AEG MCD2661E, MCD2660E Meat, fish & poultry, Meatloaf, Stuffed Roast Chicken, 20-23min. 900 W

Meat, fish & poultry

Netherlands

Meatloaf

Total cooking time: approx. 20-23 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

500 g	minced meat (half pork, half beef)
3	onions (150 g), finely chopped
1	egg
50 g	breadcrumbs
	salt & pepper
350 ml	meat stock
70 g	tomato puree
2	potatoes (200 g), diced
2	carrots (200 g), diced
2 tbsp	parsley, chopped

Austria

Stuffed Roast Chicken

2 portions

Total cooking time: approx. 36-40 minutes

Utensils: Bowl (2 Iitre capacity) String

Ingredients

1chicken (1000 g) salt

rosemary & majoram, bruised

1 stale bread (roll, 40 g)

1bunch parsley, finely chopped (10 g)

1pinch nutmeg

5 tbsp	butter or margarine (50 g)
1	egg yolk
1 tbsp	sweet paprika
1 tsp	butter or margarine to grease the dish

1.Knead the minced meat, onion cubes, egg and breadcrumbs into a dough and season with salt and pepper. Place the meat loaf in the dish.

2.Mix the meat stock with the tomato puree.

3.Arrange the potatoes and carrots around the meat loaf together with the liquid. Cover and microwave. Turn

once during cooking.

20-23 min. 900 W

Give the contents of the dish a final adjustment and leave to stand for about 5 minutes.

Serve sprinkled with parsley.

1.Wash the chicken, dry it and season it internally with salt, rosemary and marjoram.

2.For the filling soak the bread roll in cold water for about 10 minutes and then squeeze the water out. Mix with salt, parsley, nutmeg, butter (20 g) and egg yolk and stuff the chicken with the mixture. Tie up the opening with string.

3.Heat the butter (30 g).

ca. 1 min. 900 W

Stir the paprika and salt into the butter and spread over the chicken.

4.Place chicken in the greased dish and cook.

Turn over halfway through cooking.

35-39 min. 630 W

Leave the stuffed roast chicken to stand for approx. 3 minutes after cooking.

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