Panasonic NN-CS89 Guide De Démarrage Rapide page 10

RECIPES
ENGLISH
Lemon Thyme Steamed Chicken
1. Place the sliced lemons on wire rack inside enamel
INGREDIENTS
2 lemons, thinly sliced shelf and scatter the thyme over.
1 bunch thyme
4 chicken breasts 2. Place the chicken breasts between two sheets of
6 cloves garlic, peeled cling film and bash with a meat mallet or rolling pin
200 ml natural yogurt until thin. Remove the cling film and place chicken on
15 ml honey the lemon and thyme.
5 ml Dijon mustard
salt, pepper 3. In a small bowl add the whole garlic cloves, seaso-
2 small courgettes, ning and finely chopped thyme, mix. Spoon over the
thickly sliced chicken. Cook chicken on Steam 1 for 20 minutes on
broccoli, middle shelf position.
cut into small florettes
4. To make the yogurt dressing, crush 2–3 steamed
DISH 2x small bowls
garlic cloves (as prepared above) into a small bowl.
ACCESSORY Wire rack, Enamel shelf
Add yogurt, honey and mustard, and stir well. Serve
Fill water tank dressing with chicken. Serve with steamed broccoli
and courgettes.
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10
4 I 30 min
Cod en Papillote with Bulghur
1. Cut out four 30 cm square of baking parchment.
INGREDIENTS
280 g mixed Asian greens , Arrange ¼ of the chopped Asian greens in the middle
*
chopped of each paper square. Top with cod fillets and sprinkle
4 cod fillets over the orange zest, juice, basil, garlic, wine, oil,
½ orange, zest and juiced carrot, fennel and season. Fold over the paper to form
45 g basil, shredded a parcel, leaving a little air inside so the ingredients
2 garlic, finely chopped can steam, and twist the edges to seal.
120 ml dry white wine
15 ml olive oil (2x) 2. Place parcels on the glass tray on the base of the
1 carrot, cut into thin strips oven. Cook on Steam 1. It will take 30–40 minutes
½ fennel, thinly sliced cooking; the oven can only be set to cook for a max. 30
salt, pepper minutes at a time. Reset time and fill water tank after
*e.g. pak choy, Chinese cabbage
30 minutes. Open one of the parcels to check that the
PILAF fish is cooked, it should flake easily.
200 g bulghur wheat
15 ml olive oil
3. Combine the bulghur wheat with 800 ml boiling
½ lemon, juiced
water in a shallow dish. Place on base of the oven.
1 garlic, crushed
Check the water level of the water tank and cook on
30 g basil, shredded
Combi 1 for 8–12 minutes or until the bulghur is just
30 g coriander, chopped
tender. Drain the bulghur if necessary.
3 spring onions, sliced
4. Fork through the cooked bulghur and mix in the
DISH 1x shallow Pyrex ® dish
olive oil, lemon juice, garlic, basil, coriander and spring
ACCESSORY Glass tray
onions. Season with salt and pepper to taste.
Fill water tank
4 I
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1 h 15 min