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Panasonic NN-ST671S 32Litre Microwave User Manual Download

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Meat<br />

SPAGHETTI MEAT SAUCE<br />

Serves: 4 to 6<br />

Ingredients:<br />

500 g minced beef<br />

1 onion, chopped<br />

1 clove garlic, minced<br />

425 g can tomatoes<br />

1 cup tomato paste<br />

2 beef stock cubes<br />

1 teaspoon dried mixed herbs<br />

pepper<br />

Method:<br />

Combine all ingredients in a 3-litre casserole dish.<br />

Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to<br />

16 minutes. Stir halfway through cooking. Serve with<br />

spaghetti.<br />

BEEF STROGANOFF<br />

Serves: 4<br />

Ingredients:<br />

1 onion, sliced<br />

1 clove garlic, minced<br />

750 g rump steak sliced thinly<br />

2 tablespoons tomato sauce<br />

2 tablespoons worcestershire sauce<br />

1 beef stock cube<br />

1 teaspoon paprika<br />

1<br />

⁄3 cup sour cream<br />

200 g sliced mushrooms<br />

Method:<br />

Place all ingredients (except sour cream and<br />

mushrooms) in a 3-litre casserole dish. Stir until<br />

combined. Cover and cook on P7 for 7 to 9 minutes,<br />

stirring once during cooking. Add mushrooms. Stir<br />

and cook on P7 for 4 to 5 minutes. Stir through sour<br />

cream.<br />

CHINESE BEEF AND VEGETABLES<br />

Serves: 4 to 6<br />

Ingredients:<br />

500 g rump steak sliced<br />

1 teaspoon chopped ginger<br />

1 clove garlic, chopped<br />

1 tablespoon soy sauce<br />

1<br />

⁄4 cup Hoisin sauce<br />

1<br />

⁄4 cup sweet chilli sauce<br />

3 cups sliced vegetables<br />

Method:<br />

Place steak, ginger and garlic in a 3-litre casserole<br />

dish. Cook on P10 for 1 minute. Add soy sauce,<br />

Hoisin sauce and chilli sauce to meat mixture. Cook<br />

on P10 for 4 to 5 minutes. Add the vegetables, cover<br />

and cook on P10 for 3 to 5 minutes, stirring halfway<br />

through cooking. Let stand for 5 minutes before<br />

serving.<br />

CHILLI BEEF<br />

Serves: 4<br />

Ingredients:<br />

500 g topside beef mince<br />

1 teaspoon minced garlic<br />

35 g chilli seasoning mix<br />

400 g tomato purée<br />

400 g kidney beans, drained<br />

Method:<br />

Place all ingredients in a 3-litre dish. Mix well. Cook<br />

on p7 for 15 to 17 minutes. Stir halfway through<br />

cooking. Serve in taco shells with chopped tomatoes<br />

and shredded lettuce or with a salad and crusty<br />

bread.<br />

SEASONED ROAST LAMB<br />

Serves: 4 to 6<br />

Ingredients:<br />

1.4 kg leg of lamb<br />

1 tablespoon seeded mustard<br />

1 tablespoon rosemary<br />

Method:<br />

Place lamb fat side down on rack set in a 3-litre dish.<br />

Brush with mustard and rosemary. Cook on P6 for 30<br />

to 35 minutes, turn halfway through cooking. Stand,<br />

covered, for 15 minutes before slicing.<br />

GINGERED PORK STIR FRY<br />

Serves: 4<br />

Ingredients:<br />

500 g sliced lean pork<br />

1<br />

⁄4 cup teriyaki sauce<br />

1 tablespoon honey<br />

2 teaspoons minced ginger<br />

2 teaspoons cornfl our<br />

1 onion, sliced<br />

300 g sugar snap peas, trimmed<br />

1 zucchini, sliced<br />

1<br />

⁄2 red capsicum, sliced<br />

2 green onions, sliced<br />

1<br />

⁄2 cup bean sprouts<br />

1 tablespoon toasted sesame seeds<br />

Method:<br />

Place pork, teriyaki sauce, honey, ginger and<br />

cornfl our in a 2-litre dish. Cover and marinate in the<br />

refrigerator for 2 hours. Place onion in a 3 litre dish.<br />

Cook on P10 for 1 to 2 minutes. Add marinated pork<br />

and sauces and cook on P7 for 3 to 4 minutes. Add<br />

peas, zucchini, capsicum, green onions and bean<br />

sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle<br />

with sesame seeds and serve with noodles.<br />

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