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Sage and Onion Stuffed Guinea Fowl
Cooking time: approx. 35 min 6 people - MICROWAVE and COMBINATION COOKING
Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl
Roughly chop the peeled onions and cook them with butter
in a bowl, covered, for 5 minutes on MAX. In a food
processor blend together the bread (crusts removed), sage
leaves and onions and bind together with the egg yolk. Add
lots of salt and pepper before stuffing the guinea fowl with
this mixture. Close up the bird using thread or toothpicks.
Preheat the oven with the Metal Tray in Combination
mode: CONVECTION HEATING 200°C + 250W. Then put
the guinea fowl in the oven and cook for approx. 35
minutes, turning after two-thirds of the cooking time. When
cooked, season with salt and pepper and leave the guinea
fowl to stand for at least 10 minutes (wrapped in aluminium
foil) before serving.
1 guinea fowl, 1.4 kg,
2 onions,
6 fresh sage leaves,
50 g fresh bread
(about 4 slices),
1 knob of butter,
1 egg yolk,
salt and pepper.
Stewed Leg of Duck
Cooking time: 1 h 15 min to 1 h 30 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 saucer
Brown both sides of the well-floured duck legs in a frying
pan on the hob. Meanwhile, sweat the chopped onion and
carrot in butter, covered, for 3 minutes on MAX. When the
duck legs are well browned on both sides, place them in
the casserole dish, cover with red wine; add the remaining
flour, the carrot, onion, bouquet garni, crushed garlic and
bacon pieces. Place an upside-down saucer on top of
everything. Cover. Place the casserole dish on the Metal
Tray and cook for 11 minutes on MAX, then for 50 minutes
to 1 hour on Combination mode: CONVECTION HEATING
170°C + 440W (programme the two cooking times). When
cooked, the duck meat should be soft. Remove the
bouquet garni. Skim the grease off the sauce and check
the seasoning before serving.
4 duck or duckling legs,
40 g flour,
10 g butter,
1 onion,
1 carrot,
750 ml red wine,
1 bouquet garni,
100 g smoked bacon pieces,
1 garlic clove,
salt, pepper.
Veal Paupiettes with Morel Mushrooms
Cooking time: 15 min 6 people - MICROWAVE
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl
Soak the dried morel mushrooms in a bowl of hot water for
at least half an hour. Brown the veal paupiettes on all
sides, in butter in a frying pan on the hob. In the dish, bring
together the veal paupiettes, the chopped shallots, the
mushrooms, drained and chopped into pieces (remember
to keep the water they have been soaked in) and half the
vermouth. Cook, covered, on MAX for 8 to 10 minutes.
Meanwhile, mix the cornflour into the mushroom water.
When cooked, move the veal slices to a serving dish and
cover with aluminium foil. Add the cornflour mixture, cream
and remaining vermouth to the cooking dish. Thicken this
sauce by cooking for 5 to 6 minutes on MAX. Check the
seasoning before pouring over the veal paupiettes. Serve
this dish with fresh pasta.
6 paupiettes of veal,
150 ml Noilly-Prat vermouth,
3 shallots, 2 tbsp cornflour,
150 g cream, 1 knob of butter,
20 g dried morel mushrooms,
salt, pepper.