ROAST CHICKEN WITH STUFFING
2 Portions
Total cooking time: approx.
Utensils: bowl (2 l capacity), kitchen twine Ingredients
1chicken (1000 g) salt
rubbed rosemary rubbed marjoram
1 stale bread roll (white bread, 40 g)
1bunch of parsley, chopped finely (10 g) pinch nutmeg
2tbsps butter or margarine (20 g)
1 | yolk of egg |
3 tbsps | butter or margarine (30g) |
1 tbsp | paprika pepper |
1 tbsp | butter or margarine to grease the dish |
SPICY TURKEY FRICASSEE
2 servings
Total cooking time: approx.
Utensil: flat, oval dish with a lid (about 26 cm long) Ingredients
1cup of long grain rice, parboiled (120 g)
1pack saffron (containing the whole stigma)
1 tsp | butter or margarine to grease the dish |
1 | onion (50 g), sliced |
1red pepper (100 g), cut into strips
1small leek (100 g), cut into strips
300g turkey breast, diced pepper
paprika pepper
2tbsps butter or margarine (20 g)
2 cups meat stock (300 ml)
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| RECIPES |
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1. | Wash the chicken, dab dry with kitchen towel |
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| and season with salt, rosemary and marjoram. |
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2. | To make the stuffing, soak the roll for about 10 |
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| minutes in cold water, then press the water out. |
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| Mix in the salt, parsley, nutmeg butter and egg |
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| yolk and stuff the chicken with the mixture. Tie up |
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| the opening with ties or butcher’s twine. |
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3. | Heat the butter (30 g). | ENGLISH | ||
| approx. 1 min. | 900 W | ||
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| Stir the paprika pepper and the salt into the |
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| butter, and drizzle the mixture over the chicken. |
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4. | Place the chicken in the greased bowl and cook |
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| without lid. Turn halfway through. |
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| 630 W |
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Allow the chicken to stand for about 3 minutes after cooking.
1.Mix the rice with the saffron stigma and place in the greased dish. Mix in the onion slices, strips of pepper and leek and the diced turkey breast and season. Stack them on top of the rice. Dot with butter.
2.Pour the stock over the dish, cover and cook.
1. | 900 W | |
2. | 270 W |
Allow the turkey fricassee to stand for about 5 minutes after cooking.
ZÜRICH VEAL IN CREAM
Total cooking time: approx.
Utensil: dish with lid (2 l capacity) Ingredients
600 g | veal fillet |
1 tbsp | butter or margarine |
1onion (50 g), finely chopped
100ml white wine
seasoned gravy browning, for approx. 1/2 I gravy
300ml cream
1 tbsp parsley, chopped
1.Cut the fillet into
2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.
6-9 min. 
900 W
3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.
3-5 min. 
900 W
4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.
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