En-68
Veal Stew
Cooking time: about 1 hour 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, 1 saucer and 2 bowls
Peel and chop the onion, carrot and leek and sweat in the
butter for 3 minutes, covered, on MAX. Add the veal, cut
into large cubes, and the bouquet garni and garlic. Cover
with 600 ml of very hot water. Place the upside-down
saucer over everything. Cover, place on the Metal Tray
and cook for 8 minutes on MAX then for 38 to 40 minutes
in Combination mode: CONVECTION HEATING 160°C +
100 W. Remove the veal pieces and set aside, covered.
Incorporate the cooking stock into the roux (melted butter
mixed with the same weight of flour). Mix. Cook again on
MAX for 4 to 5 minutes. Beat together the cream and egg
yolk and add to the mixture. Do not boil the mixture any
more. Season and add the juice of half a lemon. Return the
veal pieces to the sauce and keep warm. Cook the
chopped mushrooms and onions separately, covered, with
20 g butter (and 2 tbsp of water for the onions) on MAX for
3 to 5 minutes each. Season. Add to the sauce just before
serving.
800 g shoulder of veal, off the
bone, or strips of veal,
1 onion, 1 carrot,
1
/2 leek, 100 g cocktail onions,
1 garlic clove, 20 g butter,
1 bouquet garni, 3 tbsp cream,
150 g mushrooms,
40 g flour + 40 g butter,
1 egg yolk,
1
/2 lemon.
Duckling with Apple Stuffing
Cooking time: 60 min 4-6 people - COMBINATION COOKING
Container: 1 round Pyrex® flan dish, 28 cm diameter
Roughly chop one peeled apple, the smoked bacon and
the chicken livers. Add the egg yolk and calvados, mixing
together carefully. Check the seasoning. Stuff the
seasoned duckling with this mixture. Close up the bird
using thread and a large needle or several toothpicks.
Place the seasoned duckling in the dish, placing around it
the three other apples, which have been peeled and
quartered. Place the dish on the Metal Tray and cook for
approx. 60 minutes on COMBINATION COOKING:
CONVECTION HEATING 180°C + 250W, turning the
duckling halfway through the cooking time. Leave to stand
for 10 minutes and skim the fat from the jus before serving.
1 duckling, 1.6 kg,
4 apples,
150 g chicken livers,
100 g cubes of smoked bacon,
1 egg yolk,
1 tsp calvados.
Quick Moussaka
Cooking time: approx 40 min 4-6 people - MICROWAVE and COMBINATION COOKING
Container: 1 round Pyrex® dish 25cm diameter and 1 bowl
Cut the aubergines lengthways into fairly thin slices.
Spread some of the slices out on the clean glass turntable.
Cover with cling film and cook for approx. 10 minutes on
MAX. The slices should be soft and give when pressed.
Repeat the operation for the rest of the aubergine slices.
Drain and set aside. Cook the chopped onion in the bowl
with 3 tbsp olive oil for 3 minutes on MAX. Add the garlic
and mince as well as the thyme, chopped parsley and
passata. Check the seasoning. In the dish, alternate layers
of seasoned aubergine and the mince and sauce mixture.
Finish with a layer of aubergines and pour 2 tbsp olive oil
on top, before covering the whole dish with mozzarella
slices. Preheat the oven in Combination mode,
CONVECTION HEATING 160°C + 600W with the Metal
Tray. Put in the oven and cook for approx. 20 minutes.
3 aubergines (approx. 1 kg),
400 g leftover lamb mince,
100 g mozzarella,
1 onion,
1 garlic clove, thyme,
1 jar of tomato passata (400 g),
olive oil, parsley,
salt, pepper.
