Method: Soups, Snacks and Starters - Panasonic USA · PDF file Directions for Cooking Fish by...

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Transcript of Method: Soups, Snacks and Starters - Panasonic USA · PDF file Directions for Cooking Fish by...

  • – 54 –

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    rs SPINACH AND FILO PIE C Serves: 4 to 6 Ingredients: 1 bunch spinach 250 g fetta cheese 4 eggs 1 cup cream 1 tablespoon fl our ½ teaspoon nutmeg ground black pepper 1 clove garlic, crushed 8 sheets fi lo pastry 40 g butter, melted 2 teaspoons sesame seeds Method: Wash spinach and remove leaves from stalks. Cut leaves fi nely and place into a 3-litre casserole dish. Cover and cook on 1000 W for 3 to 5 minutes. Drain well. Crumble in Fetta cheese. To Cook by Convection: Preheat oven to 200 °C. In a small bowl, beat eggs lightly and combine with cream, fl our, nutmeg, pepper and garlic. Place 4 buttered sheets of fi lo pastry in base of pie dish. Place spinach and cheese into pie dish, and pour over egg mixture. Fold one sheet of fi lo in half widthwise and lay over top of spinach mixture. Brush with melted butter and repeat method with remaining sheets of fi lo, brushing with butter between each layer of fi lo. Trim off excess fi lo around edges and press down at the sides of the dish. Brush with butter and sprinkle with sesame seeds. With a sharp knife cut a diamond pattern in top of fi lo pastry. Place on enamel shelf in lower shelf position and cook on 200 °C for 20 to 25 minutes.

    VEGETABLE BAKE Serves: 4 to 6 Ingredients: 250 g caulifl ower, cut into small pieces 250 g broccoli, cut into small pieces 3 carrots, sliced ¼ cup water ½ cup cottage cheese 1 egg ½ cup cream ½ teaspoon lemon pepper ½ teaspoon seasoned herbs ½ cup grated tasty cheese Method: Place vegetables and water in a 3-litre casserole dish. Cover and cook on 1000 W for 8 to 10 minutes. Drain well. Place remaining ingredients except tasty cheese in a bowl and mix well. Pour over vegetables. Cook on 800 W for 12 to 14 minutes. Sprinkle with tasty cheese. Place on enamel shelf in middle shelf postion and cook on Grill 1 for 6 to 8 minutes.

    CRUSTLESS CHEESE AND SPINACH PIE C Serves: 4 Ingredients: 1 bunch spinach 6 green onions, thinly sliced 500 g ricotta 2 eggs 1 tablespoon plain fl our ½ teaspoon nutmeg ½ cup grated cheddar 2 tomatoes, sliced (optional) Method: Wash and trim thick stalks from spinach. Chop leaves roughly. Pile onto a microwave-safe dinner plate and cover with plastic wrap. Microwave on 1000 W for 2 minutes. Set aside to cool slightly. Place green onions into a small bowl cover and Microwave on 1000 W for 3 minute. Squeeze out excess moisture from cooked spinach. Place ricotta, eggs, spinach, green onions, fl our and nutmeg in a large bowl, season to taste and fold with a spatula until well combined. Preheat oven to 200 °C. Lightly grease a round (25 cm) microwave-safe pie dish. Spread mixture evenly into prepared dish and sprinkle with grated cheddar. Convection 200 °C for 18 minutes. Remove and stand for 2 minutes before cutting. Serve topped with sliced tomato.

    Spinach and Filo Pie

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  • – 55 –

    Fish and Shellfi sh

    SOY & HONEY SALMON Serves: 4 Ingredients: 4 salmon fi llets, each 100-150 g (4-6 oz)

    Marinade 15 ml (1 tbsp) honey 30 ml (2 tbsp) dark soy sauce 15 ml (1 tbsp) sherry 1 garlic clove, crushed 5 ml (1 tsp) fresh root ginger, grated Method: Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to marinate for 2-3 hours in the fridge. Cover salmon with pierced cling fi lm and place on base of oven. Cook salmon on 600 W for 7-8 mins. NOTE: For 2 fi llets the marinade quantities should be halved and total cooking time on 600 W should be reduced to 4-6 mins.

    GARLIC & CHILI PRAWNS Serves: 4 Ingredients: 1 kg uncooked king prawns 1 small red onion, thinly sliced 40 g butter 3 garlic cloves, crushed 2 fresh bird’s eye chillies, deseeded & fi nely chopped ½ small red capsicum, fi nely sliced 100 g snow peas, trimmed 1 tablespoon lemon juice 80 ml thickened cream ¼ cup coriander leaves, chopped cooked jasmine rice, to serve Method: Peel and de-vein prawns leaving tails in tact, set aside. Place onion, butter, garlic and chilli into 3-litre microwave-safe dish. Cook on 1000 W for 4 minutes, stir halfway through cooking. Add prawns and mix to combine. Cook on 800 W for 3 minutes. Stir in capsicum and snow peas, cover and cook on 800 W for a further 3 minutes. Stir through lemon juice, cream and coriander, season and cook on 1000 W for 1 minute. Serve immediately with cooked rice.

