ROAST CHICKEN WITH STUFFING

2 Portions

Total cooking time: approx. 36-40 minutes

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. 20-25 minutes

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)

 

 

RECIPES

 

 

 

 

 

 

1.

Wash the chicken, dab dry with kitchen towel

 

 

and season with salt, rosemary and marjoram.

 

2.

To make the stuffing, soak the roll for about 10

 

 

minutes in cold water, then press the water out.

 

 

Mix in the salt, parsley, nutmeg butter and egg

 

 

yolk and stuff the chicken with the mixture. Tie up

 

 

the opening with ties or butcher’s twine.

 

3.

Heat the butter (30 g).

ENGLISH

 

approx. 1 min.

900 W

 

 

 

Stir the paprika pepper and the salt into the

 

 

butter, and drizzle the mixture over the chicken.

 

4.

Place the chicken in the greased bowl and cook

 

 

without lid. Turn halfway through.

 

 

35-39 min.

630 W

 

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.

4-6 min.

900 W

2.

16-19 min.

270 W

Allow the turkey fricassee to stand for about 5 minutes after cooking.

ZÜRICH VEAL IN CREAM

Total cooking time: approx. 9-14 minutes

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 finger-width strips.

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.

27

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Zanussi ZM266 manual Roast Chicken with Stuffing, Spicy Turkey Fricassee, Zürich Veal in Cream
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ZM266 specifications

The Zanussi ZM266 is a high-performance microwave oven designed to enhance cooking efficiency and convenience. Built with modern households in mind, this compact model seamlessly blends functionality with stylish aesthetics. One of the standout features of the ZM266 is its versatile cooking modes, allowing users to not only microwave but also grill and defrost food. This multi-functional capability maximizes the oven's practicality, making it suitable for a wide range of culinary tasks.

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