Bedienungsanleitung Sharp R-960N (Seite 59 von 77) (Englisch)

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Recipes

Meat, Fish and Poultry

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)

2 Cups meat broth (300 ml)

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 sauce on top, cover and cook.

5-7 Min.

100P

16-19 Min. 30P

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. 28-32 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.

28-32 Min.

70P/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. 31-35 minutes

Utensils: 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. Heat the butter.

approx. 1 Min.

100P

Mix paprika, salt and melted butter, brush the chicken.

4. Place the chicken with breast side down onto the low

rack, cook.

of the thawing time.

30-34 Min.

50P/200°C

After cooking, let the filled chicken stand for about 5

minutes.

R-960N_48-75.indd 58

4/28/08 4:32:10 PM

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