Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

– 21 –MeatLASAGNEServes: 4 to 6Ingredients:Meat Sauce:500 g minced beef2 small onions, chopped1 clove garlic, chopped1 (425 g) can tomato purée1 cup beef stock1⁄4 cup chopped basil1 tablespoon cracked black pepperCheese Sauce:80 g butter1⁄4 cup flour500 ml milk1⁄2cup grated cheese1⁄2 cup Parmesan cheese12 lasagne sheets, cooked1⁄2 cup extra grated cheeseMethod:Meat Sauce:Combine all meat sauce ingredients in 4-litrecasserole dish. Cook on P7 for 30 to 35 minutes,stirring several times during cooking. Set aside.Cheese Sauce:Melt butter in 2-litre jug on P10 for 30 to 40 seconds.Add flour and mix well. Gradually stir in milk. Cookon P10 for 3 to 4 minutes. Stirring halfway throughcooking. Add grated cheese and Parmesan cheese.Cook on P10 for 50 to 60 seconds. Spoon quarter ofthe meat sauce into the base of 25 x 25 cm deepcasserole dish. Top with three lasagne sheets.Spoon another quarter of meat sauce over thelasagne sheets and spread with cheese sauce.Continue with remaining ingredients. Top with meatand cheese sauce. Sprinkle with extra cheese andcook on P7 for 20 to 25 minutes.BARBECUED MARINATED S PARE R IBSServes: 4Ingredients:1 kg pork spare ribs3⁄4 cup fruit chutney3⁄4 cup tomato sauce1 tablespoon soy sauce1 tablespoon worcestershire sauceMethod:Place all ingredients in 3-litre casserole dish andmarinate for several hours or overnight. Cook ribscovered on P7 for 20 to 25 minutes, turning onceduring cooking.GINGERED P ORK S TIR FRYServes: 4Ingredients:500 g sliced lean pork1⁄4 cup teriyaki sauce1 tablespoon honey2 teaspoons minced ginger2 teaspoons cornflour1 onion, sliced300 g sugar snap peas, trimmed1 zucchini, sliced1⁄2 red capsicum, sliced2 green onions, sliced1⁄2 cup bean sprouts1 tablespoon toasted sesame seedsMethod:Place pork, teriyaki sauce, honey, ginger andcornflour in a 2-litre dish. Cover and marinate in therefrigerator for 2 hours. Place onion in a 3 litre dish.Corned BeefCook on P10 for 1 to 2 minutes. Add marinated porkand sauces and cook on P7 for 3 to 4 minutes. Addpeas, zucchini, capsicum, green onions and beansprouts. Cook on P10 for 3 to 4 minutes. Sprinklewith sesame seeds and serve with noodles.CORNED BEEFServes: 4Ingredients:1.5 to 1.7 kg corned silverside1 tablespoon brown sugar1 tablespoon white vinegar1 onion, cut in half4 cloves6 peppercorns1 bay leaf3 cups waterMethod:Rinse corned silverside under cold running water toremove excess salt. Place corned silverside in 4-litrecasserole dish. Add remaining ingredients. Coverand cook on P10 for 10 minutes. Turn meat, coverand cook on P3 for 11⁄4 to 1 1⁄2 hours. Stand cornedsilverside in cooking liquid for 10 minutes beforecarving.Note: Depending on the size and shape of thesilverside, it may require a further 10 to 15 minuteson P3.LAMB P ILAUServes: 4Ingredients:1 tablespoon oil1 large onion, sliced600 g lean diced lamb400 g can tomato pieces2 tablespoons garam masala1 teaspoon dried thyme1 cup long grain rice600ml hot chicken stock150g natural yoghurtfreshly ground black pepperMethod:Place the onion and oil in a 3 litre dish. Cover andcook on P10 for 2 to 3 minutes. Add lamb, tomatopieces, garam masala, and thyme. Cover and cookon P7 for 10 minutes. Stir. Cook on P7 for a further10 minutes. Add the rice and chicken stock andcook covered on P5 for a further 30 minutes or untilthe rice is tender. 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