Sharp AX-1110SLM - Manual (Page 51)

49
RECIPES
STUFFED ROAST CHICKEN
Austria : Gefülltes Brathähnchen
Stuffed roast chicken for two servings
Total cooking time: approx. 34 - 42 minutes
Utensils: Small bowl with lid
Thread
Ingredients
1
Chicken (1000 g)
Salt, bruised (fresh) rosemary, bruised
Marjoram
1
Stale bread roll (40 g)
Salt
1 bunch Parsley, finely chopped (10 g)
1 pinch Nutmeg
2 tbsp Butter or margarine (20 g)
1
Egg yolk
3 tbsp Butter or margarine (30 g)
1 tsp
Paprika, mild
Salt
1 tsp
Butter or margarine to grease the dish
Procedure
1. Wash the chicken, pat it dry and season the cavity
with salt, rosemary and marjoram.
2. To make the filling, soak the bread roll for approximately
10 minutes in cold water, and then squeeze out excess
water. Mix butter and egg yolk with salt, parsley,
nutmeg, and stuff the chicken with the mixture. Sew the
opening with cotton or butcher’s thread.
3. Heat the butter in the small bowl on the centre of the
oven floor (position 1) with the lid on.
approx. 1 min. MICRO 100P
Mix the paprika and salt with the butter and smear it
on the chicken.
4. Place the chicken breast side down on the rack into
the glass tray and cook.
1. 10 - 12 min. MICRO 100P
2. 6 - 8 min. COMBI HIGH 30P
Turn the chicken over
3.
12 - 14 min. MICRO 100P
4. 5 - 7 min. COMBI HIGH 30P
Allow the stuffed chicken to stand for approximately 3
minutes after cooking.
FISH FILLET WITH CHEESE SAUCE
Switzerland : Fischfilet mit Käsesauce
Total cooking time: approx. 20 - 25 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
Ingredients
3
Fish fillets (approx. 600 g)
2 tbsp Lemon juice
Salt
1 tbsp Butter or margarine
1
Onion (50 g), finely chopped
2 tbsp Flour (20 g)
100 ml White wine
1 tsp
Vegetable oil to grease the dish
100 g Grated Emmental cheese
2 tsp
Chopped parsley
Procedure
1. Wash the fish, pat dry and sprinkle with lemon juice.
Leave to stand for 15 minutes, pat dry again and rub
with salt.
2. Smear the butter on the bottom of the dish. Add the
diced onion, cover with the lid and cook on the centre
of the oven floor (position 1).
1 - 2 min. MICRO 100P
3. Sprinkle the flour over the onions and stir. Add the
white wine and mix.
4. Grease the gratin dish and place the fish in it. Pour the
sauce over the fish and sprinkle with cheese. Place the
gratin dish into the glasstray in lower position (position
2) and cook.
7 - 8 min. MICRO 70P
12 - 15 min. COMBI HIGH 30P
Allow fish to stand for approximately 2 minutes after
cooking. Serve with a garnish of chopped parsley
POT ROAST WITH GREEN BEANS
Greece : Kréas mé fasólia
Total cooking time: approx. 14 - 18 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
1-2
Tomatoes (100 g)
400 g Lamb without bones
1 tsp
Butter or margarine to grease the dish
1 Onion (50 g), finely chopped
1 Clove of garlic, crushed
Salt and pepper
Sugar
250 g Tinned green beans
Procedure
1. Peel the tomatoes, cut out the stalks and purée in a
food processor.
2. Cut the lamb into large cubes. Grease the dish with
butter. Add the meat, the diced onion and crushed
garlic clove, season, cover dish and cook on the
centre of the oven floor (position 1).
6 - 8 min. MICRO 100P
3. Add the beans and the puréed tomatoes to the meat
and continue to cook with the lid on.
8 - 10 min. MICRO 70P
Allow the meat to stand for approximately 5 minutes
after cooking.
Tip: If you use fresh beans, these must be cooked in
advance.
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