Zanussi ZM266STG manual Zurich Veal Stew, Veal Cutlet with Mozzarella, Grill Skewers

MEAT, FISH & POULTRY

Switzerland

ZURICH VEAL STEW

Total cooking time: approx. 9-14 minutes

Utensils: bowl with lid (2 Iitre capacity) Ingredients

600 g	veal fillet
1 tbsp	butter or margarine

1onion (50 g), finely chopped

100ml white wine

gravy thickener to make approx. 1/2 litre

300ml cream

1 tbsp parsley, chopped

Italy

VEAL CUTLET WITH MOZZARELLA

Total cooking time: approx. 24-31 minutes

Utensils: shallow square gratin dish with lid (approx. 25 cm long)

Ingredients

2mozzarella cheese (150 g)

500g drained, peeled tinned tomatoes

4veal cutlets (600 g)

20 ml olive oil

2cloves of garlic, sliced pepper, freshly milled

2 tbsp capers (20 g) oregano, salt

Germany

GRILL SKEWERS

(This recipe makes approx. 800 g)

Total cooking time: approx. 17-18 minutes

Utensils: high rack

4 wooden skewers (approx. 25 cm lang) Ingredients

400 g escalope of pork

100 g smoked belly of pork

2onions (100 g), quartered

4tomatoes (250 g), quartered

1/2	green pepper (100 g), in eight pieces
2 tbsp	oil
4 tsp	sweet paprika
	salt
1 tsp	cayenne pepper
1 tsp	worcester sauce

1.Slice the meat into finger-thick strips.

2.Smear the butter evenly around the dish. Add the onion and the meat to the dish, cover and cook. Stir once during cooking.

6-9 min. 900 W

3.Add the white wine, the gravy powder and the cream, stir, cover and continue to cook. Stir once during cooking.

3-5 min. 900 W

4.Taste the stew, stir again and allow to stand for 5 minutes. Serve with parsley garnish.

1.Cut the mozzarella into slices. Puree the tomatoes with the puree attachment of a hand mixer.

2.Wash the cutlets, dry them and beat them flat. Distribute the oil and the garlic slices over the bottom of the oven-proof dish. Add the cutlets and pour over the tomato puree. Sprinkle with pepper, capers and oregano, cover and cook on the low rack

15-19 min. 630 W Turn the meat slices.

3.Place a few slices of mozzarella on each piece of meat, add salt and cook uncovered on the high rack.

9-12 min. 630 W

After cooking allow to stand for about 5 minutes. Tip: Spaghetti and a fresh salad can be served with

this dish.

1.Cut the escalope of pork and the pork belly into 2-3 cm cubes.

2.Thread meat and vegetables alternately on four wooden skewers.

3.Combine the oil with the spices and brush over the kebabs. Place the kebabs on the high rack and cook.

AUTO COOK plus GRILL 2

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