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Meat, fish & poultry
Austria
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
1 stale bread roll (white bread, 40 g)
1 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.
Italy
Quails in cheese and herb sauce
Total cooking time: approx. 27-33 minutes
Utensils: Kitchen twine or thick thread
Flat round dish (diameter approx. 22 cm)
Bowl with lid (1 l capacity)
Ingredients
4 quails (600 g)
salt & pepper
200 g streaky bacon, sliced thinly
1 tsp butter or margarine to grease the dish
1 tsp fresh parsley for each quail
sage
rosemary
basil, chopped finely
150 ml port
250 ml meat stock
2 tbsps butter or margarine (20 g)
2 tbsps flour (20 g)
50 g grated Emmental cheese
1. Wash the quails and carefully dab them dry. Season
with salt and pepper inside and out, wrap bacon
around each bird, and tie up tightly with the twine.
2. Grease the dish, place the quails in the dish and cook.
Turn over once halfway through.
10-12 min. 900 W
3. Chop the herbs very fine, sprinkle over the quails, and
pour the port over the top. Continue to cook the
quails.
13-15 min. 630 W
Take the quails out of the roasting sauce.
4. To make the sauce, heat the meat stock in the covered
bowl.
2-3 min. 900 W
Blend the butter with the flour, stir into the liquid,
allow to boil, and cook. Stir once halfway through.
1-2 min. 900 W
5. Stir the cheese into the sauce. Add the cheese sauce to
the sauce, stir everything together well, and reheat.
approx. 1 min. 900 W
6. Pour the sauce over the quails and serve.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 28