Manual Panasonic NN-CS89LB (page 119 of 154) (English)

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Pork with Herby Dumplings

ingredients

Serves 4

2 tbsp (30 ml) oil

1 medium onion, chopped

1 green pepper, deseeded and

chopped

225 g carrots, sliced

450 g lean pork, cubed

2 tbsp (30 ml) seasoned our

1 bay leaf

1 tsp dried sage

salt and pepper

300 ml (½ pt) dry cider

Dumplings

175 g self raising our

75 g suet

pinch of salt

5 ml (1 tsp) mustard powder

15 ml (1 tbsp) fresh parsley,

chopped

150 ml (¼ pt) cold water

Dish: 1 x large Pyrex® casserole

dish with lid, 1 x bowl

Accessory: Wire shelf

Fill water tank

1. Place oil, onion, green pepper and carrots in a casserole dish.

Place on base of oven and cook on Combi 1 for 6 minutes. Toss

pork in seasoned our and add to onion mixture.

2. Stir in all other ingredients. Place on wire shelf in lower shelf

position, cover and cook on Combi 11 for 1 hour or until pork is

tender.

3. Whilst cooking make the dumplings by combining the our, suet,

salt, mustard and parsley in a bowl. Add the water to make a stiff

dough. Shape dough into 8 round dumplings.

4. When pork is cooked, uncover and place dumplings around the

edge of dish. Cook uncovered on Combi 11 for 15 minutes or until

dumplings are cooked through.

Greek Lamb Stew

Normandy Style Chicken

ingredients

Serves 4

700 g lamb llet, cut into chunks

2 onions, chopped

1 red chilli

2 cloves garlic, crushed

1 sprig rosemary

275 ml (½ pt) white wine

400 g can chopped

tomatoes

10 black olives, sliced

100 g linguine, broken into

small pieces

150 g feta cheese cubed

1 tbsp fresh mint chopped

Dish: 1 x Pyrex® casserole dish

with lid

Accessory: Wire shelf

Fill water tank

ingredients

Serves 4

800 g chicken llets

2 shallots

40 g butter

1 glass of white wine or cider

salt and pepper

4 large apples

4 tbsp double cream

sauce thickener

2 tbsp Calvados

Dish: 1 x Pyrex® dish

25 cm (10”) diameter

1. Place the lamb and onion in a casserole dish. Place on wire shelf

in lower shelf position and cook on Combi 1 for 10 minutes.

2. Split the chili along its length leaving the top intact, (remove

seeds) - this adds avour to the stew without too much heat. Stir

the chilli, garlic, rosemary, wine and tomatoes into the lamb, cover.

Cook on Low Microwave for 40 minutes stirring halfway.

3. Stir in the black olives and linguine and continue to cook on Low

Microwave for a further 15 minutes or until the linguine is cooked.

Remove the chilli and rosemary, and discard. Stir in feta cheese

and mint before serving.

1. Cut the chicken llets into pieces. Sweat the chopped shallots

in butter, covered, for 2 minutes on High Microwave. Add the

chicken pieces, the white wine or cider, salt, pepper and the

apples, peeled, cored and cubed. Cover and cook on High

Microwave for 14-16 minutes, stirring halfway through cooking

time.

2. Drain the chicken pieces and keep them to one side, covered

in aluminium foil. Add the cream and the sauce thickener with

Calvados in the dish and cook, uncovered, a further 3-4 minutes

on High Microwave.

3. Season to taste and put the chicken pieces back into the sauce.

Meat & Poultry

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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