Aeg-Electrolux MC2660EW User Manual download pdf (Page 30)

Meat, fish & poultry

Austria

Roast chicken with stuffing

2 Portions

Total cooking time: approx. 36-40 minutes

Utensils: Bowl (2 l capacity)

Kitchen twine

Ingredients

1 chicken (1000 g)

salt

rubbed rosemary

rubbed marjoram

1 stale bread roll (white bread, 40 g)

1 bunch of parsley, chopped finely (10 g)

pinch nutmeg

2 tbsps 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

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).

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.

Italy

Quails in cheese and herb sauce

Total cooking time: approx. 27-33 minutes

Utensils: Kitchen twine or thick thread

Flat round dish (diameter approx. 22 cm)

Bowl with lid (1 l capacity)

Ingredients

4 quails (600 g)

salt & pepper

200 g streaky bacon, sliced thinly

1 tsp butter or margarine to grease the dish

1 tsp fresh parsley for each quail

sage

rosemary

basil, chopped finely

150 ml port

250 ml meat stock

2 tbsps butter or margarine (20 g)

2 tbsps flour (20 g)

50 g grated Emmental cheese

1. Wash the quails and carefully dab them dry. Season

with salt and pepper inside and out, wrap bacon

around each bird, and tie up tightly with the twine.

2. Grease the dish, place the quails in the dish and cook.

Turn over once halfway through.

10-12 min. 900 W

3. Chop the herbs very fine, sprinkle over the quails, and

pour the port over the top. Continue to cook the

quails.

13-15 min. 630 W

Take the quails out of the roasting sauce.

4. To make the sauce, heat the meat stock in the covered

bowl.

2-3 min. 900 W

Blend the butter with the flour, stir into the liquid,

allow to boil, and cook. Stir once halfway through.

1-2 min. 900 W

5. Stir the cheese into the sauce. Add the cheese sauce to

the sauce, stir everything together well, and reheat.

approx. 1 min. 900 W

6. Pour the sauce over the quails and serve.

1. AG-31+32D-EU English 29/03/2005 09:26 Page 28

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Aeg-Electrolux MC2660EW User Manual Page 30

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