36
MAIN MEALS
Netherlands
MEATLOAF
Total cooking time: approx. 20-23 minutes
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
500 g minced meat (half pork, half beef)
3
onions (150 g), finely chopped
1
egg
50 g
breadcrumbs
salt & pepper
350 ml meat stock
70 g
tomato puree
2
potatoes (200 g), diced
2
carrots (200 g), diced
2 tbsp parsley, chopped
1. Knead the minced meat, onion cubes, egg and
breadcrumbs into a dough and season with salt
and pepper. Place the meat loaf in the dish.
2. Mix the meat stock with the tomato puree.
3. Arrange the potatoes and carrots around the meat
loaf together with the liquid. Cover and
microwave. Turn once during cooking.
20-23 Min.
800 W
Give the contents of the dish a final adjustment
and leave to stand for about 5 minutes.
Serve sprinkled with parsley.
Austria
STUFFED ROAST CHICKEN
(2 Portions)
Total cooking time: approx. 36-40 minutes
Utensils: bowl (2 Iitre capacity) string
Ingredients
1
chicken (1100 g)
salt
rosemary & majoram, bruised
1
stale bread (roll, 40 g)
1
bunch parsley, finely chopped (10 g)
1 pinch nutmeg
5 tbsp butter or margarine (50 g)
1
egg yolk
1 tbsp sweet paprika
1. Wash the chicken, dry it and season it internally
with salt, rosemary and marjoram.
2. For the filling soak the bread roll in cold water for
about 10 minutes and then squeeze the water
out. Mix with salt, parsley, nutmeg, butter (20 g)
and egg yolk and stuff the chicken with the
mixture. Tie up the opening with string.
3. Heat the butter (30 g).
ca. 1 Min.
400 W
Stir the paprika and salt into the butter and
spread over the chicken.
4. Place chicken in the greased dish and cook.
using the Automatic Program (
AC-4
) for Grilled
Chicken and the
MORE
key. Weight 1,3kg
Turn over halfway through cooking.
Leave the stuffed roast chicken to stand for
approx. 3 minutes after cooking.
Germany
PIKANTE PUTENPFANNE
(for 2 servings)
Total cooking time: approx. 22-27 minutes
Utensil: shallow, oval oven dish (26cm)
Ingredients
1
cup long-grain rice, parboiled (120 g)
1
sachet of saffron strands
300 g turkey breast, diced
pepper and paprika
250 ml meat stock
1
onion (50 g), sliced
1
red pepper (100 g), shredded
1
small leek (100 g), shredded
2 tbsp
butter or margarine (20 g)
1. Mix the rice with the saffron and put it in the dish.
2. Pour the meat stock over, cover and cook.
4-6 Min.
800 W
3. Mix the onion, pepper, leek, diced turkey and
seasoning. Stack on the rice. Dot the butter over
the top.
1.
1-2 Min.
800 W
2.
17-19 Min.
240 W
Allow the Spicy Turkey to stand for 2-3 minutes
after cooking.
R-6781J English CkBk 31/08/2004 16:16 Page 36
