Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

– 11 –BouillabaisseBOUILLABAISSEServes: 4 to 6Ingredients:2 tablespoons olive oil2 onions, sliced1 large leek, sliced4 cloves garlic, crushed425 g can tomato pieces1⁄ 2 cup tomato paste4 cups hot fish stock1⁄ 3 cup dry white wine1 tablespoon fresh thyme leaves1⁄ 2 teaspoon saffron powder1 teaspoon chilli powderfreshly ground black peppersalt500 g firm fish fillets, chopped500 g green prawn meat, de-veinedMethod:Place oil, onions, leek and garlic in a 4 litre dish.Cover and cook on P10 for 6 to 8 minutes. Stirhalfway through cooking. Add tomatoes , tomatopaste, fish stock, wine, thyme, saffron, and chillipowder. Season with salt and pepper. Cook on P10for 12 minutes. Add fish fillets and prawns. Cook onP10 for 7 to 8 minutes or until seafood is cooked.Serve garnished with fresh thyme.NoiseWhen cooking fish, popping sounds may be heard.This is due to moisture trapped between the flesh,particularly with oily fish such as salmon andmackerel. This can be minimised when cooking ifthe skin and flesh is pierced serveral times with askewer.S ALMON MORNAYServes: 4Ingredients:40 g butter1 onion, diced1⁄ 4 cup flour1 tablespoon fresh parsley, choppedpepper1⁄ 2 teaspoon prepared mustard11 ⁄2 cups milk1 (440 g) can salmon, de-boned3⁄ 4 cup fresh bread crumbs1⁄ 3 cup grated cheeseMethod:Place butter and onion in a 4-cup jug. Cook on P10for 1 minute. Add flour and cook on P10 for 1 minute.Add parsley, pepper, mustard and gradually blend inmilk. Cook on P10 for 2 to 3 minutes, stir halfwaythrough cooking. Lightly mix through salmon andliquid into sauce. Pour into serving dish and top withbread crumbs and cheese. Cook for further 4 to 5minutes on P10 power.G ARLIC P RAWNSServes: 2Ingredients:60 g butter1 teaspoon minced garlic1 tablespoon lemon juice1 tablespoon chopped parsley500 g peeled green prawnsMethod:Place butter and garlic in a 1-litre dish and cook onP10 for 30 to 50 seconds. Add lemon juice, parsleyand prawns. Cook on P6 for 5 to 7 minutes, stirringhalfway through cooking. Serve in individualramekins.MALAY COCONUT FISHServes: 4Ingredients:1 (400 ml) can coconut milk1 tablespoon chilli sauce1 lime zested5 cm piece peeled ginger, finely chopped1 tablespoon garam masala1 tablespoon fish sauce2 tablespoons brown sugar800 g fish fillets, halved1⁄ 4 cup fresh coriander leavesMethod:Mix coconut milk, chilli sauce, lime rind, ginger,garam masala, fish sauce and brown sugar in a 2-litre dish. Cover and cook on P10 for 8 minutes, stirhalfway through. Add fish, ensuring all surfaces arecoated well. Cover and cook on P5 for 6 to 7minutes, turning fish halfway through cooking. Allowto stand for 5 minutes. 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