Unold 58916 Mode D'emploi Avec Livre De Recettes page 27

Stuffed chicken breast
Serves 4
1,5 l cold water
500 g chicken breast (4 fillets), white pepper
Using a sharp knife, cut a pocket into the chicken
breast fillets and season with white pepper on
the in-, and outsides. Fill the pockets with one of
the below stated stuffings. Seal the pocket with
a small skewer or a tooth pick.
Fill the steam cooker with water, insert the lightly
oiled cooking tray.
Place the stuffed chicken breast fillets on the
cooking tray, close the lid and steam for 20
minutes.
Spinach stuffing:
100 g frozen leaf spinach, 50 g finely chopped
Gouda, salt, pepper, nutmeg.
Defrost the spinach and chop finely. Mix all
ingredients and stuff the prepared fillets.
Exotic stuffing:
1 banana, 1 egg, 2 tblsp. grated coconut, 2
dried apricots
Chop all ingredients finely, mix with 1 tblsp.
curry powder and stuff the prepared fillets.
Medium-sized eggs, can be steamed lying on the cooking tray. For hard-boiled eggs set the timer
to 15 minutes, for soft-boiled eggs to 10 minutes. The steam cooker can be used to keep the eggs
warm, the time has to be decreased by 2-3 minutes.
The steam cooker is ideally suited to reheat food.
Cut Frankfurters or pre-cooked meat into slices of 1 cm, place them on the cooking tray and steam
for approx. 10 minutes.
Place ready meals, e.g. pasta or potato meals (without sauce) in the lightly oiled wire basket and
steam for 10 minutes.
Mixed vegetable stuffing:
1 carrot, 1 small leek, 1 small courgette,
1 eggyolk, 1 tblsp. finely chopped parsley, ½
tsp. granulated vegetable stock
Grate the carrot and courgette and slice the
leek. Mix all ingredients and stuff the prepared
fillets.
Cranberry-horseradisch stuffing
Mix 2 tblsp. cranberry sauce, 2 tblsp. cream
cheese, 1 tblsp. creamy horseradish and stuff
the prepared fillets with the mixture. Don't seal
the pockets, place the fillets with the opening
facing upwards on the cooking tray. If necessary
stabilise with a cup.
Pizza stuffing
4 slices of chopped salami, 1 slice of chopped
cooked ham, 1 chopped tomato, 2 chopped
slices of Gouda, 1 tsp. oregano, 1 tblsp. sour
cream.
Mix all ingredients and stuff the prepared fillets.
Don't seal the pockets, place the fillets with the
opening facing upwards on the cooking tray. If
necessary stabilise with a cup.
Eggs
Reheating
25