Sharp R-68ST manual Stuffed Roast Chicken, Spicy Turkey Casserole

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-31

MAINCOURSES

The Netherlands

MINCE DISH Hackschotel

Total cooking time: approx. 20-23 minutes

Dish:	Dish with cover (2.5 l capacity )
Ingredients
500 g	Mince (half pork, half beef)
3	Onions (150 g), chopped finely
1	Egg
50 g	Breadcrumbs
	Salt & Pepper
350 ml	Meat stock
70 g	Tomato paste

2Potatoes (200 g), diced

2Carrots (200 g), diced

2 tbsp Table spoons of parsley, chopped

Austria

STUFFED ROAST CHICKEN

Gefülltes Brathendl		(2 portions)
Total cooking time: approx. 32 minutes
Dish:	Glass dish, saucer, thread, ingredients
Ingredients
1	Chicken (1100 g)
	Salt
	Chopped rosemary & chopped marjoram
1	Stale bread (breadcrumbs, 40 g)

1Finely chopped bunch of parsley (10 g)

1Pr. Nutmeg

5 tbsp	Butter or margarine (50 g)
1	Egg yolk
1 tbsp	Sweet paprika

Germany

SPICY TURKEY CASSEROLE

(for 2 portions)

Total cooking time: approx. 22-27 minutes

Dish: Flat oval casserole dish with cover (26 cm)

Ingredients

1Cup of parboiled long grain rice (120 g)

1Sachet of saffron threads

300g Diced turkey breast Pepper & Paprika powder

250ml Meat stock

1Finely chopped onion (50 g)

1Red paprika shell (100 g), in strips

1Small leek stem (100 g), in strips

2 tbsp Butter or margarine (20 g)

1.Knead the mince with the diced onion, egg and breadcrumbs into a meatball and season with salt and pepper. Place the mince in the dish.

2.Mix the meat stock with the tomato paste.

3.Add the potatoes and carrots with the liquid to the mince, mix with each other and cook while covered.

Stir occasionally.

20-23 Min. 100 P

Stir the dish with mince again and let it stand for approx. 5 minutes. Serve garnished with parsley.

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

2.For the filling, soak the bread roll in cold water for approx. 10 minutes, then squeeze. Mix with salt, parsley, nutmeg, butter (20 g) and egg yolk and fill the chicken with it. Tie the opening with string or meat roll twine.

3.Heat the butter (30 g).

approx. 1 Min. 100 P

Stir paprika and salt in with the butter and brush the chicken with this.

Place a saucer upside down in a glass dish and put the chicken on the saucer before cooking it without a cover.

1.11-13 Min. 70 P

2.7-9 Min. 70 P

Turn the chicken over.

3.11-13 Min. 70 P

4.5-6 Min. 70 P

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

1.Mix the rice with saffron and add to the casserole dish with the diced meat. Pour the meat stock over this, cover and cook.

4-6 Min. 100 P

2.Add the vegetables and herbs and stir. Spread the butter in lumps on it, cover and cook.

1.1-2 Min. 100 P

2.17-19 Min. 30 P

Allow the turkey casserole to stand for approx. 2-3 minutes after cooking.

ENGLISH

GB-31