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MEAT, FISH AND POULTRY
34
Germany
SPICY TURKEY FRICASSEE
Pikante Putenpfanne
2 servings
Total cooking time: approx. 20-25 minutes
Utensil: flat, oval dish with a lid (about 26 cm long)
Ingredients
1 cup of long grain rice, parboiled (120 g)
1 sachet of saffron (containing the whole
stigma)
1 tsp butter or margarine to grease the dish
1 onion (50 g), sliced
1 red 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
Züricher Geschnetzeltes
Total cooking time: approx. 9-14 minutes
Utensil: 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
Gehacktschotel
Total cooking time: approx. 20-23 minutes
Utensil: 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.
R-33STD English 10/12/2002 15:19 Page 34