Mellerware 27601 Hot Beverage Maker User Manual


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toposition1andaddthefishbouillon.Bring
totheboil.Cleanthespringonions,andcut
intoapproximately8cmlengths.Poachthe
spinachandthespringonionsinthebouil-
lon.Ifsorequired,addpepperandsaltto
taste.
SHRIMPS WITH PIQUANT SWEET VEGETA-
BLE SAUCE
Ingredientsfor2servings:6largeshrimps,
1tablespoonofsesameoil,0.4litresoffish
bouillon,1/2shallot,1/2gingercorm,100
gramsofspringonions,50gramsofbamboo
shoots,1/2dlofhotsweetchillisauce,100
gramsofSugarSnaps,pepperandsalt.
Preparation:
1.SwitchontheElectricPot(position4)
andgreasewithalittlesesameoil.Frythe
cleanedshrimps.
2.Turnthethermostattoposition1andadd
thefishbouillon.Choptheshallotandginger
cormfinely.Cleanthespringonions,and
cutthewhitepartintoapproximately8cm
lengths.Repeatwiththebambooshoots.
Addtothefishbouillon,andstirinthehot
chillisauce.Bringtotheboil.
AddtheSugarSnaps.
FILET MIGNON
Ingredientsfor2servings:4filetsmignon,
80gram,4rashersofleanbacon,4cocktail
sticks,freshly-groundpepper,0.4litrechicken
bouillon,1/2choppedonion,1/2tablespoon
tomatoketchup,1/2tablespoontomatopuree,
1/2teaspoonhotsweetchilli,50grammaize,
and50gramredkidneybeans.
Preparation:
1.SwitchontheElectricPot(position3).
2.Sprinklethefiletmignonwithpepperand
salt,andwrapinarasherofbacon.Pusha
cocktailstickthroughtheroll.
3.Frythefiletmignonforabout10-15minutes
untiltheyaredone;turnthemtobrownthem
onbothsides.
4.Turnthethermostattoposition1andadd
thechickenbouillon.Fruittheonion.Add
togetherwiththetomatoketchup,tomato
pureeandthehotchilli.Bringthebouillonto
theboil,andaddthemaizeand
thekidneybeans.
5.Removethefiletmignonfromthepot,and
servewithaspoonfulofthevegetables.
CHINESE NOODLES
Ingredientsfor2servings:100gramnoodles,
0,4litrechickenbouillon,1/8
Chinesecabbage,1/8bunchoffreshcoriander,
pepperandsalt.
Preparation:
1.Pourthechickenbouillonintothepot,and
switchontheElectricPot.Bringtotheboil
atposition1,andsprinklethenoodles
intothebouillon.
2.CuttheChinesecabbageintoverythin
strips.Addoncethenoodlesarealmost
done.Chopthecorianderfinely,andstirinto
thebouillon.Ifsorequired,add
pepperandsalttotaste.
SPICY DRUMSTICKS
Ingredientsfor2servings:4drumsticks.Mari-
nade:1dloliveoil,2halvedclovesofgarlic,
1tablespoonoflemonjuice,1dlofcognac,
1/2ofasmallsprigofthyme,1/2ofasmall
sprigofrosemary,1leafoffreshsage,1leafof
freshlaurel,pepperandsalt,50gramsofblack
olivesand50gramsofgreenolives.
Preparation:
1.Mixalltheingredientsforthemarinade,
andleavethedrumstickstomarinateinthe
mixturefor24hours.
2.Removethedrumsticksfromthemarinade,
andpourthemarinadeintotheElectricPot.
3.SwitchontheElectricPot(position4),and
frythedrumsticksforabout20minutesuntil
theyaredone.
4.Removethedrumsticksfromthepotand
putthemonhotplates.Addtheolivestothe
marinade,andheatthoroughly.Pouralarge
servingspoonofolivesandmarinadeover
drumsticksbeforeserving.
MARINATED VEAL ESCALOPE
Ingredientsfor2servings:250gramveales-
calope.Marinade:1tablespoonofsoysauce,
1tablespoonofdrysherry,1/2tablespoonof
brownsugar,1/2smallgingercorm,1/2tea-
spoonofsesameoil,1/2teaspoonofvinegar,
andblackpepper.
27601_IM.indd 6 5/8/2014 11:37:13 AM
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