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Panasonic NN-CT890S Manual

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125
Minced Beef and Onion Pie Serves 4
Dish: large casserole and lid, 20 cm (8") pie plate
Oven Accessory: glass turntable + metal tray
1. Combine all filling ingredients except thickening in casserole dish.
Cover, place on glass turntable and cook on HIGH MICROWAVE for
5 mins. then MEDIUM MICROWAVE for 15 mins. Mix gravy thicken-
ing with water and stir into meat. Leave to cool.
2. Preheat oven on CONVECTION 220°C.
3. Roll out half the pastry to fit pie plate. Remove mince with a slotted
spoon, reserving gravy for serving and place on pastry base. Roll
out remaining pastry for a lid and place on top of mince, sealing the
edges with water. Cut 2 slits in top of pastry and glaze top with egg.
Place on metal tray and cook on COMBINATION: CONVECTION
220°C + SIMMER MICROWAVE for 18-20 mins. or until cooked.
Ingredients
350g (12oz) lean minced
steak
1 medium onion, chopped
450ml (¾ pt) hot beef
stock
15ml (1tbsp) tomato puree
5ml (1tsp) yeast extract
(Marmite®)
salt and pepper
10ml (2tsp) gravy
thickening
500g (1lb 2oz) shortcrust
pastry
beaten egg to glaze
Goatʼs Cheese And Onion Tart Serves 4
Dish: large bowl, 23 cm (9") flan tin
Oven Accessory: glass turntable + low wire rack on metal tray
1. Pre-heat oven on CONVECTION 210°C.
2. Rub the butter into the flour until the mixture resembles fine bread-
crumbs. Stir in the parmesan, add 2-3tbsps cold water and mix to a
firm dough.
3. Line the flan dish with the pastry, prick the base with a fork and chill
for 15 mins. in the fridge
4. Place dish on metal tray and bake blind on CONVECTION 210°C
for 10 mins. with baking beans. Remove baking beans and lining
and bake for a further 5 mins until golden.
5. Place the butter, onions and thyme into a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 2 mins.
6. Add balsamic, stir and cook on MEDIUM MICROWAVE for 15 mins.
Stir halfway and season.
7. Pre-heat oven on CONVECTION 180°C.
8. Place the onions in the flan tin and sprinkle with cheese. Place dish
on low wire rack and cook on CONVECTION 180°C for 15-20 mins.
Ingredients
100g (4oz) butter
225g (8oz) plain flour
50g (2oz) finely grated
Parmesan
25g (1oz) butter
1kg (2lb2oz) red onions,
peeled & thinly sliced
15ml (1tbp) fresh thyme
60ml (4tbsp) balsamic
vinegar
salt and freshly ground
black pepper
200g (7oz) soft goatʼs
cheese, crumbled
… 127 …


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