Panasonic NN-3456 - Meat & Poultry Recipes; Pork with Sweet & Sour Sauce Recipe; Savoury Mince and Chilli Con Carne; Chicken Satay Recipe

Meat & Poultry
Ingredients
225g (8oz) pork fillet
Sweet & Sour Sauce:
15ml (Itbsp) oil
1 small carrot cut into matchsticks
1 spring onion, thinly sliced
small green pepper, cut into strips
225g {8oz) can pineapple chunks,
drained (reserve juice)
10ml (2tsp) soft brown sugar
5ml (1tsp) cornflour
pinch garlic salt
5ml (Itsp) cider vinegar
10 ml (2tsp) soy sauce
5ml (Itsp) tomato ketchup
Pork with Sweet & Sour Sauce Serves: 2
Olsh: small casserole Calories To^: 722 kcats
Saving: 361 kcals
1. Place pork in dish, cover and cook on MEDIUM fjower for 7
rr>ins. or until juices run clear.
2. Place oil, carrot, onion and green pepper in a bowl. Cover and
cook on HIGH power for 2 mif>s- w until vegetables are tender.
3. Mix half the reserved juice with the remaining ingredients except
pineapple. Cover and cook on HIGH power for 1 mins- or until
clear and thickened. Stir halfway.
4. Add the sauce to the vegetables. Stir in the pineapple. Mix weli.
5. Cook on HIGH power for 1 min. or until heated through. Spoon
over cooked pork. Reheat for 1 -2 mins, on HIGH pow'er or until
piping hot.
Ingredients
1 small onion, diced
1 clove garlic, crushed
5ml (Itsp) oi!
200g (7 o 2) can chopped tomatoes
15ml (Itbsp) tomato puree
5ml (Itsp) mixed herbs
225g (002) minced beef
salt and pepper
Savoury Mince Serves: 2
Dish: 1.5 litre (3pt) casserole dish Calories Total: 606 kcats
Serving: 303 kcats
1. Place onion, garlic and oil in casserole, cover and cook on
HIGH power for 2 mins, or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 5 mins- then MEDIUM
power for 10-15 mins or until the meat is cooked.
Variation: Calodes: 71B kcals
Chilli Con Came serving: 359 kcals
Add 200g (7o2) can red kidney beans drained, 5 m| (itsp) chill*
powder. 'A diced green pepper to the ingredients above.
Ingredients
50g (2oz) creamed coconut
45m! (3tbsp) crunchy peanut butter
45ml (3tbsp) lemon juice
30m! (2tbsp) soy sauce
large pinch of chilli powder
2 chicken breast fillets, skinned
15ml (Itbsp) vegetable oil
1 garlic clove, crushed
3ml ()4tsp) ground turmeric
3ml ('/^•tsp) five-spice powder
3ml (/^tsp) coriander seeds
3m[ C/^tsp) cumin seeds
Chicken Satay Serves: 2
Dish: 4 wooden skewers + CaforiesTotaT: 978 kcals
^laKow dish Serving: 489 kcais
1. For the serving sauce: Crumble 25g (1 oz) of crimed coconut
into a large jug. Add the peanut butter. I 5 mi (Itbsp) of the
lemon juice. 15ml (1 tbsp) of the soy sauce, the chilK pow'der
and 150ml (Xpt) water. Cook on HIGH power for 4 minS- or
until the sauce boils and thickens, stirring frequently. Turn
into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl. Put the
remaining creamed <x>conut, lemon juice and soy ssuice into a
blender or food processor. Add the remaining ingredients and
blend until smooth.
3. Pour over the chicken. Cover and marinate in the Wdge for 2—3
hours or overnight.
4. Thread the chicken onto wooden skewers. Place in a shallow
dish, cover with any remaining marinade arxj cook covered on
HIGH power for 4-5 mins, or until cooked, turn and baste
ftequertily. Serve hot with sauce for dipping
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