnish

Method:

Place butter in 2-litre casserole dish and cook on High for 1 minute. Add flour, stir well and cook on High for 30 seconds. Gradually add stock, stirring continuously. Cook on High for 5 to 7 minutes, stirring halfway through cooking. Add cream, oysters, salt and pepper. Cook on Medium-High for 1 to 2 minutes. Spoon into individual dishes and garnish with chives.

BOUILLABAISSE

Serves: 4 to 6
Ingredients:
2 tablespoons	olive oil
2	onions, sliced
1	large leek, sliced
4	cloves garlic, crushed
425 g	tomato pieces
1⁄2 cup	tomato paste
4 cups	hot fish stock
1⁄3 cup	dry white wine
1 tablespoon	fresh thyme leaves
1⁄2 teaspoon	saffron powder
1 teaspoon	chilli powder
	freshly ground black pepper
	salt
500 g	firm fish fillets, chopped
500 g	green prawn meat, de-veined

Method:

Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on High for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes, tomato paste, fish stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on High for 12 minutes. Add fish fillets and prawns. Cook on High for 6 to 8 minutes or until seafood is cooked. Serve garnished with fresh thyme.

Noise

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particulary with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced serveral times with a skewer.

MALAY COCONUT FISH

Serves: 4

Ingredients:
400 ml	coconut milk
1 tablespoon	chilli sauce
1	lime zested
5 cm	piece peeled ginger, finely
	chopped
1 tablespoon	garam masala
1 tablespoon	fish sauce
2 tablespoons	brown sugar
800 g	fish fillets, halved
1⁄4 cup	fresh coriander leaves

Method:

Mix coconut milk, chilli sauce, lime rind, ginger, garam masala, fish sauce and brown sugar in a 2- litre dish. Cover and cook on High for 8 minutes, stir halfway through. Add fish, ensuring all surfaces are coated well. Cover and cook on Medium for 6 to 7 minutes, turning fish halfway through cooking. Allow standing for 5 minutes. Top with coriander leaves and serve with steamed rice.

OYSTERS KILPATRICK

Makes: 12
Ingredients:
2 rashers	bacon finely chopped
1 tablespoon	worcestershire sauce
2 teaspoons	lemon juice
1 tablespoon	barbecue sauce
12	oysters in shell

Method:

Spread bacon onto a dinner plate. Cover with paper towel and cook on High for 2 to 3 minutes. Mix together worcestershire sauce, lemon juice and barbecue sauce. Place oysters in shell evenly around dinner plate and sprinkle with bacon mixture. Pour some sauce mixture over each oyster. Cook on High for 1 to 11⁄2 minutes.

SALMON MORNAY

Serves: 4
Ingredients:
40 g	butter
1	onion, diced
1⁄4 cup	flour
1 tablespoon	chopped fresh parsley
1⁄2 teaspoon	pepper
	prepared mustard
11⁄2 cups	milk
440 g	can salmon and liquid
1⁄2 cup	fresh bread crumbs
1⁄3 cup	grated cheese

Method:

Place butter and onion in a 4-cup jug. Cook on High for 1 minute. Add flour and cook on High for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on High for 2 to 3 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into serving dish and top with bread crumbs and cheese. Cook for further 4 to 5 minutes on High power.

Fish and Shellfish

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