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RECIPES
ROAST CHICKEN WITH STUFFING
2 Portions
Total cooking time: approx. 36-40 minutes
Utensils: bowl (2 l capacity), kitchen twine
Ingredients
1 chicken (1000 g)
salt
rubbed rosemary
rubbed marjoram
1 stale bread roll (white bread, 40 g)
1 bunch of parsley, chopped finely (10 g)
pinch nutmeg
2 tbsps butter or margarine (20 g)
1 yolk of egg
3 tbsps butter or margarine (30g)
1 tbsp paprika pepper
1 tbsp butter or margarine to grease the dish
1. Wash the chicken, dab dry with kitchen towel
and season with salt, rosemary and marjoram.
2. To make the stuffing, soak the roll for about 10
minutes in cold water, then press the water out.
Mix in the salt, parsley, nutmeg butter and egg
yolk and stuff the chicken with the mixture. Tie up
the opening with ties or butcher’s twine.
3. Heat the butter (30 g).
approx. 1 min. 900 W
Stir the paprika pepper and the salt into the
butter, and drizzle the mixture over the chicken.
4. Place the chicken in the greased bowl and cook
without lid. Turn halfway through.
35-39 min. 630 W
Allow the chicken to stand for about 3 minutes
after cooking.
ZÜRICH VEAL IN CREAM
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.
SPICY TURKEY FRICASSEE
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 pack 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.
1. ZD-32D-EU English 19/01/2006 13:58 Page 27