Panasonic NNCD997S Handbook

Table of Contents

Cooking Guide

Microwave Recipe Preparation and Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 4

Everyday Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7

Soups, Snacks and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 14

Fish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 19

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 29

Main Fare Meats

Vegetable Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 - 47

Rice, Pasta and Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 52

Cakes, Slices and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 - 57

Desserts and Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 - 63

Micro-Made Extras

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 - 40

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 - 67

Turn over for Operating Guide.

Microwave Recipe Preparation and

Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special microwaving techniques are used to promote fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly they are extremely important. It’s a must to be familiar with the following tips.

Techniques

Food Characteristics

Size and Quantity

Small portions cook faster than large portions. As you increase the quantity of food you put into the microwave oven, you must also increase your cooking time. The microwave oven has only the same power regardless of quantity; thus the power is divided between more items and so it takes longer to cook. As a general guide, if you double the quantity of food suggested in the recipe, add half the time suggested again.

Liquid Content

Low moisture foods take a shorter time to cook than foods with a lot of moisture.

Shape

Uniform sizes cook more evenly. To compensate for irregular shapes, place thin pieces towards the centre of the dish and thicker pieces towards the outer edge of the dish.

Bone and Fat

Bones conduct heat and cause the meat next to them to be heated more quickly. Large amounts of fat absorb microwave energy and meat next to these areas may overcook.

Starting Temperature

Food which has been sitting at room temperature takes less time to cook than refrigerated or frozen food.

Density and Composition

Porous, airy foods (cakes and breads) take less time to cook than heavy compact foods (meat and vegetables). Recipes high in fat and sugar content cook more quickly.

Techniques for Preparation

Timing

A range of cooking times is given in each recipe for two reasons. Firstly, to allow for the uncontrollable differences in food shapes, starting temperatures and personal preferences. Secondly, these allow for the differences in electrical voltage input which changes during peak load periods. Always remember that it is easier to add time to undercooked food. Once the food is overcooked, nothing can be done. For each recipe, an approximate cooking time is given.

Stirring

Stirring is often necessary during microwave cooking. We have noted when stirring is helpful in the recipes. Always bring the outside edges towards the centre and the centre portions to the outside.

Rearranging or Turning

Some foods should be turned in the container during cooking. For example, because of the different thicknesses in the breast and back sections of poultry, it is a good idea to turn poultry over once to ensure more even cooking. Rearranging or turning over uneven shaped food in the dish should be done as suggested to ensure a satisfactory result. Rearrange small items such as chicken pieces, prawns, hamburger patties, steak or chops. Rearrange pieces from the centre to the edge of the dish.

Cooking in Layers

Cooking in layers is not always successful as it takes twice as long to cook as a single layer and cooking may be uneven. You can successfully reheat two dinner plates of food at one time but remember to increase the reheating time and use a microwave warming rack.

Cooking Guide

Key to Symbols Used in Recipes

No symbol Microwave only

Convection

2 Level Convection

Grill

Manual Combination

Auto Menu

Recipe Prompting

Piercing of Foods

Pierce the skin or membrane of foods such as whole potatoes, squash when cooked whole in the microwave oven. This allows steam to escape. If the skin has not been pierced, food may burst.

Cured Meats

Cured meats may overcook in some areas due to the high concentration of salts used in the curing process. So take care when cooking different brands of bacon as cooking times may vary slightly.

Cooking Guide

Microwave Recipe Preparation and Techniques

Covering

Covering food minimises the microwave cooking time. Because microwave cooking is done by time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so retains more heat and steam. Wax paper and paper towels hold the heat in, but not the steam. These materials also prevent splattering. Use a paper towel, wax paper or no cover, when steam is not needed for tenderising.

Browning

Meats and poultry, cooked longer than 10 to 15 minutes, brown from their own fat. Foods cooked for shorter periods of time can be aided with the help of a browning sauce, worcestershire sauce, or soy sauce. Simply brush one of these sauces over meat or poultry before cooking. Baked goods do not need long cooking time and therefore, do not brown. When cakes or cupcakes are iced, no one will notice this visual difference. For cakes or cupcakes, brown sugar can be used in the recipe in place of caster sugar or the surface can be sprinkled with dark spices before baking.

Standing Time

The moisture molecules continue to vibrate in the food when the microwave oven has turned itself off. After all, the molecules had been vibrating at 2,450,000,000 times per second during cooking. So cooking continues even after the food is no longer being exposed to the microwaves in or outside your microwave oven. Standing time refers to the time it takes (after the microwave time is completed) to allow the interior of the food to finish cooking. The amount of standing time varies with the size and density of the food. In meat cookery the internal temperature will rise between 5˚C and 10˚C if allowed to stand covered for ten to fifteen minutes. Casseroles and vegetables need a shorter amount of standing time, but this time is necessary to allow foods to complete cooking in the centre without overcooking on the edges. The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter because of a lower concentration of heat in the food. Foods should always be kept covered while standing in order to retain the heat. If a longer standing time is required (while you cook another food to serve with the first, for instance), cover with aluminium foil.

Converting Your Favourite Conventional Recipes for Microwave Cooking

When adapting conventional recipes for microwave cooking, reduce the conventional cooking time to one quarter or a third. e.g. A chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on a medium power in your microwave oven. Use similar microwave recipes to help you adapt conventional recipes. Remember it is always best to undercook a recipe and then add an extra minute or two to finish it off. Here are some other tips that may help:

• Reduce liquids in a conventional recipe by one half to two thirds. e.g. 1 cup should be reduced

/2 cup.

• Add more thickening such as flour or cornflour to sauces and gravies if you do not reduce the liquid.

• Reduce seasonings slightly in a recipe where ingredients do not have time to simmer by Microwave.

• Do not salt meats, poultry or vegetables before cooking otherwise they will toughen and dry out.

• If one ingredient takes longer to cook than the others, precook it in the microwave oven first. Onion, celery and potato are examples.

• If meat or vegetables are not being browned before cooking, omit any oil or fat that would have been used for browning.

• Reduce leavening agents for cakes by one quarter and increase liquids by one quarter.

• Biscuits require a stiff dough. Increase flour by about 20 percent. Substitute brown sugar for white sugar, and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don’t have time to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper.

• Since microwaves penetrate foods about two centimeters from the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook.

