KOR6L7B / KOR6L7BBK / KOR6L7BSL_
32
KOR6L7B / KOR6L7BBK / KOR6L7BSL_
33
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat
or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix well and cook at P-HI for 2
minutes.
2. Stir in the flour to make a paste and gradually add stack. Season
and add the parsley.
3. Cover the bowl and cook at P-80 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread and sprinkle
generously with cheese.
5. Cook at P-80 for 2 minutes, until the cheese has melted.
»R
ECIPES
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger,
peeled and finely grated
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
sliced
1
/
4
head of chinese leaves, thinly sliced
1. Place the oil, soy sauce, sherry, ginger, garlic and carrots in a
large bowl, mix thoroughly
2. Cover and cook at P-HI for 4-5 minutes, stirring once.
3. Add the button mushrooms, beansprouts, mange-tout, red
pepper, spring onions, water chestnuts and chinese leaves. Mix
thoroughly.
4. Cook at P-HI for 4-5 minutes, until the vegetables are tender. Stir
2-3 times during cooking.
Stir fried vegetables are ideally served with meat or fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard
1
/
2
tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree
1
/
4
pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over the
chicken. Salt and pepper to taste.
3. Cook at P-HI for 11-12 minutes. Rearrange and coat the chicken
with the sauce twice during cooking.
DESUK_KOR-6L7B3S(영).indd 32
2014-11-17 오후 3:27:34
