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Recipes

ESPAÑOLENGLISH

Germany

Spicy Turky Pan

for 2 servings

Total cooking time: approx. 21-26 minutes

Utensils: Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

1 120 g Rice, parboiled

1 Package Saffron

1 tsp Butter or margarine to grease the pan

1 Onions (50 g), in slices

1 Red bell peppers (100 g), in strips

1 Small Leek (100 g), cut in strips

300 g Turkey breast, diced

Pepper, Paprika powder

2 tbsps Butter or margarine (20 g)

250 ml Meat stock

Preparation

1. Mix rice and saffron, put into greased casserole pan.

Mix onions, bell pepper, leek and turkey breast,

season to taste. Place on top of rice. Distribute

butter in flakes on top.

2. Pour meat stock over, cover and cook.

5-7 Min. 100 P

16-19 Min.

20 P

After baking, let stand for about 5 minutes.

Tip:

You can use chicken breast instead of turkey breast.

France

Chicken with Curry

“Poulet au curry“

Total cooking time: approx. 26-30 minutes

Utensils: Bowl with cover (3 l contents)

Ingredients

1 Chicken (1000 g)

1 tsp Butter or margarine to grease the pan

2 Carrots (200 g), finely diced

1 1 Stick celery (150 g), finely diced

1 Garlic clove

1 Apple, peeled (125 g), finely diced

1 Onion (50 g), finely chopped

Salt, pepper

1-2 tbsps Curry

1 tbsp Flour

150 ml Water (1 cup)

3 Tomatoes (200 g), peeled

Preparation

1. Wash the chicken, pat dry and divide into 8 portions.

2. Grease the pan. Place chicken pieces in pan, add

vegetables and season with salt and pepper. Dust

with curry and flour, mix well. Add water and

peeled, crushed tomatoes. Cover and cook on

low rack. After half of cooking time, stir once and

continue cooking, uncovered.

26-30 Min. 60 P/220°C

After baking, let stand for about 3 minutes.

Tip:

Serve with rice, some shaved coconut, mango

chutney and banana slices to soften the spiciness.

Austria

Stuffed Chicken

“Gefülltes Brathendl” for 2 servings

Total cooking time: approx. 27½-31 minutes

Utensils: Small bowl with cover

Kitchen string

Ingredients

1 Chicken (1000 g)

Salt

Rosemary, ground

Marjoram, ground

1 Old, hard bread roll (40 g)

Salt

1 Bunch of Parsley, finely chopped (10 g)

1 pinch Nutmeg

2 tbsps Butter or margarine (20 g)

1 Egg yolk

3 tbsps Butter or margarine (30 g)

1 tbsp Paprika

Salt

Preparation

1. Wash the chicken, pat dry and rub inside with salt,

rosemary and marjoram.

2. To prepare the filling, soak the bread roll in cold

water for about 10 minutes, squeeze excess

moisture out. Mix with salt, parsley, nutmeg, butter

and egg yolk, fill the chicken with this mixture. Tie

the opening closed using kitchen string.

3. PLace the butter into the bowl, cover and heat.

approx. ½-1 Min. 100 P

Mix paprika, salt and melted butter, brush the

chicken.

4. Place the chicken with breast side down onto the

low rack, cook. ½ of the thawing time.

27-30 Min. 50 P/200°C

After cooking, let the filled chicken stand for about

5 minutes.

Meat, Fish and Poultry

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