MEAT, FISH &
POULTRY 
Holland
MINCE AND ONIONS
Total cooking time: approx.
Utensil: bowl with cover (2 l capacity) Ingredients
500 g | minced meat (half pork, half beef) |
3 | onions (150 g), finely chopped |
1 | egg |
50 g | white breadcrumbs |
| salt & pepper |
350 ml | meat stock |
70 g | tomato purée |
2potatoes (200 g), diced
2carrots (200 g), diced
2tbsps chopped parsley
1.Mix together the minced meat, the chopped onion, the egg and the breadcrumbs to form a dough, knead, and season with salt and pepper. Place the meat dough into the bowl.
2.Mix the meat stock with the tomato purée.
3.Place the potatoes and carrots, with the liquid over the minced meat, mix it up well, cover and cook. Stir once halfway through.
20-23 min. 
900 W
Stir the mince once again, and allow it to stand for about 5 minutes. Sprinkle with parsley and serve.
Germany
SPICY TURKEY FRICASSEE
2 servings
Total cooking time: approx.
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)
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.
270 W
Allow the turkey fricassee to stand for about 5 minutes after cooking.
Switzerland
ZÜRICH VEAL IN CREAM
Total cooking time: approx.
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
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.
30
