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COOKING
dries out the meat. Turn the meat using
spatulas: if you pierce the meat the
blood drips out. Always let meat sit after
cooking for 5 to 15 minutes: wrap it in
a sheet of aluminium and place it just
inside a warm oven: This allows the
blood drawn toward the outside during
cooking to return to the middle and
moisten the roast.
Use earthenware roasting dishes: glass
promotes grease splattering.
Do not cook in the enamelled drip tray.
Avoid piercing the leg of lamb with cloves
of garlic as the lamb will lose its juices;
instead, slide the garlic in underneath
the skin, or bake the unpeeled garlic
beside the leg and crush it when it has
finished cooking to flavour the gravy;
sieve it and serve very hot in a gravy
boat.
SOME "CHEF" MODE RECIPES
Pizza
Base: 1 pizza crust
*
with vegetables
: 6 tablespoons tomato
sauce + 100g diced cour
50g diced bell p 50g sliced
aub2 small sliced to
50g grated g o salt +
pepper.
*
with roquefort and smoked bacon
:
6 tablespoons tomato sauce + 100g
smoked bacon + 100g roquefort in small
chunks + 50g walnuts + 60g grated
gruyere.
*
with sausage and cottage cheese
: 200
g drained cottage cheese spread on the
crust + 4 sausages, 150g ham
s 5 50g grated g
o salt + pepper.
Quiches:
Base: 1 aluminium mould, diameter 27
to 30 cm
1 ready-to-use short crust pastry
3 beaten eggs + 50 cl heavy cream
salt, pepper, nutmeg.
Various garnishes:
200g precooked larding bacon
or - 1 kg cooked e 200g grated
gouda
or - 200g br 100g small bacon
50g blue cheese
or - 200g 100g spinach,
cooked and drained
Roast beef
PARSLEY SAUTERNES Sauce with
ROQUEFORT:
Cook 2 tablespoons of sliced shallots
in butter until translucent. Add 10 cl
Sauternes, let it evaporate. Add 100g
Roquefort, let it melt slowly. Add 20 cl
liquid cream, salt, pepper. Bring to a boil.
Roast pork
Pork with prunes
Ask the butcher to carve a hole through
the length of the roast. Stuff 20 prunes
inside. Serve sliced with its juices or cold
with an endive salad.
Содержание DOP8574A
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