Recipes, English – Zanussi ZM266 User Manual

Page 29

ENGLISH

RECIPES

ROAST CHICKEN WITH STUFFING

2 Portions
Total cooking time: approx. 36-40 minutes
Utensils: bowl (2 l capacity), kitchen twine
Ingredients
1

chicken (1000 g)
salt
rubbed rosemary
rubbed marjoram

stale bread roll (white bread, 40 g)

bunch of parsley, chopped finely (10 g)

pinch

nutmeg

2 tbsps butter or margarine (20 g)
1

yolk of egg

3 tbsps butter or margarine (30g)
1 tbsp paprika pepper
1 tbsp butter or margarine to grease the dish

1. Wash the chicken, dab dry with kitchen towel

and season with salt, rosemary and marjoram.

2. To make the stuffing, soak the roll for about 10

minutes in cold water, then press the water out.
Mix in the salt, parsley, nutmeg butter and egg
yolk and stuff the chicken with the mixture. Tie up
the opening with ties or butcher’s twine.

3. Heat the butter (30 g).

approx. 1 min.

900 W

Stir the paprika pepper and the salt into the
butter, and drizzle the mixture over the chicken.

4. Place the chicken in the greased bowl and cook

without lid. Turn halfway through.
35-39 min.

630 W

Allow the chicken to stand for about 3 minutes
after cooking.

ZÜRICH VEAL IN CREAM

Total cooking time: approx. 9-14 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1

onion (50 g), finely chopped

100 ml white wine

seasoned gravy browning, for approx.

1/2

I gravy

300 ml cream
1 tbsp parsley, chopped

1. Cut the fillet into finger-width strips.
2. Grease the dish all over with the butter. Put the

onion and the meat into the dish, cover and
cook. Stir once during cooking.
6-9 min.

900 W

3. Add the white wine, gravy browning and cream,

stir, cover and continue cooking. Stir occasionally.
3-5 min.

900 W

4. Test the veal, stir the mixture once more and allow

to stand for approx. 5 minutes. Serve garnished
with parsley.

SPICY TURKEY FRICASSEE

2 servings
Total cooking time: approx. 20-25 minutes
Utensil: flat, oval dish with a lid (about 26 cm long)
Ingredients
1

cup of long grain rice, parboiled (120 g)

1 pack saffron (containing the whole stigma)
1 tsp

butter or margarine to grease the dish

onion (50 g), sliced

red pepper (100 g), cut into strips

small leek (100 g), cut into strips

300 g turkey breast, diced

pepper
paprika pepper

2 tbsps butter or margarine (20 g)
2 cups meat stock (300 ml)

1. Mix the rice with the saffron stigma and place in

the greased dish. Mix in the onion slices, strips of
pepper and leek and the diced turkey breast and
season. Stack them on top of the rice. Dot with
butter.

2. Pour the stock over the dish, cover and cook.

1. 4-6 min.

900 W

2. 16-19 min.

270 W

Allow the turkey fricassee to stand for about 5
minutes after cooking.

1. ZD-32D-EU English 19/01/2006 13:58 Page 27