R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 39
Meat, Fish and Poultry
Greece
Aubergines stuffed with minced meat
Melitsénes jemistés mé kimá
Total cooking time: approx.
Utensils required: bowl with lid (1 litre size)
shallow oval
Ingredients
2aubergines, less stalks (app. 250 g)
3tomatoes (app. 200 g)
1 | tbsp olive oil to grease the dish |
2 | onions (100 g), chopped |
4mild green chillies
200g mince (beef or lamb)
2 | garlic cloves, crushed |
2tbsp parsley, chopped salt & pepper pink paprika
60 g | Feta cheese, diced |
Tip:
You can substitute courgettes for the aubergines.
Preparation
1.Cut the aubergines in half lengthways. Scoop out the flesh with a teaspoon to leave a shell about 1 cm thick. Sprinkle the aubergines with salt and dice the
2.Remove the skin from two of the tomatoes and chop them up, having first cut out the stalks.
3.Grease the bottom of the bowl with the olive oil. Add the onions. Cover and cook.
app. 2 min. | 900 W |
4.Remove the stalks and seeds from the chillies and cut them into rings. Retain a third for the garnish. Mix the minced meat with the diced aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley. Season to taste.
5.Dry the aubergine halves. Fill with half of the mince mixture, spread the sheep's cheese on top, and then add the rest of the filling.
6.Arrange the aubergine halves in the greased oven- proof dish, place the dish on the turntable and cook using bottom grill and microwave.
Recipes
Spain
Stuffed ham
Jamón relleno
Total cooking time: approx.
Utensils required: bowl with lid (2 litres size) shallow oval
8 small wooden skewers
Ingredients
150 g leaf spinach with stalks removed
150 g quark, 20 % fat content
50g grated Emmenthal cheese pepper
sweet paprika
8slices of cooked ham (400 g)
125ml water
125 | ml | cream |
2 | tbsp | flour (20 g) |
2 | tbsp | butter or margarine (20 g) |
1 | tsp | butter or margarine to grease dish |
Preparation
1.Cut up the spinach finely, blend it with the quark and the cheese and season to taste.
2.Cover each slice of cooked ham with a tablespoon of the filling and roll it up. Insert a skewer into each roll.
3.To make a béchamel sauce, pour the liquid into the bowl, cover and heat.
900 W |
Mix the butter with the flour, add it to the liquid and stir with a whisk until smooth and dissolved. Cover and bring it to the boil so that it thickens.
app. 1 min. | 900 W |
Stir and taste.
4.Place the rolls of ham in the greased
630 W |
Allow the rolls to stand for about 5 minutes after cooking.
630 W |
Garnish the aubergine halves with the chilli rings and slices of tomato and continue cooking.
630 W |
Allow the aubergines to stand for about 2 minutes after cooking.
Tip:
You can also use
