R-85ST-A Operation-Manual GB - Sharp

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R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 40 Recipes Meat, Fish and Poultry Italy Quails in cheese and herb sauce Quagile in salsa vellutata Total cooking time: approx. 16-19 minutes Utensils required: thread shallow square oven-proof dish (approx. 20 x 20 x 6 cm) bowl with lid Ingredients 4 quails (600 g) salt & pepper 200 g streaky bacon, thinly sliced 1 tsp butter or margarine to grease dish per 1 tbsp fresh parsley sage, rosemary basil, finely chopped 150 ml port wine 250 ml meat stock 2 tbsp butter or margarine (20 g) 2 tbsp flour (20 g) 50 g grated Emmenthal cheese Preparation 1. Wash the quails and carefully dry them. Apply salt and pepper to the inside and outside of the quails. Wrap them in slices of bacon and secure with thread. 2. Place the quails on the low rack and grill. 8-10 min. 630 W 3. Place the quails into the greased dish with the grilled side downwards. Finely chop the herbs, scatter over the quails and pour over the port wine. Place on the turntable and cook. Switzerland Zurich creamed meat Züricher Geschnetzeltes Total cooking time: approx. 9-14 minutes Utensils required: bowl with lid (2 litres size) Ingredients 600 g fillet of veal 1 tbsp butter or margarine 1 onions (50 g), finely chopped 100 ml white wine dark sauce binder with seasoning for about half litre of sauce 300 ml cream 1 tbsp parsley, chopped Preparation 1. Cut the fillet into finger-sized strips. 2. Spread the butter evenly over the dish. Put the onion and the meat in the dish. Cover and microwave. Stir once during cooking. 6-9 min. 900 W 3. Add the white wine, sauce binder and cream and stir. Cover and microwave further. Stir once during cooking. 3-5 min. 900 W 4. Taste, stir once more and leave standing for about 5 minutes. Serve garnished with parsley. 4-5 min. 630 W Remove the quails from the broth and wrap them in aluminium foil. 4. To make the sauce, heat the meat stock in the covered bowl. app. 2 min. 900 W Mix the butter into the flour, stir it into the liquid, bring it to the boil and microwave. Stir once during cooking. app. 2 min. 900 W 5. Stir the cheese into the sauce. Add the cheese sauce to the broth and mix everything thoroughly together. Add the quails to the sauce and serve. GB-36
R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 41 Meat, Fish and Poultry Italy Veal cutlet with mozzarella Scaloppe all pizzalola Total cooking time: approx. 24-31 minutes Utensils required: shallow square oven-proof dish with lid (approx. 25 cm long) Ingredients 2 mozzarella cheese (x 150 g) 400 g peeled tinned tomatoes (less liquid) 4 veal cutlets (600 g) 20 ml olive oil 2 cloves of garlic, sliced freshly milled pepper 2 tbsp capers (20 g) oregano, salt Preparation 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 and cover and cook. 14-16 min. 630 W 4 tbsp oil 2 tsp sweet paprika salt 1/2 tsp cayenne pepper 1 tsp worcester sauce Recipes Preparation 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 kebabs. Place the kebabs on the High Rack and cook. Netherlands Meat loaf Gehacktschotel AUTOMATIC “GRILL SKEWERS” Total cooking time: approx. 20-23 minutes Utensils required: bowl with lid (2 litres size) Turn the meat slices. 3. Place a few slices of mozzarella on each piece of meat, add salt and grill uncovered on the top grill. 9-11 min. After cooking allow to stand for about 5 minutes. Tip: Spaghetti and a fresh salad can be served with this dish. Germany Pork kebabs Bunte Fleischspiesse Total cooking time: approx. 17-18 minutes Utensils required: high rack four wooden skewers (app. 25 cm long) Ingredients 400 g escalope of pork 100 g smoked belly of pork 2 onions (100 g), in quarters 4 tomatoes (250 g), in quarters 1/2 green pepper (100 g), in eight pieces Ingredients 500 g minced meat (half pork, half beef) 3 onions (150 g), finely chopped 1 egg 50 g breadcrumbs salt & pepper 350 ml meat stock 70 g tomato puree 2 potatoes (200 g), diced 2 carrots (200 g), diced 2 tbsp parsley, chopped Preparation 1. Knead the minced meat, onion cubes, egg and breadcrumbs into a dough and season with salt and pepper. Place the meat loaf in the dish. 2. Mix the meat stock with the tomato puree. 3. Arrange the potatoes and carrots around the meat loaf together with the liquid. Cover and microwave. Turn once during cooking. 20-23 min. 900 W Give the contents of the dish a final adjustment and leave to stand for about 5 minutes. Serve sprinkled with parsley. ENGLISH GB-37
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R-85ST-A Operation-Manual GB - Sharp

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