Roller Grill FC 380 TQ Notice D'installation Et D'utilisation page 38

Aubergine Cake
Setting: Convection (1) /Pastry oven (2)
For 4 people: 2 good-sized aubergines, washed but not wiped dry; 1 clove of garlic;
2 tablespoons of olive oil; 500 g of meat stuffing (ground sausage meat, eggs and
spices); 1 large onion, finely chopped; 1 tablespoon of parsley, finely chopped;
thyme petals; salt; pepper.
Cooking time: 40 minutes.
Light bottom heating element 10 minutes ahead of time. Rub a baking dish with
low sides with the clove of garlic. Cut aubergines into extra-thin slices, like potato
crisps. Put one layer of aubergine into baking dish, then cover it with one extra-thin
layer of meat. Continue building up layers, setting aside enough for a final layer of
aubergines. Sprinkle each layer of meat with a little thyme, salt and pepper. Finish
off with one last layer of aubergines, baste with olive oil, and put on a grill in oven
at mid-height. Cook with door closed. If you are serving it
Stuffed Mushrooms
Setting: Convection (1) /Turbo Quartz (3)
Count on 3 or 4 extra-large white cap mushrooms per person.
Wash mushrooms. Cut off sandy part of stems. Cut stem off of cap, cutting right
next to the cap. Use a small pointed spoon to carefully scrape out the lining of the
cap. Keep stems and scrapings; chop finely. Add 2 cloves of pressed garlic, one
finely chopped shallot, one tablespoon of chopped parsley, salt, pepper, and 50 g of
sausage meat or smoky bacon to chopped stems and scrapings. Mince. Add a little
salt and a lot of pepper. Knead this stuffing. Fill mushroom caps with stuffing. Put
a dab of butter on each mushroom cap and put them under the grill for 10 minutes at
thermostat setting 6.
Creamy Wild Mushroom Mould
Setting: Pastry oven (2)
For 5 people: 250 g of macaroni, 200 g of ham, 3 tablespoons of mixed chervil,
chives, and parsley, finely chopped; 125-g can of white mushrooms; 2 tablespoons
of Swiss cheese, grated; 40 g of butter; 1 tablespoon of fresh cream; salt; pepper.
Cooking time: 15 minutes.
Bring water to boil. Add salt. Add macaroni. Cook for 10 minutes. Light bottom
heating element 3 minutes before draining. Drain.
Butter a baking dish. Put macaroni in it. Chop ham finely. Add mushrooms and
their juice, fresh cream, mixed herbs, Swiss cheese, salt and pepper to macaroni.
Put in oven, with grill at mid-height. Cook with door closed. Six minutes before
the end of cooking, light the top heating element to thermostat setting 9. Brown.
Seafood pasta moulds can also be prepared in the same manner using shelled mus-
sels, shelled prawns, and thinly sliced scallops. Replace Swiss cheese with Parme-
san.
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