• Items with a lot of water, such as rice or pasta, cook in about the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.) Select recipes that convert easily to microwave cooking such as casseroles, stews, baked chicken, fish and vegetable dishes. The results from foods such as grilled meats, cooked soufflés or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

Microwave Recipe Preparation and Techniques

Menu Planning for Microwave Cooking Handy Hints and Tips

How to Keep Everything Hot at The Same Time

Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot. Cooking of some foods may be interrupted while you start others, without harming the nutritional value or flavour of either. A recipe which requires standing time can be microwaved first and another food cooked while it stands. Dishes prepared in advance can be reheated briefly before serving. It does take some experience and time to cook with confidence. Microwaves are fast so you will have to do some experimenting. You might find you will use your conventional range in conjunction with your microwave oven. For example, while cooking the roast in the microwave oven, you can be cooking the vegetables and gravy on the range top. This can also be done the other way around. Prepare your meal as follows.

1. Firstly, cook the most dense item (roast or casserole). Drain and retain meat juice from joints then cover with foil.

2. Cook the potatoes, rice or pasta.

3. Cover with foil for standing.

4. Cook greens and other vegetables.

5. Cover with foil for standing.

6. Cook the gravy with the retained meat juices, stock and thickening

7. Carve the roast and serve the vegetables and gravy. While you are learning to plan meals, you may get a bit behind time. Don’t worry. Dinner servings may be suitably reheated on MED HIGH, at 2 minutes per serving. If you prefer not to use foil, cover food with saucepan lids. A metal lid will retain the heat for at least 15 minutes. Meanwhile, how can you cook all the vegetables at the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as broccoli, cabbage, cauliflower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on HIGH for approximately 10 to 15 minutes for a serving for four people. Remember, if you increase the quantity of vegetables, increase the cooking time. Fresh and frozen vegetables can be mixed on a vegetable platter, but remember the latter are not as dense as fresh vegetables, as they have been blanched before freezing. If vegetables are cut to a similar size to each other, they can be cooked in separate ramekins or small dishes at the same time.

• To blanch (1 cup) nuts, place in a pie plate. Cover with hot tap water and heat on HIGH for 2 to 3 minutes. Rinse in cold water and rub between sheets of paper towel to remove skins.

• To toast coconut, place half a cup on a paper towel, and cook on HIGH for 1 to 2 minutes, stirring occasionally.

• To make buttered breadcrumbs, combine 1 cup breadcrumbs and 2 tablespoons butter and heat on HIGH for 1 to 2 minutes, stirring occasionally.

• When heating 100 g baby food, select HIGH for 15 to 30 seconds, depending on the amount of food or liquid and the starting temperature of it. Test temperature before serving or further heating.

• For an added touch at dinner parties, steam your own hand towels. Saturate in cold water, wring and place on a plate. Heat on HIGH for 1 to 2 minutes.

• To soften cream cheese or butter, place in oven on LOW for

• Refrigerated cheese (250 g) can be heated to room temperature on MEDIUM for 1/2 to 1 minute, depending on size.

• When having a barbecue, partially cook food in the microwave, season and finish cooking on the barbecue.

• To melt chocolate, place 100 g broken chocolate in a 4 cup glass jug and heat on MEDIUM for 2 to 3 minutes. As chocolate holds its shape after heating, stir and stand before adding extra time to cooking.

• To remove oven odours, combine vanilla essence with 1 cup water in a small bowl and heat on HIGH 4 to 5 minutes. Wipe oven interior with a damp cloth.

• To toast 1 cup almonds place onto a plate and heat on HIGH for 2 to 3 minutes, stirring every minute.

• To dry herbs, arrange paper towel. Place a mug of water into the oven next to the herbs and cook on HIGH for 1 to 3 minutes, or until dry and crumbly. Check herbs frequently as timing may vary with different herbs. Please note that herbs dry and crumble on standing outside the microwave oven.

• To soften dried fruit, place 1 cup of dried fruit into a small bowl. Add 2 tablespoons of water, cover with plastic wrap and cook on HIGH for 2 to 3 minutes.

• To skin tomatoes, place 1 cup of hot tap water in a 2 to 3 cup jug or bowl and heat on HIGH for 1 minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds, remove and repeat procedure with remaining tomatoes. The skin will be loosened and easily removed.

• To dry fresh breadcrumbs (1 cup), spread on the base of a plate and heat on HIGH for 2 to 3 minutes, stirring twice during heating.

/2 to 1 minutes per 1/2 cup.

/2 cup of leaves evenly on

/2 teaspoon

Cooking Guide

Everyday Basics

Cheesy Ham Omelette

Poached Eggs

Serves: 2

Ingredients:

2 x 60 g eggs

/2 cup hot tap water dash of vinegar pinch of salt

Method:

Place 1/4 cup of water, dash of vinegar and pinch of salt into 2 small ramekin dishes or small glass bowls. Cook water on HIGH for 1/2 to 1 minute. Break egg into boiling water and with a toothpick pierce egg yolk twice and egg white several times. Cover dishes with plastic wrap and cook on MED HIGH for 40 seconds to 1 minute. Stand covered for 1 minute before serving.

Note: The size of the egg will alter cooking time.

Scrambled Eggs

Serves: 2

Ingredients:

4 x 60 g eggs 4 tablespoons milk pinch salt

Method:

In a 1-litre casserole dish, beat eggs lightly with a whisk. Add milk and salt and whisk until well combined. Cover dish with plastic wrap and cook on MED HIGH for 11/2 to 2 minutes. Stir eggs and cook for a further 11/2 to 2 minutes. Stand covered for

1 minute before serving.

Cheesy Ham Omelette

Serves: 1 to 2

Ingredients:

3 eggs, separated 2 tablespoons milk salt and pepper

/4 cup grated cheese 50 g ham, cut into strips 1 spring onion, finely sliced butter for greasing

Method: Beat egg yolks, with milk and salt and pepper in a bowl. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites through yolk mixture with cheese, ham and spring onion. Place onto a well greased dinner plate. Cook on MEDIUM for 4 to 5 minutes. Stand for 2 minutes before folding in half to serve.

Bacon and Egg in a Cup

Serves: 1

Ingredients:

2 slices bacon 1 x 60 g egg 1 tablespoon grated cheddar cheese

Method:

Place bacon on a dinner plate between 2 sheets of paper towel cook on HIGH for 1 to 2 minutes. Wrap bacon around the inside of a 1-cup ramekin dish. Crack egg into centre of dish and pierce with tooth pick. Cover and cook on MEDIUM for 50 seconds to 1 minutes 10 seconds. Sprinkle with grated cheese.

CAUTION !

Boiled Eggs: Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause

serious injury. Poached Eggs: The membrane on egg yolks must be placed before cooking, otherwise steam will build up

and cause yolk to pop.

