Panasonic NN-CD987W 42Litre Microwave User Manual Download

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PoultryCooking GuideChinese Chicken WingsServes: 4 to 6Ingredients:1 kg chicken wings1 / 2 cup teriyaki sauce2 tablespoons tomato sauce1 tablespoon Worcestershire sauce1 clove garlic, crushed2 tablespoons honeyMethod:Place chicken wings in a 3-litre dish. Add allremaining ingredients. Stir well. Cover and leave tomarinate overnight.To Cook by <strong>Microwave</strong>:Remove marinade and cook on MED HIGH for 20 to25 minutes. Stir halfway through cooking.To Cook by Grill:Prepare chicken wings and marinade as above.Arrange chicken wings on High Rack and brush withmarinade. Cook on Grill 1 for 26 to 28 minutes,Turning over halfway through grilling and rebrushingwith marinade.Roast Honey Duck with Orange SauceServes: 4 to 6Ingredients:1.5 kg duck3 tablespoons honey1 tablespoon orange liqueur1 tablespoon vinegarIngredients:2 oranges, juicedgrated rind of 1 orange1 / 4 cup water1 tablespoon brown sugar1 tablespoon vinegar1 tablespoon orange liqueurMCMethod:Clean and pat dry duck with paper towel. Pierce skinat 2 cm intervals with a fork.Place duck onto a rack into a 2-litre casserole dish.Place on Low Rack and cook on Combination 6for 30 to 40 minutes. Brush the combined honey,liqueur and vinegar over the duck and cook for afurther for 10 minutes or until duck is golden brown.Stand while preparing sauce.Sauce:Place all ingredients except rind, vinegar and liqueurin a 2-cup jug. Cook on HIGH for 1 1 / 2 to 2 minutes.Add vinegar and liqueur and cook on HIGH for afurther 30 seconds. Pour sauce over duck, sprinklewith rind and serve.G27Plum Glazed QuailsServes: 2 to 4Ingredients:4 quails1 / 2 cup cooked long grain rice1 tablespoon chopped green onions1 tablespoon finely chopped basil2 tablespoons chopped shelled pistachio nutspinch thymepinch cayenne pepper1 / 4 teaspoon minced ginger1 teaspoon milk1 tablespoon plum jam1 tablespoon Hoi-sin sauce250 g can satsuma plums,drained and seeds removed1 / 4 cup red wineMethod:Wash, clean and pat dry quails. In a 1-litre dish,combine rice, spring onions, basil, pistachio nuts,thyme, cayenne, pepper, ginger and milk. Mix welland place a 1 / 4 of the mixture into the cavity ofeach quail. Tie the legs together and place quailsinto a shallow 2-litre dish. Set aside. In a 2-cup jug,combine plum jam, hoi-sin sauce and butter. Cookon HIGH for 30 to 40 seconds. Brush jam mixtureover quails and cook on MED HIGH for10 to 14 minutes, brush with glaze halfway throughcooking. Cover and allow to stand for 5 minuteswhilst preparing the sauce. Puree plums with wineand heat in a 2-cup jug on HIGH for 1 to 2 minutes.Pour sauce over quails and serve with vegetables orsalad garnished with extra pistachio nuts.Crispy Chicken with Hot SalsaServes: 4 to 6Ingredients:1 large avocado1 / 2 small red onion1 small tomato, peeled and seeded1 / 2 red capsicum2 cloves garlic, crushed3 tablespoons olive oil3 tablespoons chopped coriander1 tablespoon lime juice4 chicken breast fillets with skinsalt and pepperMethod:Preheat oven to Convection 220˚C. Finely dice theavocado, onion, tomato, and capsicum. Mix togetherwith the crushed garlic, coriander and seasonings.Flatten the chicken breasts with a rolling pin, lift theskin to create a pocket and fill with the salsa mixture.Place the chicken in a baking dish.Drizzle chicken with remaining olive oil. Place thechicken in the baking dish onto the Low Rack andcook on 220˚C for 25 to 30 minutes or until cookedand golden.C
