Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

111P A S T R YIngredients4 fillet steaks, roughly 175 g(6 oz) each300 g (11 oz) puff pastrya little brandy1 large egg, beaten175 ml (6 fl oz) red winesalt and black pepperFilling15 g ( 1/2 oz) dried porcinimushrooms (soaked in boilingwater for 20 minutes)1 large onion, peeled225 g (8 oz) mushrooms25 g (1 oz) butterMini Boeufs En Croute Serves 41. Finely chop the mushrooms and onion, use a foodprocessor if possible. Put the butter, mushrooms andonion in a bowl and cook uncovered on HIGH power for10 mins. Stir halfway.2. Preheat oven on CONVECTION 220°C. Place the filletsonto the enamel shelf and brush with olive oil and season.Cook in the oven on CONVECTION 220°C for 20 mins.for medium rare and 30 mins. for medium. Allow tocool. Wash the enamel shelf.3. Cut the pastry into four pieces, roll each piece out to asquare of about 19cm (7 1/4 in), trim the edges to aneat square. Preheat oven empty on CONVECTION220°C.4. Brush the fillets with brandy and season with salt andpepper, brush each pastry square with beaten egg. Placean eighth of the mushroom mixture into the centre of eachpastry square. Place a fillet on top of mixture and moremushroom mixture on top.5. Bring the corners of the pastry to the centre, place theparcels onto the enamel shelf, brush parcels with beatenegg and cook on CONVECTION 220°C for 25 mins. formedium rare and 30 mins. for medium.Sauce: Put the remains of the mushroom mixture in a bowlwith the red wine, cover and cook on HIGH power for 10mins. or until mixture in bubbling. Serve spooned over thebeef fillets.Ingredients40 g (1 1/2 oz) butter4 red onions, thinly sliced30 ml (2 tbsp) golden castersugar15 ml (1 tbsp) sherry vinegarJuice of 1/4 lemon375 g (13 oz) pack ofready-rolled puff pastry2 tbsp milk to glaze200 g (7 oz) soft goat’scheese, roughly crumbledbasil leaves to garnishGoat’s Cheese and Onion Tart Serves 4-61. Put the butter into a microwavable bowl, add the onionsand sugar, cover with cling film, pierce and cook on HIGHpower for 5 mins.2. Stir the vinegar and lemon into the onion mixture andcook, uncovered on HIGH power for 5 mins. Drain andleave to cool.3. Preheat the oven on CONVECTION 180°C. Roll pastryinto a rectangle measuring 25 x 30 cm (10 x 12 in). Scorearound edge leaving a 2.5 cm (1 in) border. Place ontothe enamel shelf. Brush edge with milk. Bake onCONVECTION 180°C for 15-20 mins. until golden. Allowto cool.4. Using a palette knife, flatten the middle square of pastryslightly. Spread the onion marmalade over the centralsquare and then sprinkle with cheese.5. Return to the oven for 10 mins until cheese is goldenbrown.6. Scatter with torn basil leaves.Oven Accessory: glass turntable then enamel shelfOven Accessory: glass turntable then enamel shelf