Everyday Basics

Muesli

Makes: 4 cups

Ingredients:

/3 cup honey 2 tablespoons butter 2 cups rolled oats

/2 cup unprocessed bran

/2 cup shredded coconut

/3 cup nuts, chopped

/3 cup sunflower seeds

/2 cup dried mixed fruit

Method:

Warm honey and butter in a large dish on HIGH for 1 to 11/2 minutes. Add dry ingredients and mix well. Cook on HIGH for 5 to 6 minutes, stir halfway through cooking. Stir in dried fruit and allow to cool completely before storing in an airtight container.

Bacon

Serves: 1 to 2

Ingredients:

2 rashers of bacon

Method:

Place rashers between two sheets of paper towel on a dinner plate. Cook on HIGH for 2 to 2 1/2 minutes.

Porridge

Serves: 1

Ingredients:

/4 cup quick cooking oats

/3 cup water

/4 teaspoon salt

Method:

Combine all ingredients in a breakfast bowl. Cook on

HIGH for 1 minute, stir. Cook on MEDIUM for 1 minute.

Top as desired with sugar or spices.

Hot Lemon and Honey Drink

Makes: 1

Ingredients:

/2 lemon, juiced 1 tablespoon honey 1 cup water

Method:

Mix all ingredients in a 2-cup heatproof jug. Cook on

HIGH for 2 to 3 minutes. Stir well.

Tea

Serves: 1

Ingredients:

1 cup hot tap water 1 tea bag

Method: Pour water into a heatproof cup. Cook on HIGH for

2 to 2

in water. Stand until desired strength is reached. Remove tea bag. Add milk and sugar if desired. Stir.

/2 minutes. Stir, then submerge tea bag

Coffee

Serves: 1

Ingredients:

1 cup water 1 teaspoon instant coffee

Method:

Pour water into a heatproof cup. Add coffee. Stir. Cook on HIGH for 2 to 2 1/2 minutes. Add milk and sugar if desired. Stir.

Hot Cocoa

Makes: 1 cup

Ingredients:

2 teaspoons drinking chocolate 1 teaspoon sugar (optional) 2 tablespoons water 1 cup milk

Method:

Combine drinking chocolate, sugar and water in a heatproof cup. Cook on HIGH for 10 to 15 seconds. Stir in milk. Cook on MED HIGH for 2 minutes.

Grilled Cheese on Toast

Serves: 2 to 4

Ingredients:

4 slices bread butter for spreading 4 slices tasty cheese

Method:

Place bread on High Rack and cook one side of bread on Grill 1 for 4 to 6 minutes. Spread untoasted side with butter and top with cheese slices. Cook on Grill 1 for 5 to 7 minutes.

Cooking Guide

Everyday Basics

Vegetable Soup

Serves: 4 to 6

Ingredients:

500 g prepared vegetables of your choice

(carrots, turnips, celery, etc.)

1 onion, chopped 2 tablespoons butter 2 tablespoons plain flour 31/2 cups chicken stock

3 tablespoons parsley, chopped

Method:

Place vegetables, except onion, in a 3-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Set aside. Place onion and butter in a 4-cup jug and cook on HIGH for 2 to 3 minutes. Add flour and half the stock to onion mixture and mix well. Cook on HIGH for 3 minutes, stirring halfway through cooking. Add remaining stock and onion mixture to vegetables in casserole dish. Cook on HIGH for 12 to 14 minutes. Season with salt and pepper and serve, sprinkled with chopped parsley.

finely chopped

salt and pepper

Baked Custard

Serves: 4 to 5

Ingredients:

425 ml milk 3 eggs, lightly beaten

/4 cup sugar 1 teaspoon vanilla essence pinch ground nutmeg

Method: Place milk in a 4-cup glass jug. Cook on HIGH for 2 minutes. Add eggs, sugar and vanilla to milk,

whisking all the time. Strain mixture into a 20 cm round dish, sprinkle with nutmeg. Cook on MED LOW for 15 to 17 minutes. Stand covered for 5 minutes before serving.

Popcorn

Serves: 2 to 4

Ingredients:

2 teaspoons butter 3 tablespoons popping corn

Method:

Place all ingredients in a loosely twisted oven bag. Place oven bag on an inverted microwave-safe plate. Cook on HIGH for 2 to 4 minutes. Stop oven when poping slows to 2 to 3 seconds between pops, overcooking may cause scorching. Remove from bag and serve sprinkled with salt.

Packet Cake

Serves: 4 to 6

Ingredients:

1 packet cake mix (340 g) ingredients as recommended by manufactures

Method:

Mix cake and other ingredients with a metal spoon. DO NOT OVER BEAT. Pour into 20 cm round dish that has been lightly greased and lined. Cook on MEDIUM for 6 to 8 minutes. Stand and allow to cool before removing.

Variations:

1 tablespoon jam added to batter before cooking. Half the water suggested by manufacturer and add

1 cup sour cream to batter. Halve a cup chopped nuts, 1/4 cup brown sugar and

1 teaspoon cinnamon. Mix and place on base of cake dish before adding batter to cake pan.

2 tablespoons honey and 30 g butter melted in glass jug, cook on HIGH for 1/2 to 1 minute. Pour over just baked butter cake. Sprinkle with cinnamon. Serve warm with cream or custard as a dessert or cold with cream as a tea cake.

A quarter of a cup toasted muesli mixed with 1 tablespoon marmalade placed in the base of the dish.

Tip: Packet cakes are best mixed by hand as the microwaves will do the aerating.

Soups, Snacks and Starters

Pea and Ham Soup

Serves: 6

Ingredients:

500 g green split peas 850 g smoked ham hock 1 medium onion, chopped 1 tablespoon fresh thyme leaves 1 bay leaf 6 cups chicken stock

/2 cup frozen peas

Method:

Wash split peas and place in a 2-litre capacity bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone. Drain peas and place into a 5-litre capacity microwave safe dish. And ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on HIGH for 15 minutes. Reduce power to MEDIUM and cook for 15 minutes. Skim top of soup and cook on MEDIUM or a further 30 minutes. Remove ham bone and bay leaf and stir in frozen peas. Cook on MEDIUM for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread.

Tip:

Substitute 500 g bacon bones and 250g of diced bacon rashers for the ham hock. Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.

