Sharp R-68ST Mode D'emploi page 252

R-68ST CkBk_EN.qxd 7/27/07
The Netherlands
MINCE DISH
Hackschotel
Total cooking time: approx. 20-23 minutes
Dish: Dish with cover (2.5 l capacity )
Ingredients
500 g Mince (half pork, half beef)
3 Onions (150 g), chopped finely
1 Egg
50 g Breadcrumbs
Salt & Pepper
350 ml Meat stock
70 g Tomato paste
2 Potatoes (200 g), diced
2 Carrots (200 g), diced
2 tbsp Table spoons of parsley, chopped
Austria
STUFFED ROAST CHICKEN
Gefülltes Brathendl
Total cooking time: approx. 32 minutes
Dish: Glass dish, saucer, thread, ingredients
Ingredients
1 Chicken (1100 g)
Salt
Chopped rosemary & chopped marjoram
1 Stale bread (breadcrumbs, 40 g)
1 Finely chopped bunch of parsley (10 g)
1 Pr. Nutmeg
5 tbsp Butter or margarine (50 g)
1 Egg yolk
1 tbsp Sweet paprika
Germany
SPICY TURKEY CASSEROLE
(for 2 portions)
Total cooking time: approx. 22-27 minutes
Dish: Flat oval casserole dish with cover (26 cm)
Ingredients
1 Cup of parboiled long grain rice (120 g)
1 Sachet of saffron threads
300 g Diced turkey breast
Pepper & Paprika powder
250 ml Meat stock
1 Finely chopped onion (50 g)
1 Red paprika shell (100 g), in strips
1 Small leek stem (100 g), in strips
2 tbsp Butter or margarine (20 g)
12:21 PM Page GB-31
(2 portions)
GB-31
MAIN COURSES
1. Knead the mince with the diced onion, egg and
breadcrumbs into a meatball and season with salt
and pepper. Place the mince in the dish.
2. Mix the meat stock with the tomato paste.
3. Add the potatoes and carrots with the liquid to
the mince, mix with each other and cook while
covered.
Stir occasionally.
20-23 Min. 100 P
Stir the dish with mince again and let it stand for
approx. 5 minutes. Serve garnished with parsley.
1. Wash the chicken, dry and season inside with
salt, rosemary and marjoram.
2. For the filling, soak the bread roll in cold water
for approx. 10 minutes, then squeeze. Mix with
salt, parsley, nutmeg, butter (20 g) and egg yolk
and fill the chicken with it. Tie the opening with
string or meat roll twine.
3. Heat the butter (30 g).
approx. 1 Min.
Stir paprika and salt in with the butter and brush
the chicken with this.
Place a saucer upside down in a glass dish and
put the chicken on the saucer before cooking it
without a cover.
1. 11-13 Min. 70 P
2. 7-9 Min. 70 P
Turn the chicken over.
3. 11-13 Min. 70 P
4. 5-6 Min. 70 P
Allow the stuffed roast chicken to stand for
approx. 3 minutes after cooking.
1. Mix the rice with saffron and add to the casserole
dish with the diced meat. Pour the meat stock
over this, cover and cook.
4-6 Min. 100 P
2. Add the vegetables and herbs and stir. Spread
the butter in lumps on it, cover and cook.
1. 1-2 Min. 100 P
2. 17-19 Min. 30 P
Allow the turkey casserole to stand for approx.
2-3 minutes after cooking.
100 P