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MEAT, FISH & POULTRY
35
Germany
GRILL SKEWERS
(This recipe makes approx. 800 g)
Total cooking time: approx. 17-18 minutes
Utensils: high rack
4 wooden skewers (approx. 25 cm lang)
Ingredients
400 g escalope of pork
100 g smoked belly of pork
2 onions (100 g), quartered
4 tomatoes (250 g), quartered
1
/
2
green pepper (100 g), in eight pieces
2 tbsp oil
4 tsp sweet paprika
salt
1 tsp cayenne pepper
1 tsp worcester sauce
1. Cut the escalope of pork and the pork belly into
2-3 cm cubes.
2. Thread meat and vegetables alternately on four
wooden skewers.
3. Combine the oil with the spices and brush over
the grill skewers. Place the grill skewers on the
high rack and cook.
AUTO COOK
PLUS GRILL 2
Switzerland
ZURICH VEAL STEW
Total cooking time: approx. 9-14 minutes
Utensils: bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
100 ml white wine
gravy thickener to make approx.
1
/
2
litre
300 ml cream
1 tbsp parsley, chopped
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook.
Stir once during cooking.
6-9 min. 900 W
3. Add the white wine, the gravy powder and the
cream, stir, cover and continue to cook. Stir once
during cooking.
3-5 min. 900 W
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
Italy
VEAL CUTLET WITH MOZZARELLA
Total cooking time: approx. 24-31 minutes
Utensils: shallow square gratin dish with lid
(approx. 25 cm long)
Ingredients
2 mozzarella cheese (150 g)
500 g drained, peeled tinned tomatoes
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, sliced
pepper, freshly milled
2 tbsp capers (20 g)
oregano, salt
1. Cut the mozzarella into slices. Puree the tomatoes
with the puree attachment of a hand mixer.
2. Wash the cutlets, dry them and beat them flat.
Distribute the oil and the garlic slices over the
bottom of the oven-proof dish. Add the cutlets and
pour over the tomato puree. Sprinkle with pepper,
capers and oregano, cover and cook on the low
rack
15-19 min. 630 W
Turn the meat slices.
3. Place a few slices of mozzarella on each piece of
meat, add salt and cook uncovered on the high
rack.
9-12 min. 630 W
After cooking allow to stand for about 5 minutes.
Tip: Spaghetti and a fresh salad can be served with
this dish.
2. EX-72D UK ENGLISH 01/06/2004 08:34 Page 35