Short and Long Soup

Serves: 4

Ingredients:

200 g fresh Singapore noodles 12 (200 g) frozen mini dim sims 4 green onions, sliced 1 litre chicken stock 1 tablespoon crushed garlic

/2 teaspoon chopped ginger 2 tablespoons soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoons dried onion (optional)

Method:

Place all ingredients except bok choy and bean sprouts in a 4-litre casserole dish and cook on HIGH for 16 minutes. Add bok choy and cook on HIGH for 4 minutes. Serve in individual bowls topped with bean sprouts and onion.

Tomato Bacon Soup

Serves: 4 to 6

Ingredients:

4 rashers bacon, chopped 1 onion, diced 840 g can crushed tomatoes 2 tablespoons tomato paste 2 cups chicken stock 1 teaspoon oregano freshly ground black pepper

Method:

In a 4-litre dish place bacon and onion. Cook on HIGH for 3 minutes. Add tomatoes, tomato paste, chicken stock, oregano and pepper. Set on HIGH for

8 minutes. Stir. Cook on HIGH for 8 minutes. Puree.

Mushroom Soup

Serves: 4

Ingredients:

1 tablespoon butter 250 g mushrooms, sliced 1 tablespoon flour 2 cups chicken stock

/4 cup white wine

1 teaspoon mustard

/2 cup cream

Method:

Place butter and mushrooms in a 2-litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour, stock, wine and mustard to mushrooms and mix well. Cover and cook on HIGH for 6 to 8 minutes, stirring halfway through cooking. Add cream and cook on HIGH for a further

2 minutes. This soup can be puréed if preferred.

Croutons

Serves: 4 to 6

Ingredients:

4 tablespoons butter 12 slices bread, crusts removed 1 teaspoon mixed herbs (optional)

Method:

Melt butter on HIGH for 1 minute. Cut bread into 1 cm cubes. Combine melted butter and herbs, pour over bread cubes. Mix well and place on a baking tray. Place on High Rack. Cook on Grill 1 for 3 to

4 minutes, turning halfway through cooking.

Cooking Guide

Hint:

To cook 1 double chicken breast. Place onto a

dinner plate. Cover and cook on MED HIGH for

8 to 10 minutes.

Cooking Guide

Soups, Snacks and Starters

Potato and Leek Soup

Serves: 4 to 6

Ingredients:

4 (1 kg) large potatoes, peeled, diced 2 medium leeks, thinly sliced 2 teaspoons dried thyme 2 cups hot chicken stock 1 tablespoon flour salt and pepper 250 ml cream

Method:

Place potatoes, leeks, thyme and chicken stock in a 3-litre casserole dish. Cover and cook on HIGH for 14 to 16 minutes. Cool slightly. Puree potato mixture in a food processor or blender, adding flour, salt, pepper and cream. Return to dish. Cook on MED HIGH for 4 to 6 minutes. Serve hot, in individual bowls.

Pumpkin Soup

Makes: 2 to 4

Ingredients:

1 kg pumpkin 1 diced onion 2 cups chicken stock 1 teaspoon curry powder

Method:

Peel pumpkin and remove seeds. Dice pumpkin into 3 cm pieces. Place pumpkin and onion in a 3-litre casserole dish. Cover and cook on HIGH for 15 minutes. Add stock and curry. Cover and cook on HIGH for 15 minutes. Cool slightly. Purée pumpkin and liquid in a blender or food processor.

Crispy Focaccia Fingers

Serves: 4 to 6

Ingredients:

1 focaccia bread

(approximately 20 cm square) 50 g butter, softened 1 tablespoon mixed dried herbs

Method:

Cut the focaccia through the centre. Spread with combined butter and herbs. Cut into 2 cm wedge shaped pieces. Place on High Rack and cook on

Grill 1 for 8 to 9 minutes or until crisp and brown.

Pita Chips

Serves: 4 to 6

Ingredients:

2 Lebanese bread rounds 2 tablespoons olive oil

/2 teaspoon dried oregano

/2 teaspoon dried basil

Method:

Preheat oven to Convection 180˚C. Split bread in half horizontally, cut into triangles. Combine remaining ingredients in a small bowl. Brush one side of the bread with this mixture. Place bread slices on oven tray on Low Rack. Cook on 180°C for 8 to 10 minutes, or until lightly browned. Cool chips on oven trays. Store in an airtight container. Serve with dips or as an alternative to potato chips.

Hommus

Serves: Approximately 2 cups

Ingredients:

250 g dried chick peas, water for soaking 8 cups water

2 tablespoons lemon juice 3 cloves garlic, crushed 3 tablespoons olive oil

Method:

Place chick peas and water in 4-litre casserole dish and soak overnight. Cover and cook on HIGH for

15 minutes. Then for a further 45 minutes on MED HIGH. Place all ingredients into a food

processor and process for 6 to 8 minutes or until smooth. If mixture is too thick add extra water. Serve as a dip with blanched carrot, cauliflower and broccoli.

Soups, Snacks and Starters

Potato and Corn Soup

Serves: 6 to 8

Ingredients:

6 rashers bacon,

1 onion, thinly sliced 500 g potatoes, peeled and diced 4 cups chicken stock 440 g creamed corn 2 tablespoons flour, mixed with

/2 teaspoon thyme

pepper

Method:

Chop bacon and place in a 4-litre dish. Cook on HIGH for 4 to 6 minutes. Remove bacon from dish, and set aside. Add onion and potatoes to dish and cook on HIGH for 8 to 10 minutes. Add stock and cook on HIGH for a further 8 to 10 minutes. Mix flour with 2 tablespoons of cold water and add to dish with corn, thyme and bacon. Cook on HIGH for 4 to 6 minutes. Stir halfway through cooking. Season with salt and pepper.

rind removed

a little stock

Crab and Corn Soup

Serves: 4 to 6

Ingredients:

1 tablespoon oil 1 onion, finely chopped 425 ml boiling chicken stock 300 g creamed corn salt and pepper 170 g can crabmeat, drained 150 ml milk 3 tablespoons cream chopped parsley for garnish

Method:

Place oil and onion in a 3-litre casserole dish. Cover and cook on HIGH for 2 to 4 minutes. Add chicken stock, corn, salt and pepper. Cook on HIGH for 5 minutes. Add crabmeat and milk and mix well. Cook on HIGH for 3 minutes. Stir in cream and sprinkle with parsley. Serve.

Potato and Corn Soup

Method:

Place onion, chilli and garlic in a 3-litre dish and cook on HIGH for 1 to 2 minutes. Add tomatoes and tomato paste and cook on HIGH for 8 to 10 minutes. Pour in the stock and oregano. Cover and cook on HIGH for 15 minutes. Purée in a food processor or blender if desired. Season to taste with salt and pepper. Serve in individual soup bowls.

