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Les langues disponibles
CHOCOLATE FONDUE
(For
people)
6
300g of dark chocolate, 10g of butter, 7 tablespoons of crème fraiche,
1 pinch of cinnamon, 1 teaspoon of orange peel, 3 tablespoons of
rum, The juice of one lemon, 800g of fruit (pineapples, bananas,
oranges, pears, apples, etc.).
Preparation: Pour the lemon juice onto the fruit which was first
cut up into cubes. Break the chocolate into pieces, then cook it
with the butter and the crème fraiche in the fondue pot over a low
flame, stirring with a wooden spoon until it becomes homogeneous.
Add the cinnamon, orange peel and rum.
Note: for all of the following recipes, you may keep your food warm
in the wok directly on the table (thermostat on 2). Use the warming
grill to separate selected foods for easier access when serving, such
as pieces of meat, fish or prawns. The tongs and spatula supplied
with the appliance can be used to simplify preparation and service.
TAJINE OF LAMB WITH PRUNES
(for
persons)
4
300 g prunes, hot tea, 300 g onion, diced, olive oil, 1 kg lamb
shoulder, cut into pieces, 1 clove garlic, ½ tsp cinnamon, ½ teaspoon
ginger, 1 dosette (very small pinch) saffron, a few crushed coriander
seeds, 75 g blanched almonds, 2 tbsp honey.
Preparation: Soak the
in the wok (thermostat on max) in olive oil. Remove from heat when
golden brown and place the meat in the wok. When the meat is
nicely browned, return the onions to the wok. Add salt and pepper.
Add the garlic (crushed), cinnamon, ginger, saffron and coriander
seeds. Cover with water and simmer for
Next, drain the prunes and add to the mixture, and continue cooking,
covered, for
20
minutes (thermostat on
almonds in a little hot butter. Drain the almonds and add them to
the meat along with the honey. Cook for
Serve with couscous.
48
WOK RECIPES
300
g of prunes in hot tea. Sauté the onion
hour (thermostat on
1
2
/
3
). Separately, sauté the
more minutes uncovered.
5
/
).
2
3
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