Meat - Panasonic NNL534 Mode D'emploi

Meat

Meat cooks very well in the microwave. Pork, lamb, smoked meat and minced meat-based dishes are particularly tasty. Cuts of beef,
except for very tender cuts and quick-cook meat such as roast beef and fillet of beef, are not suitable for microwave cooking because
they become dry and tough. As with traditional cooking, large cuts of cooked meat must stand for 10 minutes before serving. By
doing so, they preserve their moistness and cook a little longer.
Ingredients
1 kg pork loin
1 tbsp honey
2 tbsp Dijon mustard
2 tsp ground coriander
2 tsp curry [powder]
1/2 tsp ground cloves
2 onions
1/4 l cider
500 g cooking apples
2 tbsp gravy thickener
60 g pine nuts
10 g butter
Ingredients
1 large white cabbage
10 g butter
1 onion, diced
375 g mixed minced meat
1 stale bread roll, moistened
1 egg
Salt, pepper, nutmeg
20 g butter
1/8 l chicken stock
1 tsp gravy thickener
4-6 tbsp cream
Meat
Spiced pork with apples
Cooking time: 35-40 minutes
Preparation
Place the meat in a glass dish, fat side down and sear the meat on full power for 7
minutes. Make a paste with the honey, mustard and spices, and brush the fat part
of the cutlets. Dice the onions and add to the meat with half the cider. Cover and
cook on medium power for 20-22 minutes. When cooked, keep the meat hot by
covering with tin foil.
Wash the apples and divide into eight segments. Place in the dish with the rest of
the cider and cook on full power for 4-6 minutes. Remove the apple slices, stir the
gravy thickener into the cooking juices and heat on full power for 1 minute. Toast
the pine nuts and the butter in a bowl on full power for 3-4 minutes. Add the apple
slices and pine nuts to the sauce and serve with the sliced meat.
Stuffed cabbage leaves
Cooking time: 30-31 minutes
Preparation
Remove the outer leaves and stalk and wash the cabbage under the tap. Place still
wet in a glass dish and blanch on the "Vegetables" setting (according to the weight).
Carefully remove 4 large outer leaves. Flatten the stem. Put the butter and onions in
a bowl and cook on full power for 2 minutes. Mix the minced meat, drained bread
roll, egg, cooked onions and spices to make a seasoned stuffing.
Place small balls of stuffing on the cabbage leaves, fold in the sides and roll up
beginning at the widest end. Secure with a skewer. Heat the butter on full power for
1 minute. Place the stuffed cabbage leaves [in the dish] and cook, uncovered, on full
power for 5 minutes. Add 1/8 l of chicken stock and cook on the "Vegetables" set-
ting (according to the weight). Then place the stuffed cabbage on a dish, remove the
skewer and leave to stand, covered. Add
gravy thickener. Cook on full power for 2 minutes. Adjust the seasoning and add a
little cream to finish it off.
1 / l water to the cooking juices and add the
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