Zucchini Slice

Serves: 4 to 6

Ingredients:

4 rashers bacon, diced 1 onion, diced 2 cups grated zucchini 2 cups grated carrot 1 cup grated tasty cheese 1 cup self raising flour 5 eggs, lightly beaten 125 ml vegetable oil 1 tablespoon fresh chopped parsley salt and pepper

Cooking Guide

Spicy Tomato Soup

Serves: 4

Ingredients:

1 onion, sliced 2 small red chillies, chopped 2 cloves garlic, crushed 800 g can tomato pieces 1 tablespoon tomato paste 11/2 cups chicken stock 1 teaspoon dried oregano salt and pepper

Method:

Lightly grease a 25 cm round microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on HIGH for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot and cheese and flour. In a 1-litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on MEDIUM for 13 to 15 minutes.

To cook on Combination

Cook on Combination 5 for 40 minutes.

Cooking Guide

Soups, Snacks and Starters

Roasted red Capsicum & Mushroom Bruschetta

Makes: 8

Ingredients:

200 g (4 or 5) large flat mushrooms 1 tablespoon olive oil 8 slices Turkish bread 1 tablespoon butter, softened 1 clove garlic, minced 150 g jar roasted red capsicum, sliced 100 g firm goats cheese

Method:

Mix together butter and garlic to form garlic butter. Slice the mushrooms and drizzle with olive oil. Cook on HIGH for 3 minutes. Set aside. Spread one side of the bread with garlic butter and place in a single layer on the High Rack. Cook on Grill 1 for 5 to 6 minutes. Turn the bread slices over. Layer the mushrooms and red capsicums on the top of the bread slices. Crumble the goats cheese and sprinkle evenly over each slice. Cook on Grill 1 for 8 to 10 minutes.

Cheese and Red Pesto Tartlets

Makes: 24

Ingredients:

300 g 90 g 2 medium tomatoes, peeled, seeded

25 g black olives, chopped 125 g mozzarella cheese, grated 1 teaspoon dried oregano

Method:

Cut out 24 x 7 cm (approx) circles of pastry to fit into the base of 2 greased 12 holed tartlet tins. Chill for 30 minutes. Preheat the oven on 2 Level Convection 200˚C. Mix the red pesto, tomatoes, black olives, mozzarella and garlic in a bowl. Fill the tartlet shells with mixture. Sprinkle with oregano. Place on High and Low Rack. Bake tartlets on 200˚C for 18 to 20 minutes or until golden brown.

ready rolled short crust pastry sheets red pesto or sun dried tomato paste

and chopped

Nachos Supreme

Serves: 4 to 6

Ingredients:

500 g topside mince 1 onion, chopped 35 g Taco seasoning mix 140 g tomato paste 1 teaspoon Mexican chilli powder 310 g red kidney beans with liquid 180 g corn chips 1 avocado

/2 cup sour cream

/2 cup grated cheese

paprika

Method:

Place meat and onion in a 2-litre dish. Cook on MED HIGH for 6 minutes. Mix with a fork breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on MED HIGH for a further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle on paprika. Cook on MED HIGH for 3 to 4 minutes.

Nuts and Bolts

Serves: 6 to 8

Ingredients:

60 g butter 2 teaspoons curry powder 2 tablespoons Worcestershire sauce

/2 teaspoon salt

/4 teaspoon garlic powder 125 g packet mixed rice crackers 200 g salted peanuts 125 g packet pretzel sticks 1 cup Nutri- Grain 100 g changs fried noodles

Method:

Place butter, curry, Worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on HIGH for 2 to 3 minutes. Add remaining ingredients, mix well and cook on HIGH for 5 to 6 minutes, stirring twice through cooking. Cool. Serve in a bowl with drinks.

Soups, Snacks and Starters

Quiche Lorraine

Serves: 4 to 6

Ingredients: Pastry:

11/4 cups self-raising flour pinch salt 80 g butter 2 tablespoons water

1 egg yolk

Filling:

4 rashers bacon, rind removed

/2 cup grated tasty cheese 3 eggs 350 ml cream or evaporated

Method: Pastry:

Sift flour with salt. Rub butter into flour until it resembles fine breadcrumbs. Add water, lemon juice and egg yolk. Mix well. Turn onto a lightly floured board and knead lightly. Roll out pastry to fit a 23 cm pie plate. Prick thoroughly. Refrigerate for 30 minutes. Preheat oven to Convection 220˚C. Bake blind for 15 to 20

minutes on 220˚C. Allow to cool slightly. Filling:

Place bacon between two sheets of paper towel on a dinner plate. Cook on HIGH for 4 minutes. Sprinkle bacon and cheese on cooked pie shell. Beat eggs, cream or evaporated milk and nutmeg and pour over bacon and cheese.

To Cook by Microwave:

Cook on MED HIGH for 8 to 10 minutes. Sprinkle with paprika and serve.

To Cook by Combination:

Sprinkle with paprika then cook on Combination 2 for 20 to 25 minutes.

squeeze lemon juice

and bacon chopped

milk

Chicken San Choy Bau

Serves: 4

Ingredients:

10 dried shiitake mushrooms 2 teaspoons sesame oil 1 clove garlic, chopped 500 g minced chicken 10 water chestnuts, finely chopped 125 g bamboo shoots, chopped 1 tablespoon soy sauce 2 teaspoons oyster sauce 2 tablespoons sherry 1 small iceberg lettuce

Method:

Cover mushrooms with boiling water, stand for 30 minutes. Drain, remove stems and chop finely. Place oil and garlic in a 2-litre casserole dish, cook on HIGH for 50 seconds to 1 minute. Add chicken and cook on MEDIUM for 10 to 12 minutes. Add remaining ingredients except lettuce and cook on MEDIUM for 6 to 8 minutes. Separate lettuce leaves, place tablespoons of mixture in each lettuce leaf. Serve immediately.

Roasted Nuts

Serves: 2 to 4

Ingredients:

1 cup raw peanuts

(with or without skins, and unsalted) 2 teaspoons salad oil salt to taste

Method:

Place peanuts in a single layer on a pie plate. Cook on HIGH for 4 to 6 minutes, stirring every 2 minutes during cooking until golden brown. Drizzle nuts with oil and sprinkle with salt. Stir well. Cook on HIGH for 30 to 40 seconds. Stir. Serve hot or cold in a small bowl.

