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Meat, fish & poultry
Netherlands
Meatloaf
Total cooking time: approx. 20-23 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
500 g minced meat (half pork, half beef)
3 onions (150 g), finely chopped
1 egg
50 g breadcrumbs
salt & pepper
350 ml meat stock
70 g tomato puree
2 potatoes (200 g), diced
2 carrots (200 g), diced
2 tbsp parsley, chopped
1. Knead the minced meat, onion cubes, egg and
breadcrumbs into a dough and season with salt and
pepper. Place the meat loaf in the dish.
2. Mix the meat stock with the tomato puree.
3. Arrange the potatoes and carrots around the meat loaf
together with the liquid. Cover and microwave. Turn
once during cooking.
20-23 min. 900 W
Give the contents of the dish a final adjustment and
leave to stand for about 5 minutes.
Serve sprinkled with parsley.
Austria
Stuffed Roast Chicken
2 portions
Total cooking time: approx. 36-40 minutes
Utensils: Bowl (2 Iitre capacity)
String
Ingredients
1 chicken (1000 g)
salt
rosemary & majoram, bruised
1 stale bread (roll, 40 g)
1 bunch parsley, finely chopped (10 g)
1 pinch nutmeg
5 tbsp butter or margarine (50 g)
1 egg yolk
1 tbsp sweet paprika
1 tsp butter or margarine to grease the dish
1. Wash the chicken, dry it and season it internally with
salt, rosemary and marjoram.
2. For the filling soak the bread roll in cold water for
about 10 minutes and then squeeze the water out. Mix
with salt, parsley, nutmeg, butter (20 g) and egg yolk
and stuff the chicken with the mixture. Tie up the
opening with string.
3. Heat the butter (30 g).
ca. 1 min. 900 W
Stir the paprika and salt into the butter and spread
over the chicken.
4. Place chicken in the greased dish and cook.
Turn over halfway through cooking.
35-39 min. 630 W
Leave the stuffed roast chicken to stand for approx. 3
minutes after cooking.
1. AG-71+72D-EU English 18/08/2004 10:05 Page 34