Manual Panasonic NN-ST46KB (page 63 of 84) (English)

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ingredients

SERVES 4

500 g (1 lb 2 oz) braising steak, cubed

2 large onions, sliced thinly

1 clove garlic, crushed

30 ml (2 tbsp) seasoned our

15 ml (1 tbsp) brown sugar

300 ml (½ pt) hot beef stock

300 ml (½ pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Dish: large casserole with lid

Combine all the casserole ingredients in dish. Cover with lid, place

on glass turntable and cook on 1000 W for 10 minutes. Stir then use

300 W for 90 minutes or until meat is tender, stir every 30 minutes.

Remove bay leaves.

ingredients

SERVES 4

60ml (4 tbsp) light soy sauce

45ml (3 tbsp) spring onion, nely sliced

30ml (2 tbsp) soft brown sugar

15ml (1 tbsp) rice vinegar or sherry

10ml (2 tsp) fresh ginger,

nely grated

450 g chicken, cubed

Dish: small glass bowl, Pyrex

dish

Mix marinade in a small glass bowl, heat on 1000 W for 30 seconds

- 1 minute, or until sugar has dissolved. Pour over the chicken. Cover

and marinade in the fridge for 2-3 hours or overnight. Cover with

pierced cling lm and place on glass turntable. Cook on 600 W for 10-

15 minutes. Stirring halfway.

ingredients

SERVES 4

100 g (4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce

large pinch of chilli powder

4 chicken breast llets, skinned

approx 600 g (1 lb 5 oz)

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) ve-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Dish: large jug, bowl, 4-8 wooden

skewers + large shallow dish

For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into

a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice,

15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (½ pt)

water. Place on glass turntable and cook on 1000 W for 5-6 minutes

or until the sauce boils and thickens, stirring frequently. Turn into a

serving bowl. Cut the chicken into small chunks and place in a bowl.

Put the remaining creamed coconut, lemon juice and soy sauce into

a blender or food processor. Add the remaining ingredients and blend

until smooth. Pour over the chicken. Cover and marinate in the fridge

for 2-3 hours or overnight. Thread the chicken onto wooden skewers.

Place on a shallow dish, cover with any remaining marinade and cook

covered on 1000 W for 7-8 minutes or until cooked, turn and baste

frequently. Serve hot with the sauce for dipping.

Belgian Beef Casserole

Teriyaki Chicken

Chicken Satay

Meat and Poultry

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Panasonic NN-ST46KB Manual

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