Panasonic NN-ST757W manual Herbed Vegetables, Thai Vegetable Curry, Hint, Fragrant Coconut Rice

Recipes

English

HERBED VEGETABLES

Serves: 4 to 6

Ingredients:
200 g	sliced snow peas
200 g	sliced carrots
200 g	sliced zucchini
2 tablespoons	chopped fresh parsley

Method:

Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on P10 for 5 to 7 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

THAI VEGETABLE CURRY

Serves: 4
Ingredients:
1	onion, sliced
2 tablespoons	green curry paste
3 cups	sliced vegetables
440 g	can chick peas, drained
1 cup	coconut milk
1 tablespoon	lemon juice
1 tablespoon	soy sauce
1⁄2 cup	chopped nuts

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on P10 for 8 to 10 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

HINT:

It is better to slightly undercook vegetables as they will soften on standing. Allow to stand, covered, with plastic wrap or a lid.

FRAGRANT COCONUT RICE

Serves: 4 to 6
Ingredients:
1	onion, chopped
2 cups	long grain rice
500 ml	chicken stock
400 ml	coconut milk
1 teaspoon	turmeric

Method:

Place all ingredients in a 3-litre casserole dish. Stir. Cook on P10 for 15 to 18 minutes. Cover and let stand 10 minutes before serving.

To Cook by Auto Cook:

Prepare as above. Refer to Rice directions on page 12.

CHICKEN RISOTTO

Serves: 4

Ingredients:
1	onion, sliced
2 cups	short grain rice
1 teaspoon	dried oregano
1 teaspoon	cracked black pepper
4 cups	chicken stock
1⁄4	green capsicum, sliced
1⁄4	red capsicum, sliced
200 g	mushrooms, sliced
1⁄2 cup	frozen peas
2	cooked chicken breast fillets, sliced
1⁄4 cup	grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining ingredients, stir well and cook on P10 for 4 minutes. Serve.

HINT:

To reheat 2 cups of cooked rice:

Add 1 to 2 tablespoons of water or a knob of butter and cook on P10 for 2 to 3 minutes.

CREAMY BEEF BACON SAUCE

Makes: Approximately 300 ml

Ingredients:
1	onion, chopped
3	beef bacon rashers, chopped
1 teaspoon	minced garlic
300 ml	cream
1⁄4 cup	Parmesan cheese
	pepper
2 tablespoons	chopped fresh parsley
1⁄4 cup	chicken stock

Method:

Place onion, beef bacon and garlic in a 2-litre casserole dish. Cook on P10 for 4 to 5 minutes. Add cream, Parmesan cheese, pepper, parsley and stock. Mix well. Cook on P10 for 3 to 4 minutes. Serve with cooked Fettuccine.

PEACH CRUMBLE

Serves: 6 to 8

Ingredients:
125 g	butter
1 cup	flour
1⁄2 cup	caster sugar
2 cups	toasted muesli
1 cup	shredded coconut
1 teaspoon	cinnamon
1 (810 g)	can peach slices, drained

Method:

Place butter in a 2-litre jug. Cook on P7 for 1 minute. Add flour, sugar, muesli, coconut and cinnamon, stir until combined. Place peaches into a 2-litre casserole dish. Place crumble mixture on top of peaches and cook on P10 for 10 to 12 minutes. Serve with cream or ice cream.

- Eng-19 -

IP1208_38E70KP_Eng_07_070629.indd 19

2007-6-29 11:30:10