Panasonic NN-A764 Cookery Book

En-20Ingredients350 g (12 oz) cod or huss, cubed16 button mushrooms8 cherry tomatoes1 green pepper, cut into chunks1 small can baby sweetcorn1 small can pineapple chunksMarinade:1/2 small onion, grated60 ml (4 tbsp) olive oil60 ml (4 tbsp) lemon juice2 cloves garlic, crushed30 ml (2 tbsp) parsley, choppedFish KebabsDish: shallow dish + wooden skewers Serves: 4Oven Accessory: glass tray1. Place pieces of green pepper in a bowlwith 30 ml (2 tbsp) of water. Cover andcook on 1000 W for 1-2 mins. or untilslightly softened.2. Prepare 8 kebabs by threading fish andvegetables alternately. Place in ashallow dish.3. Mix together the marinade ingredients.Pour over the kebabs, cover and leaveto marinate in the fridge for at least2 hours.4. Place the kebabs in a shallow dish.Cover and cook on 1000 W for61/2 mins. or until fish is cooked.Rearrange the kebabs halfway throughcooking. Fish should be white and flakeeasily.5. Serve on a bed of long grain rice.Ingredients4 Salmon Cutlets (800 g)saltfreshly ground pepperolive oil4 tomatoesHerbs de Provence1 courgette12 black olivesProvençal Fish CutletsDish: Glass dish Serves: 4Oven Accessory: Metal tray on glass tray1. Wash and dry fish cutlets. Sprinkle withsalt, pepper and oil.2. Cut the tomatoes in slices and removethe stalk. Cut the courgette in slices.Place the fish and the vegetables in aglass dish and sprinkle with olive oil andherbs de Provence.3. Place the dish on the metal tray andcook on combination 180 °C and600 W for about 20 minutes. Shortlybefore the end of the cooking time, addthe olives to the dish.FishIngredients225 g (8 oz) tomatoes75 ml (2 fl.oz) olive oil30 ml (2 tbsp) tomato puree2 onions, chopped1 large leek, sliced4 garlic cloves, crushed1.2 ltr (2 pt) fish stocksalt and black pepper150 ml ( 1/4 pt) dry white wine4 sprigs thymesmall piece of orange peel4 strands saffron5 ml (1 tsp) chilli sauce450 g (1 lb) cod, haddock or coley450 g (1 lb) mixed seafood4 large fresh prawnsbunch of dill to garnishBouillabaisseDish: 3 litre (6 pt) casserole Serves: 6Oven Accessory: glass turntable1. Skin the tomatoes and cut into fourpieces, removing the cores. Place theoil and tomato puree in a large bowl,heat on 1000 W for 1 min. and mixwell. Add the onions and leek, cook on1000 W for 3-4 mins. or until soft.2. Add the garlic, tomatoes, stock, wine,thyme, salt, pepper and orange peel,saffron and chilli sauce.Heat on 1000 W for 3-4 mins. Skinthe fish, cut into chunks and add to thetomato liquid. Cover and cook on1000 W for 3-4 mins. or until the fish iscooked. Add the mixed seafood andprawns and heat again for 2-3 mins. on1000 W or until hot, taking care notto overcook the fish.3. Serve garnished with Dill.