MEAT, FISH AND POULTRY
Greece
AUBERGINES WITH MINCE STUFFINGMelitsánes jemistés mé kimá
Total cooking time: approx. 20-24 minutes
Utensils: Bowl with lid (1 l capacity)
Flat oval soufflé dish with lid (about 30 cm long)
Ingredients
2aubergines, with stalks removed
(weighing about 250 g each)
Salt
3tomatoes (approx. 200 g)
1 tsp olive oil to grease the bowl
2onions (100 g), chopped
4mild green chilli peppers
200 g minced meat (beef or lamb)
2cloves of garlic, crushed
2 tbsps smooth leafed parsley, chopped
salt & pepper
rose paprika (light paprika)
60 g Feta cheese, diced
Tip:
You can use courgettes instead of aubergines.
1. Cut the aubergines in half lengthways. Remove
the flesh inside with a teaspoon, leaving about 1
cm of flesh on the skin. Salt the aubergines. Dice
the flesh.
2. Skin two tomatoes, cut away the stem area and
dice the rest.
3. Grease the bowl with the olive oil, add the
onions, cover, and braise.
2-3 Min. 900 W
4. Cut out the stalks of the sweet chilli peppers,
remove the seeds, and cut into rings. Keep a third
of these for garnish. Mix the minced meat with
the aubergines, onions and tomatoes, the chilli
rings, the crushed garlic clove and the parsley,
and season.
5. Dab the hollowed out aubergine halves dry. Fill
each half with the minced meat mixture, spread
out the Feta cheese on top, and then put the rest
of the mixture on top.
6. Garnish the aubergine halves with the slices of
tomato and chilli rings, place into the greased
dish, cover and cook.
18-21 Min. 630 W
Allow the aubergines to stand for about 2 minutes
after cooking.
Spain
STUFFED HAMJamón relleno
Total cooking time: approx. 16-20 minutes
Utensils: Bowl with lid (2 l capacity)
Flat oval soufflé dish (about 32 cm long)
Ingredients
150 g leaf spinach, with stalks removed
150 g fromage frais, 20 % fat content
50 g grated Emmental cheese
pepper
paprika
8slices of cooked ham (400 g)
125 ml water
125 ml cream
2 tbsps flour (20 g)
2 tbsps butter or margarine (20 g)
1 tsp butter or margarine to grease the dish
Tip: You can buy ready-made béchamel sauce
and use it for this recipe
1. Chop the spinach into small pieces, mix with the
cheese and the fromage frais and season to taste.
2. Place a tablespoon of the filling on top of each slice
of cooked ham, and roll up. Spear the ham with a
wooden skewer to fasten it.
3. Make a béchamel sauce; to do this pour the
liquid into the bowl, cover, and heat.
3-4 Min. 900 W
Mix the flour and butter to make a roux, add to
the liquid, and whisk with an egg whisk until
dissolved. Cover, bring to the boil, and allow the
thicken.
1-2 Min. 900 W
Stir and taste.
4. Place the sauce into the greased dish, position
the filled rolls of ham onto the sauce and cook
with lid.
12-14 Min. 630 W
Allow the rolls of ham to stand for about 5
minutes after cooking.
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ENGLISH
R-33STD English 10/12/2002 15:19 Page 35