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17
RECIPES FOR EXPRESS MENUS
ENGLISH
CHICKEN PAN WITH VEGETABLES (C1-1)
Spicy chicken fricassee
Ingredients
Spicy chicken fricassee
Ingredients
0,5 kg
1,0 kg
1,5 kg
60 g
120 g
180 g
long grain rice (parboiled)
1
1 1
sachet
saffron
25 g
50 g
75 g
onion (sliced)
50 g
100 g
150 g
red pepper (in strips)
50 g
100 g
150 g
leek (in strips)
150 g
300 g
450 g
fillet of chicken breast (cubed)
pepper, paprika powder
pepper, paprika powder
10 g
20 g
30 g
butter
150 ml
300 ml
450 ml meat stock
Preparation
1. Mix the rice and saffron and place in the
1. Mix the rice and saffron and place in the
greased dish.
2. Mix the onions, red pepper, leek and chicken.
Season and place on the rice.
3. Put butter on the top.
4. Pour the stock over and cover with microwave
4. Pour the stock over and cover with microwave
foil and cook on EXPRESS MENU C1-1
“Chicken Pan with Vegetables”.
“Chicken Pan with Vegetables”.
5. After cooking, let stand for 5-10 minutes.
MINCE AND ONION (C1-2)
Ingredients
Ingredients
0,5 kg
1,0 kg
1,5 kg
150 g
300 g
450 g
minced meat (
1/2
beef,
1/2
pork)
50 g
100 g
150 g
onion (finely chopped)
1/2
1
1
1/2
egg
15 g
30 g
45 g
white breadcrumbs
salt and pepper
salt and pepper
115 ml
230 ml
345 ml meat stock
20 g
40 g
60 g
tomato purée
65 g
125 g
190 g
potatoes (finely chopped)
65 g
125 g
190 g
carrots (finely chopped)
1/2
tbsp
1 tbsp 1
1/2
tbsp chopped parsley
Preparation
1. Mix together the minced meat, onion, egg and
1. Mix together the minced meat, onion, egg and
the breadcrumbs. Season with salt and pepper.
Place the meat dough into a casserole dish.
Place the meat dough into a casserole dish.
2. Mix the meat stock with the tomato purée.
3. Add the liquid, potatoes, carrots and parsley to
3. Add the liquid, potatoes, carrots and parsley to
the meat, mix it up well.
4. Cover and cook on EXPRESS MENU C1-2
“Mince and Onion”.
5. When the oven stops and the audible signals
sound, stir and re-cover.
6. After cooking, stir and stand for approx. 5
minutes. Sprinkle with parsley and serve.
FISH FILLET WITH SAUCE (C2-1)
Fish fillet with piquant sauce
Ingredients
Fish fillet with piquant sauce
Ingredients
0,5 kg
1,0 kg
1,5 kg
175 g
350 g
525 g
canned tomatoes (drained)
50 g
100 g
150 g
corn
5 g
10 g
15 g
chilli sauce
15 g
30 g
45 g
onion (finely chopped)
1 tsp
1-2 tsp
2-3 tsp red wine vinegar
mustard, thyme, cayenne pepper
250 g
500 g
750 g
fish fillet
salt
salt
Preparation
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a
gratin dish with the thin ends toward the centre
and sprinkle with salt.
and sprinkle with salt.
3. Spread the sauce on the fish fillet.
4. Cover with microwave foil and cook on
4. Cover with microwave foil and cook on
EXPRESS MENU C2-1, “Fish Fillet with Sauce”.
5. After cooking, let stand for approx. 2 minutes.
FISH FILLET WITH SAUCE (C2-1)
Fish fillet with curry sauce
Ingredients
Fish fillet with curry sauce
Ingredients
0,5 kg
1,0 kg
1,5 kg
250 g
500 g
750 g
fish fillet
salt
salt
50 g
100 g
150 g
banana (sliced)
200 g
400 g
600 g
ready-made curry sauce
Preparation
1. Place the fish fillet in a gratin dish with the thin
1. Place the fish fillet in a gratin dish with the thin
ends toward the centre and sprinkle with salt.
2. Spread the banana and the ready-made curry
sauce on the fish fillet.
3. Cover with microwave foil and cook on
EXPRESS MENU C2-1, “Fish Fillet with Sauce”.
4. After cooking, let stand for approx. 2 minutes.
R-334 English 22/1/01 12:16 pm Page 17
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