Bedienungsanleitung Sharp R-960N (Seite 55 von 77) (Englisch)

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Recipes

Meat, Fish and Poultry

China

Pork with cashew nuts

“Guangzhou”

Total cooking time: approx. 17-22 minutes

Utensils: Quiche pan

Bowl with cover (2 l contents)

Ingredients

2 Dried black mushrooms

1 tbsp Rice wine (sake)

1 tbsp Oil

1 tsp Salt

1 tbsp Sugar

1 tbsp Olive oil to grease the quiche pan

300 g Pork filet, diced

100 g Cashew nuts

1 Shallot onion (20 g), finely chopped

2 Garlic clove, crushed

50 g Red bell pepper, diced

50 g Green bell pepper, diced

1 tbsp Corn starch

200 ml Water

1 tsp Soy sauce

Salt, sugar, white pepper

Preparation

1. As per package directions, pour boiling water over the

mushrooms and soak for at least 30 minutes.

2. Mix rice wine with oil, salt and sugar. Marinate meat

cubes for 20 minutes.

3. Cover the quiche pan with oil. Distribute meat evenly in

quiche pan. Position onto the high rack and bake. Turn

once after about 7 minutes, add cashew nuts.

9 -11 Min.

4. Transfer the meat and cashew nuts into a bowl, add the

prepared vegetables, cover and cook.

6-8 Min.

100P

5. Mix the cornstarch with water, soy sauce and spices, add

to the meat-vegetable-mixture and stir. Cover and cook.

Stir occasionally and after cooking is finished.

2-3 Min.

100P

Switzerland

Zurich Veal in Cream

“Zürcher G eschnetzeltes”

Total cooking time: approx. 9-14 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

600 g Veal fillet

1 tbsp Butter or margarine

1 onion (50 g), finely chopped

100 ml White wine

Gravy thickener, dark, for about

l sauce

300 ml heavy whipping cream

1 tbsp Parsley, chopped

Preparation

1. Cut the fillet into finger thick strips.

2. Distribute the butter evenly in the bowl. Put vegetables

and meat into a bowl, cover and heat. Stir once.

6-9 Min.

100P

3. Add white wine, gravy thickener and heavy whipping

cream, stir, cover and cook. Stir once during cooking.

3-5 Min.

100P

4. Season to taste, stir again and let stand for about 5

minutes. Garnish with parsley and serve.

France

Rabbit with Thyme

“Lapereau au thym”

Total cooking time: approx. 42-46 minutes

Utensils: Casserole with cover (2 l contents)

Ingredients

1 Rabbit (1 kg)

2 tbsps Butter, soft

1 tbsp Butter or margarine to grease the pan

100 g Bacon, diced

15 Small onion (300 g), whole, peeled

Salt

Pepper

100 ml Water

1 tbsp Fresh thyme, finely chopped

150 ml Cream (Crème Fraiche)

1 Egg yolk

Salt, Pepper

Preparation

1. Preheat the microwave oven to 230°C. Wash the rabbit,

pat dry and divide into 8 portions. Cover with butter.

Place onto the high rack and bake.

21-23 Min.

230°C

2. Grease the casserole pan. Add bacon and onions to the

pan. Add meat pieces, season and add water. Cover and

cook.

18-20 Min.

100P

3. Remove meat pieces, keep warm. Add the finely chopped

thyme to the casserole dish, carefully fold in the cream.

4. Stir the egg yolk in a cup. Add sauce, spoon by spoon,

and stir. Now add the egg yolk to the sauce and stir.

Cover and cook.

approx. 3 Min.

70P

5. Season the sauce, stir and pour over the meat.

R-960N_48-75.indd 54

4/28/08 4:32:08 PM

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