AEG MCD2661E - Manual (Page 35)

33
UK
Meat, fish & poultry
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.
1. AG-71+72D-EU English 18/08/2004 10:05 Page 33