Zanussi ZM266STG - Manual (Page 35)

MEAT, FISH & POULTRY
33
Greece
AUBERGINES STUFFED WITH MINCED
MEAT
Total cooking time: approx. 17-22 minutes
Utensils: bowl with lid (1 litre size)
shallow oval gratin dish with lid
(approx. 30 cm long)
Ingredients
2
aubergines, less stalks (app. 250 g)
3 tomatoes (app. 200 g)
1 tbsp olive oil to grease the dish
2
onions (100 g), chopped
4 mild green chillies
200 g mince (beef or lamb)
2
garlic cloves, crushed
2 tbsp parsley, chopped
salt & pepper
pink paprika
60 g Feta cheese, diced
Tip:
You can substitute courgettes for the aubergines.
1. Cut the aubergines in half lengthways. Scoop out
the flesh with a teaspoon to leave a shell about 1
cm thick. Sprinkle the aubergines with salt and
dice the scooped-out flesh.
2. Remove the skin from two of the tomatoes and
chop them up, having first cut out the stalks.
3. Grease the bottom of the bowl with the olive oil.
Add the onions. Cover and cook.
approx. 2 min.
900 W
4. Remove the stalks and seeds from the chillies and
cut them into rings. Retain a third for the garnish.
Mix the minced meat with the diced aubergines,
onions and tomatoes, the chilli rings, the crushed
garlic clove and the parsley. Season to taste.
5. Dry the aubergine halves. Fill with half of the
mince mixture, spread the sheep's cheese on top,
and then add the rest of the filling.
6. Arrange the aubergine halves in the greased
ovenproof dish, place the dish on the low rack
and cook.
11-13 min.
630 W
Garnish the aubergine halves with the chilli rings
and slices of tomato and continue cooking.
4-7 min.
630 W
Allow the aubergines to stand for about 2 minutes
after cooking.
Germany
ALMOND TROUT
Total cooking time: approx. 16-19 minutes
Utensils: shallow oval gratin dish
(ca. 32 cm lang)
Ingredients
4
trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
5 tbsp flour (50 g)
1 tsp
butter or margarine to grease the dish
50 g almond flakes
1. Wash and dry the trout and sprinkle with lemon
juice. Apply salt to the interior and exterior of the
fish and leave to stand for 15 minutes.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread on the butter and roll in the
flour.
4. Grease the dish. Put the trout in the dish and cook
on the low rack. Two thirds through the cooking
period turn the trout and scatter the almonds over
them.
15-18 min.
450 W
Allow the almond trout to stand for 2 minutes after
cooking.
Tip:
Suitable accompanying dishes are parsley
potatoes and a green salad.
2. ZD-72D English 01/06/2004 09:32 Page 33