Russell Hobbs 20810-56, Инструкция по эксплуатации

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115
[
Scotch eggs
500 g minced beef ½ onion
2
s
thyme 2
s
parsley
1
p
Cayenne pepper salt and pepper
5
E
breadcrumbs
seasoned flour vegetable oil
Preheat at 170. Blend the onion, salt, pepper, cayenne pepper and herbs. Combine the mixture
with the mince. Soft boil 4 eggs. Peel the shells from the eggs. Coat the eggs in flour then cover
completely in the minced meat. Coat the food in beaten egg. Coat the food in breadcrumbs.
Drizzle the food with oil. Cook the food for 15 minutes. Turn the food half way through cooking.
mustard and honey pork loin with roasted vegetables
pork loin, the thickness of 4 chops 2 carrot
2 parsnip 2 red onion
6 cherry tomatoes 2 courgette
2
T
Dijon mustard 1
T
honey
1
T
vegetable oil salt and pepper
Preheat at 170. Cut the carrots, parsnips, courgettes and onion into chunks. Stir the vegetables
in a bowl with the oil, salt and pepper, ensuring all are well coated. Mix the mustard and honey
in a dish, then smear all over the loin. Put the loin in the centre of the basket, and spoon the
vegetables round it. Cook the food for 40-60 minutes. Time depends on the size of the food.
Every 15 minutes, turn the loin and stir the vegetables.
chicken schnitzel
2 chicken breasts, skinned and boned 1
E
2
T
seasoned flour 75 g breadcrumbs
1
T
lemon zest, grated 15 g Parmesan, grated
1
s
parsley 1
T
vegetable oil
salt and pepper
Preheat at 180. Slice each chicken breast along the long edge and open into a butterfly shape.
Cover the food with cling film and hammer to flatten. Blend the breadcrumbs, lemon zest,
parmesan and parsley. Coat the food in seasoned flour. Coat the food in beaten egg. Coat the
food in the breadcrumb mixture. Drizzle the food with oil. Cook the food for 15-20 minutes. Turn
the food half way through cooking.
veal/pork schnitzel
Follow the recipe for chicken schnitzel, but substitute 2 pieces of breast of veal or two pieces of
pork, bones and fat removed.
C COOKING TIMES & FOOD SAFETY
•
Use these times purely as a guide.
•
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till
the flesh is opaque throughout.
•
When cooking pre-packed foods, follow any guidelines on the package or label.