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Meat, fish & poultry
Germany
Spicy turkey fricassee
2 servings
Total cooking time: approx. 20-25 minutes
Utensils: 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
1 onion (50 g), sliced
1red pepper (100 g), cut into strips
1 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.
Switzerland
Zürich veal in cream
Total cooking time: approx. 9-14 minutes
Utensils: 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.
Holland
Mince and onions
Total cooking time: approx. 20-23 minutes
Utensils: Bowl with cover (2 l capacity)
Ingredients
500 g minced meat (half pork, half beef)
3 onions (150 g), finely chopped
1 egg
50 g white breadcrumbs
salt & pepper
350 ml meat stock
70 g tomato purée
2 potatoes (200 g), diced
2 carrots (200 g), diced
2 tbsps chopped parsley
1. Mix together the minced meat, the chopped onion, the
egg and the breadcrumbs to form a dough, knead, and
season with salt and pepper. Place the meat dough
into the bowl.
2. Mix the meat stock with the tomato purée.
3. Place the potatoes and carrots, with the liquid over the
minced meat, mix it up well, cover and cook. Stir once
halfway through.
20-23 min. 900 W
Stir the mince once again, and allow it to stand for
about 5 minutes. Sprinkle with parsley and serve.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 29