Kleenmaid CW2399 - Manual (Page 59)

59
En
19. Preparation of some recipes
America: C HICKEN PAPRIKA
C OOKING TIME 7 Min.
I NGREDIENTS
1 young roasting chicken about 1 kg (2 1/4 lb) • 4 medium onions • 4 tablespoons butter
1 1/2 tablespoons paprika • 2 medium tomatoes • 1,5 dl (1/4 pt) water • 1 cup rice with 2 cups water
in a solid container
For thickening: 1 tablespoon flour • 2 tablespoons soured cream • salt and pepper
To garnish: a little extra paprika
P RÉPARATION
Cut the chicken into portions: chop the onions fine, quarter the tomatoes. Lift the trivet from the coo-
ker. Heat the butter and gently fry the onions until golden brown. Add the paprika, stir until well
mixed, then put in the tomatoes, the water and the chicken. Bring to pressure, cook for 7 minutes and
allow the pressure to reduce until room temperature. During this cooking, prepare the rice as usual or
as indicated on the packaging. Take the chicken and vegetables out of the pressure cooker and keep it
warm. Mix the flour and the cream. Gradually add the strained stock to the cream, taste and correct
seasoning, reheat but do not allow to reboil and pour it over the chicken. Serve the rice separately,
sprinkled with a little paprika.
Belgium: F LEMISH STEW (S TOVERIJ OP Z ’ N V LAAMS )
C OOKING TIME 40 Min.
I NGRÉDIENTS
700 g (1 1/2 lb) good stewing steak • 2 large onions • 2 tablespoons frying butter
3 dl (1/2 pt) beer or brown ale • 1,5 dl (1/4 pt) brown stock • salt and pepper • a pinch of sugar
laurel leaf
To garnish: chopped parsley
P REPARATION
Cut the meat into large cubes and season well, chop the onions.
Lift the trivet from the cooker, heat the fat and quickly fry the meat whilst stirring.
Brown the onions, drain off any excess fat. Add the liquids, the seasoning and the laurel leaf, bring to
pressure in the usual way, cook for 40 minutes and reduce the pressure. Lift out the laurel leaf, serve
the meat and the onions and keep hot. Boil the liquid in the open pan until thick. Taste, season and
pour over the meat.
Sprinkle thickly with chopped parsley. To give a sharp taste 1 teaspoon of wine vinegar can be stirred
into the sauce just before serving.
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