Sharp R-82STN, Operation Manual With Cookbook

Page: 41 / 125

39
ENGLISH
Italy
Quails in cheese and herb sauce
Quagile in salsa vellutata
Total cooking time: approx. 16-19 minutes
Utensils required: thread
shallow square oven-proof dish
(approx. 20 x 20 x 6 cm)
bowl with lid
Ingredients
4 quails (600 g)
salt & pepper
200 g streaky bacon, thinly sliced
1 tsp butter or margarine to grease dish
per 1 tbsp fresh parsley
sage, rosemary
basil, finely chopped
150 ml port wine
250 ml meat stock
2 tbsp butter or margarine (20 g)
2 tbsp flour (20 g)
50 g grated Emmenthal cheese
Preparation
1. Wash the quails and carefully dry them. Apply salt
and pepper to the inside and outside of the quails.
Wrap them in slices of bacon and secure with thread.
2. Place the quails into the greased dish, put on the
turntable and cook using bottom grill and
microwave.
8-10 min 70 %
3. Place the quails in the dish with the grilled side down-
wards. Finely chop the herbs, scatter over the quails
and pour over the port wine.
4-5 min 70 %
Remove the quails from the broth and wrap them in
aluminium foil.
4. To make the sauce, heat the meat stock in the cov-
ered bowl.
app. 2 min 100 %
Mix the butter into the flour, stir it into the liquid,
bring it to the boil and microwave.
Stir once during cooking.
app. 2 min 100 %
5. Stir the cheese into the sauce. Add the cheese sauce
to the broth and mix everything thoroughly together.
Add the quails to the sauce and serve.
Germany
Fillet of beef in puff pastry
Rinderfilet in Blätter teig
Total cooking time: approx. 31-36 minutesn
Utensils required: bowl with lid (2 litres size)
oven-proof dish (approx. 26 cm long)
Ingredients
300 g frozen puff pastry
1 tbsp butter or margarine
150 g streaky bacon, diced
4-5 spring onions (150 g), cut in rings
300 g mushrooms, sliced
1 kg fillet of beef
1 tbsp vegetable oil
1 tbsp parsley, finely chopped
1 garlic clove, crushed
1 egg
salt & pepper
1-2 milk
Preparation
1. Defrost the puff pastry following the instructions on
the packet. Divide the butter in the bowl and
distribute the bacon, onions and mushrooms on top.
Cover and cook. Stir once during cooking.
4-5 min 100 %
Pour off the liquid.
2. Wash the fillet of beef, dry it with kitchen paper and
brush with oil. Place it on the high rack. Cook using
the top grill and microwave. Turn once.
13-15 min 30 %
3. Mix the parsley and the garlic with the steamed veg-
etables and season to taste with salt and pepper.
4. Roll out the puff pastry into a square (35 x 35 cm).
Retain some of the pastry for garnishing.
5. Separate the egg. Brush the edges of the pastry with
the egg white and put half the vegetable mixture in
the centre of the pastry.
6. Season the meat with salt and pepper and place it on top
of the vegetables. Arrange the remaining vegetables on
the fillet. Fold the pastry over the meat and press down
the edges. Prick the pastry several times with a fork.
7. Rinse the oven-proof dish in cold water and place the
pastry in it with the seam downwards.
8. Cut out shapes from the remaining pastry for the
garnish and decorate.
9. Whisk the egg yolk with the milk, brush it over the
pastry. Cook using Dual Convection.
14-18 min 50 % + 230
o
C
Let the fillet of beef in puff pastry stand for 10 minutes
after cooking.
RECIPES