25
parsley; 1/2 lemon; 1 tablespoon of orange juice; garlic;
salt; peppercorns; frying oil or butter.
Cut the meat off the bones, leaving them slightly attached
to the meat. Lift the bones and arrange them to support the
“crown” (tie with thread, if necessary). Wrap these protrud-
ing bones in aluminum foil and form the crown. Fry onion,
celery and apples until golden brown. Add apricots and
parsley, and then sprinkle with lemon and orange juice. Add
salt, garlic and pepper. Leave to cool down. Fill the crown
with stuffing and rub the meat.
When ready, place meat on the lower grate. Roast for 25
minutes at 175°C. Baste with gravy. Roast for another 25
minutes at 200°C. To prevent meat from burning, cover it
with aluminum foil. Baste meat with gravy from time to time.
Stuffed veal
1.5 kg of boneless veal with cut pocket; 2 spoons of butter;
garlic, salt and pepper. Stuffing: 1 spoon of butter;
1/2
glass of chopped onion; 1 spoon of lemon or orange juice;
1 spoon of lemon zest; 1 glass of chopped mushrooms;
2 glasses of breadcrumbs; 1 gently whipped egg.
Heat up the frying pan. Melt 1 spoon of butter and fry onion
until soft. Add lemon zest, lemon juice, garlic and mush-
rooms. Fry for ca. 3-4 minutes. Place everything in another
dish. Mix with breadcrumbs, garlic, salt and pepper. Add
egg. Rub the inside of meat pocket with stuffing and then
fill the pocket with it. Sew the pocket shut. Heat up the multi
cooker to 163°C. Rub meat with butter and place on the
lower multi cooker grate. Roast for ca. 40 minutes with
potatoes until ready. Serve with peas. Sliced meat can be
served with sauce.
Chicken wings with honey
1 kg of wings; small onion; 1 spoon of honey; 2 spoons of
tomato paste.
Marinade: 2 spoons of lemon juice, 2 spoons of soy sauce;
1 spoon of chopped ginger.
Remove excess fat from wings. Dry and place them in a
dish. Mix lemon juice with soy sauce and ginger. Pour the
marinade over wings, mix and leave for 3-4 hours. Stir from
time to time. Mix honey, tomato paste and 2 spoons of mari-
nade. Place wings on the upper metal grate. Roast for 10
minutes at 163°C. When roasted, remove wings and rub
them with honey and tomato paste. Place on the grate
again and roast for another 5 minutes. Rub with honey and
tomato paste again and roast for yet another 5 minutes.
Roast chicken
1 chicken; 1 small onion; 1 spoon of butter; 1/2 glass of
mushrooms; 1/2 glass of fine breadcrumbs, garlic, salt and
pepper; 1 spoon of chopped parsley; 1 spoon of lemon zest;
1/4 spoon of marjoram; pinch of nutmeg; 1 egg.
Wash chicken thoroughly and remove excess fat. Peel, chop
and fry onion until soft. Add mushrooms and fry for a while.
Add breadcrumbs, salt, pepper, parsley, lemon zest, marjo-
ram, nutmeg and whipped egg. Fill chicken with stuffing
and sew shut. Rub the surface with salt and pepper. Place
on the lower multi cooker grate. Roast for 20 minutes at
163°C. Turn chicken over, add potatoes and roast for another
20 minutes. When the whole chicken becomes golden
brown, remove it.
Sauce: use the remaining stuffing, juice and a bit of fat. Add
a spoon of flour and mix until brown. Continue to mix while
slowly adding one and a half glass of diced chicken and
mushrooms. Boil while mixing. Season to taste with salt and
pepper.
Wonderful steak
1 kg of steak in one piece; garlic; salt; pepper; 1/2 glass of
red wine; 2 grated carrots; lemon zest; orange zest; 1 large
chopped onion; 2 spoons of chopped parsley; 1 spoon of
cream (sour is fine).
Marinate steak for 4 hours in wine, garlic, salt and pepper.
Turn over from time to time. Keep the marinade after remov-
ing meat from it. Rub steak with carrot mixed with lemon
and orange zest, onion and parsley, and then place it in a
special roasting bag (“sleeve”). When ready, place meat on
the lower multi cooker grate. Roast for 30 minutes at
190°C. Remove meat from bag and roast for another
30 minutes. Remove meat and keep warm to prevent it
from cooling down. Add gravy to the remaining marinade
and bring to the boil. Add cream and boil for another minute
or so. Cut steak into portions before serving.
Beef ribs in wine
1.6 kg of beef ribs; salt and pepper; 2 spoons of red wine;
2 spoons of water; 2 spoons of flour.
Remove excess fat from ribs. Rub with salt and pepper.
Place meat in a dish, then baste with wine and water. Leave
in the marinade for 4 hours. Roast on the lower multi cook-
er grate for 1 hour at 160°C. Turn meat over and roast at
175°C: medium rare – ca. 40 minutes, medium – 50 minutes,
well done – 1 hour.
Roast pork with potatoes
Pork neck; 700 g of potatoes; salt; pepper.
Peel potatoes and cut into halves or quarters (depending on
the size of potatoes). Add salt and pepper to washed meat.
Place potatoes and meat on the lower metal grate. Sprinkle
potatoes with salt. Set the thermostat to 160°C. Roasting
time: 20 minutes (per 0.4 kg of meat), plus 25 minutes
(boneless neck) or 30 minutes (neck with bone). Add cut
potatoes 50 minutes before the end of roasting. Turn pota-
toes over more or less at half time or when uppermost pota-
toes start to go brown.
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