Cooking Guide

Frankfurters

Serves: 5

Ingredients

10 frankfurters

/4 cup water

Method:

Place frankfurters in a 2-litre casserole dish. Make a few slits in each frankfurter. Add water to dish. Cover dish with a lid or plastic wrap. Cook on HIGH for 4 to 5 minutes.

Tip: To cook one frankfurter, prick and place on a dinner plate. Cook on HIGH for 30 to 40 seconds.

Cooking Guide

Soups, Snacks and Starters

Lemon Pepper Chicken Wings

Mini Pizza

Makes: 2 to 4

Ingredients:

4 small round pita breads 2 tablespoons tomato paste

/4 cup grated Mozzarella cheese

/4 cup chopped salami 50 g mushrooms, chopped 2 tomatoes, chopped 1 teaspoon mixed dried herbs

Method:

Place pita bread onto a dinner plate. Spread each piece with tomato paste, then sprinkle with remaining ingredients. Cook on MEDIUM for 4 to 5 minutes.

Cheese Straws

Makes: 20

Ingredients:

2 sheets ready rolled puff pastry 1 egg beaten 1 cup Parmesan cheese 2 teaspoons paprika

Lemon Pepper Chicken Wings

Serves: 4

Ingredients:

/3 cup lemon juice

/4 cup olive oil 2 cloves garlic, crushed 1 teaspoon whole grain mustard 2 tablespoons chopped parsley 1 teaspoon cracked black

1 kg chicken wings

Method:

Combine first six ingredients. Place chicken in a flat dish and pour over remaining combined ingredients. Marinate over night or for at least 3 hours. Arrange marinated chicken on High Rack. Cook on Grill 1 for 27 to 29 minutes, turning once during cooking.

peppercorns

Vegetable Frittata

Serves: 4

Ingredients:

250 g potatoes 250 g pumpkin 250 g carrots 1 red capsicum, sliced 6 eggs

/2 cup sour cream 2 medium tomatoes, sliced

/3 cup grated cheddar cheese salt and pepper

Method:

Peel and thinly slice potatoes, pumpkin and carrots. Layer vegetables and capsicum into a deep microwave-safe pie plate. Cover and cook on HIGH for 7 minutes. Beat together eggs, sour cream, salt and pepper, pour over vegetables. Cook uncovered on MEDIUM for 8 minutes. Layer tomato across the top of frittata and sprinkle with cheese. Cook on MEDIUM for a further 2 minutes. Serve with salad and bread.

Method:

Preheat oven to 2 Level Convection 200°C. Cut each pastry sheet into 10 equal strips (approx. 2 cm wide). Brush pastry with egg. Mix cheese and paprika together and sprinkle over each strip. Twist pastry strips and place onto two round greased baking trays. Place baking tray on High Rack and Low Rack. Cook on 200°C for 10 to 12 minutes or until golden.

Soups, Snacks and Starters

Spinach and Filo Pie

Serves: 4 to 6

Ingredients:

1 bunch spinach 250 g Fetta cheese 4 eggs

1 cup cream

1 tablespoon flour

/2 teaspoon nutmeg ground black pepper 1 clove garlic, crushed 8 sheets filo pastry 40 g butter, melted 2 teaspoons sesame seeds

Method:

Wash spinach and remove leaves from stalks. Cut leaves finely and place into a 3-litre casserole dish. Cover and cook on HIGH for 3 to 5 minutes. Drain well. Crumble in Fetta cheese. Preheat oven to Convection 200˚C. In a small bowl, beat eggs lightly and combine with cream, flour, nutmeg, pepper and garlic. Place 4 buttered sheets of filo pastry in base of pie dish.Place spinach and cheese into pie dish, and pour over egg mixture. Fold one sheet of filo in half widthwise and lay over top of spinach mixture. Brush with melted butter and repeat method with remaining sheets of filo, brushing with butter between each layer of filo. Trim off excess filo around edges and press down at the sides of the dish. Brush with butter and sprinkle with sesame seeds. With a sharp knife cut a diamond pattern in top of filo pastry. Place on Low Rack and cook on 200˚C for 20 to 25 minutes.

Vegetable Bake

Serves: 4 to 6

Ingredients:

250 g cauliflower, cut into small pieces 250 g broccoli, cut into small pieces 3 carrots, sliced

/4 cup water

/2 cup cottage cheese 1 egg

/2 cup cream

/2 teaspoon lemon pepper

/2 teaspoon seasoned herbs

/2 cup grated tasty cheese

Method:

Place vegetables and water in a 3-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Drain well. Place remaining ingredients except tasty cheese in a bowl and mix well. Pour over vegetables. Cook on MED HIGH for 12 to 14 minutes. Sprinkle with tasty cheese. Place on High Rack and cook on Grill 1 for 5 to 10 minutes.

Spinach and Filo Pie

Crustless Cheese and Spinach Pie

Serves: 4

Ingredients:

1 bunch spinach 6 green onions, thinly sliced 500 g ricotta 2 eggs 1 tablespoon plain flour

/2 teaspoon nutmeg

/2 cup grated cheddar

2 tomatoes, sliced (optional)

Method:

Wash and trim thick stalks from spinach. Chop leaves roughly. Pie onto a microwave safe dinner plate and cover with plastic wrap. Cook on HIGH for 2 minutes. Set aside to cool slightly. Place green onions into a small bowl cover and cook on HIGH for 1 minute. Squeeze out excess moisture from cooked spinach. Place ricotta, eggs, spinach, green onions, flour and nutmeg in a large bowl, season to taste and fold with a spatula until well combined. Lightly grease a round (25 cm) microwave safe pie dish. Spread mixture evenly into prepared dish and sprinkle with grated cheddar. Cook and uncovered on MEDIUM for 15 minutes or until centre is just slightly sunken.

Note:

Will even out on standing. Remove and stand for 2 minutes before cutting. Serve topped with sliced tomato.

Cooking Guide

Fish and Shellfish

Directions for Grilling Fish and Shellfish

Cook in oven with High Rack in place on Grill 1 for fillets and steaks, Grill 2 for whole fish and shellfish. For lobster tails, remove soft shell centre (underneath portion) of lobster tails by cutting centre out with kitchen shears. Loosen lobster from shell with fingers, leaving meat attached to tail section. Brush fish and shellfish with melted butter, margarine or oil before and during cooking. Basting helps prevent the fish and shellfish from drying out.

Brush with melted butter.

Fish and Shellfish Grilling Chart

Food Grilling Setting Approximate Cooking Time (in min.)

