Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

P EA AND H AM S OUPServes: 6Ingredients:21 ⁄2 cups green split peas850 g smoked ham hock1 medium onion, chopped1 tablespoon thyme leaves1 bay leaf6 cups chicken stock1⁄2 cup frozen peasMethod:Wash split peas and place in a 2-litre bowl with 1-litre of water. Cover and allow soaking for 8 hours orovernight. Remove rind from ham hock and discard.Cut meat away from the bone and roughly chop.Reserve bone. Drain peas and place into a 5-litremicrowave safe dish. Add ham bone, chopped ham,onion, thyme, bay leaf and chicken stock. Cookuncovered on P10 for 15 minutes. Reduce power toP6 and cook for 15 minutes. Skim top of soup andcook on P6 for a further 30 minutes. Remove hambone and bay leaf and stir in frozen peas. Cook onP6 for 10 minutes. Blend half the soup and return tothe bowl, stirring through the remaining soup. Servehot with crusty bread.Tip:Substitute 500 g bacon bones and 250 g of dicedbacon rashers for the ham hock.Do not add salt when cooking lentils or pulses, asthey will toughen. Add salt after cooking if desired.CHICKEN AND P RAWN LAKSAServes: 4Ingredients:Soup:2 tablespoons laksa paste400 ml coconut milk1 litre chicken stock1 tablespoon soy saucefresh ground black pepperLaksa:250 g rice noodles8 cups boiling waterleaves from 1 bunch of coriander4 small red chillies, seeds removedand finely chopped1⁄2 cup bean sprouts4 lime wedges1 tablespoon peanut oil400 g cooked chicken tenderloins, sliced12 green king prawns, peeledMethod:Soup:Place the laksa paste, coconut milk, stock, soysauce and pepper into a 3-litre dish and cookcovered on P10 for 8 to 10 minutes.Laksa:Place the noodles and water in a 4 litre dish. Coverand cook on P10 for 2 to 3 minutes, stirring halfwaythrough. Drain well and divide between 4 deepbowls. Place the coriander, chillies, bean sproutsand lime on top. Place the peanut oil and prawns ina 1-litre dish and cook on P7 for 3 to 5 minutes,stirring halfway through. Add the chicken and prawnsto each individual bowl and set aside.To serve:Heat soup on P10 for 2 minutes. Pour the hot soupover the ingredients in the 4 bowls and serve.Potato and Corn SoupP OTATO AND CORN S OUPServes: 6 to 8Ingredients:6 rashers bacon, chopped1 onion, thinly sliced500 g potatoes, peeled and diced4 cups chicken stock1 (420 g) can creamed corn2 tablespoons flour, mixed with a little stock1⁄2 teaspoon thymesalt and pepperMethod:Place bacon in a 4-litre dish. Cook on P10 for 2 to 3minutes. Remove bacon from dish and set aside. Addonion and potatoes to dish and cook on P10 for 8 to 10minutes. Add stock and cook on P10 for a further 8 to10 minutes. Blend flour with 2 tablespoons of stockand add to dish with corn, thyme and bacon. Cook onP10 for 4 to 5 minutes. Stir halfway through cooking.Season with salt and pepper.S WEET POTATO AND CORIANDER SOUPServes: 4 to 6Ingredients:1 onion, diced1 teaspoon crushed garlic1 teaspoon crushed chilli1 teaspoon chopped ginger1 kg sweet potato, peeled and chopped1⁄2 teaspoon cumin500 ml chicken stock200 ml coconut milk1 tablespoon chopped corianderMethod:Place onion, garlic chilli, ginger, and sweet potatointo a 4-litre bowl. Cook covered on P10 for 10-12minutes, stirring halfway through cooking. Stir incumin, chicken stock and coconut milk. Cook on P10for 10-12 minutes, stirring halfway through cooking.Add coriander and stir. Allow to cool slightly thenpuree in a blender or food processor. 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