PoultryHoney Sesame DrumsticksServes: 4Ingredients:8 (1 kg) chicken drumsticks1 clove garlic, crushed1 teaspoon chopped ginger1 / 4 cup soy sauce1 / 4 cup honey2 tablespoons sesame seedsMethod:Marinate chicken in remaining ingredients for2 hours. Place chicken in shallow dish. Cook onMED HIGH for 9 minutes. Turn over. Cook onMED HIGH for another 9 minutes.Grilled Sweet Chilli and Lime ChickenServes: 4Ingredients:1 clove garlic, crushed1 tablespoon chopped coriander1 / 4 cup sweet chilli sauce2 tablespoons lime juice500 g chicken thigh fillets, halvedGuacamole:1 medium size ripe avocado1 clove garlic, crushed1 tablespoon lime juice1 / 2 cup lite sour creamcracked black pepperMethod:Combine garlic, coriander, chilli sauce, lime juice andchicken fillets in a 2-litre bowl. Cover. Marinate for1 to 2 hours in the refrigerator. Arrange marinatedchicken on High Rack. Cook on Grill 1 for 24 to26 minutes, turning halfway through cooking. Servewith guacamole.To prepare guacamole:In a small bowl mash avocado and stir in garlic, limejuice, sour cream and cracked black pepper to taste.RGPeanut SatayServes: 4Ingredients:750 g boneless chicken,cut into 2.5 cm cubesMarinade:1 / 2 teaspoon caraway seeds1 teaspoon ground coriander1 clove garlic, crushed1 tablespoon brown sugar1 tablespoon soy sauce1 tablespoon lemon juicepinch saltbamboo skewersSatay Sauce:3 red chillies,seeded and finely chopped2 cloves garlic, crushed1 cm piece ginger, grated1 teaspoon salt1 / 2 cup peanut butter1 cup water1 / 4 cup sultanas1 / 4 cup raisins1 / 2 cup vinegar1 / 2 cup sugar1 / 2 cup peanuts1 / 4 cup chutney (optional)Method:Combine all marinade ingredients in a bowl withchicken meat and marinate for at least 2 to 3 hours.Combine all sauce ingredients in a 6-cup jug andcook on HIGH for 8 to 10 minutes, stirring halfwaythrough cooking. Purée sauce in a blender or foodprocessor. Set aside.Thread chicken meat onto bamboo skewers andplace on High Rack. Cook on Grill 1 for 20 to24 minutes, or until cooked, turning once duringcooking. Serve with satay sauce.Tip: To reheat sauce: Cook on HIGH for 1 to2 minutes.Soy Chicken and VegetablesServes: 4Ingredients:1 tablespoon cornflour1 / 3 cup oyster sauce1 / 4 cup sherry2 tablespoon soy sauce2 teaspoon minced ginger500 g chicken fillets, sliced2 cups sliced stir fry vegetablesMethod:In a 3-litre dish mix cornflour, soy sauce, water andginger. Cook on HIGH for 2 minutes. Add chickenfillets and mix to coat with sauce. Cook onMED HIGH for 5 to 7 minutes stirring halfwaythrough cooking. Mix in sliced vegetables. Cook onHIGH for 3 minutes. Stir and cook for a further2 minutes on HIGH.GCooking Guide28
Page 2 and 3: Table of ContentsCooking GuideMicro
Page 4 and 5: Microwave Recipe Preparation and Te
Page 6 and 7: Everyday BasicsPoached EggsServes:
Page 8 and 9: Everyday BasicsCooking GuideVegetab
Page 11 and 12: Soups, Snacks and StartersPotato an
Page 13 and 14: Soups, Snacks and StartersQuiche Lo
Page 15 and 16: Soups, Snacks and StartersSpinach a
Page 17 and 18: Fish and ShellfishDirections for Co
Page 19 and 20: Fish and ShellfishSeafood MarinaraS
Page 21 and 22: PoultryDirections for Cooking Whole
Page 23 and 24: PoultryDirections for Cooking Poult
Page 25 and 26: PoultryChicken and Vegetable KormaS
Page 27: PoultryRoast TurkeyServes: 6 to 8In
Page 31 and 32: Main Fare MeatsDirections for Cooki
Page 33 and 34: Main Fare MeatsDirections for Cooki
Page 35 and 36: Main Fare MeatsRack of LambServes:
Page 37 and 38: Main Fare MeatsRoast BeefServes: 6I
Page 39 and 40: Main Fare MeatsBeef Roll with Spina
Page 41 and 42: Main Fare MeatsVeal PaprikaServes:
Page 43 and 44: Vegetable VarietiesFresh Vegetables
Page 45 and 46: Vegetable VarietiesFrittataServes:
Page 47 and 48: Vegetable VarietiesSaute MushroomsS
Page 49 and 50: Rice, Pasta and CerealDirections fo
Page 51 and 52: Rice, Pasta and CerealSeasoned Rice
Page 53 and 54: Rice, Pasta and CerealCreamy Sun-Dr
Page 55 and 56: Cakes, Slices and BiscuitsMocha Car
Page 57 and 58: Cakes, Slices and BiscuitsLace Bisc
Page 59 and 60: Cakes, Slices and BiscuitsCaramel C
Page 61 and 62: Desserts and PastriesApricot Cheese
Page 63 and 64: Desserts and PastriesBaked Alaska S
Page 65 and 66: Micro - Made ExtrasCoffee LiqueurMa
Page 67 and 68: Micro - Made ExtrasStrawberry JamMa
Page 69: Micro - Made ExtrasGravyMakes: 2 cu

Panasonic NN-CD987W 42Litre Microwave User Manual Download

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