FISH

Fillets: 1 cm thick

/2 cm thick Steaks/Cutlets 2 cm thick

WHOLE FISH

250 g to 375 g 500 g

SHELLFISH

Lobster Tails 250 g to 300 g

Scallops Sea Scallops 500 g

Prawns 500 g

Grill 1 Grill 1

Grill 1

Grill 2 Grill 2

Grill 2

Grill 1

Grill 2

Place fish or shellfish on High Rack. Cook for the times recommended in chart. Whole fish and fish steaks should be carefully turned over halfway through cooking time. If desired, turn thick fish fillets over halfway through cooking. To test for desired cooking, the flesh of fish should easily flake. Seafood should be opaque.

Carefully turn whole fish and steaks over halfway through cooking.

15 to 17 17 to 19

24 to 26

24 to 26 30 to 32

26 to 30

12 to 14

13 to 15

Fish and Shellfish

Directions for Cooking Fish and Shellfish by Microwave

Clean fish before starting the recipe. Arrange fish in a single layer, do not overlap edges. Prawns and scallops should be placed in a single layer. To Cook by Time: Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns or scallops.

Directions for Cooking Fish by Auto Menu (Sensor Cook):

Clean and prepare fish. Place in a single layer in a shallow dish. Cover with a lid or plastic film. Select

Fish

and press power level or time as this is a fully automatic programme. Refer to page 25 in operating instructions and follow directions in recipes.

Start

. There is no need to select

Fish and Shellfish Chart for Microwave Cooking by Time

Fish or Shellfish Amount Power

Fish Fillets 500 g MEDIUM 4 to 6

Scallops (sea) 500 g MEDIUM 4 to 6

Prawns, medium size (shelled and cleaned)

Whole Fish (stuffed or unstuffed)

Salmon Mornay

Serves: 2

Ingredients:

40 g butter 1 onion, diced

/4 cup flour 1 tablespoon fresh parsley pepper

/2 teaspoon French mustard 1 cup milk 415 g can salmon

/4 cup fresh breadcrumbs

/3 cup grated cheese

Method:

Place butter and onion in a 1-litre dish. Cook on HIGH for 2 minutes. Add flour and cook on HIGH for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on HIGH for 2 to 3 minutes, stir halfway through cooking. Lightly mix salmon and liquid into sauce. Pour into a serving dish and top with breadcrumbs and cheese. Place on Low Rack and cook on Grill 1 for 5 to 10 minutes.

500 g MEDIUM 3 to 5

500 g to 900 g MEDIUM 6 to 8

Garlic and Chilli Prawns

Serves: 4

Ingredients:

1 kg uncooked medium king prawns 1 small red onion, thinly sliced 40 g butter 3 cloves garlic, crushed 2 fresh bird’s eye chillies, deseeded

/2 small red capsicum, finely sliced 100 g snow peas, trimmed 1 tablespoon lemon juice 80 ml thickened cream

/4 cup coriander leaves, chopped cooked jasmine rice

Method:

Peel and de-vein prawns leaving tails in tact, set aside. Place onion, butter, garlic and chilli into 3-litre microwave safe dish. Cook on HIGH for 4 minutes, stir halfway through cooking. Add prawns and mix combine. Cook on MED HIGH for 3 minutes. Stir in capsicum and snow peas, cover and cook on MED HIGH for a further 3 minutes. Stir through lemon juice, cream and coriander, season and cook on HIGH for 1 minute. Serve immediately with cooked rice.

Approximate Cooking Time

(in minutes)

& finely chopped

Cooking Guide

Fish and Shellfish

Thai Fish Cakes

Serves: 4 to 6

Ingredients:

500 g white fish fillets 1 tablespoon red curry paste 2 tablespoons cornflour 1 teaspoon chopped chilli 1 tablespoon fish sauce 3 shallots, chopped

/4 cup coriander leaves

2 tablespoons oil

Method:

Place all ingredients except oil in a food processor and blend until smooth. Shape two tablespoons of mixture into round patty shapes and place onto an oiled tray. Place on High Rack and cook on Grill 1 for 8 to 10 minutes turning halfway through. Serve with sweet chilli sauce.

Malay Coconut Fish

Serves: 4

Ingredients:

800 g fish fillets 2 cups coconut milk 1 tablespoon chilli sauce

/2 teaspoon lime zest 1 teaspoon ginger, chopped 1 tablespoon garam masala 1 tablespoon fish sauce 2 tablespoons brown sugar

Method:

Place all ingredients except fish in a 2-litre dish. Cover. Cook on HIGH for 8 minutes. Add fish fillets. Cook on MEDIUM for 7 minutes.

Baked Atlantic salmon with Lemongrass

Serves: 4

Ingredients:

4 x 150 g Atlantic salmon fillets 1 stalk fresh lemongrass 1 lime, grated rind and juice 1 teaspoon freshly grated ginger 1 clove garlic, crushed 1 tablespoon sweet chilli sauce

/2 teaspoon turmeric

Method:

Place fish fillets into a ceramic dish and set aside. Chop the thick end of the lemongrass stalk very finely and mix with remaining marinade ingredients. Pour over fish and refrigerate for 30 minutes. Preheat oven on Convection 220°C. Remove fish from marinade and place onto High Rack. Cook on 220°C for 14 to 16 minutes. Turn halfway through cooking.

Salmon Pâté

Makes: 21/2 cups

Ingredients:

1 tablespoon butter 3 green onions, sliced 1 tablespoon plain flour 1 teaspoon French mustard

/2 cup sour cream

/4 cup mayonnaise

/4 cup white wine 1 tablespoon lemon juice 440 g can salmon,

1 tablespoon gelatine

/4 cup water

salt and pepper

drained and bones removed

Method:

Place butter and green onions in a 1-litre casserole dish. Cook on HIGH for 2 to 3 minutes. Add flour, mustard, salt and pepper. Stir and cook on HIGH for 1 minute. Stir in sour cream, mayonnaise, wine, lemon juice and salmon. Purée mixture in a blender or food processor. Place gelatine and water in small dish and cook on HIGH for 20 to 30 seconds. Allow mixture to cool slightly. Stir into salmon mixture. Pour into a 21/2 cup mould and refrigerate until set.

