54
Pork fillet in a Roquefort sauce
Serves 2
Ingredients:
500 g pork fillet
Salt and pepper
3 tbsp oil
2 onions, diced
50 ml white wine
125 ml double cream
200 g Roquefort cheese
2 tbsp beurre manie (made from
1 tbsp each of butter and flour)
2 tbsp chopped parsley
Method:
1. Place the onions and oil in a bowl, cover and cook
for 4 minutes at 800/900 W. Add the pork, coating it
on all sides. Pour in the wine, and cook covered for
10 minutes at 450 W.
2. Crumble the cheese and mix to a smooth paste with
the cream and beurre manie paste. Cook uncovered
for a further 5 minutes at 450 W, stirring halfway
through.
3. Slice the meat, pour over the sauce and scatter with
the parsley.
Setting:
Microwave
Power level:
800/900 W + 450 W + 450 W
Position:
Turntable
Duration:
4 + 10 + 5 minutes
Pork fillet in a wine and cream sauce
Serves 4
Ingredients:
40 g butter
1 onion, finely chopped
250 g mushrooms, thinly sliced
500 g pork fillet, cut into strips
Salt and pepper
125 ml white wine
125 ml cream
1 tbsp cornflour
Method:
1. Place the butter, onions and mushrooms in a bowl,
cover and cook for 4 minutes at 800/900 W.
2. Add the meat, season and cook, covered, for
7 minutes at 800/900 W, stirring halfway through.
3. Pour in the wine and cream and cook for a further
3 minutes at 800/900 W.
4. If the sauce is a little thin, stir in the cornflour and
cook for 2–3 minutes at 800/900 W.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
4 + 7 + 3 + 2 minutes
BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 54
Summary of Contents for 6 560 300
Page 14: ...Starters and snacks BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 14 ...
Page 19: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 19 ...
Page 21: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 21 ...
Page 22: ...Soups BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 22 ...
Page 27: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 27 ...
Page 29: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 29 ...
Page 31: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 31 ...
Page 32: ...Casseroles and savoury bakes BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 32 ...
Page 35: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 35 ...
Page 39: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 39 ...
Page 41: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 41 ...
Page 42: ...Fish BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 42 ...
Page 47: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 47 ...
Page 51: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 51 ...
Page 52: ...Meat BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 52 ...
Page 55: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 55 ...
Page 59: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 59 ...
Page 61: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 61 ...
Page 62: ...Vegetables and side dishes BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 62 ...
Page 67: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 67 ...
Page 71: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 71 ...
Page 73: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 73 ...
Page 75: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 75 ...
Page 76: ...Sauces BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 76 ...
Page 79: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 79 ...
Page 82: ...Desserts BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 82 ...
Page 87: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 87 ...
Page 89: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 89 ...
Page 92: ...Drinks BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 92 ...
Page 97: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 97 ...
Page 98: ...Jams jellies and chutneys BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 98 ...
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