    Directions for Cooking Fish and Shellfi sh by Micro Power

    Clean fi sh before starting the recipe. Arrange fi sh in a single layer, do not overlap edges. Prawns and scallops should be placed in a single layer. To Cook by Time: Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns or scallops.

    Directions for Cooking Fish by Sensor Menu: Clean and prepare fi sh. Place in a single layer in a shallow dish. Follow the instructions of sensor menu "Steam Fish" or "Steam Frozen Fish" on page 27. There is no need to select power level or time as this is a fully automatic programme.

    Cooking Fish and Shellfi sh by Micro Power

    FISH OR SHELLFISH AMOUNT POWER APPROX. COOKING TIME(in minutes) Fish Fillets 500 g 600 W 6 to 8 Scallops (sea) 500 g 600 W 5 to 7

    Green Prawns medium size (shelled and cleaned)

    500 g 600 W 5 to 6

    Whole Fish (stuffed or unstuffed)

    500 g to 600 g 600 W 6 to 8

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  • – 56 –

    Fi sh

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    h SALMON WITH HOLLANDAISE SAUCE Serves: 4 Ingredients: 4 salmon fi llets or steaks each 100-150 g (4-6 oz) 30 ml (2 tbsp) white wine

    Sauce 3 egg yolks 30 ml (2 tbsp) white wine vinegar 150 g (5 oz) chilled, unsalted butter, cut into cubes pepper Method: Place salmon in dish with wine. Place on base of oven, cover and cook on 600 W for 8 mins. Leave to stand and make sauce. Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on 1000 W for 30 secs. Whisk. Cook on 1000 W for 10 secs. Whisk again and cook on 1000 W for 10 secs. Repeat 10 secs stages until sauce is thick and creamy. Season and serve immediately with the salmon. NOTE: This sauce must not boil or the eggs will curdle.

    LEMON PEPPER FISH Serves: 2 Ingredients: 500 g fi sh fi llets ¼ cup lemon juice 1 teaspoon cracked black (ground) pepper Method: In a 1-litre dish place all ingredients. Set on 600 W for 7 to 9 minutes. Stand for 3 minutes. To Cook by Sensor Menu: Prepare as above. Select Steam Fish, then touch Start.

    THAI FISH CAKES C Serves: 9 Ingredients: 500 g white fi sh fi llets 1 tablespoon red curry paste 2 tablespoons cornfl our 1 teaspoon chopped chilli 1 tablespoon fi sh sauce 3 green onions, chopped ¼ cup coriander leaves 2 tablespoons oil Method: Place all ingredients except oil in a food processor and blend until smooth. Shape two tablespoons of mixture into 6 cm round shapes oiled tin and place onto the wire shelf. Preheat the oven on 180 °C. Put the wire shelf in higher shelf postion and cook for 20 minutes. Cook on Grill 1 for 3 to 4 minutes. Then serve with sweet chilli sauce.

    SEAFOOD MARINARA Serves: 4 Ingredients: 250 g scallops 250 g prawns, shelled and deveined 1 squid, (approx. 275 g) cleaned and sliced 2 tablespoons butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste ¼ cup white wine 1 tablespoon basil, chopped pepper chopped parsley Method: Place cleaned seafood into a 2-litre dish. Set aside. Place butter and garlic in a 1-litre dish. Cook on 1000 W for 1 minute 30 seconds. Add remaining ingredients except seafood to dish and cook on 1000 W for 3 minutes. Purée tomato mixture in a blender or food processor and pour over seafood. Cook on 800 W for 6 to 7 minutes. Stand for 5 minutes. Serve with pasta or salad.

    Seafood Marinara

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  • – 57 –

    Fish and Shellfi sh GOLDEN SEAFOOD PIE C Serves: 4 Ingredients: 400 g white fi sh fi llets 200 g peeled green prawns 100 g calamari rings 1 cup water 1 tablespoon lemon juice 30 g butter 1 onion, sliced 1 clove garlic, crushed 2 tablespoons fl our 1 teaspoon French mustard 125 ml cream 8 sheets fi lo pastry 30 g butter melted, extra Method: Cut fi sh into 3 cm cubes and place into a 2-litre dish with prawns and calamari. Pour over water and lemon juice. Cook on 600 W for 8 to 10 minutes or until seafood is just tender. Set aside. Place butter and onion into a 1-litre dish. Cook on 1000 W for 2 minutes. Blend in fl our and mustard and cooking liquid from the seafood. Cook on 1000 W for 5 minutes, stirring every minute until sauce boils and thickens. Stir in cream and gently fold in seafood. Preheat oven to 200 °C with enamel shelf in place. Divide seafood mixture between 4 × 2 cup ramekin dishes. Lay out sheets of fi lo pastry and brush with butter. Gently scrunch 2 sheets of fi lo onto the top of each ramekin dish, ensure all sauce mixture is covered. Place ramekins onto the enamel shelf in lower shelf position and cook for 20 to 30 minutes or until golden brown.

    STEAMED MUSSELS WITH GARLIC Serves: 2 Ingredients: 900 g mussels (weight in shells) 15 ml olive oil 1 onion fi nely chopped 2 garlic cloves, crushed 150 ml dry white wine 1 bunch fl at-leaf parsley,fi nely chopped Method: Scrub mussels and pull off any b