Fish and Shellfish

Seafood Marinara

Serves: 4

Ingredients:

250 g scallops 250 g prawns, shelled and deveined 1 squid, (approx. 275 g)

2 tablespoons butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste

/4 cup white wine 1 tablespoon basil, chopped pepper chopped parsley

Method:

Place cleaned seafood into a 2-litre dish. Set aside. Place butter and garlic in a 1-litre dish. Cook on HIGH for 1 minute. Add remaining ingredients except seafood to dish and cook on HIGH for 5 minutes. Purée tomato mixture in a blender or food processor and pour over seafood. Cook on MED HIGH for 5 to 7 minutes. Stand for 5 minutes. Serve with pasta or salad.

cleaned and sliced

Golden Seafood Pie

Serves: 4

Ingredients:

400 g white fish fillets 200 g peeled green prawns 100 g calamari rings 1 cup water 1 tablespoon lemon juice 30 g butter 1 onion, sliced 1 clove garlic, crushed 2 tablespoon flour 1 teaspoon French mustard 125 ml cream 8 sheets filo pastry 60 g butter melted, extra

Method:

Cut fish into 3 cm cubes and place into a 2-litre dish with prawns and calamari. Pour over water and lemon juice. Cook on MEDIUM for 6 to 8 minutes or until seafood is just tender. Set aside. Place butter and onion into a 1-litre dish. Cook on HIGH for 2 minutes. Blend in flour and mustard and cooking liquid from the seafood. Cook on HIGH for 4 minutes, stirring every minute until sauce boils and thickens. Stir in cream and gentry fold in seafood. Preheat oven to Convection 200°C. Divide seafood mixture between 4 x 2 cup ramekin dishes. Lay out sheets of filo pastry and brush with butter. Gentry scrunch 2 sheets of filo onto the top of each ramekin dish, ensure all sauce mixture is covered. Place ramekins onto Low Rack and cook on 200°C for 20 to

30 minutes or until golden brown.

Barbecue Fish Skewers

Makes: 24 skewers

Ingredients:

1 kg firm white fish fillets,

cut into long thin strips melted butter for brushing

Marinade:

/4 cup lemon juice 1 tablespoon olive oil 2 green onions, chopped 1 tablespoon finely chopped dill black pepper

Method:

Place fish in a large mixing bowl. Mix all marinade ingredients until well combined. Pour marinade over fish and chill for 2 hours only. Thread fish onto skewers (similar to a snake shape). Brush High Rack with melted butter. Place skewers on High Rack. Cook on Grill 1 for 8 to 12 minutes, turning halfway through cooking. Serve with coconut rice.

Tip: Half freeze fish before slicing so finer strips may be cut.

Cooking Guide

Fish and Shellfish

Oysters Kilpatrick

Serves: 2

Ingredients:

12 oysters in shell, opened 1 tablespoon barbecue sauce 2 tablespoons Worcestershire sauce salt and pepper 60 g bacon, finely chopped

Method:

Place oysters in shell on a heatproof serving plate. Sprinkle bacon over each oyster. Sprinkle each oyster with combined sauces. Season with salt and pepper. Place on High Rack and cook on Grill 1 for

8 to 10 minutes.

Tip: Serve with triangles of buttered brown bread.

Smoked Fish

Serves: 2 to 4

Ingredients:

500 g medium sized smoked

1 tablespoon butter, melted 3 tablespoons water freshly ground black pepper

Method:

Place all ingredients in a 3-litre casserole dish. Cover and cook on MEDIUM for 5 to 6 minutes or until cooked and fish flakes when tested with a fork.

To Cook by Auto Menu:

Prepare as above. Cover with a lid or plastic wrap.

Fish

Select

fish fillets

, then press

Start

Gingered Whole Fish

Serves: 2

Ingredients:

400 g whole bream 2 tablespoons lemon juice 2 tablespoons soy sauce 1 teaspoon minced ginger 3 green onions, sliced

Garlic Prawns

Serves: 2

Ingredients:

60 g butter 1 clove garlic, crushed 1 tablespoon lemon juice 1 tablespoon parsley, chopped 500 g green prawns,

shelled and deveined

Method:

Place butter and garlic in a 1-litre dish and cook on HIGH for 1 minute. Add lemon juice, parsley, and prawns. Cover. Cook on MEDIUM for 3 1/2 minutes, stir. Cook on MEDIUM for 3 1/2 minutes. Serve in individual ramekins.

Whole Stuffed Fish

Serves: 2

Ingredients:

500 g whole fish, cleaned and scaled

2 tablespoons melted butter

Stuffing:

1 cup fresh breadcrumbs 4 green onions, sliced 25 g proscuitto, chopped

/3 cup chopped macadamia nuts 2 tablespoons chopped parsley freshly ground black pepper

Method:

Brush fish cavity with melted butter. Combine remaining butter with remaining ingredients to make stuffing. Stuff fish cavity with mixture and secure opening with wooden skewers or string. Place fish on a rack in a 3-litre casserole dish and cook on

MEDIUM for 6 to 8 minutes. Stand covered for 5 minutes before serving.

To Cook by Auto Menu:

Prepare as above. Place fish on a rack in a flat casserole dish. Cover with a lid or plastic wrap. Select 5 minutes before serving.

Fish

(Bream or Snapper)

, then press

Start

. Stand covered for

Method:

Place bream in a 2-litre dish. In a 1 litre jug mix lemon juice, soy sauce, ginger and green onions. Pour over bream. Cook on MEDIUM for 5 minutes. Turn and cover. Cook on MEDIUM for 5 minutes.

Poultry

Directions for Cooking Whole Poultry by Microwave

Cooking

Season as desired, but salt after cooking. Browning sauce (e.g. soy, Worcestershire) mixed with equal parts of butter will enhance the appearance.

Poultry may be stuffed or unstuffed. Tie legs together with cotton string. Place on microwave rack set in a rectangular dish. Place poultry breast-side down: turn over halfway through cooking. Cover with wax paper to prevent splattering.

After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer, inserted into the thigh muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate. A thermometer cannot be accurately inserted into a small bird. To check desired cooking of a small bird, juices should be clear and the drumsticks should readily move up and down.

If the poultry is not cooked enough return it to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalise throughout the food and finishes the cooking process. If a large amount of juice accumulates in the bottom of the baking dish occasionally drain it. If desired, reserve for making gravy. Less-tender birds should be cooked in liquid such as soup or broth. Use 1/4 cup per 500 g of poultry. Use an oven cooking bag or covered casserole. Select a covered casserole dish deep enough so that bird does not touch the lid.

During cooking it may be necessary to shield legs, wings and the breast bone to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag. Multiply the weight of the poultry by the minimum recommended minutes per 500 g. Programme Power and Time.

Cooking Guide

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