Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

– 17 –COQ AU V IN (S)Serves: 4 to 6Ingredients:750 g chicken thigh fillets, diced4 rashers bacon, chopped8 baby onions, peeled2 cloves garlic, crushed1⁄ 2 cup white wine11 ⁄2 cups chicken stock1⁄ 4 cup tomato paste300 g button mushrooms1 tablespoon plain flourMethod:Place chicken, bacon, onions and garlic in a 3-litrecasserole dish cook on P10 for 8 to 10 minutes. Addremaining ingredients except flour cook on P6 for 20to 25 minutes, stirring halfway through cooking. Mixflour with two tablespoons water and stir into chickenmixture. Cook on P10 for 2 to 3 minutes. Serve withrice or crusty bread.To cook by Sensor Cook:Place all ingredients except flour in a 3-litre casseroledish cover with plastic wrap. Press Casserole, thenStart. Finish by thickening with flour as above.CHICKEN AND P OTATO CASSEROLEServes: 4Ingredients:1 cooked BBQ chicken500 g potatoes, peeled and thinly sliced11 ⁄4 cups water30 g butter1 onion, finely chopped1 clove garlic, crushed2 tablespoons plain flour1 cup chicken stock1 teaspoon french mustard1⁄ 2 cup cream3⁄ 4 cup grated tasty cheesepaprikaMethod:Remove chicken meat from bones. Place potatoesand water in a 2-litre casserole dish. Cover and cookon P10 for 8 to 10 minutes. Drain. Combine chickenand potatoes. Set aside. Place butter in a 4-cup glassjug and cook on P7 for 40 seconds. Add onion andgarlic to jug and cook on P10 for 1 to 2 minutes. Addflour and stir. Gradually add stock and blend to asmooth paste. Cook on P10 for 2 to 3 minutes. Stirevery minute.Add mustard and cream. Stir well. Pour sauce overchicken and potato mixture. Sprinkle with cheeseand paprika. Cook on P7 for 4 to 6 minutes. Servewith vegetables.CHICKEN CURRYServes: 4Ingredients:1 onion, chopped2 tablespoons red curry paste500 g chicken fillets, sliced2 cups finely sliced vegetables1 cup coconut milkMethod:Place onion and curry paste in a 3-litre casseroledish. Cook on P10 for 3 to 4 minutes. Add chickenand combine. Cook on P7 for 6 minutes, stirring onceduring cooking. Add vegetables and coconut milk. Stirwell. Cover and cook on P10 for 4 to 6 minutes.Serve with Jasmine rice.S PICY CHICKEN CURRYServes: 4 to 6Ingredients:1 onion, finely chopped1 clove garlic, crushed1 teaspoon finely grated root ginger2 teaspoons ground coriander1⁄ 2 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon chilli powder3 tablespoons vinegar1 kg chicken breast fillets, cut into strips1 cup chicken stock1⁄ 4 cup coconut creamMethod:Place onion, garlic and ginger in a 3-litre dish and cookon P10 for 2 to 3 minutes. Add spices and vinegar toonion mixture and cook on P10 for 1 to 2 minutes. Addchicken and stock to onion mixture and cook on P6 for10 to 15 minutes , stirring 2 to 3 times. Before serving,stir through coconut cream. Heat for 1 to 2 minutes onP6. 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